Supercritical carbon dioxide extraction of acorn oil

Bernardo‐Gil, M. Gabriela; Lopes, Isabel M. G.; Casquilho, Miguel; Ribeiro, M. Albertina; Esquível, M. Mercedes; Empis, José

doi:10.1016/j.supflu.2006.07.026

Cited by 28 publications

(8 citation statements)

References 20 publications

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“…For a given pressure, the extraction yield using supercritical CO 2 decreased as temperature increased, an effect that is attributed to the decrease in the CO 2 density, which dominates over the increase in the solute vapour pressure for pressures up to 200 bar. A similar variation has been reported for CO 2 SFE of seeds and nuts by several authors [23,28,30,31,35]. At 300 bar the extraction yield was independent of the temperature.…”

Section: Supercritical Fluid Extraction (Sfe)supporting

confidence: 86%

“…The extraction yield was found to vary significantly with temperature and pressure. Similar yields have been reported for the SFE of several oils from palm [15], sunflower [23] and celery seeds [28], and from acorns [35]. As expected, for a given temperature the yield increased with pressure due to the increase in the density of CO 2 .…”

Section: Supercritical Fluid Extraction (Sfe)supporting

confidence: 83%

“…SFE has been successfully used to obtain oil from seeds of apricot [12,13], palm [14,15], canola [16,17], rape [18], soybean [19,20], sunflower [21][22][23], jojoba [24], sesame [25][26][27], celery [28], parsley [29], neem [30], amaranth [31], borage [32], flax [33], and grape [34]. Oil has also been extracted from nuts such as acorn [35], walnut [36][37][38], almond [39], and pistachio [40].…”

Section: Introductionmentioning

confidence: 99%

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Quality of Cosmetic Argan Oil Extracted by Supercritical Fluid Extraction fromArgania spinosaL.

Taribak

Casas

Mantell

et al. 2013

Journal of Chemistry

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Argan oil has been extracted using supercritical CO2. The influence of the variables pressure (100, 200, 300, and 400 bar) and temperature (35, 45, 55°C) was investigated. The best extraction yields were achieved at a temperature of 45°C and a pressure of 400 bar. The argan oil extracts were characterized in terms of acid, peroxide and iodine values, total tocopherol, carotene, and fatty acids content. Significant compositional differences were not observed between the oil samples obtained using different pressures and temperatures. The antioxidant capacity of the argan oil samples was high in comparison to those of walnut, almond, hazelnut, and peanut oils and comparable to that of pistachio oil. The physicochemical parameters of the extracted oils obtained by SFE, Soxhlet, and traditional methods are comparable. The technique used for oil processing does not therefore markedly alter the quality of argan oil.

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Section: Supercritical Fluid Extraction (Sfe)supporting

confidence: 86%

Section: Supercritical Fluid Extraction (Sfe)supporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Quality of Cosmetic Argan Oil Extracted by Supercritical Fluid Extraction fromArgania spinosaL.

Taribak

Casas

Mantell

et al. 2013

Journal of Chemistry

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“…For both oils, hazelnut and walnut oil, the overall mass transfer coefficients obtained by Sovová's model for the supercritical fluid extraction are comparable to those obtained by several authors, a fact verifying the applicability of the model by Sovová et al18 for the extraction of grape oil, K f = 0.04 s −1 and K s = (1.0–2.2) × 10 −5 s −1 ; by Sovová et al19 for the extraction of lipids from black pepper, K f = (2.7–3.3) × 10 −3 s −1 , and K s = (6.7–20.0) × 10 −5 s −1 ; by Ozkal et al22 for the extraction of apricot kernel oil, K f = (1.52– 6.20) × 10 −2 s −1 and K s = (3.83–8.07) × 10 −6 s −1 ; and by Bernardo‐Gil et al31 for the extraction of acorn oil, K f = (1.34–6.02) × 10 −3 s −1 and K s = (2.92–52.2) × 10 −5 s −1 .…”

Section: Resultsmentioning

confidence: 97%

Modeling the supercritical fluid extraction of hazelnut and walnut oils

Bernardo‐Gil¹,

Casquilho²

2007

AIChE Journal

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Data from supercritical fluid extraction of hazelnut and walnut oils were modeled using the Sovová's mass transfer model. The extractions were carried out at temperature ranging from 308–321 K and pressure 18–23.4 MPa. For the hazelnut oil, the influence of superficial velocity of the fluid (CO2) was studied in the range (4.42–7.10) × 10−4 ms−1, for ground hazelnut with Dp = 0.7 mm. For the walnut oil, the influence of particle size was studied, in the range 0.01–0.5 mm, for 6.8 × 10−4 ms−1 of superficial velocity of the fluid. The overall mass transfer coefficients in the solvent phase and in the solid phase, the fraction of the solute directly exposed to the solvent, and the void fraction in the bed were selected as adjustable parameters. For hazelnut oil, values of these parameters were: ε = 0.273; fk = 0.668; Kf = (1.29–3.65) × 10−2 s−1; and Ks = (8.97–28.1) × 10−5 s−1. The Kf calculated by the Sherwood equations varied from 1.61 × 10−2 to 2.62 × 10−2 s−1, agreeing very well with values determined by the Sovová's model. For the walnut oil, ε varied from 0.142 to 0.225; fk = (0.339–0.581); Kf = (1.04–3.62) × 10−2 s−1; and Ks = (5.17–16.0) × 10−5 s−1. The Kf calculated by the Sherwood equations varied from 1.49 × 10−2 to 5.46 × 10−2 s−1, agreeing well with those obtained by Sovová's model. © 2007 American Institute of Chemical Engineers AIChE J, 2007

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“…The increase in the oil yield was also attributed to the decreased diffusional resistance in the solid phase of smaller seed fragments. Furthermore, Bernardo-Gil et al (2007) reported that the rate of corn oil extraction by SC-CO 2 depends on the particle size of the corn matrix. Smaller particles would have greater fluid-solid contact areas and hence greater rate of oil extraction.…”

Section: Resultsmentioning

confidence: 99%

The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter

Asep

Selamat

Tan

et al. 2008

Journal of Food Engineering

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The effects of particle size, fermentation, roasting time and roasting temperature of cocoa nibs on cocoa butter extraction using supercritical fluid technology were studied. The effect of particle size was studied using cocoa liquor (D = 0.074 mm), ground cocoa nib (D = 0.25-0.50 mm and 1.0-1.2 mm) and whole cocoa nibs at 35 MPa, 60°C and flow rate of 2 ml/min using supercritical carbon dioxide (SC-CO 2 ). The effect of degree of fermentation was studied using unfermented, partly fermented and fermented cocoa, whereas the effect of roasting using roasted and unroasted cocoa nibs. Fermentation and roasting studies were conducted under the same operation conditions as particle size study using SC-CO 2 but with ethanol (25% w/w) as cosolvent. Cocoa butter extracted from the three studies was analyzed for total fat content (%), triglycerides and fatty acid methyl ester. The results showed that the extraction yield was significantly increased by a reduction in particle size. The highest yield was also obtained using unfermented cocoa, roasted for 35 min and at 150°C. Generally, cocoa butter had similar triglycerides and fatty acid methyl ester composition at 5, 10 and 15 h extraction time. Glycerol-1,3-dipalmitate-2-oleate (POP), glycerol-1-palmitate-2-oleate-3-stearate (POS), and glycerol-1,3-distearate-2-oleate (SOS) account for most of the triglycerides, with POS (42.52-46.44%) being the major component. Palmitic, stearic and oleic were the main fatty acids in the extracted cocoa butter, with stearic acid being the highest component (33.70-40.22%).

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Supercritical carbon dioxide extraction of acorn oil

Cited by 28 publications

References 20 publications

Quality of Cosmetic Argan Oil Extracted by Supercritical Fluid Extraction fromArgania spinosaL.

Quality of Cosmetic Argan Oil Extracted by Supercritical Fluid Extraction fromArgania spinosaL.

Modeling the supercritical fluid extraction of hazelnut and walnut oils

The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter

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