Use of Supercritical CO2 and R134a as Solvent for Extraction of b-Carotene and a-Tocopherols from Crude Palm Oil

Setapar, Siti Hamidah Mohd; Khatoon, Asma; Ahmad, Akil; Yunus, Mohd Azizi Che; Zaini, Muhammad Abbas Ahmad

doi:10.14233/ajchem.2014.16650

Cited by 10 publications

(4 citation statements)

References 73 publications

(97 reference statements)

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“…[14] To-date, supercritical fluid extraction technology R134a as a solvent was introduced to prevent degradation of carotene during extraction. [15] These sources are becoming more important to recover the carotenes in palm oil because most of them are destroyed in the present refinery process to produce light color oils.The thermal degradation of β-carotene has been studied since 1963, but none of the studies reported the amount of dhA formed. Nonetheless, many studies have been done focusing only on the extraction of palm carotenes and no studies have been carried out on the production of aroma compounds by degradation of these carotenoids from CPO.…”

Section: Introductionmentioning

confidence: 99%

Dihydroactinidiolide from thermal degradation of β-carotene

Hamid

Suria

Yusoff

2016

International Journal of Food Properties

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The formation of dihydroactinidiolide by thermal degradation of β-carotene was studied. A comparison of yields of dihydroactinidiolide in commercial β-carotene and β-carotene derived from crude palm oil was investigated. Thermal degradation of commercial β-carotene promoted the formation of dihydroactinidiolide with the highest yield, 61.21%. Thermal degradation of recovered β-carotene yielded 29.23% of dihydroactinidiolide. The lower recovery of β-carotene was due to the mixture of compounds in the extract. Further investigation indicated some other useful aroma compounds formed from this thermal degradation were β-ionone, 3-oxo-β-ionone, and β-cyclocitral.The outcome provided wide opportunities in utilizing crude palm oil as natural source of β-carotene to produce aroma compound.

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Section: Introductionmentioning

confidence: 99%

Dihydroactinidiolide from thermal degradation of β-carotene

Hamid

Suria

Yusoff

2016

International Journal of Food Properties

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“…To the best of our knowledge, the subcritical HFC-134a extraction and the subcritical HCFC-22 extraction are not common for coffee extraction, unlike the SCCO 2 extraction. However, there was a comparison of HFC-134a and SCCO 2 for palm mesocarp oil extraction that showed the oil yield obtained using the SCCO 2 extraction was higher than the HFC-134a extraction due to the better mass transfer characteristics around the solvent critical point [ 38 ].…”

Section: Discussionmentioning

confidence: 99%

A Comparative Analysis of Phenolic Content, Antioxidant Activity, Antimicrobial Activity, and Chemical Profile of Coffea robusta Extracts Using Subcritical Fluid Extraction and Supercritical Carbon Dioxide Extraction

Supanivatin,

Thipayarat,

Siriwattanayotin

et al. 2023

Foods

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In this study, extracts of Robusta-roasted coffee were obtained using various extraction techniques, including subcritical fluid extractions using HFC-134a and HCFC-22 under room-temperature batch extraction, frozen-temperature batch extraction, and continuous extraction conditions. Additionally, supercritical carbon dioxide (SCCO2) extraction was performed using ethanol and tetrahydrofuran as co-solvents. These extractions were performed due to the presence of potent antioxidants and antibacterial substances in the extracts. Extraction machines were built to process the extraction. The antioxidant potential of the extracts was evaluated using total phenolic content and DPPH and FRAP assays, while antibacterial potential was identified using the disk diffusion method. The results showed that HCFC-22 extraction produced the highest yield compared to other extraction methods, but HFC-134a extraction had the highest antioxidant potential values. The yield and antioxidant potential of the extracts obtained using room-temperature batch extraction were slightly higher than those obtained using frozen-temperature batch extraction and continuous extraction. The yield and antioxidant potential of the extracts obtained using SCCO2 extraction were similar to those obtained using HFC-134a and HCFC-22 extractions, and co-solvents slightly improved the extraction performance. The extracts were found to be more effective as inhibitors of Gram-positive bacteria than Gram-negative bacteria. Caffeine was the most prominent tentative chemical compound in all coffee extracts. This research study provides a better understanding of various extraction techniques using HFC-134a, HCFC-22, and SCCO2 when applied to roasted Robusta coffee beans, with a focus on yield, antioxidant potential, antimicrobial potential, and tentative chemical profiles.

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“…Pharmaceuticals, flavours, phytochemicals, lipid pigments and scents are among the nutraceuticals and bioactive components found in the tamarind plant. The plant's seeds can be used to extract oil, which is widely used in the food, cosmetic and pharmaceutical industries [17]. Sea buckthorn has been farmed forages throughout Asia and Europe as an ancient crop with modern properties.…”

Section: Introductionmentioning

confidence: 99%

Development of Novel Cost Efficient Process for Extraction of Sterols and Tocopherols from Wild Plant Seed

Kedar,

Bhalerao,

Rajput

et al. 2024

ajc

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The present work focuses on the compositional characterization of tamarind and sea buckthorn seed oils, which have a wide range of uses in the cosmetic, pharmaceutical and food sectors. The characterization includes the analysis of tocopherols, sterols and fatty acid profile in both oils. The tamarind and sea buckthorn oils were converted to fatty acid methyl ester and the fatty acid composition was analyzed by using gas chromatography technique. The quantitative and qualitative analysis of tocopherols performed using high performance liquid chromatography. This study reveals that the oil samples consist of a variety of saturated and unsaturated fatty acids, such as myristic acid (0 and 0.4%), palmitic acid (11 and 30.5%), palmitoleic (0 and 39.6%) stearic acid (0 and 0.5%), oleic acid (18.3 and 26.1%), linoleic acid (45.8 and 2.1%), linolenic acid (4.1% and 0.5%), arachidic acid (1.8% and 0%) behenic acid (9.6 and 0%) and lignoceric acid (9.4 and 0%). Additionally, the analysis detects various tocopherol components, including α-tocopherol (21.4 and 32.6%), β-tocopherol (14.49 and 7.24%), γ-tocopherol (53.72 and 45.66%), δ-tocopherol (9.64 and 9.11%) and α-tocotrienol (0 and 5.13%) in tamarind and sea buckthorn oil, respectively.

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Use of Supercritical CO2 and R134a as Solvent for Extraction of b-Carotene and a-Tocopherols from Crude Palm Oil

Cited by 10 publications

References 73 publications

Dihydroactinidiolide from thermal degradation of β-carotene

Dihydroactinidiolide from thermal degradation of β-carotene

A Comparative Analysis of Phenolic Content, Antioxidant Activity, Antimicrobial Activity, and Chemical Profile of Coffea robusta Extracts Using Subcritical Fluid Extraction and Supercritical Carbon Dioxide Extraction

Development of Novel Cost Efficient Process for Extraction of Sterols and Tocopherols from Wild Plant Seed

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