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Sulaiman N, Sintang M, Mantihal S, Zaini H, Munsu E, Mamat H, Kanagaratnam S, Jahurul M, Pindi W. Balancing functional and health benefits of food products formulated with palm oil as oil sources. Heliyon 2022; 8:e11041. [PMID: 36303903 PMCID: PMC9593283 DOI: 10.1016/j.heliyon.2022.e11041] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/23/2022] [Accepted: 10/06/2022] [Indexed: 11/05/2022] Open
Abstract
Palm oil (PO) is widely utilised in the food industry and consumed in large quantities by humans. Owing to its bioactive components, such as fatty acids, carotenoids, vitamin E, and phenolic compounds, PO has been utilised for generations. However, public concern about their adverse effects on human health is growing. A literature search was conducted to identify fractionated palm oil processing techniques, proof of their health advantages, and potential food applications. Refined palm oil (RPO) is made from crude palm oil (CPO) and can be fractionated into palm olein (POl) and palm stearin (PS). Fractional crystallisation, dry fractionation, and solvent fractionation are the three basic fractionation procedures used in the PO industry. The composition of triacylglycerols and fatty acids in refined and fractionated palm oil and other vegetable oils is compared to elucidate the triacylglycerols and fatty acids that may be important in product development. It is well proven that RPO, POl, and PS extends the oil's shelf life in the food business. These oils have a more significant saturated fat content and antioxidant compounds than some vegetable oils, such as olive and coconut oils, making them more stable. Palm olein and stearin are also superior shortening agents and frying mediums for baking goods and meals. Furthermore, when ingested modestly daily, palm oils, especially RPO and POl, provide health benefits such as cardioprotective, antidiabetic, anti-inflammatory, and antithrombotic effects. Opportunities exist for fractionated palm oil to become a fat substitute; however, nutrition aspects need to be considered in further developing the market.
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Affiliation(s)
- N.S. Sulaiman
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - M.D. Sintang
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - S. Mantihal
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - H.M. Zaini
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - E. Munsu
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - H. Mamat
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - S. Kanagaratnam
- Malaysian Palm Oil Board, 6 Persiaran Institusi, Bandar Baru Bangi, 43000, Kajang, Selangor, Malaysia
| | - M.H.A. Jahurul
- Department of Agriculture, University of Arkansas, 1200 North University Dr., M/S 4913, Pine Bluff, AR 71601, United States
| | - W. Pindi
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
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Metzcar C, Ye XP, Wang T, Doona CJ. Dyeing para‐aramid fabrics in supercritical carbon dioxide with pretreatment of nonthermal plasma induced oil polymers. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Caleb Metzcar
- Department of Food Science The University of Tennessee Knoxville Tennessee USA
| | - Xiaofei Philip Ye
- Department of Biosystems Engineering and Soil Science The University of Tennessee Knoxville Tennessee USA
| | - Toni Wang
- Department of Food Science The University of Tennessee Knoxville Tennessee USA
| | - Christopher J. Doona
- U.S. Army Combat Capabilities Development Command – Soldier Center Natick Massachusetts USA
- Massachusetts Institute of Technology Cambridge Massachusetts USA
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3
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Gasparetto H, de Castilhos F, Paula Gonçalves Salau N. Recent advances in green soybean oil extraction: A review. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.119684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Dhara O, Rani KNP, Chakrabarti PP. Supercritical Carbon Dioxide Extraction of Vegetable Oils – Retrospect and Prospect. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202200006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Olivia Dhara
- Centre for Lipid Science and Technology CSIR‐Indian Institute of Chemical Technology Uppal Road, Tarnaka Hyderabad 500007 India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad 201002 India
| | - K N Prasanna Rani
- Centre for Lipid Science and Technology CSIR‐Indian Institute of Chemical Technology Uppal Road, Tarnaka Hyderabad 500007 India
| | - Pradosh Prasad Chakrabarti
- Centre for Lipid Science and Technology CSIR‐Indian Institute of Chemical Technology Uppal Road, Tarnaka Hyderabad 500007 India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad 201002 India
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Enhancement of Lipid Extraction from Soya Bean by Addition of Dimethyl Ether as Entrainer into Supercritical Carbon Dioxide. Foods 2021; 10:foods10061223. [PMID: 34071290 PMCID: PMC8229543 DOI: 10.3390/foods10061223] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/19/2021] [Accepted: 05/27/2021] [Indexed: 11/17/2022] Open
Abstract
Soya beans contain a variety of lipids, and it is important to selectively separate neutral lipids from other lipids. Supercritical carbon dioxide extraction has been used as an alternative to the selective separation of neutral lipids from soya beans, usually using non-polar hexane. However, supercritical carbon dioxide extraction has a high operating pressure of over 40 MPa. On the other hand, liquefied dimethyl ether extraction, which has attracted attention in recent years, requires an operating pressure of only 0.5 MPa, but there is concern about the possibility of an explosion during operation because it is a flammable liquefied gas. Therefore, this study aims to reduce the operating pressure by using a non-flammable solvent, supercritical carbon dioxide extraction mixed with liquefied dimethyl ether as an entrainer. The extraction rate and the amount of neutral lipids extracted increased with increasing amounts of added liquefied dimethyl ether. In the mixed solvent, the amount of neutral lipids extracted was higher at an operating pressure of 20 MPa than in pure supercritical carbon dioxide extraction at 40 MPa. The mixing of liquefied dimethyl ether with supercritical carbon dioxide allowed an improvement in the extraction of neutral lipids while remaining non-flammable.
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Calvo MV, Villanueva-Bermejo D, Castro-Gómez P, Fornari T, Fontecha J. Appraisal of the suitability of two-stage extraction process by combining compressed fluid technologies of polar lipid fractions from chia seed. Food Res Int 2020; 131:109007. [PMID: 32247499 DOI: 10.1016/j.foodres.2020.109007] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 12/20/2019] [Accepted: 01/14/2020] [Indexed: 01/09/2023]
Abstract
Although triacylglycerols (TAG) are the major constituents of chia oil, it also contains minor lipid fractions that include phospholipids (PL) among other desirable components. Its amphiphilic character and excellent biocompatibility make PL appropriate for numerous applications with technological and nutritional significanceand potential health benefits. Given the difficulties entailed by the PL isolation, the efficiency for extracting such compounds using two environmental friendly techniques, pressurized liquid extraction (PLE) and supercritical fluid extraction (SFE) was evaluated. By using PLE with food-grade ethanol (EtOH), an oil recovery close to 100% was achieved in just 10 min. This oil extract was particularly rich in α-linolenic acid (ALA; 70%) as compared to the oil extracted by SFE (56%). In the case of SFE, the oil recovery was only 87% but increased to 99% when ethanol was added to CO2. However the use of co-solvent did not affect the fatty acid profile of the supercritical extracts or their TAG composition, where the high molecular weight TAG species were the predominant in all cases. With the exception of SFE without co-solvent, all methods applied were capable of extracting the PL fraction, although the content and distribution of the individual components present in this fraction differed markedly depending on the extraction conditions used. In this context, the use of a sequential extraction process, combining SFE and PLE was particularly interesting. The re-extraction by PLE of the chia cake, previously defatted by SFE, allowed to obtain an oil extract highly enriched in PLs, whose content exceeded 16% and with a higher PL species than the rest of the oil extracts.
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Affiliation(s)
- María V Calvo
- Department of Bioactivity and Food Analysis, Food Lipid Biomarkers and Health Group, Institute of Food Science Research (CIAL UAM-CSIC), C/ Nicolás Cabrera, 9, P.O. Box. 28049, Madrid, Spain.
| | - David Villanueva-Bermejo
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL UAM-CSIC), C/ Nicolás Cabrera, 9, P.O. Box. 28049, Madrid, Spain.
| | - Pilar Castro-Gómez
- Department of Bioactivity and Food Analysis, Food Lipid Biomarkers and Health Group, Institute of Food Science Research (CIAL UAM-CSIC), C/ Nicolás Cabrera, 9, P.O. Box. 28049, Madrid, Spain.
| | - Tiziana Fornari
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL UAM-CSIC), C/ Nicolás Cabrera, 9, P.O. Box. 28049, Madrid, Spain.
| | - Javier Fontecha
- Department of Bioactivity and Food Analysis, Food Lipid Biomarkers and Health Group, Institute of Food Science Research (CIAL UAM-CSIC), C/ Nicolás Cabrera, 9, P.O. Box. 28049, Madrid, Spain.
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Villanueva-Bermejo D, Calvo MV, Castro-Gómez P, Fornari T, Fontecha J. Production of omega 3-rich oils from underutilized chia seeds. Comparison between supercritical fluid and pressurized liquid extraction methods. Food Res Int 2018; 115:400-407. [PMID: 30599958 DOI: 10.1016/j.foodres.2018.10.085] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 09/21/2018] [Accepted: 10/30/2018] [Indexed: 12/20/2022]
Abstract
Chia seeds constitute a promising source of α-linolenic acid (ALA). In the present work, an underutilized and cheaper set of chia seeds, which were discarded after the harvest according to quality criteria - named in this work as low oil content seeds (LOCS) - have been evaluated as a potential source for obtaining PUFA-enriched oils against the commonly studied high-quality chia seeds denoted as high oil content seeds (HOCS) in this study. Two efficient and environmental friendly techniques, supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE), were evaluated to optimize the extraction process of chia oil. At 60 °C, by using pressurized food-grade ethanol, recoveries close to 100% were achieved from both sets of seeds in a short extraction time (10 min). By using SFE, the greatest oil extraction yield (>95%) was attained at the highest pressure and temperature conditions (45 MPa and 60 °C) after 240 min. At the early stage of SFE extraction, both LOCS and HOCS exhibited a similar kinetic behavior, reaching oil extraction rates of 0.59 g oil/min and 0.64 g oil/min, respectively. No differences were found between the fatty acid profile of the oils extracted from LOCS and HOCS both by PLE and SFE. ALA and linoleic acid (LA) concentrations ranged between 65-68% and 17-23% respectively, and a predominance of high molecular weight triglycerides (≥ CN50), was found in all extracted oils. In conclusion, LOCS might constitute a new suitable raw material for the production of ALA-enriched oils. Concerning the extraction methods assayed, the oil was almost entirely recovered by both PLE and SFE at the used conditions.
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Affiliation(s)
- David Villanueva-Bermejo
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL UAM-CSIC). C/Nicolás Cabrera, 9, P.O. Box. 28049, Madrid, Spain.
| | - María V Calvo
- Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL UAM-CSIC). C/Nicolás Cabrera, 9, P.O. Box. 28049, Madrid, Spain.
| | - Pilar Castro-Gómez
- Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL UAM-CSIC). C/Nicolás Cabrera, 9, P.O. Box. 28049, Madrid, Spain.
| | - Tiziana Fornari
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL UAM-CSIC). C/Nicolás Cabrera, 9, P.O. Box. 28049, Madrid, Spain.
| | - Javier Fontecha
- Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL UAM-CSIC). C/Nicolás Cabrera, 9, P.O. Box. 28049, Madrid, Spain.
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Araromi DO, Alade AO, Bello MO, Bakare T, Akinwande BA, Jameel AT, Adegbola SA. Optimization of oil extraction from Pitanga (Eugenia uniflora L.) leaves using simplex centroid design. SEP SCI TECHNOL 2017. [DOI: 10.1080/01496395.2017.1287199] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Dauda O. Araromi
- Department of Chemical Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
- Science and Engineering Research Group, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
| | - Abass O. Alade
- Department of Chemical Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
- Science and Engineering Research Group, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
| | - Muibat O. Bello
- Department of Pure and Applied Chemistry, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
| | - Taofiq Bakare
- University Teaching and Research Farm, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
| | - Bolanle A. Akinwande
- Department of Food Science and Engineering, Ladoke Akintola University of Technology Ogbomoso, Nigeria
| | - Ahmed T. Jameel
- Department of Biotechnology Engineering, International Islamic University, Malaysia, Kuala Lumpur, Malaysia
| | - Samuel A. Adegbola
- Department of Chemical Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
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9
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Continuous production of biodiesel from soybean flakes by extraction coupling with transesterification under supercritical conditions: Original research article. J Supercrit Fluids 2017. [DOI: 10.1016/j.supflu.2016.05.051] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Jerković I, Rajić M, Marijanović Z, Bilić M, Jokić S. Optimization of supercritical CO2 extraction of dried Helichrysum italicum flowers by response surface methodology: GC-MS profiles of the extracts and essential oil. SEP SCI TECHNOL 2016. [DOI: 10.1080/01496395.2016.1237967] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Split, Croatia
| | | | | | - Mate Bilić
- Department of Process Engineering, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Stela Jokić
- Department of Process Engineering, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
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Jokić S, Bijuk M, Aladić K, Bilić M, Molnar M. Optimisation of supercritical CO2extraction of grape seed oil using response surface methodology. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12986] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Stela Jokić
- Josip Juraj Strossmayer University of Osijek; Faculty of Food Technology Osijek; Franje Kuhača 20 31000 Osijek Croatia
| | - Marco Bijuk
- Josip Juraj Strossmayer University of Osijek; Faculty of Food Technology Osijek; Franje Kuhača 20 31000 Osijek Croatia
| | - Krunoslav Aladić
- Croatian Veterinary Institute; Branch - Veterinary Institute Vinkovci; Josipa Kozarca 24 32100 Vinkovci Croatia
| | - Mate Bilić
- Josip Juraj Strossmayer University of Osijek; Faculty of Food Technology Osijek; Franje Kuhača 20 31000 Osijek Croatia
| | - Maja Molnar
- Josip Juraj Strossmayer University of Osijek; Faculty of Food Technology Osijek; Franje Kuhača 20 31000 Osijek Croatia
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de Melo M, Silvestre A, Silva C. Supercritical fluid extraction of vegetable matrices: Applications, trends and future perspectives of a convincing green technology. J Supercrit Fluids 2014. [DOI: 10.1016/j.supflu.2014.04.007] [Citation(s) in RCA: 229] [Impact Index Per Article: 22.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Zhao L, Zhang Y, He L, Dai W, Lai Y, Yao X, Cao Y. Soy Sauce Residue Oil Extracted by a Novel Continuous Phase Transition Extraction under Low Temperature and Its Refining Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3230-3235. [PMID: 24650165 DOI: 10.1021/jf405459v] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
On the basis of previous single-factor experiments, extraction parameters of soy sauce residue (SSR) oil extracted using a self-developed continuous phase transition extraction method at low temperature was optimized using the response surface methodology. The established optimal conditions for maximum oil yield were n-butane solvent, 0.5 MPa extraction pressure, 45 °C temperature, 62 min extraction time, and 45 mesh raw material granularity. Under these conditions, the actual yield was 28.43% ± 0.17%, which is relatively close to the predicted yield. Meanwhile, isoflavone was extracted from defatted SSR using the same method, but the parameters and solvent used were altered. The new solvent was 95% (v/v) ethanol, and extraction was performed under 1.0 MPa at 60 °C for 90 min. The extracted isoflavones, with 0.18% ± 0.012% yield, mainly comprised daidzein and genistein, two kinds of aglycones. The novel continuous phase transition extraction under low temperature could provide favorable conditions for the extraction of nonpolar or strongly polar substances. The oil physicochemical properties and fatty acids compositions were analyzed. Results showed that the main drawback of the crude oil was the excess of acid value (AV, 63.9 ± 0.1 mg KOH/g) and peroxide value (POV, 9.05 ± 0.3 mmol/kg), compared with that of normal soybean oil. However, through molecular distillation, AV and POV dropped to 1.78 ± 0.12 mg KOH/g and 5.9 ± 0.08 mmol/kg, respectively. This refined oil may be used as feedstuff oil.
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Affiliation(s)
- Lichao Zhao
- College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China
| | - Yong Zhang
- College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China
| | - Liping He
- College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China
| | - Weijie Dai
- College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China
| | - Yingyi Lai
- College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China
| | - Xueyi Yao
- College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China
| | - Yong Cao
- College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China
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Wilkinson N, Hilton R, Hendry D, Venkitasamy C, Jacoby W. Study of process variables in supercritical carbon dioxide extraction of soybeans. FOOD SCI TECHNOL INT 2014; 20:63-70. [PMID: 23733823 DOI: 10.1177/1082013212469620] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Soybean flakes were extracted using supercritical carbon dioxide at 48.3 MPa and 80 °C, which is a higher temperature than previously reported. Several operational parameters were explored to determine their effect on extractions. Flakes, as typically used in this industry, provided the best extraction performance. Particle size distributions were created through grinding. Reducing average particle diameters smaller than 0.069 mm had no appreciable effect on increasing extraction efficiencies. Exploration of flow rate indicated that a residence time of less than 60 s for the supercritical carbon dioxide would be sufficient for complete extractions. A solvent mass to load mass ratio of 10:1 was found to be sufficient for extraction of oils from soybean flakes. Increasing moisture in the soybeans led to decreasing extraction efficiency of oils. Finally, soybean hulls had no effect on extraction efficiency. Thus, the de-hulling procedure can be removed from the extraction process without decreasing extraction efficiency.
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Jokić S, Nagy B, Zeković Z, Vidović S, Bilić M, Velić D, Simándi B. Effects of supercritical CO2 extraction parameters on soybean oil yield. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2012.03.003] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Supercritical carbon dioxide extraction of the Oak Silkworm (Antheraea pernyi) Pupal Oil: process optimization and composition determination. Int J Mol Sci 2012; 13:2354-2367. [PMID: 22408458 PMCID: PMC3292027 DOI: 10.3390/ijms13022354] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2011] [Revised: 01/19/2012] [Accepted: 02/13/2012] [Indexed: 11/17/2022] Open
Abstract
Supercritical carbon dioxide (SC-CO2) extraction of oil from oak silkworm pupae was performed in the present research. Response surface methodology (RSM) was applied to optimize the parameters of SC-CO2 extraction, including extraction pressure, temperature, time and CO2 flow rate on the yield of oak silkworm pupal oil (OSPO). The optimal extraction condition for oil yield within the experimental range of the variables researched was at 28.03 MPa, 1.83 h, 35.31 °C and 20.26 L/h as flow rate of CO2. Under this condition, the oil yield was predicted to be 26.18%. The oak silkworm pupal oil contains eight fatty acids, and is rich in unsaturated fatty acids and α-linolenic acid (ALA), accounting for 77.29% and 34.27% in the total oil respectively.
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Peters M, Köhler B, Kuckshinrichs W, Leitner W, Markewitz P, Müller TE. Chemical technologies for exploiting and recycling carbon dioxide into the value chain. CHEMSUSCHEM 2011; 4:1216-1240. [PMID: 21866580 DOI: 10.1002/cssc.201000447] [Citation(s) in RCA: 417] [Impact Index Per Article: 32.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2010] [Indexed: 05/31/2023]
Abstract
While experts in various fields discuss the potential of carbon capture and storage (CCS) technologies, the utilization of carbon dioxide as chemical feedstock is also attracting renewed and rapidly growing interest. These approaches do not compete; rather, they are complementary: CCS aims to capture and store huge quantities of carbon dioxide, while the chemical exploitation of carbon dioxide aims to generate value and develop better and more-efficient processes from a limited part of the waste stream. Provided that the overall carbon footprint for the carbon dioxide-based process chain is competitive with conventional chemical production and that the reaction with the carbon dioxide molecule is enabled by the use of appropriate catalysts, carbon dioxide can be a promising carbon source with practically unlimited availability for a range of industrially relevant products. In addition, it can be used as a versatile processing fluid based on its remarkable physicochemical properties.
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Affiliation(s)
- Martina Peters
- CAT Catalytic Center, ITMC, RWTH Aachen University, Worringerweg 1, 52074 Aachen, Germany
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Jokić S, Svilović S, Zeković Z, Vidović S. Mathematical modelling of soybean oil solubility in supercritical carbon dioxide. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02571.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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