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Comparison of two kinds of pumpkin seed oils obtained by supercritical CO 2 extraction
Author(s) -
Wenli Yu,
Yaping Zhao,
Jingjing Chen,
Bo Shu
Publication year - 2004
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200400956
Subject(s) - stearic acid , palmitic acid , chemistry , pumpkin seed , oleic acid , extraction (chemistry) , fatty acid , food science , supercritical fluid , chromatography , organic chemistry , biochemistry
The oils from two kinds of pumpkin seeds, black and white ones, were extracted by supercritical CO 2 (SC‐CO 2 ). The technological variables for SC‐CO 2 extraction were optimized and the resulting oils were analyzed by GC‐MS. As a result, the optimal conditions for SC‐CO 2 extraction were as follows: 25∼30 MPa, 45 °C, SC‐CO 2 flow rate of 30∼40 kg/h. The main compounds in the resulting oils were 9,12‐octadecadienoic acid, 9‐octadecenoic acid, stearic acid, palmitic acid for both types of pumpkin seeds, however, the black seed oil contains more unsaturated fatty acids (UFA) than the white seed oil. On the other hand, some compounds including heptadecanoic acid (0.27%), tetracosanic acid (0.1%), 9‐dodecaenoic acid (0.45%) and pentadecenoic acid (0.05%) were found in white seed oil but not in black seed oil; while eicosanic acid (0.05%), 11,14‐eicosadienoic acid (0.2%), 11‐octadecenoic acid (0.06%), 7‐hexadecenoic acid (0.02%) and 1,12‐tridecadiene (0.02%) were only found in black seed oil.