Premium
Oxidative stability of sunflower oil extracted with supercritical carbon dioxide
Author(s) -
Calvo L.,
Cocero M. J.,
Díez J. M.
Publication year - 1994
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540546
Subject(s) - supercritical carbon dioxide , sunflower oil , carbon dioxide , chemistry , extraction (chemistry) , ascorbic acid , supercritical fluid , oxygen , sunflower , chemical engineering , chromatography , food science , organic chemistry , mathematics , engineering , combinatorics
Extraction of oilseeds with supercritical carbon dioxide (SC−CO 2 ) is a promising technique to obtain vegetable oils. However, instability of such oils has been associated in the past with SC−CO 2 extraction. The reasons underlying such instability were unclear. Results presented here suggest that oil instability may be related to the oxygen content of CO 2 . In fact, oil stability decreases sharply when refined oil (additive‐free) is re‐extracted with SC−CO 2 and can be related to the oxygen content in the CO 2 . Never‐theless, oil stability could be improved to the level of conventionally extracted oil by adding trace amounts of ascorbic acid.