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Extraction of wheat germ oil by supercritical CO 2 : Oil and defatted cake characterization
Author(s) -
Panfili G.,
Cinquanta L.,
Fratianni A.,
Cubadda R.
Publication year - 2003
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/s11746-003-0669-1
Subject(s) - supercritical fluid , extraction (chemistry) , germ , particle size , chemistry , chromatography , supercritical fluid extraction , wheat germ , supercritical carbon dioxide , materials science , food science , mathematics , organic chemistry , mathematical analysis
In this paper the working conditions for the extraction of wheat germ oil in a supercritical CO 2 pilot plant of 1‐L‐extraction capacity were studied. The best conditions were: pressure, 38 MPa; temperature, 55°C; wheat germ particle size, about 0.35 mm; CO 2 flow rate, 1.5 L min −1 . These conditions gave yields of about 92% of total oil after 3 h of processing. The obtained oils and the partially defatted cake were investigated with regard to their FA, tocol (tocopherol and tocotrienol), carotenoid, and sterol compositions and to their quality characteristics (FFA, PV, para ‐anisidine value, and color of the by product). Moreover, the oil quality was evaluated in relation to the progress of the supercritical extraction.