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Oxidative stability of walnut oils extracted with supercritical carbon dioxide
Author(s) -
Crowe Tammy D.,
White Pamela J.
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/s11746-003-0740-y
Subject(s) - chemistry , supercritical carbon dioxide , oxidative phosphorylation , carbon dioxide , supercritical fluid , food science , tocopherol , chromatography , antioxidant , organic chemistry , biochemistry , vitamin e
Supercritical carbon dioxide (SC‐CO 2 ) was used to partially defat walnuts, and the oxidative stability of the extracted walnut oils was assessed. The SC‐CO 2 ‐extracted oils were less stable during accelerated storage in the dark than was pressed walnut oil, as determined by PV, headspace analysis by solid‐phase microextraction, and sensory methods. The SC‐CO 2 ‐extracted oils, however, exhibited greater photo‐oxidative stability than did pressed walnut oil by all of these methods, possibly because of the presence of chlorophyll in the pressed oil. Oxidative stability indices and tocopherol contents were significantly lower in the SC‐CO 2 ‐extracted oils than in pressed oil.