Premium
Comparative evaluation of the composition of vegetable essential and fixed oils obtained by supercritical extraction and conventional techniques: a chemometric approach
Author(s) -
Piras Alessandra,
Piras Cristina,
Porcedda Silvia,
Rosa Antonella
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.15098
Subject(s) - supercritical fluid extraction , chemistry , extraction (chemistry) , hexane , supercritical fluid , vegetable oil , chromatography , principal component analysis , essential oil , mathematics , food science , organic chemistry , statistics
Summary We compared by a chemometric approach the composition of essential (EO) and fixed (FO) oils previously obtained from several vegetable matrices by supercritical CO 2 extraction (CO 2 ‐SFE) and conventional techniques ( n ‐hexane in a Soxhlet apparatus and hydrodistillation). A multivariate approach, by determining the principal components analysis (PCA) applied to data of FO fatty acids and EO volatile compounds, generally indicated that the vegetable oils extracted with CO 2 ‐SFE tightly clustered with those obtained by conventional methods. The graphical distances calculated in the PCA plots between the score of each SFE oil and the corresponding conventional oil revealed that the CO 2 ‐SFE FO and EO profiles were quite similar to conventional oils, with the additional benefit of not having unwanted traces of solvent. SFE FO were more similar to conventional oils than SFE EO (mean values of calculated graphical distances were 0.83 and 1.46 for FO and EO, respectively). Our results strongly corroborate the role of CO 2 ‐SFE as a suitable, environmentally safe and efficient method alternative to the traditional ones for the extraction of natural vegetable oils for food and pharmaceutical applications.