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Comparison of Oil from Nigella damascena Seed Recovered by Pressing, Conventional Solvent Extraction and Carbon Dioxide Extraction
Author(s) -
Daukšas E.,
Venskutonis P.R.,
Sivik B.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09447.x
Subject(s) - chemistry , extraction (chemistry) , oleic acid , linoleic acid , nigella sativa , yield (engineering) , stearic acid , palmitic acid , carbon dioxide , chromatography , fraction (chemistry) , food science , fatty acid , organic chemistry , traditional medicine , biochemistry , materials science , medicine , metallurgy
Nigella damascena seeds were extracted by cold press, in a Soxhlet apparatus and with CO 2 . The yield obtained with liquid CO 2 was only 10.57%. EtOH (1%) increased the yield by 50%. CO 2 _extracts were separated into the 2 fractions. The yield in the first fraction increased 2 times by increasing the pressure from 150 to 350 bar. EtOH (1%) increased the yield 2 times at 150 bar. Linoleic acid was the major fatty acid (43.71 to 50.83%), followed by oleic (14.87 to 23.65%), stearic (15.07 to 23.24%), and palmitic (10.13 to 12.07%) acids. Elemenes (21.38% to 29.16%) were the most abundant volatile constituents, free fatty acids constituted from 35.04% to 51.18%, the majority being linoleic (32.83 to 40.58) (Range for linoleic should be 24.51 to 40.58% ‐ see Table 3) and oleic acids (4.96 to 13.32).