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Chemical Composition and Antioxidant Properties of Candlenut Oil Extracted by Supercritical CO 2
Author(s) -
Siddique Bazlul Mobin,
Ahmad Anees,
Alkarkhi Abbas F.M.,
Ibrahim Mahamad Hakimi,
Omar A.K Mohd
Publication year - 2011
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.1750-3841.2011.02146.x
Subject(s) - chemistry , extraction (chemistry) , moisture , water content , chromatography , supercritical fluid , chemical composition , acid value , composition (language) , analytical chemistry (journal) , food science , organic chemistry , biochemistry , linguistics , philosophy , geotechnical engineering , engineering
Candlenut oil was extracted using supercritical CO 2 (SC‐CO 2 ) with an optimization of parameters, by the response surface methodology . The ground candlenut samples were treated in 2 different ways, that is, dried in either a heat oven (sample moisture content of 2.91%) or dried in a vacuum oven (sample moisture content of 1.98%), before extraction. An untreated sample (moisture content of 4.87%) was used as a control. The maximum percentage of oil was extracted from the heat‐oven‐dried sample (77.27%), followed by the vacuum‐oven‐dried sample (74.32%), and the untreated sample (70.12%). At an SC‐CO 2 pressure of 48.26 Mpa and 60 min of extraction time, the optimal temperatures for extraction were found to be 76.4 °C, 73.9 °C, and 70.6 °C for the untreated, heat‐oven‐dried, and vacuum‐oven‐dried samples, respectively. The heat‐oven‐dried sample contains the highest percentage of linoleic acid, followed by the untreated and vacuum‐oven‐dried samples. The antiradical activity of candlenut oil corresponded to an IC 50 value of 30.37 mg/mL.