Extraction of lipids from cherry seed oil using supercritical carbon dioxide

被引：0
|
作者：
G. Bernardo-Gil
Cristiano Oneto
Paulo Antunes
M. Fátima Rodrigues
José M. Empis
机构：
[1] Center for Biological and Chemical Engineering,
[2] DEQ,undefined
[3] Instituto Superior Tecnico,undefined
[4] Avenida Rovisco Pais,undefined
[5] 1049-001 Lisbon,undefined
[6] Portugal Tel.: +351.21.841.7582 Fax: +351.21.641.7246,undefined
来源：
European Food Research and Technology | 2001年 / 212卷
关键词：
Keywords Cherry seeds; Supercritical carbon dioxide; Oil characterisation;
D O I：
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学科分类号：
摘要：
 Cherry seeds (Prunus avium L.) were extracted with compressed carbon dioxide at 313 K and 333 K in the pressure range 18–22 MPa. The influence of superficial velocity was also analysed using values of 0.02, 0.06 and 0.08 cm/s. The extraction yield was increased by a reduction in particle size. The physical and chemical characteristics of the oil were determined. The results, in terms of free fatty acids and sterol compositions, were compared with those obtained when hexane was used as solvent. Other physical and chemical characteristics were also compared with refined hexane-extracted oil.
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页码：170 / 174
页数：4
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