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RESEARCH PRODUCT

Extraction of wheat germ oil by supercritical CO2 : Oil and defatted cake characterization

Gianfranco PanfiliA FratianniR. CubaddaLuciano Cinquanta

subject

Supercritical carbon dioxideGeneral Chemical EngineeringOrganic ChemistryExtraction (chemistry)Supercritical fluid extractionWheat flourSupercritical fluidchemistry.chemical_compoundVegetable oilchemistryBotanyWheat germ oilTocotrienolFood science

description

In this paper the working conditions for the extraction of wheat germ oil in a supercritical CO2 pilot plant of 1-L extraction capacity were studied. The best conditions were: pressure, 38 MPa; temperature, 55degreesC; wheat germ particle size, about 0.35 mm; CO2 flow rate, 1.5 L min(-1). These conditions gave yields of about 92% of total oil after 3 h of processing. The obtained oils and the partially defatted cake were investigated with regard to their FA, tocol (tocopherol and tocotrienol), carotenoid, and sterol compositions and to their quality characteristics (FFA, PV, para-anisidine value, and color of the by-product). Moreover, the oil quality was evaluated in relation to the progress of the supercritical extraction. RI Panfili, Gianfranco/A-4846-2013

yearjournalcountryeditionlanguage
2003-02-01Journal of the American Oil Chemists' Society
https://doi.org/10.1007/s11746-003-0669-1