Extraction of avocado oil using supercritical technology

• Grant number: 13/10932-8
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2013
• End date: July 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Fernando Antonio Cabral
• Grantee: Sayuri Clarice Shintani Corzzini
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The oil of avocado pulp is a special oil similar to olive oil. It can be used as an ingredient in functional foods because of having high content of unsaturated fatty acids and a substantial amount of beneficial health compounds such as vitamins and phytosterols. The aim of this work was extract lipids from freeze-dried avocado in fixed bed extractor using supercritical carbon dioxide (scCO2) and / or one mixture scCO2/etanol as solvents. Obtain the extraction curves at temperatures of 40, 60 and 80 ° C and pressures of 200, 300 and 400 bar using scCO2 as a solvent in a first step and a scCO2/etanol mixture (95/5 w / w) in a second step. Evaluate the extraction yields and the characteristics of oil as a function on the operating conditions of temperature and pressure (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CORZZINI, SAYURI C. S.; BARROS, HELENA D. F. Q.; GRIMALDI, RENATO; CABRAL, FERNANDO A.. Extraction of edible avocado oil using supercritical CO2 and a CO2/ethanol mixture as solvents. Journal of Food Engineering, v. 194, p. 40-45, FEB 2017. (13/10932-8)