Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Extraction of edible avocado oil using supercritical CO2 and a CO2/ethanol mixture as solvents

Full text
Author(s):
Corzzini, Sayuri C. S. ; Barros, Helena D. F. Q. ; Grimaldi, Renato ; Cabral, Fernando A.
Total Authors: 4
Document type: Journal article
Source: Journal of Food Engineering; v. 194, p. 40-45, FEB 2017.
Web of Science Citations: 15
Abstract

Avocado oil is similar to olive oil, it can be used as an ingredient in functional foods since it contain high contents of vitamins and phytosterols and its triacylglycerols contain high contents of unsaturated fatty acid. The present study sought to evaluate the technical viability of extraction of avocado oil by super-critical technology using GRAS solvents (Generally Recognized as Safe). Freeze-dried avocado (Persea Americana) pulp with 65% lipids was subjected to supercritical extraction in a fixed bed at temperatures of 40, 60, and 80 degrees C and pressures of 200, 300 and 400 bar, using supercritical carbon dioxide (scCO(2)) as a solvent in a first step, and a scCO(2)/ethanol mixture (93/7 w/w) in a second step. Extraction curves (mass of oil extracted versus extraction time) were obtained from the overall extraction yields, and from this curve the solubility of oil in scCO(2) was calculated. The extraction appeared to be technically viable to obtain up to 98% oil recovery. The solubility values correlated well with the Chrastil equation, and presented similar order of magnitude to the solubility of oils reported in literature. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 13/10932-8 - Extraction of avocado oil using supercritical technology
Grantee:Sayuri Clarice Shintani Corzzini
Support Opportunities: Scholarships in Brazil - Scientific Initiation