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

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, 55°C; wheat germ particle size, about 0.35 mm; CO2 flow rate, 1.5 L min−1. These conditions g...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2003-02, Vol.80 (2), p.157-161
Hauptverfasser:	Panfili, G., Cinquanta, L., Fratianni, A., Cubadda, R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Carotenoids color defatted cake Fat industries Food industries Fundamental and applied biological sciences. Psychology supercritical CO2 extraction tocols wheat germ
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creator	Panfili, G. Cinquanta, L. Fratianni, A. Cubadda, R.
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, 55°C; 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.
doi_str_mv	10.1007/s11746-003-0669-1
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The best conditions were: pressure, 38 MPa; temperature, 55°C; 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.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-003-0669-1</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>Biological and medical sciences ; Carotenoids ; color ; defatted cake ; Fat industries ; Food industries ; Fundamental and applied biological sciences. 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The best conditions were: pressure, 38 MPa; temperature, 55°C; 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.</description><subject>Biological and medical sciences</subject><subject>Carotenoids</subject><subject>color</subject><subject>defatted cake</subject><subject>Fat industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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subjects	Biological and medical sciences Carotenoids color defatted cake Fat industries Food industries Fundamental and applied biological sciences. Psychology supercritical CO2 extraction tocols wheat germ
title	Extraction of wheat germ oil by supercritical CO2: Oil and defatted cake characterization
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