Extraction of oil from chia seeds with supercritical CO 2
Uribe et al. and Ixtaina et al. have al- ready preformed oil extraction from Chia seeds using supercritical CO 2 up to 400 bar and temperatures from 40 °C to 80 °C as a good alter- native
Recently, Ixtaina et al. reported supercritical extraction of chia oil from seeds using three pressures (250, 350 and 450 bar), three temperatures (40 °C, 60 °C and 80 °C), and three retention times (60, 150, and 240 min). Another study, reports supercritical extraction of omega-3 rich oil with CO 2 from a different seed.
Supercritical CO 2 extraction in chia oils production
This study was conducted to show impact of supercritical fluid extraction using pure SC-CO 2 or SC-CO 2 enriched by 2, 6, and 10% of acetone, simultaneously varied by the extraction time (1 vs. 5 h), on the quality of chia seed oils. Obtained oils were relatively similar in the fatty acid composition, but they differed in total content of phytochemicals (from 4956 to 6391 mg/kg of oil).
This study was conducted to show impact of supercritical fluid extraction using pure SC-CO 2 or SC-CO 2 enriched by 2, 6, and 10% of acetone, simultaneously varied by the extraction time (1 vs. 5 h), on the quality of chia seed oils. Obtained oils were relatively similar in the fatty acid composition, but they differed in total content of phytochemicals (from 4956 to 6391 mg/kg of oil).
Extraction of oil from chia seeds with supercritical CO 2
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Uribe et al. and Ixtaina et al. have already preformed oil extraction from Chia seeds using supercritical CO 2 up to 400 bar and temperatures from 40 °C to 80 °C as a good alternative because due to achieve a chia oil satisfactory yield with a similar fatty acid composition using an
AP-135 Extraction of oil from chia seeds
The objective of this work is to evaluate the extraction yield of oil from chia seeds and the concentration of omega-3 and omega-6 acids using supercritical extraction with CO2 at three pressures: 136, 272, and 408 bar, and three temperatures: 40, 60, and 80 C.
of chia oil produced by supercritical CO 2 and conventional solvent extraction methods re-spectively, and to assess the potential for chia oil as a functional food. The extractions were performed on commercially available chia seeds bought in Brazil, Sweden and the Neth-erlands. The resulting oils were analyzed with
Supercritical CO2 extraction in chia oils production
Supercritical CO2 extraction in chia oils production: impact of process duration and co-solvent addition Article (Available) in Food science and biotechnology 27(10) ·
Abstract. Extraction of chia seed oil was performed with supercritical carbon dioxide (SC-CO 2).To investigate the effects of pressure and temperature on the oil solubility and yield, two isobaric (250 and 450 bar) and two isothermal (40 and 60 °C) extraction conditions were selected.