Supercritical Carbon Dioxide Extraction and Characterization of Argentinean Chia Seed Oil

Extraction of chia seed oil was performed with supercritical carbon dioxide (SC-CO2). 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. The global extraction yield of chia oil increased with pressure enhancement, but temperature had a little influence on it. The maximum oil recovery using SC-CO2 at a mass flow rate of 8 kg/h was 97%, which was obtained at 60 °C, 450 bar for a 138-min extraction. The results showed that solubility changed from 4.8 g oil/kg CO2 at 60 °C–250 bar to 28.8 g oil/kg CO2 at 60 °C–450 bar. The final extract obtained by SC-CO2 under different conditions and Soxhlet extraction contained mainly α-linolenic (64.9–65.6%) and linoleic (19.8–20.3%) acids. SC-CO2 extraction is an interesting alternative methodology because it is possible to achieve a chia oil yield close to that obtained by conventional extraction with a similar fatty acid composition using an environmentally friendly process.Fil: Ixtaina, Vanesa Yanet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ingeniería; ArgentinaFil: Mattea, Facundo. Universidad de Valladolid; EspañaFil: Cardarelli, Damián Aldo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ingeniería; ArgentinaFil: Mattea, Miguel Angel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ingeniería; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional de Río Cuarto. Facultad de Ingeniería; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin

Supercritical Fluid Processing for the Recovery of Bioactive Compounds from Food Industry By-Products

By-products of food industry, especially wine industry, fruit and vegetable processing industry, oil industry, milling industry, seafood processing industry are rich in bioactive compounds. These compounds are mainly polyunsaturated fatty acids (PUFAs), tocopherols, phytosterols, squalene, carotenoids and polyphenols. Supercritical carbon dioxide (SCCO2) extraction of specialty oils rich in bioactive compounds, fractionation of specialty oils or by-products to enrich the bioactive compounds, supercritical fluid extraction (SFE) of carotenoids and either supercritical (SFE) or subcritical fluid extraction (SCFE), and supercritical antisolvent extraction (SAE) and fractionation (SAF) of polyphenols are discussed