Time Fractionation of Minor Lipids from Cold-Pressed Rapeseed Cake Using Supercritical CO2

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dc.contributor.authorUquiche, Edgar
dc.contributor.authorFica, Ximena
dc.contributor.authorSalazar, Katherine
dc.contributor.authordel Valle, Jose M.
dc.date.accessioned2024-01-10T13:43:58Z
dc.date.available2024-01-10T13:43:58Z
dc.date.issued2012
dc.description.abstractThis work explored the possibility of using supercritical carbon dioxide (SC-CO2) to achieve fractionation of pre-pressed rapeseed (Brassica napus) cake oil at 30-50 MPa, at 40 or 80 degrees C, and increase the concentration of minor lipids (sterols, tocopherols, carotenoids) in the oil. Minor lipids are partially responsible for desirable antioxidant effects that protect against degradation and impart functional value to the oil. The weight and concentration of minor lipids in oil fractions collected during the first 60 min were analyzed. Cumulative oil yield increased with pressure, and with temperature at >= 40 MPa, but was lower at 80 degrees C than at 40 degrees C when working at pressure <= 35 MPa. Differences in solubility between the oil and minor lipids explained fractionation effects that were small for tocopherols. Unlike tocopherols, which are more soluble in SC-CO2 than the oil, sterols and carotenoids are less soluble than the oil, and their concentration increased in the later stages of extraction, particularly at >= 40 MPa, when there was not enough oil to saturate the CO2 phase. Because of the fractionating effects on rapeseed oil composition, there was an increase in the antioxidant activity of the oil in the second half as compared to the first half of the extraction. Consequently, this study suggests that SC-CO2 extraction could be used to isolate vegetable oil fractions with increased functional value.
dc.description.funderChilean agency Fondecyt
dc.description.funderAgriaquaculture Nutritional Genomic Center, CGNA
dc.fechaingreso.objetodigital2024-03-14
dc.format.extent10 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1007/s11746-011-1999-1
dc.identifier.eissn1558-9331
dc.identifier.issn0003-021X
dc.identifier.urihttps://doi.org/10.1007/s11746-011-1999-1
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78804
dc.identifier.wosidWOS:000305293600019
dc.information.autorucIngeniería;del Valle J;S/I;57259
dc.issue.numero6
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final1144
dc.pagina.inicio1135
dc.publisherWILEY
dc.revistaJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
dc.rightsacceso restringido
dc.subjectPre-pressed cake
dc.subjectMinor lipids
dc.subjectOil fractionation
dc.subjectRapeseed
dc.subjectSupercritical CO2
dc.subjectCARBON-DIOXIDE
dc.subjectANTIOXIDANT ACTIVITY
dc.subjectOXIDATIVE STABILITY
dc.subjectCANOLA OIL
dc.subjectEXTRACTION
dc.subjectSOLUBILITY
dc.titleTime Fractionation of Minor Lipids from Cold-Pressed Rapeseed Cake Using Supercritical CO2
dc.typeartículo
dc.volumen89
sipa.codpersvinculados57259
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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