Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality

The supercritical fluid extraction (SFE) of wheat bran oil with pure supercritical carbon dioxide at different extraction pressures (25, 40, and 55 MPa) and temperatures (40, 70, and 95°C) has been studied. Since wheat bran contains important bioactive compounds such as alkylresorcinols (AR) and oth...

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Autores: Rebolleda Alonso, Sara, Beltrán Calvo, Sagrario, Sanz Díez, Mª Teresa, González San José, Mª Luisa
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2014
País:España
Institución:Universidad de Burgos (UBU)
Repositorio:Repositorio Institucional de la Universidad de Burgos (RIUBU)
OAI Identifier:oai:riubu.ubu.es:10259/4340
Acceso en línea:http://hdl.handle.net/10259/4340
Access Level:acceso abierto
Palabra clave:Alkylresorcinols
Antioxidant capacity
Polyphenols
Supercritical fluid extraction
Wheat bran oil
Food
Chemical engineering
Alimentos
Ingeniería química
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spelling Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil qualityRebolleda Alonso, SaraBeltrán Calvo, SagrarioSanz Díez, Mª TeresaGonzález San José, Mª LuisaAlkylresorcinolsAntioxidant capacityPolyphenolsSupercritical fluid extractionWheat bran oilFoodChemical engineeringAlimentosIngeniería químicaThe supercritical fluid extraction (SFE) of wheat bran oil with pure supercritical carbon dioxide at different extraction pressures (25, 40, and 55 MPa) and temperatures (40, 70, and 95°C) has been studied. Since wheat bran contains important bioactive compounds such as alkylresorcinols (AR) and other phenolic compounds, the content of these compounds in the extracted oil was evaluated in order to establish oil quality. The influence of extraction pressure and temperature and wheat bran moisture on the extraction yield and oil quality was studied. Oil quality was evaluated through parameters such as AR content and profile, total polyphenols index (TPI), antioxidant activity, and fatty acids profile. SFE performed over fresh wheat bran at 55MPa and 95°C was found to provide wheat bran oil with the highest AR and phenolic content and antioxidant capacity of all the runs performed in this work. Some SFE experiments focused on oil fractionation showed that this technique can provide oil fractions enriched with AR and phenolic compounds.This work is part of the GALANG project (Ref.: ITC‐20113029) financed by the Spanish Government through CDTIWiley-VCH Verlag201720172014info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10259/4340reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)instname:Universidad de Burgos (UBU)InglésEuropean Journal of Lipid Science and Technology. 2014, V. 116, n. 3, p. 319–327http://dx.doi.org/10.1002/ejlt.201300323info:eu-repo/semantics/openAccessoai:riubu.ubu.es:10259/43402026-05-28T07:56:11Z
dc.title.none.fl_str_mv Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality
title Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality
spellingShingle Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality
Rebolleda Alonso, Sara
Alkylresorcinols
Antioxidant capacity
Polyphenols
Supercritical fluid extraction
Wheat bran oil
Food
Chemical engineering
Alimentos
Ingeniería química
title_short Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality
title_full Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality
title_fullStr Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality
title_full_unstemmed Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality
title_sort Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality
dc.creator.none.fl_str_mv Rebolleda Alonso, Sara
Beltrán Calvo, Sagrario
Sanz Díez, Mª Teresa
González San José, Mª Luisa
author Rebolleda Alonso, Sara
author_facet Rebolleda Alonso, Sara
Beltrán Calvo, Sagrario
Sanz Díez, Mª Teresa
González San José, Mª Luisa
author_role author
author2 Beltrán Calvo, Sagrario
Sanz Díez, Mª Teresa
González San José, Mª Luisa
author2_role author
author
author
dc.subject.none.fl_str_mv Alkylresorcinols
Antioxidant capacity
Polyphenols
Supercritical fluid extraction
Wheat bran oil
Food
Chemical engineering
Alimentos
Ingeniería química
topic Alkylresorcinols
Antioxidant capacity
Polyphenols
Supercritical fluid extraction
Wheat bran oil
Food
Chemical engineering
Alimentos
Ingeniería química
description The supercritical fluid extraction (SFE) of wheat bran oil with pure supercritical carbon dioxide at different extraction pressures (25, 40, and 55 MPa) and temperatures (40, 70, and 95°C) has been studied. Since wheat bran contains important bioactive compounds such as alkylresorcinols (AR) and other phenolic compounds, the content of these compounds in the extracted oil was evaluated in order to establish oil quality. The influence of extraction pressure and temperature and wheat bran moisture on the extraction yield and oil quality was studied. Oil quality was evaluated through parameters such as AR content and profile, total polyphenols index (TPI), antioxidant activity, and fatty acids profile. SFE performed over fresh wheat bran at 55MPa and 95°C was found to provide wheat bran oil with the highest AR and phenolic content and antioxidant capacity of all the runs performed in this work. Some SFE experiments focused on oil fractionation showed that this technique can provide oil fractions enriched with AR and phenolic compounds.
publishDate 2014
dc.date.none.fl_str_mv 2014
2017
2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10259/4340
url http://hdl.handle.net/10259/4340
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv European Journal of Lipid Science and Technology. 2014, V. 116, n. 3, p. 319–327
http://dx.doi.org/10.1002/ejlt.201300323
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley-VCH Verlag
publisher.none.fl_str_mv Wiley-VCH Verlag
dc.source.none.fl_str_mv reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)
instname:Universidad de Burgos (UBU)
instname_str Universidad de Burgos (UBU)
reponame_str Repositorio Institucional de la Universidad de Burgos (RIUBU)
collection Repositorio Institucional de la Universidad de Burgos (RIUBU)
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869406334948999168
score 15.300719

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