Supercritical carbon dioxide extraction of oil and minor lipid compounds of cake byproduct from Brazil nut (Bertholletia excelsa) beverage production

Supercritical carbon dioxide extraction (SC-CO2) was performed to recover the lipid fraction of the cake by-product from Brazil nut beverage (BNM) production. Extraction kinetics and the effect of pressure and temperature on the yield, oil recovery, fatty acid (FA) profile and minor lipid compounds...

Descripción completa

Detalles Bibliográficos
Autores: Vasquez, Wilson V., Hernández, Diego Martín, del Hierro, Joaquín Navarro, Martín García, Diana, Cano, M. Pilar, Fornari Reale, Tiziana
Tipo de recurso: artículo
Fecha de publicación:2021
País:España
Institución:Universidad Autónoma de Madrid
Repositorio:Biblos-e Archivo. Repositorio Institucional de la UAM
Idioma:inglés
OAI Identifier:oai:repositorio.uam.es:10486/695744
Acceso en línea:http://hdl.handle.net/10486/695744
https://dx.doi.org/10.1016/j.supflu.2021.105188
Access Level:acceso abierto
Palabra clave:Beverage production by-product
Brazil nut
Carbon dioxide
Fatty acids
Nut oils
Squalene
Supercritical extraction
β-sitosterol
Química
id ES_f18dcb723c71051c1d21dfd252ef04e6
oai_identifier_str oai:repositorio.uam.es:10486/695744
network_acronym_str ES
network_name_str España
repository_id_str
spelling Supercritical carbon dioxide extraction of oil and minor lipid compounds of cake byproduct from Brazil nut (Bertholletia excelsa) beverage productionVasquez, Wilson V.Hernández, Diego Martíndel Hierro, Joaquín NavarroMartín García, DianaCano, M. PilarFornari Reale, TizianaBeverage production by-productBrazil nutCarbon dioxideFatty acidsNut oilsSqualeneSupercritical extractionβ-sitosterolQuímicaSupercritical carbon dioxide extraction (SC-CO2) was performed to recover the lipid fraction of the cake by-product from Brazil nut beverage (BNM) production. Extraction kinetics and the effect of pressure and temperature on the yield, oil recovery, fatty acid (FA) profile and minor lipid compounds were evaluated. The modeling of the kinetic assays indicated that most of the oil is readily accessible and the extraction velocity is dominated by the oil solubility. High yield with c.a. 100% oil recovery was achieved at 400 bar and 60 °C. While the FA profile of extracts did not present relevant variations with the extraction conditions, higher content of squalene and β-sitosterol (590.8 and 283.9 mg/g extract) were obtained at the lowest pressure and highest temperature assessed (200 bar and 60 °C). Therefore, SC-CO2 extraction is a suitable technique to recover the oil and other minor lipid bioactive compounds of the cake by-product from BNM production, with a potential application in foods, cosmetics or nutraceuticalsThe authors gratefully acknowledge the financial support from Comunidad Autónoma de Madrid (ALIBIRD, project: P2013/ABI2728) and RTA2015-00044-C02-02 project from the Spanish Ministry of Science and InnovationElsevierDepartamento de Química Física AplicadaFacultad de Ciencias20212021-02-12research articlehttp://purl.org/coar/resource_type/c_2df8fbb1VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10486/695744https://dx.doi.org/10.1016/j.supflu.2021.105188reponame:Biblos-e Archivo. Repositorio Institucional de la UAMinstname:Universidad Autónoma de MadridInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:repositorio.uam.es:10486/6957442026-06-23T12:46:27Z
dc.title.none.fl_str_mv Supercritical carbon dioxide extraction of oil and minor lipid compounds of cake byproduct from Brazil nut (Bertholletia excelsa) beverage production
title Supercritical carbon dioxide extraction of oil and minor lipid compounds of cake byproduct from Brazil nut (Bertholletia excelsa) beverage production
spellingShingle Supercritical carbon dioxide extraction of oil and minor lipid compounds of cake byproduct from Brazil nut (Bertholletia excelsa) beverage production
Vasquez, Wilson V.
Beverage production by-product
Brazil nut
Carbon dioxide
Fatty acids
Nut oils
Squalene
Supercritical extraction
β-sitosterol
Química
title_short Supercritical carbon dioxide extraction of oil and minor lipid compounds of cake byproduct from Brazil nut (Bertholletia excelsa) beverage production
title_full Supercritical carbon dioxide extraction of oil and minor lipid compounds of cake byproduct from Brazil nut (Bertholletia excelsa) beverage production
title_fullStr Supercritical carbon dioxide extraction of oil and minor lipid compounds of cake byproduct from Brazil nut (Bertholletia excelsa) beverage production
title_full_unstemmed Supercritical carbon dioxide extraction of oil and minor lipid compounds of cake byproduct from Brazil nut (Bertholletia excelsa) beverage production
title_sort Supercritical carbon dioxide extraction of oil and minor lipid compounds of cake byproduct from Brazil nut (Bertholletia excelsa) beverage production
dc.creator.none.fl_str_mv Vasquez, Wilson V.
Hernández, Diego Martín
del Hierro, Joaquín Navarro
Martín García, Diana
Cano, M. Pilar
Fornari Reale, Tiziana
author Vasquez, Wilson V.
author_facet Vasquez, Wilson V.
Hernández, Diego Martín
del Hierro, Joaquín Navarro
Martín García, Diana
Cano, M. Pilar
Fornari Reale, Tiziana
author_role author
author2 Hernández, Diego Martín
del Hierro, Joaquín Navarro
Martín García, Diana
Cano, M. Pilar
Fornari Reale, Tiziana
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Química Física Aplicada
Facultad de Ciencias
dc.subject.none.fl_str_mv Beverage production by-product
Brazil nut
Carbon dioxide
Fatty acids
Nut oils
Squalene
Supercritical extraction
β-sitosterol
Química
topic Beverage production by-product
Brazil nut
Carbon dioxide
Fatty acids
Nut oils
Squalene
Supercritical extraction
β-sitosterol
Química
description Supercritical carbon dioxide extraction (SC-CO2) was performed to recover the lipid fraction of the cake by-product from Brazil nut beverage (BNM) production. Extraction kinetics and the effect of pressure and temperature on the yield, oil recovery, fatty acid (FA) profile and minor lipid compounds were evaluated. The modeling of the kinetic assays indicated that most of the oil is readily accessible and the extraction velocity is dominated by the oil solubility. High yield with c.a. 100% oil recovery was achieved at 400 bar and 60 °C. While the FA profile of extracts did not present relevant variations with the extraction conditions, higher content of squalene and β-sitosterol (590.8 and 283.9 mg/g extract) were obtained at the lowest pressure and highest temperature assessed (200 bar and 60 °C). Therefore, SC-CO2 extraction is a suitable technique to recover the oil and other minor lipid bioactive compounds of the cake by-product from BNM production, with a potential application in foods, cosmetics or nutraceuticals
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-02-12
dc.type.none.fl_str_mv research article
http://purl.org/coar/resource_type/c_2df8fbb1
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10486/695744
https://dx.doi.org/10.1016/j.supflu.2021.105188
url http://hdl.handle.net/10486/695744
https://dx.doi.org/10.1016/j.supflu.2021.105188
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Biblos-e Archivo. Repositorio Institucional de la UAM
instname:Universidad Autónoma de Madrid
instname_str Universidad Autónoma de Madrid
reponame_str Biblos-e Archivo. Repositorio Institucional de la UAM
collection Biblos-e Archivo. Repositorio Institucional de la UAM
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869424166614073344
score 15,301603

Similares en LA Referencia