Food Science and Biotechnology

  • 제17권3호
  • /
  • Pages.470-474
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  • 2008
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Supercritical $CO_2$ Extraction of Whole Berry Oil from Sea Buckthorn ($Hippopha\ddot{e}$ rhamnoides var. sp) Fruit

  • Xu, Xiang (College of Food Science and Nutritional Engineering, China Agricultural University) ;
  • Gao, Yanxiang (College of Food Science and Nutritional Engineering, China Agricultural University) ;
  • Liu, Guangmin (College of Food Science and Nutritional Engineering, China Agricultural University) ;
  • Zheng, Yuanyuan (College of Food Science and Nutritional Engineering, China Agricultural University) ;
  • Zhao, Jian (School of Wine and Food Sciences, EH Graham Centre for Agricultural Innovation, Charles Sturt University)
  • 발행 : 2008.06.30
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초록

The whole berry, pulp, and seed of sea buckthorn fruit were extracted with supercritical $CO_2$ to produce edible oils. The effects of extraction pressure, temperature, and $CO_2$ flow rate on the oil yield and extraction rate were investigated, and the fatty acid composition, tocopherol, and carotenoid contents of the oils were compared. The results showed that the extraction rate was affected by pressure, temperature, and $CO_2$ flow rate and, in general, the yield increased with a rise in any of the 3 variables. Fatty acids in the whole berry and pulp oil were dominated by monounsaturated fatty acids (>64%), followed by saturated fatty acids (about 30%). In contrast, fatty acids in the seed oil consisted mainly of polyunsaturated (>60%) and monounsaturated fatty acids (>24%). The seed oil had a slightly higher content of tocopherols, but a much lower content of carotenoids, compared with the whole berry or pulp oil.

키워드

참고문헌

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