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http://dx.doi.org/10.3746/jkfn.2006.35.10.1439

The Effects of Supercritical Carbon Dioxide on the Extraction of Perilla Oil  

Lee, Min-Jung (Ottogi Research Center)
Kim, Ki-Hong (Ottogi Research Center)
Bae, Jae-Oh (Ottogi Research Center)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.10, 2006 , pp. 1439-1443 More about this Journal
Abstract
This study was performed on the effects of extraction temperature, pressure, time on apparent solubility and extraction yield of perilla oil and tocopherol, and color and fatty acid composition of the residue in supercritical carbon dioxide $(SC-CO_2)$ extraction. Apparent solubility of perilla oil and tocopherol increased with the increase of $CO_2$ density and was found to strongly depend on extraction pressure rather than extraction temperature. The extract yield of tocopherol in $SC-CO_2$ extraction increased with an increase of temperature and decreased with an increase of pressure and extraction time. The perilla oil apparent solubility of dried perilla powder for $60\sim180$ min at $40^{\circ}C/276$ bar increased with an extraction time, on the other hands, tocopherol apparent solubility decreased. As the increase of $CO_2$ density, less redness and yellowness increased. Fatty acid composition of perilla oil showed that perilla oil extracted by $SC-CO_2$ had better unsaturated fatty acid and decreased in saturated fatty acid. $SC-CO_2$ extraction offers a safe natural method for gaining perilla oil from dried perilla seeds powder.
Keywords
supercritical carbon dioxide extraction; perilla oil; tocopherol;
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