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Extraction of Surface-Active Substances from Defatted Rice Bran by Supercritical Carbon Dioxide  

Lee, Hyong-Ju (Department of Food Science and Technology, Chungnam National University)
Lee, Eui-Suk (Department of Food Science and Technology, Chungnam National University)
Hong, Soon-Taek (Department of Food Science and Technology, Chungnam National University)
Publication Information
Food Engineering Progress / v.15, no.2, 2011 , pp. 175-181 More about this Journal
Abstract
By using supercritical carbon dioxide fluid, an attempt was made to extract surface-active substances from defatted rice bran. Extraction was carried out according to D-optimal design and results were analyzed by response surface methodology to establish optimum condition. It was found that pressure, temperature and co-solvent (ethanol) influenced in a different extent on the extraction efficiency (i.e., yield and interfacial tension) of surface-active substances. Among them, co-solvent was found to be a major influencing factor, where maximum yield (2.62%) was observed at the highest content (250 g). In addition, it also affected most on the interfacial tension at the oil-water interface but in this case the lowest interfacial tension value (9.51 mN/m) was found when added lowest (50 g). In conclusion, it was estimated that the optimum extraction condition was to be pressure 350bar, temperature $62^{\circ}C$ and co-solvent content 50 g in this study, where extraction yield was 0.69% and interfacial tension to be 10.1 mN/m.
Keywords
rice bran; supercritical carbon dioxide extraction; surface-active substances; interfacial tension;
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