Pumpkin (Cucurbita maxima) seed oil extraction using supercritical carbon dioxide and physicochemical properties of the oil

被引：107

作者：

Mitra, Pranabendu ^{[1
]}

Ramaswamy, Hosahalli S. ^{[2
]}

Chang, Kyu Seob ^{[1
]}

机构：

[1] Chungnam Natl Univ, Dept Food Sci & Technol, Taejon 305764, South Korea

[2] McGill Univ, Dept Food Sci & Agr Chem, Ste Anne De Bellevue, PQ H9X 3V9, Canada

来源：

JOURNAL OF FOOD ENGINEERING | 2009年 / 95卷 / 01期

关键词：

Pumpkin seed oil; Supercritical extraction; Supercritical carbon dioxide; optimization; Physicochemical properties; FLUID EXTRACTION; OPTIMIZATION;

D O I：

10.1016/j.jfoodeng.2009.04.033

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Pumpkin (Cucurbita maxima) seed oil was extracted using supercritical carbon dioxide and the physicochemical properties of the oil were determined. A central composite rotatable design was used to analyse the impact of extraction parameters (temperature, time and pressure) and a response surface methodology was used to obtain optimal extraction conditions for the maximum oil yield. All three variables studied were significant demonstrating quadratic effects. The maximum yield of the extracted oil was 30.7% and the optimum conditions were 32,140 kPa and 68.1 degrees C for 94.6 min which was within the experimental domain. Physicochemical properties of the oil showed that the extracted oil could be used as food oil supplement. (C) 2009 Published by Elsevier Ltd.

引用

页码：208 / 213

页数：6

共 20 条

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