Extraction of rapeseed cake oil using subcritical R134a/butane: Process optimization and quality evaluation. Issue 11 (26th September 2019)

• Record Type: Journal Article
• Authors: Guo, Tingting; Wan, Chuyun; Huang, Fenghong
• Is Part Of: Food science & nutrition. Volume 7:Issue 11(2019)
• Page Start: 3570
• Page End: 3580
• Publication Date: 2019-09-26
• Subjects: butane extraction -- extraction oil quality -- rapeseed cake -- response surface methodology -- subcritical R134a; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.1209
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: The optimal extraction conditions of rapeseed cake oil using subcritical R134a/butane were established by response surface methodology. The quality of subcritical R134a/butane extraction oil (SRBEO) was compared with supercritical CO2 extraction oil (SCO2 EO) and hexane extraction oil (HXEO). The results showed the highest extraction yield obtained by subcritical R134a/butane in the condition of R134a‐butane ratio of 1.5 kg/kg, at 45°C for 50 min. Compared with SCO2 EO and HXEO, the extraction yield and β‐carotene content of SRBEO (87.76%, 357.21 μg/100g) were the highest. The content of phospholipids and canolol in SRBEO (3.01 mg/g, 118.51 mg/100 g) was higher than SCO2 EO (not detected, 95.82 mg/100 g) and less than HXEO (25.78 mg/g, 131.85 mg/100 g). The tocopherols in SRBEO were equivalent to SCO2 EO but phytosterol content of SRBEO (560.19 mg/100 g) was less than SCO2 EO (591.40 mg/100 g). For fatty acids, the three extraction oils had slight difference. Thus, subcritical R134a/butane extraction appeared to be feasible for rapeseed cake oil extraction. Abstract : Subcritical R134a/butane for rapeseed cake oil extraction is proposed in this paper. Response surface methodology is adopted to optimize the extraction conditions. The oil extracted by subcritical R134a/butane appears in better qualities