Comparison of Oil from Nigella damascena Seed Recovered by Pressing, Conventional Solvent Extraction and Carbon Dioxide Extraction

Autor:	Petras Rimantas Venskutonis, Egidijus Daukšas, Björn Sivik
Rok vydání:	2002
Předmět:	chemistry.chemical_classification Chromatography biology Linoleic acid Extraction (chemistry) Fatty acid biology.organism_classification chemistry.chemical_compound Vegetable oil chemistry Yield (chemistry) Carbon dioxide Composition (visual arts) Nigella damascena Food Science
Zdroj:	Journal of Food Science. 67:1021-1024
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.2002.tb09447.x
Popis:	Nigella damascena seeds were extracted by cold press, in a Soxhlet apparatus and with CO2 The yield obtained with liquid CO2 was only 10.57%. EtOH (1%) increased the yield by 50%. CO2-extracts were separated into the 2 fractions. The yield in the first fraction increased 2 times by increasing the pressure from 150 to 350 bar. EtOH (1%) increased the yield 2 times at 150 bar. Linoleic acid was the major fatty acid (43.71 to 50.83%), followed by oleic (14.87 to 23.65%), stearic (15.07 to 23.24%), and palmitic (10.13 to 12.07%) acids. Elemenes (21.38% to 29.16%) were the most abundant volatile constituents, free fatty acids constituted from 35.04% to 51.18%, the majority being linoleic (32.83 to 40.58) (Range for linoleic should be 24.51 to 40.58%-see Table 3) and oleic acids (4.96 to 13.32). (Less)
Databáze:	OpenAIRE
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