Czech J. Food Sci., 2018, 36(1):81-87 | DOI: 10.17221/122/2017-CJFS

Optimisation of oil extraction from quinoa seeds with supercritical carbon dioxide with co-solventsFood Technology and Economy, Engineering and Physical Properties

Grażyna WEJNEROWSKA*, Anna CIACIUCH
Department of Food Analytics and Environmental Protection, Faculty of Chemical Technology and Engineering, University of Science and Technology in Bydgoszcz, Bydgoszcz, Poland

In the present work supercritical fluid extraction with carbon dioxide was performed to obtain oil from quinoa seeds. The effects of extraction variables - namely pressure, temperature, time, particle size, and co-solvent, on supercritical carbon dioxide extraction are investigated. Total extraction yields and compositions using pure CO2 and CO2 + selected co-solvents are compared. The maximum recovery for quinoa oil is found to be about 89%, and is obtained when extractions are carried out at 25 MPa, 40°C for 80 minutes. A significant effect on the oil recovery is exerted by size reduction of seeds to a particle size ≤ 0.50 mm and addition of co-solvent to seed in an amount of 20% - methanol/ethanol (1 : 1, w/w). Irrespective of the extraction method and conditions, the fatty acid composition is not substantially changed.

Keywords: quinoa seed oil; seed oil extraction; supercritical fluid extraction

Published: February 28, 2018  Show citation

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WEJNEROWSKA G, CIACIUCH A. Optimisation of oil extraction from quinoa seeds with supercritical carbon dioxide with co-solvents. Czech J. Food Sci.. 2018;36(1):81-87. doi: 10.17221/122/2017-CJFS.
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