Extraction of bacaba (Oenocarpus bacaba) oil with supercritical CO2: Global yield isotherms, fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity
Extraction of bacaba (Oenocarpus bacaba) oil with supercritical CO2: Global yield isotherms, fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity
复制标题
用超临界 CO2 提取马卡巴 (Oenocarpus bacaba) 油：总体产量等温线、脂肪酸组成、功能质量、氧化稳定性、光谱特征和抗氧化活性
DOI：
10.3989/gya.0883171
复制
发表时间：
2018
期刊：
影响因子：
1.4
通讯作者：
R. N. C. Carvalho Junior
中科院分区：
文献类型：
--
作者：
R. Pinto;C. Sena;O. Santos;W. A. Da Costa;A. M. Rodrigues;R. N. C. Carvalho Junior
Bacaba被亚马逊人口广泛消费，并有望用于生产食用油。本研究的目的是确定超临界CO2萃取巴卡巴油的参数：提取油的脂肪酸组成，功能品质，氧化稳定性，光谱特征和抗氧化活性。用超临界CO2在40和60 ºC的温度下，在120至420巴的压力下进行巴卡巴（Oenocarpus bacaba）油的提取。在60 °C和420巴的等温线下获得的最高质量产率为60.39 ± 0.72%（以干基计）。油酸是主要的化合物。红外光谱图显示不饱和脂肪酸占优势。结果表明，巴卡巴油具有良好的功能品质。
Bacaba is widely consumed by the Amazonian population, and is promising for the production of cooking oil. The objective of this research was to determine the parameters of bacaba oil extraction with supercritical CO2: the fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity of the extracted oil. Extractions of bacaba (Oenocarpus bacaba) oil were performed with supercritical CO2 at temperatures of 40 and 60 ºC, with pressures varying from 120 to 420 bar. The highest mass yield was 60.39 ± 0.72% on a dry basis, obtained in the isotherm of 60 °C and 420 bar. Oleic acid was the major compound. The Infrared spectroscopic profile showed the predominance of unsaturated fatty acids. The results indicate that bacaba oil presents good functional quality.