Oxidative stability of canola oils extracted with supercritical carbon dioxide

Roman Przybylski, Young Chul Lee, In-Hwan Kim

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

Canola seeds were extracted with supercritical carbon dioxide at 313 K and 41.4 MPa, and the oil collected as fractions dependent on the volume of extractant used. The composition and oxidative stability of four isolated fractions were evaluated. As the volume of extractant increased, the amount of linolenic acid in the fractions decreased from 11.4 to 9.3%. The amounts of phospholipid increased from 0.35 to 9.95 mg/kg, respectively in fraction one and four, as the volume of carbon dioxide used for extraction increased. Tocopherols were extracted at a similar rate and equal amounts were present in all fractions. The amount of sterol was 51% higher in the last fraction compared to the first fraction. Fractions obtained at the end of extraction contained higher amounts of unsaponifiables and phospholipids, and showed better oxidative stability.

Original languageEnglish
Pages (from-to)687-693
Number of pages7
JournalLWT - Food Science and Technology
Volume31
Issue number7-8
Publication statusPublished - 1998 Nov 1
Externally publishedYes

Fingerprint

canola oil
oxidative stability
Carbon Dioxide
Phospholipids
carbon dioxide
alpha-Linolenic Acid
Tocopherols
phospholipids
Sterols
Seeds
Oils
canola
linolenic acid
tocopherols
sterols
oils
seeds

Keywords

  • Fractions
  • Phospholipids
  • Stability
  • Sterols
  • Supercritical extraction
  • Tocopherols

ASJC Scopus subject areas

  • Food Science

Cite this

Oxidative stability of canola oils extracted with supercritical carbon dioxide. / Przybylski, Roman; Lee, Young Chul; Kim, In-Hwan.

In: LWT - Food Science and Technology, Vol. 31, No. 7-8, 01.11.1998, p. 687-693.

Research output: Contribution to journalArticle

Przybylski, Roman ; Lee, Young Chul ; Kim, In-Hwan. / Oxidative stability of canola oils extracted with supercritical carbon dioxide. In: LWT - Food Science and Technology. 1998 ; Vol. 31, No. 7-8. pp. 687-693.
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