### 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 language | English |
---|---|

Pages (from-to) | 687-693 |

Number of pages | 7 |

Journal | LWT - Food Science and Technology |

Volume | 31 |

Issue number | 7-8 |

Publication status | Published - 1998 Nov 1 |

Externally published | Yes |

### Fingerprint

### Keywords

- Fractions
- Phospholipids
- Stability
- Sterols
- Supercritical extraction
- Tocopherols

### ASJC Scopus subject areas

- Food Science

### Cite this

*LWT - Food Science and Technology*,

*31*(7-8), 687-693.

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

Research output: Contribution to journal › Article

*LWT - Food Science and Technology*, vol. 31, no. 7-8, pp. 687-693.

}

TY - JOUR

T1 - Oxidative stability of canola oils extracted with supercritical carbon dioxide

AU - Przybylski, Roman

AU - Lee, Young Chul

AU - Kim, In-Hwan

PY - 1998/11/1

Y1 - 1998/11/1

N2 - 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.

AB - 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.

KW - Fractions

KW - Phospholipids

KW - Stability

KW - Sterols

KW - Supercritical extraction

KW - Tocopherols

UR - http://www.scopus.com/inward/record.url?scp=0039489772&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0039489772&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:0039489772

VL - 31

SP - 687

EP - 693

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 7-8

ER -