Abstract：
:This work investigates the extraction process of safflower oil using pressurized ethanol, and compares the chemical composition obtained (in terms of fatty acids) with other extraction techniques. Soxhlet and Ultrasound showed maximum global yield of 36.53% and 30.41%, respectively (70°C and 240min). PLE presented maximum global yields of 25.62% (3mLmin(-1)), 19.94% (2mLmin(-1)) and 12.37% (1mLmin(-1)) at 40°C, 100bar and 60min. Palmitic acid showed the lower concentration in all experimental conditions (from 5.70% to 7.17%); Stearic and Linoleic acid presented intermediate concentrations (from 2.93% to 25.09% and 14.09% to 19.06%, respectively); Oleic acid showed higher composition (from 55.12% to 83.26%). Differences between percentages of fatty acids, depending on method were observed. Results may be applied to maximize global yields and select fatty acids, reducing the energetic costs and process time.
journal_name
Food Chemjournal_title
Food chemistryauthors
Conte R,Gullich LMD,Bilibio D,Zanella O,Bender JP,Carniel N,Priamo WLdoi
10.1016/j.foodchem.2016.06.111subject
Has Abstractpub_date
2016-12-15 00:00:00pages
425-430eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31013-5journal_volume
213pub_type
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