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Título : Extraction of alkylresorcinols from wheat bran with supercritical CO2
Autor : Rebolleda Alonso, Sara
Beltrán Calvo, Sagrario
Sanz Díez, Mª Teresa
González San José, Mª Luisa
Garcia Solaesa, Ángela
Publicado en: Journal of Food Engineering. 2013, V. 119, n. 4, p. 814–821
Editorial : Elsevier
Fecha de publicación : dic-2013
Resumen : The supercritical fluid extraction (SFE) of wheat bran alkylresorcinols has been studied. Extractions were carried out at 40.0 MPa. The effect of particle size, static extraction pretreatment with supercritical CO2 (SC-CO2) and extraction temperature on the extraction kinetics was investigated. The extraction yield increased as the particle size decreased and with temperature. Extraction curves present a faster and linear initial extraction period followed by a slower extraction period. Based on these results the approximate mathematical model of Sovová was successfully applied to describe the extraction curves. The total content of alkylresorcinols was determined and compared with the alkylresorcinol content obtained by conventional organic solvent extraction. Due to the amphiphilic nature of these resorcinolic lipids, the extraction yield was higher for polar organic solvents than for SC-CO2. Characterization of supercritical extracts was also performed by determining the fatty acid composition and antioxidant activity.
Palabras clave: Supercritical fluid extraction
Wheat bran
Alkylresorcinols
Sovová’s model
URI : http://hdl.handle.net/10259/4342
Versión del editor: http://dx.doi.org/10.1016/j.jfoodeng.2013.07.008
Aparece en las colecciones: Artículos BIOIND

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