Supercritical carbon dioxide extraction of oil and minor lipid compounds of cake byproduct from Brazil nut (Bertholletia excelsa) beverage production
Wilson V. Vasquez, Diego Martín Hernández, Joaquı́n Navarro del Hierro, Diana Martín, M. Pilar Cano, Tiziana Fornari
Abstract
Supercritical carbon dioxide extraction (SC-CO2) was performed to recover the lipid fraction of the cake by-product from Brazil nut beverage (BNM) production. Extraction kinetics and the effect of pressure and temperature on the yield, oil recovery, fatty acid (FA) profile and minor lipid compounds were evaluated. The modeling of the kinetic assays indicated that most of the oil is readily accessible and the extraction velocity is dominated by the oil solubility. High yield with c.a. 100% oil recovery was achieved at 400 bar and 60 °C. While the FA profile of extracts did not present relevant variations with the extraction conditions, higher content of squalene and β-sitosterol (590.8 and 283.9 mg/g extract) were obtained at the lowest pressure and highest temperature assessed (200 bar and 60 °C). Therefore, SC-CO2 extraction is a suitable technique to recover the oil and other minor lipid bioactive compounds of the cake by-product from BNM production, with a potential application in foods, cosmetics or nutraceuticals.