|
KMID : 1007519980070030177
|
|
Food Science and Biotechnology
1998 Volume.7 No. 3 p.177 ~ p.180
|
|
|
Oxidative Stability and Extraction of Perilla Seed Oil with Supercritical Carbon Dioxide
|
|
Kim, In Hwan
Kim, Myung Hee/Kim, Young Eon/Lee, Young Chul
|
|
|
Abstract
|
|
|
|
Perilla oil was extracted from the seed with supercritical carbon dioxide (SC-CO₂) at temperatures of 40-70℃ and pressures of 27.2-47.6 Mpa. The solubilities of oil increased with pressure up to 47.6 Mpa. When the oils were wxtracted with SC-CO₂the highest yield was obtained at 70℃ ane 47-6 Mpa and was about 45% (w/w) on a seed basis. Tocopherol contents of oil extracted with SC-CO₂, hexane and mechanical press were slightly different. The oil extracted with hexane contained higher level of phosphorus than the others. The oil extracted with SC-CO₂ and the mechanical press contained similar amount of phosphorus. The oxidative stability of the oil extracted with SC-CO₂ has compared to the oils extracted with hexane and mechanical press by determining peroxide values during storage of oils at 50℃. The oxidative stability of the oil extracted with SC-CO₂ was better than those of the oils extracted with hexane and mechanical press.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|