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KMID : 1134820060350101439
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 10 p.1439 ~ p.1443
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The Effects of Supercritical Carbon Dioxide on the Extraction of Perilla Oil
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Lee Min-Jung
Kim Ki-Hong
Bae Jae-Oh
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Abstract
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This study was performed on the effects of extraction temperature, pressure, time on apparent solubility and extraction yield of perilla oil and tocopherol, and color and fatty acid composition of the residue in supercritical carbon dioxide (SC-CO₂) extraction. Apparent solubility of perilla oil and tocopherol increased with the increase of CO2 density and was found to strongly depend on extraction pressure rather than extraction temperature. The extract yield of tocopherol in SC-CO₂ extraction increased with an increase of temperature and decreased with an increase of pressure and extraction time. The perilla oil apparent solubility of dried perilla powder for 60～180 min at 40oC/276 bar increased with an extraction time, on the other hands, tocopherol apparent solubility decreased. As the increase of CO2 density, less redness and yellowness increased. Fatty acid composition of perilla oil showed that perilla oil extracted by SC-CO₂ had better unsaturated fatty acid and decreased in saturated fatty acid. SC-CO₂ extraction offers a safe natural method for gaining perilla oil from dried perilla seeds powder.
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KEYWORD
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supercritical carbon dioxide extraction, perilla oil, tocopherol
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