Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
Supercritical CO2 extraction (SC-CO2) of oil from tomato seeds was carried out at varied extracting temperature, pressures, and time through single-factor and optimal experiments. The extracted oil was analyzed for the extracting yield, the fatty acid composition and the quality. The results showed that the order of the effects of the factors on the extracting yield were: extraction time > pressure > temperature. The optimum extracting conditions obtained were 30MPa for 2h at 50??, which resulted in a yield of 96.34%. Determined by gas chromatography (GC), the fatty acid compositions and their contents in tomato seed oil after SC-CO2 extraction were: C16:0, 13%; C18:0, 5.0%; C18:1, 22%; C18:2, 56%; and C20:0, 2.8%. Demonstrated by POV, A.V., S.V. and I.V., the qualities of the tomato seed oil extracted by SC-CO2 were good as well. No significant effect of various extracting conditions was shown on such qualities of tomato seed oil.
How to cite this article:
Xin-yu Shen and Shi-ying Xu . Supercritical CO2 Extraction of Tomato Seed Oil.
DOI: https://doi.org/10.36478/jftech.2005.226.231
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2005.226.231