title: Pressurized liquid extraction and chemical characterization of safflower oil: A comparison between methods.
abstract: This work investigates the extraction process of safflower oil using pressurized ethanol, and compares the chemical composition obtained (in terms of fatty acids) with other extraction techniques. Soxhlet and Ultrasound showed maximum global yield of 36.53% and 30.41%, respectively (70°C and 240min). PLE presented maximum global yields of 25.62% (3mLmin(-1)), 19.94% (2mLmin(-1)) and 12.37% (1mLmin(-1)) at 40°C, 100bar and 60min. Palmitic acid showed the lower concentration in all experimental conditions (from 5.70% to 7.17%); Stearic and Linoleic acid presented intermediate concentrations (from 2.93% to 25.09% and 14.09% to 19.06%, respectively); Oleic acid showed higher composition (from 55.12% to 83.26%). Differences between percentages of fatty acids, depending on method were observed. Results may be applied to maximize global yields and select fatty acids, reducing the energetic costs and process time.
authors.affiliation: Department of Food Technology, IFRS - Campus Sertão, Sertão, RS 99170-000, Brazil. Electronic address: rogerio.conte@sertao.ifrs.edu.br.
authors.forename: Rogério
authors.initials: R
authors.lastname: Conte
authors.affiliation: Department of Food Technology, IFRS - Campus Sertão, Sertão, RS 99170-000, Brazil. Electronic address: le.mariane@hotmail.com.
authors.forename: Letícia M D
authors.initials: LMD
authors.lastname: Gullich
authors.affiliation: Department of Food Technology, IFRS - Campus Sertão, Sertão, RS 99170-000, Brazil. Electronic address: denise.bilibio@sertao.ifrs.edu.br.
authors.forename: Denise
authors.initials: D
authors.lastname: Bilibio
authors.affiliation: Department of Food Technology, IFRS - Campus Sertão, Sertão, RS 99170-000, Brazil. Electronic address: odivan.zanella@sertao.ifrs.edu.br.
authors.forename: Odivan
authors.initials: O
authors.lastname: Zanella
authors.affiliation: Department of Engineering, UFFS, Chapecó, SC 99700-000, Brazil. Electronic address: joaopaulobender@gmail.com.
authors.forename: João P
authors.initials: JP
authors.lastname: Bender
authors.affiliation: Department of Food Engineering, URI-Campus de Erechim, Erechim, RS 99700-000, Brazil. Electronic address: nairacarniel@hotmail.com.
authors.forename: Naira
authors.initials: N
authors.lastname: Carniel
authors.affiliation: Department of Food Technology, IFRS - Campus Sertão, Sertão, RS 99170-000, Brazil. Electronic address: wagner.priamo@sertao.ifrs.edu.br.
authors.forename: Wagner L
authors.initials: WL
authors.lastname: Priamo
mesh_terms: D005227:Fatty Acids / Q000032:analysis / Q000737:chemistry; D019787:Linoleic Acid / Q000032:analysis / Q000737:chemistry; D059625:Liquid-Liquid Extraction / Q000379:methods*; D019308:Palmitic Acid / Q000032:analysis / Q000737:chemistry; D011312:Pressure; D012450:Safflower Oil / Q000032:analysis* / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*
chemical_list: D005227:Fatty Acids; D019308:Palmitic Acid; D012450:Safflower Oil; D019787:Linoleic Acid
keywords: Chemical characterization; Pressurized liquid extraction; Safflower oil