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• W2903126176 abstract "The effect of supercritical carbon dioxide (SC-CO2) (10-40 MPa) and conventional extraction (CE) to recover oil from by-products obtained during horchata production was assessed. To evaluate both extraction techniques, the fatty acid composition, polyphenols, α-tocopherol, antioxidant capacity and lipid oxidation parameters of the extracts obtained were analysed. A linear relationship between extraction pressure and oil yield was observed. However, the highest oil yield was obtained under conventional extraction. The by-products from horchata presented a profile where monounsaturated fatty acids (MUFA) were the predominant, representing ≈ 70% of total fatty acids. The amount of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) was higher and MUFA lower at 10 MPa samples compared to the oils extracted using SC-CO2 at 20, 30 or 40 MPa, where no differences were detected. The content of α-tocopherol was significantly higher after SC-CO2 treatments compared to conventional extraction, independently of the applied treatment. On the other hand, the values of phenolic compounds and total antioxidant activity (TAC) increased as the pressure conditions of the SC-CO2 extraction increased, presenting a linear adjustment of the data. Regarding lipid oxidation, the lower oxidation indexes were obtained when the SC-CO2 pressure increased. Finally, our results confirmed that the application of SC-CO2 could be a potential alternative to conventional extraction in order to obtain oils from horchata by-products rich in high-added value compounds without the use of organic solvents which can be toxic." @default.
• W2903126176 created "2018-12-11" @default.
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• W2903126176 date "2019-06-01" @default.
• W2903126176 modified "2023-09-29" @default.
• W2903126176 title "Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters" @default.
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• W2903126176 doi "https://doi.org/10.1016/j.foodres.2018.11.054" @default.
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