Supercritical Carbon Dioxide Extraction of SardineSardina pilchardusOil
1997; Elsevier BV; Volume: 30; Issue: 7 Linguagem: Inglês
10.1006/fstl.1997.0249
ISSN1096-1127
AutoresM.Mercedes Esquı x vel, Narcisa M. Bandarra, Isabel Fontan, M. Gabriela Bernardo‐Gil, Irineu Batista, María Leonor Nunes, José A. Empis,
Tópico(s)Antioxidant Activity and Oxidative Stress
ResumoSupercritical fluid extraction was employed to remove lipids from sardine (Sardina pilchardus) muscle. Extraction experiments using carbon dioxide under pressures of 12.6 and 18.0 MPa and temperatures of 313 and 321 K were conducted. Loading of sardine oil in CO2was found to increase with increasing pressure, to diminish with increasing temperature and was independent of residence time. A slight increase in polyunsaturated fatty acid content in the oil extracted by supercritical CO2was observed throughout the extraction. Supercritically-extracted sardine oil was found to be unstable. Results were compared with those obtained using the Bligh and Dyer method.
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