RECEIVING OIL FROM CLOUDBERRIES FRUITS BY SUPERCRITICAL CARBON DIOXIDE EXTRACTION
Abstract
Comparative researches of ways of oil extraction from the fulfilled fruits of cloudberries (Rubus chamaemorus) with application of hexane and supercritical carbon dioxide as solvents are executed. Optimization is performed and optimum conditions of supercritical fluid extraction of oil are defined with use of central composite design of 2nd order. Pressure of carbon dioxide of 350 atm, temperature 85 °C, duration of extraction of 80 min are the optimum conditions of carrying out of the process. The yield of oil is 9.0%. Quality key indicators of the received oil were defined. The difference between the oil received by the SKF-CO2 method and the oil received by hexane extraction consists in improvement of organoleptic properties, the raised share of the combined fatty acids at decrease of a share of the free acids and high content of unsaturated fatty acids. It is shown that supercritical carbon dioxide can be an alternative to the hydrocarbons which are traditionally used for these purposes.
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