Comparison of oil from Nigella damascena seed recovered by pressing, conventional solvent extraction and carbon dioxide extraction
(2002) In Journal of Food Science 67(3). p.1021-1024- Abstract
- Nigella damascena seeds were extracted by cold press, in a Soxhlet apparatus and with CO2 The yield obtained with liquid CO2 was only 10.57%. EtOH (1%) increased the yield by 50%. CO2-extracts were separated into the 2 fractions. The yield in the first fraction increased 2 times by increasing the pressure from 150 to 350 bar. EtOH (1%) increased the yield 2 times at 150 bar. Linoleic acid was the major fatty acid (43.71 to 50.83%), followed by oleic (14.87 to 23.65%), stearic (15.07 to 23.24%), and palmitic (10.13 to 12.07%) acids. Elemenes (21.38% to 29.16%) were the most abundant volatile constituents, free fatty acids constituted from 35.04% to 51.18%, the majority being linoleic (32.83 to 40.58) (Range for linoleic should be 24.51 to... (More)
- Nigella damascena seeds were extracted by cold press, in a Soxhlet apparatus and with CO2 The yield obtained with liquid CO2 was only 10.57%. EtOH (1%) increased the yield by 50%. CO2-extracts were separated into the 2 fractions. The yield in the first fraction increased 2 times by increasing the pressure from 150 to 350 bar. EtOH (1%) increased the yield 2 times at 150 bar. Linoleic acid was the major fatty acid (43.71 to 50.83%), followed by oleic (14.87 to 23.65%), stearic (15.07 to 23.24%), and palmitic (10.13 to 12.07%) acids. Elemenes (21.38% to 29.16%) were the most abundant volatile constituents, free fatty acids constituted from 35.04% to 51.18%, the majority being linoleic (32.83 to 40.58) (Range for linoleic should be 24.51 to 40.58%-see Table 3) and oleic acids (4.96 to 13.32). (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/337161
- author
- Dauksas, E ; Venskutonis, PR and Sivik, Björn LU
- organization
- publishing date
- 2002
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- elemenes, linoleic acid, volatile oil, Nigella damascena, composition
- in
- Journal of Food Science
- volume
- 67
- issue
- 3
- pages
- 1021 - 1024
- publisher
- Institute of Food Technologists
- external identifiers
-
- wos:000175794600023
- scopus:0036262712
- ISSN
- 0022-1147
- DOI
- 10.1111/j.1365-2621.2002.tb09447.x
- language
- English
- LU publication?
- yes
- id
- 805175a7-91c7-4586-b44d-9a0ddba52396 (old id 337161)
- date added to LUP
- 2016-04-01 16:46:56
- date last changed
- 2022-04-15 06:59:55
@article{805175a7-91c7-4586-b44d-9a0ddba52396,
abstract = {{Nigella damascena seeds were extracted by cold press, in a Soxhlet apparatus and with CO2 The yield obtained with liquid CO2 was only 10.57%. EtOH (1%) increased the yield by 50%. CO2-extracts were separated into the 2 fractions. The yield in the first fraction increased 2 times by increasing the pressure from 150 to 350 bar. EtOH (1%) increased the yield 2 times at 150 bar. Linoleic acid was the major fatty acid (43.71 to 50.83%), followed by oleic (14.87 to 23.65%), stearic (15.07 to 23.24%), and palmitic (10.13 to 12.07%) acids. Elemenes (21.38% to 29.16%) were the most abundant volatile constituents, free fatty acids constituted from 35.04% to 51.18%, the majority being linoleic (32.83 to 40.58) (Range for linoleic should be 24.51 to 40.58%-see Table 3) and oleic acids (4.96 to 13.32).}},
author = {{Dauksas, E and Venskutonis, PR and Sivik, Björn}},
issn = {{0022-1147}},
keywords = {{elemenes; linoleic acid; volatile oil; Nigella damascena; composition}},
language = {{eng}},
number = {{3}},
pages = {{1021--1024}},
publisher = {{Institute of Food Technologists}},
series = {{Journal of Food Science}},
title = {{Comparison of oil from Nigella damascena seed recovered by pressing, conventional solvent extraction and carbon dioxide extraction}},
url = {{http://dx.doi.org/10.1111/j.1365-2621.2002.tb09447.x}},
doi = {{10.1111/j.1365-2621.2002.tb09447.x}},
volume = {{67}},
year = {{2002}},
}