The aim of this study was to evaluate the effects of the static time (St, 2–10 min), contact time between the solvent (pressurized isopropanol - 10.35 MPa) and the matrix (pequi or sacha inchi almonds) in each cycle and temperature (T, 60–90 °C) in the intermittent purging process for oil extraction yield (X0), free fatty acids (FFAs), total phenolic content (TPC) and β-sitosterol content. Fatty acid (FA) profiles were determined. The St and the T of the process influenced X0 and TPC, but β-sitosterol content and FFAs were not significantly affected. The higher β-sitosterol content (31.71–57.22 mg/100 g of oil) and TPC (64.23–589.46 mg GAE/kg of oil) was presented sacha inchi and pequi oils, respectively. The main FA in sacha inchi and pequi oils were linolenic (18:3n-3; 44.03–47.13%) and oleic (18:1n-9; 48.28–50.77%) acid, respectively. The extraction with pressurized isopropanol in 27 min allowed high oil recovery (92.98% for pequi and 86.55% for sacha inchi).
No takes yet. Share an insight, caveat, or question.
Cornelio-Santiago et al. (2022) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: