Application of a novel approach to modelling the supercritical extraction kinetics of oil from two sets of chia seeds

David Villanueva-Bermejo; Tiziana Fornari; Maria V. Calvo; Javier Fontecha; Jose A.P. Coelho; Rui M. Filipe; Roumiana P. Stateva

Journal of Industrial and Engineering Chemistry, Vol.82, 317-323, February, 2020

DOI10.1016/j.jiec.2019.10.029 Export Citation

Application of a novel approach to modelling the supercritical extraction kinetics of oil from two sets of chia seeds

David Villanueva-Bermejo^{1, †}, Tiziana Fornari¹, Maria V. Calvo¹, Javier Fontecha¹, Jose A.P. Coelho^{2, 3}, Rui M. Filipe^{2, 4}, and Roumiana P. Stateva⁵

¹Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), 28049 Madrid, Spain
²Instituto Superior de Engenharia de Lisboa, Instituto Politécnico de Lisboa, 1959-007 Lisboa, Portugal
³Centro de Química Estrutural, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisboa, Portugal
⁴CERENA, Centro de Recursos Naturais e Ambiente, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisboa, Portugal
⁵Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria

E-mail:

The kinetics of the supercritical fluid extraction of edible and discarded chia seeds was studied and modelled for the first time. The total oil was removed at 45 MPa and 60 °C after 240 min. The extraction kinetics was simulated using a dynamic model in gPROMS ModelBuilder environment and the kinetic parameters estimated. Triolein was chosen as a model compound of the chia oil. The agreement between the experimental yields and those calculated by the model was good with deviations in the range (1.2-6.6) %, except at 25 MPa and 60 °C (AARD = 9.5%).

Keywords:Chia seed oil;Supercritical CO2 extraction;Polyunsaturated fatty acids (PUFA);α-Linolenic acid (ALA);Extraction kinetics;Mathematical modelling

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[2] Olivos-Lugo BL, Valdivia-Lopez MA, Tecante A, Food Sci. Technol. Int., 16(1), 89 (2010)

[3] Reyes-Caudillo E, Tecante A, Valdivia-Lopez MA, Food Chem., 107(2), 656 (2008)

[4] Porras-Loaiza P, Jimenez-Munguia MT, Sosa-Morales ME, Palou E, Lopez-Malo A, Int. J. Food Sci. Technol., 49, 571 (2014)

[5] Barcelo-Coblijn G, Murphy EJ, Progr. Lipid Res., 48(6), 355 (2009)

[6] Galli C, Marangoni CF, Prostag. Leukotr. Ess. Fatty Acids, 75, 129 (2006)

[7] Dabrowski G, Konopka I, Czaplicki S, Tanska M, Eur. J. Lipid Sci. Technol., 119, 1 (2017)

[8] de Mello BTF, dos Santos Garcia VA, da Silva C, J. Food Process Eng., 40, 1 (2015)

[9] Segura-Campos MR, Ciau-Solis N, Rosado-Rubio G, Chel-Guerrero L, Betancur-Ancona D, Agric. Sci., 5, 220 (2014)

[10] Tolentino RG, Vega MLR, Vega y Leon S, Fontecha J, Rodriguez LM, Medina AE, Rev. Cub. Plant. Med., 19, 199 (2014)

[11] Zanqui AB, de Morais DR, da Silva CM, Santos JM, Chiavelli LUR, Bittencourt PRS, Eberlin MN, Visentainer JV, Cardozo-Filho L, Matsushita M, J. Brazil Chem. Soc., 26(2), 282 (2015)

[12] Brunner G, J. Food Eng., 67, 21 (2005)

[13] Wei MC, Hong SJ, Yang YC, J. Ind. Eng. Chem., 48, 202 (2017)

[14] Moon JN, Getachew AT, Haque ASMT, Saravana PS, Cho YJ, Nkurunziza D, Chun BS, J. Ind. Eng. Chem., 69, 217 (2019)

[15] Topiar M, Sajfrtova M, Karban J, Sovova H, J. Ind. Eng. Chem., 77, 223 (2019)

[16] Benito-Roman O, Varona S, Sanz MT, Beltran S, J. Ind. Eng. Chem., 80, 273 (2019)

[17] Ixtaina VY, Vega A, Nolasco SM, Tomas MC, Gimeno M, Barzana E, Tecante A, J. Supercrit. Fluids, 55(1), 192 (2010)

[18] Ixtaina YY, Mattea F, Cardarelli DA, Mattea MA, Nolasco SM, Tomas MC, J. Am. Oil Chem. Soc., 88, 289 (2011)

[19] Uribe JAR, Perez JIN, Kauil HC, Rubio GR, Alcocer CG, J. Supercrit. Fluids, 56(2), 174 (2011)

[20] Scapin G, Abaide ER, Nunes LF, Mazutti MA, Vendruscolo RG, Wagner R, da Rosa CS, J. Supercrit. Fluids, 127, 90 (2017)

[21] Sovova H, Stateva RP, Ind. Eng. Chem. Res., 54(17), 4861 (2015)

[22] Castro-Gomez MP, Rodriguez-Alcala LM, Calvo MV, Romero J, Mendiola JA, Ibanez E, Fontecha J, J. Dairy Sci., 97, 6719 (2014)

[23] Villanueva-Bermejo D, Zahran F, Garcia-Risco MR, Reglero G, Fornari T, J. Supercrit. Fluids, 119, 283 (2017)

[24] Castro-Gomez P, Fontecha J, Rodriguez-Alcala LM, Talanta, 128, 518 (2014)

[25] Process Systems Enterprise, gPROMS. https://www.psenterprise.com/gproms/. (Accessed 10 November 2018).

[26] Ixtaina VY, Martinez ML, Spotorno V, Mateo CM, Maestri DM, Diehl BWK, Nolasco SM, Tomas MC, J. Food Compos. Anal., 24, 166 (2011)

[27] Timilsena YP, Vongsvivut J, Adhikari R, Adhikari B, Food Chem., 228, 394 (2017)

[28] Araus K, Uquiche E, del Valle JM, J. Food Eng., 92(4), 438 (2009)

[29] Couto RM, Fernandes J, da Silva MDRG, Simoes PC, J. Supercrit. Fluids, 51(2), 159 (2009)

[30] Duba KS, Fiori L, J. Chem. Thermodyn., 100, 44 (2016)

[31] Gracia I, Garcia MT, Rodriguez JF, Fernandez MP, de Lucas A, J. Supercrit. Fluids, 48(3), 189 (2009)

[32] Comelio-Santiago HP, Goncalves CB, de Oliveira NA, de Oliveira AL, J. Supercrit. Fluids, 128, 386 (2017)

[33] Coelho JP, Filipe RM, Robalo MP, Stateva RP, J. Supercrit. Fluids, 14, 68 (2018)

[34] Holderbaum T, Gmehling J, Fluid Phase Equilib., 70, 251 (1991)

[35] Wilke CR, Chang P, AIChE J., 1, 264 (1955)