Characterization of wheat bran oil obtained by supercritical carbon dioxide and hexane extraction

Go-Woon Jung; Hee-Moon Kang; Byung-Soo Chun

Journal of Industrial and Engineering Chemistry, Vol.18, No.1, 360-363, January, 2012

DOI10.1016/j.jiec.2011.11.094 Export Citation

Characterization of wheat bran oil obtained by supercritical carbon dioxide and hexane extraction

Go-Woon Jung, Hee-Moon Kang, and Byung-Soo Chun^†

Institute of Food Science, Department of Food Science and Technology, Pukyong National University, 599-1 Daeyeon-3dong, Nam-Gu, Busan 608-737, Republic of Korea

E-mail:

Supercritical carbon dioxide (SC-CO2) and soxhlet extraction using was carried out to extract oil from wheat bran oil. For SC-CO2, the pressure and temperature were ranging from 10 to 30 MPa and 313.15-333.15 K. The extraction was performed in a semi batch process with a CO2 flow rate of 26.81 g/min for 2 h. Wheat bran oil was characterized to investigate the quality. Acid value (AV) and peroxide value (POV) were higher in hexane extracted oil compared to SC-CO2 extracted oil. Induction period was measured by rancimat test. The oil obtained by SC-CO2 extraction had higher capability to delay the oxidation by surrounding environment. The DPPH radical scavenging activity was also measured. The SC-CO2 extracted oil showed higher radical scavenging activity compared to hexane extracted oil.

Keywords:Supercritical carbon dioxide;Wheat bran oil;Antioxidant activity;Hexane

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[2] Kwon KT, Uddin MS, Jung GW, Sim JE, Chun BS, Int. J. Biol. Life Sci., 6, 117 (2010)

[3] Jung GW, Uddin MS, Kwon KT, Chun BS, Afr. J. Biotechnol., 9, 7702 (2010)

[4] Iqbal S, Bhanger MI, Anwar F, Lebensm. Wiss. Technol., 40, 361 (2007)

[5] Li W, Pickard MD, Beta T, Food Chem., 104, 1080 (2007)

[6] Hercberg S, Galan P, preziosi P, Alfarez MJ, Vazquez C, Nutrition., 14, 513 (1998)

[7] Rao AV, Agarwal S, Nutr. Res., 19, 305 (1990)

[8] Choi DB, Cho KA, Na MS, Choi HS, Kim YO, Lim DH, Cho SJ, Cho H, J. Ind. Eng. Chem., 14(6), 765 (2008)

[9] Bisht S, Sisodia SS, Int. J. Res. Ayur. Pharm., 1, 33 (2010)

[10] Kang KY, Ahn DH, Wilkinson GT, Chun BS, Korean J. Chem. Eng., 22(3), 399 (2005)

[11] Bhattacharjee P, Singhal RS, Tiwari SR, J. Food Eng., 79, 892 (2007)

[12] Hamdan S, Daood HG, Toth-Markus M, Illes V, J. Supercrit. Fluids, 44(1), 25 (2008)

[13] Yoo KP, Shin HY, Noh MJ, You SS, Korean J. Chem. Eng., 14(5), 341 (1997)

[14] Noh MJ, Choi ES, Kim SH, Yoo KP, Choi YH, Chin YW, Kim J, Korean J. Chem. Eng., 14(2), 109 (1997)

[15] Chan KW, Ismail M, J. Food Chem., 114, 970 (2009)

[16] Corso MP, Fagundes-Klen MR, Silva EA, Cardozo L, Santos JN, Freitas LS, Dariva C, J. Supercrit. Fluids, 52(1), 56 (2010)

[17] Brunner G, Springer, New York, USA (1994)

[18] Kim WJ, Veriansyah B, Lee YW, Kim J, Kim JD, J. Ind. Eng. Chem., 16(3), 425 (2010)

[19] Chan KW, Ismail MJ, Food Chem., 114, 970 (2009)

[20] Diaaz-Reinoso B, Moure AS, Domianguez H, Parajoa JC, J. Agric. Food Chem., 54, 2441 (2006)

[21] Macias-Sanchez MD, Mantell C, Rodriguez M, de la Ossa EM, Lubian LM, Montero OJ, J. Food Eng., 66, 245 (2005)

[22] Liu G, Xu X, Hao Q, Gao Y, LWT-Food Sci. Technol., 42, 1491 (2009)

[23] Shao P, Sun P, Ying Y, Food Bioprod. Proc., 86, 227 (2008)

[24] Wang YK, Lin CI, Sep. Purif. Technol., 51(1), 64 (2006)

[25] Hsu CL, Chen E, Weng YM, Tseng CY, Food Chem., 83, 85 (2003)

[26] Lee MK, Uddin MS, Chun BS, J. Environ. Biol., 29, 591 (2008)

[27] Zhou K, Liangli Y, Lebensm. Wiss. Technol., 37, 717 (2004)