TY - JOUR
T1 - Evaluation of different variables on the supercritical CO2 extraction of oat (Avena sativa L.) oil; main fatty acids, polyphenols, and antioxidant content
AU - Fernández-Acosta, Kenia
AU - Salmeron, Ivan
AU - Chavez-Flores, David
AU - Perez-Reyes, Ildebrando
AU - Ramos, Victor
AU - Ngadi, Michael
AU - Kwofie, Ebenezer M.
AU - Perez-Vega, Samuel
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/7
Y1 - 2019/7
N2 - Six variables (temperature, pressure, static time, dynamic time, chemical pretreatment, and particle size) were evaluated in the supercritical CO2 extraction of oil from oats (Avena sativa L.), by the responses obtained using a Plackett–Burman statistical design, including the mass of oil extracted, main fatty acids (GC–MS), polyphenols (HPLC), antioxidant activity (ORAC), and total phenolic content (TPC). For the mass of oil extracted, pressure (55 MPa) and particle size (>250 μm) were significant, with a highest yield of 0.800 g/20 g oat. Oleic acid was the most abundant fatty acid (45–53%), followed by linoleic (36–42%) and palmitic (12–16%). Fatty acid composition was significantly affected by particle size, pretreatment, and temperature. The polyphenols vanillin (43.33 μg/g oil), ferulic acid (53.6 μg/g oil), vanillic acid (0.78 μg/g oil), and coumaric acid (2.2 μg/g oil) were detected. Pretreatment and high temperature were significant for increasing the polyphenol content of the oil fractions. TPC was also increased by temperature and pretreatment (97.1 mg gallic acid equivalents/100 g oil) and showed a good correlation with polyphenols (R2 = 82%). Additionally, ORAC antioxidant activity (265 mmol Trolox equivalents/g oil) was significantly affected by pretreatment, temperature (80 °C), and particle size (>250 μm).
AB - Six variables (temperature, pressure, static time, dynamic time, chemical pretreatment, and particle size) were evaluated in the supercritical CO2 extraction of oil from oats (Avena sativa L.), by the responses obtained using a Plackett–Burman statistical design, including the mass of oil extracted, main fatty acids (GC–MS), polyphenols (HPLC), antioxidant activity (ORAC), and total phenolic content (TPC). For the mass of oil extracted, pressure (55 MPa) and particle size (>250 μm) were significant, with a highest yield of 0.800 g/20 g oat. Oleic acid was the most abundant fatty acid (45–53%), followed by linoleic (36–42%) and palmitic (12–16%). Fatty acid composition was significantly affected by particle size, pretreatment, and temperature. The polyphenols vanillin (43.33 μg/g oil), ferulic acid (53.6 μg/g oil), vanillic acid (0.78 μg/g oil), and coumaric acid (2.2 μg/g oil) were detected. Pretreatment and high temperature were significant for increasing the polyphenol content of the oil fractions. TPC was also increased by temperature and pretreatment (97.1 mg gallic acid equivalents/100 g oil) and showed a good correlation with polyphenols (R2 = 82%). Additionally, ORAC antioxidant activity (265 mmol Trolox equivalents/g oil) was significantly affected by pretreatment, temperature (80 °C), and particle size (>250 μm).
KW - Antioxidants
KW - Fatty acids
KW - Oat oil
KW - Polyphenols
KW - Supercritical extraction
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U2 - 10.1016/j.jcs.2019.05.017
DO - 10.1016/j.jcs.2019.05.017
M3 - Article
AN - SCOPUS:85067022028
SN - 0733-5210
VL - 88
SP - 118
EP - 124
JO - Journal of Cereal Science
JF - Journal of Cereal Science
ER -