Characterization of walnut oil extracted by supercritical CO2

JENAC, A.; CARAGIA, V.; MIGALATIEV, O.; SOBOLEVA, I.

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dc.contributor.author	JENAC, A.
dc.contributor.author	CARAGIA, V.
dc.contributor.author	MIGALATIEV, O.
dc.contributor.author	SOBOLEVA, I.
dc.date.accessioned	2019-11-05T12:20:13Z
dc.date.available	2019-11-05T12:20:13Z
dc.date.issued	2012
dc.identifier.citation	JENAC, A., CARAGIA, V., MIGALATIEV, O., SOBOLEVA, I. Characterization of walnut oil extracted by supercritical CO2. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 388-392. ISBN 978-9975-80-645-9.	en_US
dc.identifier.isbn	978-9975-80-645-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6101
dc.description.abstract	Walnut (Juglans regia L.) oil was extracted with compressed carbon dioxide (CO2) at the temperature 35 °C and the pressure 40MPa, for 30 min. It was studied the chemical composition of extracted oil: fatty acid profile, saponification and iodine index, acidity and peroxide values and compared to the cold pressed oil and oil obtained with hexane. The main FA was linoleic acid, followed by oleic acid and linolenic acid. Oxidative stability determined by PV revealed the modification of this value during storage for two months. Oil extracted by supercritical CO2 was more stable that cold pressed oil and hexane oil.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	Juglans regia L.	en_US
dc.subject	CO2 extract	en_US
dc.subject	walnut kernel	en_US
dc.subject	fatty acid	en_US
dc.title	Characterization of walnut oil extracted by supercritical CO2	en_US
dc.type	Article	en_US