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Characterization of walnut oil extracted by supercritical CO2

Show simple item record JENAC, A. CARAGIA, V. MIGALATIEV, O. SOBOLEVA, I. 2019-11-05T12:20:13Z 2019-11-05T12:20:13Z 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.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 *
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

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