My watch list
my.chemeurope.com  
Login  

Molecules, Vol. 23, Pages 1546: Process Optimization, Characterization and Antioxidant Capacity of Oat (Avena Sativa L.) Bran Oil Extracted by Subcritical Butane Extraction

Molecules, Vol. 23, Pages 1546: Process Optimization, Characterization and Antioxidant Capacity of Oat (Avena Sativa L.) Bran Oil Extracted by Subcritical Butane Extraction

Molecules doi: 10.3390/molecules23071546

Authors: Xiao Guan Shengye Jin Sen Li Kai Huang Jing Liu

Oat bran is a traditional agricultural byproduct and rarely used in edible oil processing. In this paper, oat bran oil (OBO) was firstly extracted by subcritical butane extraction (SBE) and the extraction process was optimized using response surface methodology. Three variables involving liquid-to-solid ratio, extraction time and extraction temperature were studied. The optimum conditions for extraction of OBO were obtained as follows: liquid-to-solid ratio 4.30, extraction time 48.15 min, and extraction temperature 46.52 °C. Based on this, an alternative method (SBE-e) for cosolvent (ethanol) was proposed to improve SBE method. Compared to conventional hexane extraction (CHE), the SBE-e had significant effect on yield, bioactive compounds (phytosterols and phenols) and antioxidant capacity (AC) in the extracted OBO. The results indicated that the proposed methods were appropriate for OBO extraction. Additionally, OBO had the potential to be an acceptable substitute for edible oil, owing to its desirable physicochemical characteristics, a balanced fatty acids composition and high antioxidant capacity.

Authors:   Guan, Xiao ; Jin, Shengye ; Li, Sen ; Huang, Kai ; Liu, Jing
Journal:   Molecules
Volume:   23
edition:   7
Year:   2018
Pages:   1546
DOI:   10.3390/molecules23071546
Publication date:   27-Jun-2018
Facts, background information, dossiers
More about Molecular Diversity Preservation International
Your browser is not current. Microsoft Internet Explorer 6.0 does not support some functions on Chemie.DE