Extraction of fat from fermented Cupuaçu seeds with supercritical solvents

Extraction of fat from fermented Cupuaçu seeds with supercritical solvents

Cupuaçu ( Theobroma grandiflorum) is a Brazilian Amazonian fruit. The seeds have a high fat content (62%) with characteristics that resemble that of cocoa butter and with potential applications in the cosmetic, pharmaceutical and food industries. In this work, new experimental data on the supercriti...

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Bibliographic Details
Published in:The Journal of supercritical fluids Vol. 27; no. 2; pp. 223 - 237
Main Authors: de Azevedo, AlvaroB.A., Kopcak, Uiram, Mohamed, RahomaS
Format: Journal Article
Language:English
Published: Elsevier B.V 01-10-2003
Subjects:
Cupuaçu fat
Extraction
Mathematical modeling
Solubility
Supercritical fluids
Supercritical fluids
Extraction
Mathematical modeling
Cupuaçu fat
Solubility
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Summary:Cupuaçu ( Theobroma grandiflorum) is a Brazilian Amazonian fruit. The seeds have a high fat content (62%) with characteristics that resemble that of cocoa butter and with potential applications in the cosmetic, pharmaceutical and food industries. In this work, new experimental data on the supercritical fluid extraction of fat components from Cupuaçu fermented seeds using ethane and CO 2 as solvents are reported. The extractions were carried out at 50 and 70 °C and pressure ranging from 24.8 to 35.2 MPa. The results revealed ethane to be the most efficient solvent in the removal of fat as compared to CO 2. While both solvents were found effective in the removal of Cupuaçu fat from the fermented seeds, triglyceride (TG) compositions as measured by HPLC and thermal behavior of extracted products obtained by differential scanning calorimeter revealed little fractionation capacity of either solvent. The lack of fractionation, observed earlier in the fractionation of milk fat is attributed to the similar TG components in Cupuaçu fat (C:48–C:56). Solid fraction as well as melting point and enthalpy analyses indicated however slight changes in the saturated/unsaturated TG ratios in the extracted fractions as compared to the original fat.
ISSN:0896-8446
1872-8162
DOI:10.1016/S0896-8446(02)00240-1