Fatty acid profile of pecan nut oils obtained from pressurized n-butane and cold pressing compared with commercial oils

• Published in: Journal of food science and technology Vol. 54; no. 10; pp. 3366 - 3369
• Main Authors: Scapinello, Jaqueline, Magro, Jacir D., Block, Jane M., Di Luccio, Marco, Tres, Marcus V., Oliveira, J. Vladimir
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01-09-2017; Springer Nature B.V
• Subjects: Brittleness; Butane; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cold pressing; Edible oils; Extraction; Extraction processes; Fatty acid composition; Fatty acids; Food Science; Nutrition; Nuts; Oils & fats; Short Communication; Studies; Extraction; Cold pressing; Pecan nut oil; butane; Chemical characterization; n-butane
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-017-2771-9

This short note compares the chemical profile of pecan nut oil samples obtained from pressurized
n
-butane and cold pressing with two commercial oils. The conventional cold pressing technique yielded 58.9 wt%, while pressurized
n
-butane yielded from 53 to 65 wt%, being the highest yield at 55 °C, and pressure of 40 bar. The
n
-butane behaves nearly like a piston fluid within the experimental conditions used. The results showed that the extraction variables had a slight influence on the fatty acid composition of the samples. Extraction with
n
-butane thus showed to be a promising alternative technique to conventional extraction methods, as very mild operating conditions and eco-friendly solvent can be used to provide good results without any residues in the final product.