Lipid Extraction from Olea Europea L. by Supercritical Carbon Dioxide for Analytical Use

Giuseppe Perretti; Luigi Montanari; Paolo Fantozzi

doi:10.2202/1556-3758.1083

Article

Lipid Extraction from Olea Europea L. by Supercritical Carbon Dioxide for Analytical Use

Giuseppe Perretti , Luigi Montanari and Paolo Fantozzi

Published/Copyright: July 17, 2006

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From the journal International Journal of Food Engineering Volume 2 Issue 2

The aim of this work is to determine the feasibility of applying SFE technique by supercritical CO2, to the gravimetric measurement of lipids in olives by verifying the feasibility of extractions, studying the analytes solubility in SC-CO2, optimizing the preparation of sample, appraising the repeatability of the data obtainable with the adopted method. The olive cultivar "Moraiolo” and two different supercritical fluid laboratory instruments were used. Initial trials were performed to verify the extractability of the oil from matrix. The degree of solubility was determined by the quantitative amount of extracted and collected solute, reported for the quantity of solvent used (CO2). Once the feasibility was established and the solubility was studied, it was necessary carry out specific trials to find a better formula for the sample preparation. This involved type of matrix (humidity, structure, oil content, density, etc.) and equipment commonly available in laboratories deals in food product analysis.

Keywords: lipid content; gravimetric determination; supercritical carbon dioxide; analytical method standardization

Published Online: 2006-7-17

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Articles in the same Issue

https://doi.org/10.2202/1556-3758.1083

Keywords for this article

lipid content; gravimetric determination; supercritical carbon dioxide; analytical method standardization