期刊名称：Croatian Journal of Food Science and Technology
印刷版ISSN：1847-3466
出版年度：2014
卷号：6
期号：1
页码：27-35
语种：English
出版社：Prehrambeno-tehnološki fakultet Osijek
摘要：Walnut is recognized worldwide as a functional health food. In the walnut oil production it is very important to find an appropriate method to recover the oil from seeds. Walnut oil in this study was obtained by pressing the seeds followed by extraction with supercritical CO2. The effects of pressing temperature (70, 85, 100 °C), frequency (20, 30, 40 Hz) and nozzle size (8, 10, 12 mm) in pressing experiments on oil recovery and oil temperature were monitored. The optimal calculated pressing condition within the experimental range of the variables studied was determined. In obtained walnut oil the following parameters were analyzed: peroxide value, free fatty acids, insoluble impurities, moisture content, iodine value, saponification value, p-anisidine value and Totox value. The residual oil from pressed cake obtained at optimal conditions was extracted with CO2 with a goal to extract tocopherols residue from walnut after applied screw press process. Content of tocopherols in walnut oil obtained by pressing and oil extracted by supercritical CO2 were compared.
