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Preparation of defatted mustard by extraction with supercritical carbon dioxide


Agricultural & Biological Chemistry 51(2): 413-418
Preparation of defatted mustard by extraction with supercritical carbon dioxide
The preparation of defatted mustard by extraction with supercritical carbon dioxide (SC-CO2) is described. Oil was not extracted from native mustard seeds but was extracted from compressed mustard seeds with SC-CO2 at 300 atm and 40.degree. C. When the extraction time and temperature were kept constant at 3 hr and 40.degree. C, 80 .apprx. 90% of the oil in the compressed mustard seeds could be extracted with SC-CO2 at more than 300 atm. The solubility of the mustard seed oil in SC-CO2 at 300 atm and 40.degree. C was estimated to be about 0.48%. The synigrin content and myrosinase activity in the defatted mustard seeds with SC-CO2 at 300 atm and 40.degree. C for 3 hr were comparable to those in native seeds. Thus, the extraction with SC-CO2 made it possible to prepare defatted mustard of high quality without decreasing the synigrin content and myrosinase activity.


Accession: 006173021



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