Effect of drying and co-matrix addition on the yield and quality of supercritical CO2 extracted pumpkin (Cucurbita moschata Duch.) oil

作者：Durante Miriana; Lenucci Marcello S^*; D'Amico Leone; Piro Gabriella; Mita Giovanni

来源：Food Chemistry, 2014, 148: 314-320.

DOI：10.1016/j.foodchem.2013.10.051

• Cucurbita moschata (Duch.)
• Supercritical carbon dioxide extraction
• Vitamin E
• Carotenoids
• Fatty acids

In this work a process for obtaining high vitamin E and carotenoid yields by supercritical carbon dioxide (SC-CO2) extraction from pumpkin (Cucurbita moschata Duch.) is described. The results show that the use of a vacuum oven-dried [residual moisture (similar to 8%)] and milled (70 mesh sieve) pumpkin flesh matrix increased SC-CO2 extraction yields of total vitamin E and carotenoids of similar to 12.0- and similar to 8.5-fold, respectively, with respect to the use of a freeze-dried and milled flesh matrix. The addition of milled (35 mesh) pumpkin seeds as co-matrix (1:1, w/w) allowed a further similar to 1.6-fold increase in carotenoid yield, besides to a valuable enrichment of the extracted oil in vitamin E (274 mg/100 g oil) and polyunsaturated fatty acids. These findings encourage further studies in order to scale up the process for possible industrial production of high quality bioactive ingredients from pumpkin useful in functional food or cosmeceutical formulation.

• 出版日期2014-4-1