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Supercritical CO2 extraction of candlenut oil: process optimization using Taguchi orthogonal array and physicochemical properties of the oil

Journal of Food Science and Technology volume 54, pages 1286–1292 (2017)Cite this article

Abstract

A series of experiments was conducted to determine optimum conditions for supercritical carbon dioxide extraction of candlenut oil. A Taguchi experimental design with L9 orthogonal array (four factors in three levels) was employed to evaluate the effects of pressure of 25–35 MPa, temperature of 40–60 °C, CO2 flow rate of 10–20 g/min and particle size of 0.3–0.8 mm on oil solubility. The obtained results showed that increase in particle size, pressure and temperature improved the oil solubility. The supercritical carbon dioxide extraction at optimized parameters resulted in oil yield extraction of 61.4% at solubility of 9.6 g oil/kg CO2. The obtained candlenut oil from supercritical carbon dioxide extraction has better oil quality than oil which was extracted by Soxhlet extraction using n-hexane. The oil contains high unsaturated oil (linoleic acid and linolenic acid), which have many beneficial effects on human health.

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Acknowledgements

The authors acknowledge Rinaldi Salea, Stevanus Hiendrawan and Diena Arsyiana for technical and analytical support. Authors also thank to Isabela Anjani for proof-reading on this manuscript. This research was supported by PT. Dexa Medica, Indonesia.

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  1. Advanced Technology Development, Dexa Laboratories of Biomolecular Sciences (DLBS), PT Dexa Medica, Industri Selatan V, Block PP No. 7, Jababeka Industrial Estate II, Cikarang, West Java, 17550, Indonesia

    Erna Subroto, Edward Widjojokusumo, Bambang Veriansyah & Raymond R. Tjandrawinata

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  1. Erna Subroto
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  2. Edward Widjojokusumo
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  3. Bambang Veriansyah
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  4. Raymond R. Tjandrawinata
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Correspondence to Raymond R. Tjandrawinata.

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Subroto, E., Widjojokusumo, E., Veriansyah, B. et al. Supercritical CO2 extraction of candlenut oil: process optimization using Taguchi orthogonal array and physicochemical properties of the oil. J Food Sci Technol 54, 1286–1292 (2017). https://doi.org/10.1007/s13197-017-2542-7

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  • DOI: https://doi.org/10.1007/s13197-017-2542-7

Keywords

  • Supercritical carbon dioxide extraction
  • Candlenut
  • Aleurites moluccana
  • Optimization
  • Taguchi