Chemical composition and antioxidant properties of candlenut oil extracted by supercritical CO2.

  title={Chemical composition and antioxidant properties of candlenut oil extracted by supercritical CO2.},
  author={Bazlul Mobin Siddique and Anees Ahmad and Abbas Fadhl Mubarek Alkarkhi and Mahamad Hakimi Ibrahim and G. M Soto-Zarazx00FAa},
  journal={Journal of food science},
  volume={76 4},
Candlenut oil was extracted using supercritical CO(2) (SC-CO(2)) with an optimization of parameters, by the response surface methodology. The ground candlenut samples were treated in 2 different ways, that is, dried in either a heat oven (sample moisture content of 2.91%) or dried in a vacuum oven (sample moisture content of 1.98%), before extraction. An untreated sample (moisture content of 4.87%) was used as a control. The maximum percentage of oil was extracted from the heat-oven-dried… CONTINUE READING

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