Extraction, fatty acid profile and antioxidant activity of sesame extract (Sesamum Indicum L.)

• Autor(a) principal: Carvalho,R. H. R.
• Data de Publicação: 2012
• Outros Autores: Galvão,E. L., Barros,J. Â. C., Conceição,M. M., Sousa,E. M. B. D.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Chemical Engineering
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322012000200020
• topic: Supercritical extraction; Antioxidant activity; Sesame oil; Sesamum indicum L

This article carried out the extraction of sesame oil by using three extraction techniques: supercritical fluid extraction (SFE), Soxhlet and sequential extraction. The SFE was performed using supercritical carbon dioxide (SC-CO2) as solvent and ethanol as cosolvent. Tests were performed at 20 MPa, 35ºC and a flow rate of 2.5 g CO2/min with a total extraction time of 210 minutes. The Soxhlet extraction was performed for 8 hours, using petroleum ether and ethanol as solvents, until the exhaustion of the oil contained in the seeds. The sequential extraction used ethyl ether, ethanol and water as solvents. The Soxhlet extraction was the most effective (58.93%), while the SFE technique obtained 26.47% as the best result. The antioxidant activity (AA) was determined by the β-carotene/linoleic acid system, with good oxidation inhibition percentages (29.32-83.49%) for all the extracts. The main fatty acids (FA) in sesame oil were oleic and linoleic acids.