Production of high-added values end-products from edible oil refining by products via supercritical CO2 extraction

Supercritical fluid extraction of valuable components from olive oil deodorizer distillate (OODD) and sunflower acid oil (SuAO), which are obtained as by-products of vegetable oil refining processes, with carbon dioxide was performed in two types of design involving bench top extractor and a tube type extractor, and also depending on experimental design. The experiments in the bench top extractor using SuAO samples were conducted at temperatures, pressures and amount of sample ranging from 45.86 to 74.14 ? C, 11.58 to 14.41 MPa and 4.75 to 13.24 mL, respectively. In a tube type extractor, both OODD and SuAO samples were studied as feedstock. The operating conditions for OODD were selected as temperature (40-80 ? C), pressure (8-16 MPa), static extraction time (0-40 min), dynamic extraction time (0-40 min), and used petroleum ether, acetone, mixture of chloroform-methanol and ethanol as modifiers. The operating conditions for SuAO were also selected as temperature (43.20-76.80 ? C), pressure (11.32-14.68 MPa) and modifiers such as mixture of ether-hexane, chloroform, acetone, 1-propanol and ethyl asetat. The quality of raffinate and extract were examined depending on their value-added components such as squalene, sterols and tocopherols. Consequently, sterols and tocopherols concentrated in the raffinate, and squalene also concentrated in the extract.