Supercritical carbon dioxide extraction of macadamia (macadamia integrifolia) nut oil: experiments and modeling

Abstract

Supercritical CO2 extraction of macadamia nut oil was carried out in a flow apparatus at the following operational conditions: pressures of 10, 15 and 18 MPa; and temperatures of 313 and 353K; a volumetric flow of 1.64 × 10-7 m3.s-1 was used for one hour in each experiment. The efficiency of the extraction process showed to be low. The behaviors of the extraction curves were very similar at all temperatures and the best efficiency value was obtained at 10 MPa. Chromatographic analysis demonstrated the ability of supercritical CO2 to remove some of the main components of the oil: myristic (C14:0), palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) acids, and that higher pressures favoured the removal of lighter components. The extraction process was represented by a simple model based on Langmuir Isotherm, showing a good data fitting.