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Molecules 2018, 23(7), 1546; https://doi.org/10.3390/molecules23071546

Process Optimization, Characterization and Antioxidant Capacity of Oat (Avena Sativa L.) Bran Oil Extracted by Subcritical Butane Extraction

1
School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
2
College of Information Engineering, Shanghai Maritime University, Shanghai 200135, China
*
Author to whom correspondence should be addressed.
Received: 21 May 2018 / Revised: 13 June 2018 / Accepted: 13 June 2018 / Published: 27 June 2018
(This article belongs to the Special Issue Green Extraction, Separation and Purification Processes)
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Abstract

Oat bran is a traditional agricultural byproduct and rarely used in edible oil processing. In this paper, oat bran oil (OBO) was firstly extracted by subcritical butane extraction (SBE) and the extraction process was optimized using response surface methodology. Three variables involving liquid-to-solid ratio, extraction time and extraction temperature were studied. The optimum conditions for extraction of OBO were obtained as follows: liquid-to-solid ratio 4.30, extraction time 48.15 min, and extraction temperature 46.52 °C. Based on this, an alternative method (SBE-e) for cosolvent (ethanol) was proposed to improve SBE method. Compared to conventional hexane extraction (CHE), the SBE-e had significant effect on yield, bioactive compounds (phytosterols and phenols) and antioxidant capacity (AC) in the extracted OBO. The results indicated that the proposed methods were appropriate for OBO extraction. Additionally, OBO had the potential to be an acceptable substitute for edible oil, owing to its desirable physicochemical characteristics, a balanced fatty acids composition and high antioxidant capacity. View Full-Text
Keywords: oat bran oil; subcritical butane extraction; optimization; antioxidant capacity oat bran oil; subcritical butane extraction; optimization; antioxidant capacity
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Guan, X.; Jin, S.; Li, S.; Huang, K.; Liu, J. Process Optimization, Characterization and Antioxidant Capacity of Oat (Avena Sativa L.) Bran Oil Extracted by Subcritical Butane Extraction. Molecules 2018, 23, 1546.

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