Isolation of Cherry Seed Oil Using Conventional Techniques and Supercritical Fluid Extraction
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Date
2022-12-20
Authors
Dimić, Ivana
Pavlić, Branimir
Rakita, Slađana 
Cvetanović Kljakić, Aleksandra
Zeković, Zoran
Teslić, Nemanja
Journal Title
Journal ISSN
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Publisher
MDPI
Abstract
This study aims to compare the suitability of three extraction techniques (cold pressing, Soxhlet and supercritical fluid extraction (SFE)) to isolate oil from cherry seeds. Oils were examined in terms of extraction yield, fatty acids profile, tocopherols yield and antioxidant activity. Additionally, influence of SFE parameters was evaluated using one-factor-at-a-time design with pressure (200–350 bar), temperature (40–70 ◦C), flow rate (0.2–0.4 kg/h) and particle size (<800 µm and >800 µm). Oil yields ranged from 2.50% to 13.02%, whereas the highest yield was achieved with SFE. Samples were rich in polyunsaturated fatty acids, regardless of the applied extraction technique. The main fatty acids were linoleic (46.32–47.29%), oleic (40.89–41.65%), palmitic (6.56–8.00%) and stearic (2.21–2.30%) acid. Total tocopherols yield was between 16.63 mg/100 g oil and 60.61 mg/100 g oil, and highest yield was achieved with SFE. Among the tocopherols, γ-tocopherol was the most abundant, followed by α-, δ- and β-tocopherol. Antioxidant activity was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,20-azinobis-(3-ethylbenzothiazoline-6-sulfonic) cation (ABTS) assays,and the results indicated that SFE extracts exhibited better or comparable antioxidant potential compared to traditional techniques. The comparison between modern and conventional extractions for oil recovery demonstrates pros and cons for the possibility of industrial application.
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Keywords
sour cherry seed oil, Prunus cerasus L., extraction techniques, chemical composition, antioxidant activity
Citation
Dimić, I.; Pavlić, B.; Rakita, S.; Cvetanović Kljakić, A.; Zeković, Z.; Teslić, N. Isolation of Cherry Seed Oil Using Conventional Techniques and Supercritical Fluid Extraction. Foods 2023, 12, 11. https://doi.org/ 10.3390/foods12010011