Possibilities of coriander oil extraction by carbon dioxide
The publication discusses the features of the technology of extracting oil from coriander seeds - both traditional and new (using carbon dioxide). The theoretical aspects of the application of carbon dioxide as an extractant in the precritical (liquid) and supercritical (fluid) states are considered in connection with the extraction of vegetable oils and other components from plant raw materials. It is shown that in the process of extraction by both kinds of a solvent of fatty oil from an oilseed raw material, the initial properties of the oil, evaluated by its fatty acid composition, are preserved. Analysis of the data on the fractional composition of coriander meal proteins shows that for both extraction variants, the content of the water-soluble fraction of proteins in the meal (the most valuable from the point of view of fodder assimilation), as compared with its content in the corresponding initial samples, is reduced. It is noted that for another valuable fraction of proteins - soluble, another tendency is observed: in comparison with its content in the initial samples, the process of liquid extraction causes its reduction, and supercritical - an increase. The yield of fatty coriander oil was 68.47% for extraction with liquid carbon dioxide, and 86.34% for extraction with fluid.