Concurrent extraction of oil from roasted coffee (Coffea arabica) and fucoxanthin from brown seaweed (Saccharina japonica) using supercritical carbon dioxide

Abstract

The present study aimed to extract carotenoid from brown seaweed, Saccharina japonica (SJ) and oil from roasted coffee (RC) concurrently using supercritical carbon dioxide and evaluate its characteristics. Response surface methodology was employed to determine the optimum conditions for the extraction of oil with maximum carotenoid content. The kinetics of the extraction process was studied by fitting a curve for experimental data and comparing it with two previously proposed models. The fitted curve showed good agreement with mass transfer model. The global yield and oil recovery were 3.51 and 87.31% respectively. The fatty acid analysis showed a good balance between the saturated and polyunsaturated fatty acids. The fucoxanthin and total phenolic content of the oil were 2.08 ± 0.06 mg/g and 287.71 ± 13 mg/100 g, respectively. The oil also showed high antioxidant activity, oxidative stability, and better flavor profile as compared to SJ oil. Therefore, the current study demonstrated the extraction of a special oil concurrently from marine and terrestrial resources with a potential for application in food and related industries.