Abstract
Extraction of oil from olive oil solid residues was conducted using supercritical carbon dioxide at pressures of 12, 15, and 18 MPa and temperatures of 308, 313, and 318 K. Compositions of fatty acids were obtained by using the FAME analysis method. The results show a slight variation of composition during the extraction, although all the extracts obtained had compositions within the values that are allowed for the residual olive oils.
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