Production of blends of edible oil and carrot carotenoids using compressed propane: Enhancement of stability and nutritional characteristics

Abstract

This study reports a new procedure to enhance nutritional characteristics of vegetable oils using compressed propane (2 MPa/40 °C). Carotenoids from carrot pulp and peel were incorporated into chia and sesame oils and results were compared to those obtained by Soxhlet extraction. Yields of chia (28.6%), sesame (41.3%), blends of chia oil with extracts of carrot pulp (30.4%) or carrot peel (29.9%), blends of sesame oil with extracts of carrot pulp (42.9%) or carrot peel (43.4%) were satisfactory and similar to those determined by Soxhlet extraction. Carotenoids content in blends varied from 13.8 to 70.9 mg.100 g−1 and β-carotene concentration increased when pressurized propane extraction was employed with grains and carrots. Chia or sesame oils blended with carrot extracts achieved high induction periods. Relevant levels of tocopherols and phytosterols were quantified. The use of structured bed in simultaneous extraction of oilseeds and carrots was effective, resulting in a high value-added product.