Abstract
Lipids were extracted from roasted pistachio nut particles by supercritical CO2 (SC-CO2) in an incompletedesign at pressures of 20.7, 27.6, and 34.5 MPa and temperatures of 50, 60, and 70C with ethanol (0, 5, and 10 wt%) asentrainer. Highest experimental extraction yield of 66% was obtained at 34.5 MPa and 60C with 10 wt% ethanol. Datawas analyzed by Response Surface Methodology. Temperature did not affect the extraction yield. Extraction yieldincreased linearly with pressure, while ethanol concentration had a curvilinear effect. The following equation adequatelyrepresented the experimental data (r 2 = 0.94): % Yield = 52.14 + 9.707 P + 21.164 EtOH 11.049 EtOH2. Thesolubility of pistachio oil in SC-CO2 at 34.5 MPa and 60C was 5 times higher in case of 10 wt% ethanol (1.29 wt%)compared to CO2 alone (0.27 wt%). Difference between extracted and control pistachios in terms of texture was detectedby puncture and compression tests as well as by sensory evaluation. Sensory evaluation showed a reduction in roastedpistachio flavor intensity following SC-CO2 extraction.
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