doiSerbia

Hazelnut oil production using pressing and supercritical CO2 extraction

Jokić Stela (Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia)
Moslavac Tihomir (Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia)
Aladić Krunoslav (Croatian Veterinary Institute, Branch - Veterinary Institute Vinkovci, Vinkovci, Croatia)
Bilić Mate (Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia)
Ačkar Đurđica (Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia)
Šubarić Drago (Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia)

In the hazelnut oil production it is very important to find an appropriate method to recover the oil from kernels. The objective of this study was to evaluate the oil extraction process from hazelnuts by screw pressing followed by extraction with supercritical CO2. The effects of temperature head presses, frequency and nozzle size in pressing experiments on oil temperature and recovery were monitored. The optimal pressing condition using response surface methodology was determined. In obtained hazelnut oil the following quality parameters were determined: peroxide value 0 mmol O2/kg, free fatty acids 0.23%, insoluble impurities 0.42%, moisture content 0.045%, iodine value 91.55 g I2/100 g, saponification value 191.46 mg KOH/g and p-anisidine value 0.19. Rosemary extract was the most effective in protecting the oil from oxidative deterioration. The residual oil that remained in the cake after pressing was extracted totally with supercritical CO2 and such defatted cake, free of toxic solvents, can be used further in other processes.

Keywords: hazelnut oil, quality, screw pressing, supercritical CO2 extraction, response surface methodology