Extraction of amaranth seed oil using subcritical butane and use of the generated cake for protein extraction

P.A. Rivas-Torrico; M.L.  Luján-Pérez

doi:10.3989/gya.0860231.2009

Authors

P.A. Rivas-Torrico Universidad Católica Boliviana Cochabamba https://orcid.org/0000-0001-7576-9293
M.L. Luján-Pérez Universidad Católica Boliviana Cochabamba https://orcid.org/0000-0001-6050-5666

DOI:

https://doi.org/10.3989/gya.0860231.2009

Keywords:

amaranth oil, subcritical butane, oil extraction, amaranth protein, Oil quality

Abstract

The purpose of this research was to determine the technical feasibility of extracting amaranth seed oil with butane in a subcritical state and to take advantage of the cake generated. To this end, a type of non-germinated grain was characterized, oil was extracted from a germinated grain and the characterized one, the oil obtained was characterized, and the protein was extracted from the defatted cake of the non-germinated one. It was found that the non-germinated grain was made up of 13.33% protein, 7.24% fat, and 9.02% moisture, the optimum yield of this grain was 91%, for the germinated grain, a maximum value of 6.63% for oil mass. By comparing the characteristics of both oils, higher quality was found in the non-germinated oil, and the maximum protein extraction productivity was 5.15%. Thus, it has been concluded that this extraction method is technically feasible.

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