Key words: mountain ash, oil, alcoholic beverage production, supercritical fluid extraction, carbon dioxide, structure
Process of extraction of oil of the processed rowanberry has been optimized with use
of central composite design of 2nd order. In work influence of pressure, temperature
and duration on an extract exit is estimated. According to the used model optimum
parameters are offered: duration of 72 minutes, temperature 85 °C and pressure
320,75 atm. The predicted oil exit (9,06 %) in these conditions is experimentally
confirmed (9,02 %). The oil was characterized on antioxidant activity (AOA), fatty
acids, acid number, iodic number and number of saponification. The oil received by
hexane extraction was used as an example for comparison.
The work was carried out using the equi pment of the Centre of collective usage scientific
equipment «Arctic» NArFU. The unique identifier is RFMEFI59417X0013.
doi:10.1134/S1990793119070091