@article{ddd.uab.cat:282811,
      author = {Vilas-Franquesa, Arnau and Juan Godoy, Bibiana and Saldo
               Periago, Jordi},
       title = {Sea buckthorn (Hippophae rhamnoides) oil extracted with hexane,
               ethanol, diethyl ether and 2-MTHF at different temperatures - An
               individual assessment},
     journal = {Journal of Food Composition and Analysis},
        year = {2022},
      volume = {114},
       pages = {104752--},
    abstract = {Sea buckthorn oil (SBO) has been individually extracted using
               two green solvents (2-methyltetrahydrofuran (2-MTHF) and ethanol)
               and two conventional solvents (hexane and diethyl ether) using
               accelerated solvent extraction at four different temperatures
               (60, 90, 120 and 150 ºC). The efficiency of the extraction was
               evaluated in terms of oil yield by weight difference, the
               quantification of α-tocopherol and β-carotene by HPLC and the
               evaluation of fatty acid profile by GC-FID/MS. The results were
               treated separately so any effect of the temperature was clearly
               seen for each solvent, and the fatty acid profile data was
               further treated jointly using a principal component analysis, as
               it is one of the most valued parts of sea buckthorn oil. All
               solvents revealed different optimal extraction temperature when
               in terms of oil yield; for ethanol was observed at 90 ºC
               (21.75%), for hexane was at 60 ºC (23.25%), for 2-MTHF was at
               150 ºC (14.65%) and for diethyl ether was at 120 ºC (24.98%).
               The present work shows the optimal extraction temperature for SBO
               for each solvent studied depending on aim of the extraction.},
         doi = {10.1016/j.jfca.2022.104752},
         url = {https://ddd.uab.cat/record/282811},
}