Preparation of Defatted Mustard by Extraction with Supercritical Carbon Dioxide

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Abstract
The preparation· of defatted mustard by extraction with supercritical carbon dioxide (SC-CO2) is described. Oil was not extracted from native mustard seeds but was extracted from compressed mustard seeds with SC-CO2 at 300 atm and 40°C. When the extraction time and temperature were kept constant at 3 hr and 40°C, 80 ~ 90% of the oil in the compressed mustard seeds could be extracted with SC-CO2 at more than 300 atm. The solubility of the mustard seed oil in SC-CO2 at 300 atm and 40°C was estimated to be about 0.48%. The synigrin content and myrosinase activity in the defatted mustard seeds with SC-CO2 at 300 atm and 40°C for 3 hr were comparable to those in native seeds. Thus, the extraction with SC-CO2 made it possible to prepare defatted mustard of high quality without decreasing the synigrin content and myrosinase activity.

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