157 Non-starch total lipid extraction from lyophilized dough by a supercritical fluid extraction (SFE) system.

J. D. HUBBARD (1), O. K. Chung (1), and J. M. Downing (2). (1) USDA, ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502; (2) Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506.

In a previous study we determined optimum conditions for non-starch total lipid (NSTL) extraction from wheat flour by supercritical fluid extraction (SFE) system. We used water-saturated butanol (WSB) extraction as a reference. They included 10,000 psi at 130 C for the extraction chamber pressure and temperature, respectively, and 60 mL extractant of carbon dioxide and ethanol mixture (1:1 by volume) at 3 mL/min. Lipid binding during mixing is well received by cereal chemists and therefore, we studied optimum extraction conditions of NSTL from dough. For extraction of NSTL from lyophilized flour/water doughs mixed to optimum, the optimum SFE condition included 10,000 psi and 140 C for the extraction chamber pressure and temperature, respectively, and 80 mL extractant of a mixture of carbon dioxide and ethanol (1:1 by volume) at 3 mL/min. The NSTL from flour and dough have been fractionated into nonpolar, glyco-, and phospholipids by a solid phase extraction system. The amounts and composition of NSTL from flours and doughs were comparable.