The present study aimed to extract carotenoid from brown seaweed, Saccharina japonica (SJ) and oil from roasted coffee (RC) concurrently using supercritical carbon dioxide and evaluate its characteristics. Response surface methodology was employed to determine the optimum conditions for the extraction of oil with maximum carotenoid content. The kinetics of the extraction process was studied by fitting a curve for experimental data and comparing it with two previously proposed models. The fitted curve showed good agreement with mass transfer model. The global yield and oil recovery were 3.51 and 87.31% respectively. The fatty acid analysis showed a good balance between the saturated and polyunsaturated fatty acids. The fucoxanthin and total phenolic content of the oil were 2.08 ± 0.06 mg/g and 287.71 ± 13 mg/100 g, respectively. The oil also showed high antioxidant activity, oxidative stability, and better flavor profile as compared to SJ oil. Therefore, the current study demonstrated the extraction of a special oil concurrently from marine and terrestrial resources with a potential for application in food and related industries.

本研究旨在从褐藻，日本糖藻中提取类胡萝卜素（SJ）和来自烘焙咖啡（RC）的油同时使用超临界二氧化碳，并评估其特性。采用响应面分析法确定了提取最大类胡萝卜素含量的油的最佳条件。通过拟合实验数据曲线并将其与两个先前提出的模型进行比较，研究了萃取过程的动力学。拟合曲线表明与传质模型吻合良好。全球产量和石油采收率分别为3.51％和87.31％。脂肪酸分析显示饱和和多不饱和脂肪酸之间的良好平衡。该油中的岩藻黄质和总酚含量分别为2.08±0.06 mg / g和287.71±13 mg / 100 g。该油还显示出高抗氧化活性，氧化稳定性，与SJ油相比具有更好的风味。因此，当前的研究表明，从海洋和陆地资源中同时提取特殊油具有在食品和相关行业中应用的潜力。