Extraction with supercritical CO₂ as a solvent was evaluated in order to obtain functional additives from black sesame seeds, and compared to Soxhlet method. From the residues of oil extraction, protein concentrates were obtained by isoelectric precipitation.

To evaluate the antioxidant activity extracts obtained were added to purified sunflower oil. Induction period (IP) of the oxidation process was determined at 100 °C. Also, fatty acids composition and the content of total phenols and tocopherols were determined. The use of ethanol as co-solvent in the supercritical extraction allows obtaining an increase in the yield, the content of total phenols, and the IP.

In the protein concentrates obtained protein content, protein solubility as a function of pH, thermal behavior and emulsifying properties were evaluated. No large differences were found in protein content, protein solubility and emulsion destabilization kinetics of the concentrates, indicating that the oil extraction method did not affect the protein performance.

为了从黑芝麻中获得功能性添加剂，对以超临界CO ₂为溶剂的萃取进行了评估，并将其与索氏萃取法进行了比较。从油提取的残余物中，通过等电沉淀获得蛋白质浓缩物。

为了评估抗氧化活性，将获得的提取物加入纯化的葵花油中。在100°C下确定氧化过程的诱导期（IP）。另外，测定脂肪酸组成以及总酚和生育酚的含量。在超临界萃取中使用乙醇作为助溶剂可提高收率，总酚含量和IP。

在获得的蛋白质浓缩物中，评估蛋白质溶解度与pH，热行为和乳化特性之间的关系。在浓缩物中的蛋白质含量，蛋白质溶解度和乳液去稳定动力学方面未发现大的差异，表明油提取方法不影响蛋白质性能。