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This document discusses different methods for extracting carotenoids from gac fruit. It begins with an introduction to gac fruit, describing its appearance, composition, and high nutritional content, particularly of beta-carotene and lycopene. It then examines traditional mechanical pressing which yields low extraction rates. Supercritical carbon dioxide extraction and a new extraction method using liquefied dimethyl ether are presented as improved alternatives, offering higher yields without needing drying

Author

Bình Lê

Language

EN