Solvent and supercritical carbon dioxide extraction of color from eggplants: Characterization and food applications

被引：20

作者：

Chatterjee, Dipan ^{[1
]}

Jadhav, Nikhil T. ^{[2
]}

Bhattacharjee, Paramita ^{[1
]}

机构：

[1] Jadavpur Univ, Dept Food Technol & Biochem Engn, Kolkata 700032, W Bengal, India

[2] Inst Chem Technol, Dept Food Engn & Technol, Bombay 400019, Maharashtra, India

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2013年 / 51卷 / 01期

关键词：

Eggplant peel color; Solvent extraction; SC-CO2; extraction; Stability study; Food applications; ANTIOXIDANT ACTIVITY; ANTHOCYANINS;

D O I：

10.1016/j.lwt.2012.09.012

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Extractions of anthocyanins from peels of eggplant (Solanum melongena L) using GRAS solvents and supercritical carbon dioxide (SC-CO2) were investigated. Conditions of solvent extraction that provided maximum yield of anthocyanin were water ethanol (1:1, v/v) in 10% citric acid at 60 degrees C. The highest yield of the same by SC-CO2 was a sample size of 10 g of peels at 60 degrees C, 10 MPa, 1.5 h extracting time and 2 L min(-1) of CO2. Delphinidin-3-glucoside and delphinidin-3-rutinoside were tentatively identified as the major anthocyanins in the extracts. The total phenolics, proanthocyanidin content and antioxidant activity of the solvent-extracted color were significantly higher than those in the SC-CO2 extracted color. Stability studies concluded that the former was more stable at high temperature regimes. Trace metal content in the SC-CO2 extracted color was significantly lower. Usage of the SC-CO2 extracted color in non-thermal food applications is recommended owing to its higher stability and low metal contamination. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：319 / 324

页数：6

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