Supercritical fluid extraction of polyphenols from grape seed (Vitis vinifera): Study on process variables and kinetics

被引：71
作者：
Da Porto, Carla [1 ]
Natolino, Andrea [1 ]
机构：
[1] Univ Udine, Dept Agr Food Environm & Anim Sci, Via Sondrio 2-A, I-33100 Udine, Italy
来源：
JOURNAL OF SUPERCRITICAL FLUIDS | 2017年 / 130卷
关键词：
Supercritical CO2; Grape seed; Polyphenols; Box-Behnken; Proanthocyanidines; Kinetics; ULTRASOUND-ASSISTED EXTRACTION; CARBON-DIOXIDE; PHENOLIC-COMPOUNDS; LIQUID EXTRACTION; CO2; EXTRACTION; IN-VITRO; PROANTHOCYANIDINS; SOLVENT; POMACE; MARC;
D O I：
10.1016/j.supflu.2017.02.013
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
Polyphenol extraction from white grape seeds using supercritical carbon dioxide (SC-CO2) containing different percentages of ethanol-water mixture (57% v/v) as co-solvent was carried out at 40 degrees C. Box-Behnken experimental design was used to optimize the process variables: pressure (80, 100, 120 bar), CO2 flow rate (2,4 and 6 kg/h) and co-solvent percentages (10,15, and 20% (w/w)). Total polyphenols (TPC) and fractionation of proanthocyanidins were determined.The statistically generated optimum extraction conditions to obtain the highest total polyphenol concentration were a pressure of 80 bar, CO2 flow rate of 6 kg/h and 20% (w/w) co-solvent. The value achieved in validation experimental was 7132 mg GAE/100 g DM. Under these operating conditions a good extraction of Fl (>1000 mg catechin/100 g DM) and FII (>800 mg catechin/100 g DM) are obtained. (C) 2017 Elsevier B.V. All rights reserved.
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收藏
页码：239 / 245
页数：7
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