Simultaneous isolation of catechin, epicatechin, rutin and apigenin from spearmint (Mentha spicata L.) leaves by supercritical carbon dioxide (SC-CO2) extraction
محل انتشار: هجدهمین کنگره ملی صنایع غذایی
سال انتشار: 1387
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 1,643
فایل این مقاله در 5 صفحه با فرمت PDF قابل دریافت می باشد
- صدور گواهی نمایه سازی
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
NCFOODI18_020
تاریخ نمایه سازی: 23 فروردین 1391
چکیده مقاله:
In this study, supercritical carbon dioxide (SC-CO2) extraction conditions were optimized for the simultaneous separation of four bioactive flavonoids (catechin, CA; epicatechin, EP; rutin, RU;luteolin, LU) contained in spearmint (Mentha spicata L.) leaves. SC-CO2 extraction parameters suchas pressure, temperature and dynamic extraction time were optimized by Complete Randomize Design (CRD) full factorial. The optimum condition of SC-CO2 extraction was achieved at 200 bar, 60°C and60 min (with 60.566 mg/g extraction yield). Extracted yield at optimum condition was then analyzedby high performance liquid chromatography (HPLC) for quantifying bioactive flavonoid compounds. At optimum conditions, four bioactive flavonoids including (+)-catechin, (-)-epicatechin, rutin, andluteolin were detected at high concentration. Luteolin (0.657 mg/g) had the highest concentrationamong the other detected flavonoids. The results indicated that SC-CO2 extraction is a promising and alternative process for recovering the bioactive compounds from spearmint leaves.
کلیدواژه ها:
Spearmint (Mentha spicata L.) ، Bioactive Flavonoid ، (+)-Catechin ، (-)-Epicatechin ، Rutin ، Luteolin ، Supercritical Carbon dioxide (SC-CO2) Extraction ، HPLC
نویسندگان
Mandana Bimakr
Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia ۴۳۴۰۰ Serdang, Selangor
Russly A. Rahman
۱Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia ۴۳۴۰۰ Serdang, Selangor
Ali Ganjloo
۲Department of Food Technolgy, Faculty of Food Science and Technology, University Putra Malaysia ۴۳۴۰۰ Serdang,Selangor
Farah Saleena Taip
۱Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia ۴۳۴۰۰ Serdang, Selangor