NDLI: Modified Supercritical Carbon Dioxide Extraction of Biologically Active Compounds from Feijoa Sellowiana Leaves

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Modified Supercritical Carbon Dioxide Extraction of Biologically Active Compounds from Feijoa Sellowiana Leaves

Content Provider	Scilit
Author	Bimakr, Mandana Ghoreishi, Seyyed Mohammad Ganjloo, Ali Mousavi, Mitra
Copyright Year	2019
Abstract	For the first time, the modified supercritical carbon dioxide extraction (MSCE) of biologically active compounds from Feijoa sellowiana leaves was investigated. Total yield (TY) and bioactivity of biocompounds in terms of DPPH^• (%DPPH_sc) and HO^• (%HO_sc) radicals scavenging were maximized via multivariate optimization. The optimized conditions were the pressure of 272.34 bar, supercritical carbon dioxide flow rate of 1.58 mL min⁻¹, temperature of 52.48 °C, and dynamic extraction time of 110.62 min. The predicted values of the TY, %DPPH_sc, and %HO_sc were 81.12 mg g⁻¹, 85.16 %, and 75.66 %, respectively. The chromatographic analysis demonstrated gallic acid as the main biophenolic (136.20 ± 0.16 mg g⁻¹). The scanning electron microscopy images showed dramatic disruption of cells treated with MSCE. A comprehensive comparison was made between current findings and other techniques (conventional and ultrasonic waves assisted extraction). More TY was achieved using conventional method but the bioactivity of MSCE products was considerably better.
Related Links	http://www.degruyter.com/downloadpdf/j/ijfe.ahead-of-print/ijfe-2018-0342/ijfe-2018-0342.xml
ISSN	21945764
e-ISSN	15563758
DOI	10.1515/ijfe-2018-0342
Journal	International Journal of Food Engineering
Issue Number	7
Volume Number	15
Language	English
Publisher	Walter de Gruyter GmbH
Publisher Date	2019-07-26
Access Restriction	Open
Subject Keyword	International Journal of Food Engineering Integrative and Complementary Medicine Paper and Wood Modified Supercritical Carbon Dioxide Extraction Feijoa Sellowiana Multivariate Optimization Chromatographic Analysis Scanning Electron Microscopy Journal: International Journal of Food Engineering, Issue- 12
Content Type	Text
Resource Type	Article

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