456305 Separation of Antioxidants from Strawberry By Supercritical Extraction with Carbon Dioxide and Entrainers

Tuesday, November 15, 2016
Grand Ballroom B (Hilton San Francisco Union Square)
Fumika Fukuda1, Takafumi Sato1, Naotsugu Itoh1 and Ken-ichi Nihei2, (1)Department of Material and Environmental Chemistry, Utsunomiya University, Utsunomiya, Japan, (2)Department of Applied Biological Chemistry, Faculty of Agriculture, Utsunomiya university, Utsunomiya, Japan

The effective extraction and purification process of antioxidants from strawberry is expected as a manufacturing method of new food source. Extraction with supercritical carbon dioxide has advantages that organic solvent is not necessary and property of extracts is controllable by changing entrainer, temperature and pressure. In this study, the receptacle of strawberry was extracted with supercritical carbon dioxide and entrainer. The effect of entrainer and temperature on the properties of extract was evaluated.

The extraction of the receptacle of strawberry was conducted by semi-batch system with carbon dioxide and mixtures of carbon dioxide - ethanol, acetone and water. The antioxidant activities in the presence of entrainer were higher than that in the absence of entrainer at 313 K and 20 MPa, which indicates that entrainers are effective for the extraction of antioxidants. From the HPLC analysis, the cinnamic acid was found as one of the products and quantified. In the presence of entrainer, acetone and water gave the highest yield of cinnamic acid and total saccharide, respectively. The polarity of entrainer strongly affected the properties of extract. In the extraction with supercritical carbon dioxide – ethanol mixture, the values of antioxidant activity, the yield of total saccharide and cinnamic acid increased with increasing temperature. The high temperature region was preferred to the extraction of antioxidants from strawberry.

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See more of this Session: Poster Session: Separations Division
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