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Supercritical carbon dioxide (SC‐CO 2 ) extraction of grapefruit flavedo
Author(s) -
Poiana Marco,
Sicari Vincenzo,
Mincione Biagio
Publication year - 1998
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/(sici)1099-1026(199803/04)13:2<125::aid-ffj708>3.0.co;2-#
Subject(s) - chemistry , supercritical carbon dioxide , supercritical fluid extraction , carbon dioxide , extraction (chemistry) , supercritical fluid , chromatography , chemical engineering , organic chemistry , engineering
Grapefruit flavedo ( Citrus paradisi Macf.) was extracted by different methods: hydrodistillation; and solvent extraction using pentane, ethanol and supercritical carbon dioxide (SC‐CO 2 ) at two fluid densities. The composition of the distillates and oleoresins were compared. Monoterpene hydrocarbons decrease in SC‐CO 2 extracts at 87–90% with respect to their quantity in pentane extracts (95%) and in hydrodistillates (97%); these levels in monoterpene hydrocarbons were related to the limonene content, the most representative compound in grapefruit essence. Sesquiterpenes, aldehydes, alcohols and esters increased their GC area percentage in SC‐CO 2 extract at a high density of the solvent, with respect to the hydrodistillate and the pentane extract. Very interesting was the high increase in nootkatone concentration in the SC‐CO 2 extracts; this grapefruit essence component was 4.72% in the extract at 8 MPa, and it was 5.19% in that at 25 MPa; the ketone was very low in the hydrodistillates (0.22–0.26%). The monoterpene hydrocarbon concentrations, expressed as g of component in 100 g of extract, showed a decrease in SC‐CO 2 oleoresins. Oxygenated, sesquiterpenes and particularly nootkatone increase their amount in SC‐CO 2 extracts. © 1998 John Wiley & Sons, Ltd.