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Reducing the coumarin content of tonka bean extracts using supercritical CO 2
Author(s) -
Ehlers Dorothea,
Pfister Michael,
Gerard Dieter,
Quirin KarlWerner,
Bork WolfRainer,
ToffelNadolny Peter
Publication year - 1996
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1996.19-319.x
Subject(s) - coumarin , supercritical fluid , chromatography , extraction (chemistry) , mass spectrometry , high performance liquid chromatography , chemistry , supercritical fluid extraction , supercritical fluid chromatography , base (topology) , phase (matter) , organic chemistry , mathematical analysis , mathematics
By supercritical fluid CO 2 extraction of tonka beans a lipophilic top phase and a crystalline base phase were obtained. These were analysed by gas chromatography‐mass spectrometry (GC/MS) and high‐performance liquid chromatography (HPLC) and compared with an ethanolic extract of the same batch of tonka beans. It was shown that the three samples differed considerably in their composition and that the bulk of the main compound coumarin was present in the base phase of the CO 2 extraction.