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EVALUATION OF GLOBAL YIELD, COMPOSITION, ANTIOXIDANT ACTIVITY AND COST OF MANUFACTURING OF EXTRACTS FROM LEMON VERBENA ( ALOYSIA TRIPHYLLA [L'HÉRIT.] BRITTON) AND MANGO ( MANGIFERA INDICA L.) LEAVES
Author(s) -
PEREIRA CAMILA G.,
MEIRELES M. ANGELA A.
Publication year - 2007
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2007.00100.x
Subject(s) - mangifera , chemistry , gas chromatography , extraction (chemistry) , flame ionization detector , chromatography , botany , biology
In this work, the global yields, composition and antioxidant activity (AA) of extracts from lemon verbena ( Aloysia triphylla ) and mango ( Mangifera indica ) leaves obtained by different separation processes were determined. Lemon verbena extracts were obtained by supercritical fluid extraction (SFE), while mango leaf extracts were obtained by SFE, low‐pressure solvent extraction (LPSE) and hydrodistillation. The extract's constituents were analyzed by thin‐layer chromatography, gas chromatography/mass spectrometry and gas chromatography/flame ionization detector. The AA of the extracts was evaluated by the coupled reaction of β ‐carotene/linolenic acid. The cost of manufacturing (COM) was estimated for the SFE extracts. Higher global yields were obtained using SFE at 350 bar/45C (1.49%) for lemon verbena and LPSE (3.04%) for mango. The AAs of the extracts were larger than that of the β ‐carotene for both plants. The minimum values of COM were U.S.$26.96 and 52.45/kg of extract for lemon verbena and mango, respectively.