Open AccessEdible oils as a co-extractant for the supercritical carbon dioxide extraction of flavonoids from propolis
Author(s) -
Parveen Devi Pattiram,
Faridah Abas,
Norhidayah Suleiman,
Ezzat Mohamad Azman,
Gun Hean Chong
Publication year - 2022
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0266673
Subject(s) - propolis , extraction (chemistry) , supercritical carbon dioxide , chemistry , flavonoid , chromatography , supercritical fluid , carbon dioxide , supercritical fluid extraction , food science , organic chemistry , antioxidant
Propolis is a good source for flavonoids, however, their recovery is challenging, as it is a waxy material. This study investigated edible oils virgin coconut oil (VCO), corn oil (CO), and ghee (G) as co-extractants for the supercritical carbon dioxide (scCO 2 ) extraction of flavonoids from the propolis. The extraction of flavonoids using 20% VCO as co-extractant with scCO 2 (25 g/min) for 210 min at 150 bar and 50°C was found to be the most appropriate, yielding a total flavonoid content (TFC) of 11.7 mg/g and 25% TFC recovery. At a higher temperature (60°C) and pressure (250 bar and 350 bar), the propolis became softer and compressed causing the extractions to retrograde. The extraction curves correlated to the diffusion model with 1.6% (AARD). The matrix diffusivities increased from 4.7 × 10 −11 m 2 /s (scCO 2 ) to 6.9 × 10 −11 –21.4 × 10 −11 m 2 /s upon the addition of edible oils. Thus, edible oils could be used with scCO 2 to improve the flavonoid extraction from propolis.