Valorization of cacao pod husk through supercritical fluid extraction of phenolic compounds
Cacao pod husk (CPH) is the main co-product of the chocolate industry. In the present work; a Box-Behnken design was employed to optimize the SC-CO2 for the development of suitable and green process focused on obtaining an extract enriched in phenolic compounds from this by-product, considering temperature, pressure and co-solvent (ethanol) as factors. The response variables selected were yield, total phenolics and total antioxidant capacity (ABTS assay). Extraction pressure and ethanol percentage were the main factors influencing the yield of the target compounds. The extract obtained at the optimum conditions (60 °C, 299 bar and 13.7% of ethanol) presented 0.52% of yield, 12.97 mg GAE/g extract and, 0.213 mmol TE/g extract which were well adjusted to the ones predicted. The findings of this study showed that supercritical fluid extraction could be used as a technique to obtain an extract enriched in phenolic compounds from CPH.
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Elsevier
2018
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Subjects: | Supercritical fluid extraction, Phenolic compounds, Antioxidant activity, Cacao pod husk, |
Online Access: | http://hdl.handle.net/10261/192723 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003141 |
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dig-cial-es-10261-1927232019-10-17T01:07:44Z Valorization of cacao pod husk through supercritical fluid extraction of phenolic compounds Valadez-Carmona, Lourdes Ortiz-Moreno, Alicia Ceballos-reyes, Guillermo Mendiola, J. A. Ibáñez, Elena Consejo Nacional de Ciencia y Tecnología (México) CSIC-UAM - Instituto de Investigación en Ciencias de la Alimentación (CIAL) Ministerio de Economía y Competitividad (España) Supercritical fluid extraction Phenolic compounds Antioxidant activity Cacao pod husk Cacao pod husk (CPH) is the main co-product of the chocolate industry. In the present work; a Box-Behnken design was employed to optimize the SC-CO2 for the development of suitable and green process focused on obtaining an extract enriched in phenolic compounds from this by-product, considering temperature, pressure and co-solvent (ethanol) as factors. The response variables selected were yield, total phenolics and total antioxidant capacity (ABTS assay). Extraction pressure and ethanol percentage were the main factors influencing the yield of the target compounds. The extract obtained at the optimum conditions (60 °C, 299 bar and 13.7% of ethanol) presented 0.52% of yield, 12.97 mg GAE/g extract and, 0.213 mmol TE/g extract which were well adjusted to the ones predicted. The findings of this study showed that supercritical fluid extraction could be used as a technique to obtain an extract enriched in phenolic compounds from CPH. The authors are grateful to Consejo Nacional de Ciencia y Tecnología (CONACyT) for the fellowship grant number 254415 and IPN for the financial support to accomplishment of research internship in Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM). This work was supported by the project AGL2014-53609-0 (Ministerio de Economía y Competitividad, Spain). Peer reviewed 2019-10-16T09:30:40Z 2019-10-16T09:30:40Z 2018 artículo http://purl.org/coar/resource_type/c_6501 Journal of Supercritical Fluids 131: 99-105 (2018) 0896-8446 http://hdl.handle.net/10261/192723 10.1016/j.supflu.2017.09.011 1872-8162 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003141 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-53609-P https://doi.org/10.1016/j.supflu.2017.09.011 Sí none Elsevier |
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Supercritical fluid extraction Phenolic compounds Antioxidant activity Cacao pod husk Supercritical fluid extraction Phenolic compounds Antioxidant activity Cacao pod husk |
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Supercritical fluid extraction Phenolic compounds Antioxidant activity Cacao pod husk Supercritical fluid extraction Phenolic compounds Antioxidant activity Cacao pod husk Valadez-Carmona, Lourdes Ortiz-Moreno, Alicia Ceballos-reyes, Guillermo Mendiola, J. A. Ibáñez, Elena Valorization of cacao pod husk through supercritical fluid extraction of phenolic compounds |
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Cacao pod husk (CPH) is the main co-product of the chocolate industry. In the present work; a Box-Behnken design was employed to optimize the SC-CO2 for the development of suitable and green process focused on obtaining an extract enriched in phenolic compounds from this by-product, considering temperature, pressure and co-solvent (ethanol) as factors. The response variables selected were yield, total phenolics and total antioxidant capacity (ABTS assay). Extraction pressure and ethanol percentage were the main factors influencing the yield of the target compounds. The extract obtained at the optimum conditions (60 °C, 299 bar and 13.7% of ethanol) presented 0.52% of yield, 12.97 mg GAE/g extract and, 0.213 mmol TE/g extract which were well adjusted to the ones predicted. The findings of this study showed that supercritical fluid extraction could be used as a technique to obtain an extract enriched in phenolic compounds from CPH. |
author2 |
Consejo Nacional de Ciencia y Tecnología (México) |
author_facet |
Consejo Nacional de Ciencia y Tecnología (México) Valadez-Carmona, Lourdes Ortiz-Moreno, Alicia Ceballos-reyes, Guillermo Mendiola, J. A. Ibáñez, Elena |
format |
artículo |
topic_facet |
Supercritical fluid extraction Phenolic compounds Antioxidant activity Cacao pod husk |
author |
Valadez-Carmona, Lourdes Ortiz-Moreno, Alicia Ceballos-reyes, Guillermo Mendiola, J. A. Ibáñez, Elena |
author_sort |
Valadez-Carmona, Lourdes |
title |
Valorization of cacao pod husk through supercritical fluid extraction of phenolic compounds |
title_short |
Valorization of cacao pod husk through supercritical fluid extraction of phenolic compounds |
title_full |
Valorization of cacao pod husk through supercritical fluid extraction of phenolic compounds |
title_fullStr |
Valorization of cacao pod husk through supercritical fluid extraction of phenolic compounds |
title_full_unstemmed |
Valorization of cacao pod husk through supercritical fluid extraction of phenolic compounds |
title_sort |
valorization of cacao pod husk through supercritical fluid extraction of phenolic compounds |
publisher |
Elsevier |
publishDate |
2018 |
url |
http://hdl.handle.net/10261/192723 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003141 |
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1777671340633882624 |