|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|4914587||1362626||2018||7 صفحه PDF||ندارد||دانلود رایگان|
â¢Cacao pod husk valorization by using supercritical fluid extraction.â¢Cacao pod husk, a source of phenolic compounds with antioxidant activity.â¢Ethanol as co-solvent incremented cacao pod husá¸±s yield and phenols extraction.â¢SFE a suitable technique to obtain a phenolic extract from 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 (60Â Â°C, 299Â bar and 13.7% of ethanol) presented 0.52% of yield, 12.97Â mg GAE/g extract and, 0.213Â 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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Journal: The Journal of Supercritical Fluids - Volume 131, January 2018, Pages 99-105