کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
4914587 1427345 2018 7 صفحه PDF سفارش دهید دانلود کنید
عنوان انگلیسی مقاله ISI
Valorization of cacao pod husk through supercritical fluid extraction of phenolic compounds
ترجمه فارسی عنوان
ارزیابی پوسته کاکائو از طریق استخراج مایع فوق بحرانی ترکیبات فنلی
کلمات کلیدی
استخراج مایع فوق بحرانی؛ ترکیبات فنل؛ فعالیت آنتیاکسیدانی؛ پوسته کاکائو؛
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی


- Cacao pod husk valorization by using supercritical fluid extraction.
- Cacao pod husk, a source of phenolic compounds with antioxidant activity.
- Ethanol as co-solvent incremented cacao pod husḱs yield and phenols extraction.
- 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 (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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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: The Journal of Supercritical Fluids - Volume 131, January 2018, Pages 99-105
نویسندگان
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