Extraction of boldo (Peumus boldus M.) leaves with supercritical CO2 and hot pressurized water

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dc.contributor.authordel Valle, JM
dc.contributor.authorRogalinski, T
dc.contributor.authorZetzl, C
dc.contributor.authorBrunner, G
dc.date.accessioned2024-01-10T13:48:19Z
dc.date.available2024-01-10T13:48:19Z
dc.date.issued2005
dc.description.abstractHigh-activity fractions in boldo leaves were extracted with supercritical CO2 (SC-CO2) and hot pressurized water (HPW). Total yield after 3 h of extraction (0.6-3.5%) in low-pressure SC-CO2 experiments increased with process pressure (60-150 bar) and decreased with temperature (30-60 degreesC), as expected. The extract obtained with SC-CO2 at 50 degreesC and 90 bar contained approximately 50% of essential oil components. In higher pressure experiments with solvent mixtures. the yield increased with pressure (300-450 bar) and modifier concentration (2-10% ethanol), ranging 0.14-1.95 ppm for the alkaloid boldine and 1.8-4.81%. for total solids following 1.5 h treatment at 50 degreesC. Boldine recovery was solubility-controlled, reaching 7.4 ppm after 7-h extraction at 450 bar and 50 degreesC using an ethanol-SC-CO2 mixture (5% co-solvent). Boldine solubility and yield decreased when using pure CO2 at higher pressure (600 bar, 50 degreesC). The extract yield after 3 h batch-wise HPW extraction increased from 36.9% at 100 degreesC to 53.2% at 125 degreesC. and then decreased as temperature was increased to 175 degreesC. Boldine yield decreased from 26.8 ppm at 100 degreesC to 0-7 ppm at 125 degreesC. and was negligible at greater than or equal to 150 degreesC. The essential oil yield increased to a maximum at 110 degreesC and was negligible at greater than or equal to 150 degreesC also. The ranking of antioxidant potency of various extracts was as follows: HPW at 110 degreesC > methanol (soxhlet extraction) much greater than high-pressure SC-CO2 with or without polar co-solvent > low-pressure SC-CO2. (C) 2004 Elsevier Ltd. All rights reserved.
dc.fechaingreso.objetodigital25-03-2024
dc.format.extent11 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodres.2004.09.010
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2004.09.010
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79354
dc.identifier.wosidWOS:000226447800012
dc.information.autorucIngeniería;Del Valle J;S/I;57259
dc.issue.numero2
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final213
dc.pagina.inicio203
dc.publisherELSEVIER
dc.revistaFOOD RESEARCH INTERNATIONAL
dc.rightsacceso restringido
dc.subjectboldine
dc.subjectboldo (Peumus boldus)
dc.subjectessential oils
dc.subjecthot pressurized water
dc.subjectnatural antioxidants
dc.subjectsupercritical CO2
dc.subjectCARBON-DIOXIDE
dc.subjectANTIOXIDANT ACTIVITY
dc.subjectDIELECTRIC-CONSTANT
dc.subjectFLUID EXTRACTION
dc.subjectESSENTIAL OIL
dc.subjectCOLLECTION
dc.subjectSOLUBILITY
dc.subjectSFE
dc.titleExtraction of boldo (Peumus boldus M.) leaves with supercritical CO2 and hot pressurized water
dc.typeartículo
dc.volumen38
sipa.codpersvinculados57259
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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