Supercritical CO2 extraction of allicin from garlic flakes: Screening and kinetic studies

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dc.contributor.authordel Valle, Jose M.
dc.contributor.authorGlatzel, Veronica
dc.contributor.authorMartinez, Jose L.
dc.date.accessioned2024-01-10T13:43:41Z
dc.date.available2024-01-10T13:43:41Z
dc.date.issued2012
dc.description.abstractThe nutraceutical industry is currently interested in obtaining garlic extracts using mild extraction processes to recover high levels of labile allicin. This work studied oleoresin yield and extraction selectivity for allicin in the supercritical CO2 extraction of freeze-dried aqueous garlic homogenate as a function of sample conditioning and process conditions. Agglomeration phenomena, which is responsible for substrate lumps in packed beds and flow channeling in the bed during extraction, was avoided by lowering sample moisture below 31 g kg(-1) water/substrate, and/or process temperature below 65 degrees C. Oleoresin yield increased slightly with extraction pressure (15-45 MPa) and dramatically with process temperature (35-65 degrees C), but the concentration of allicin in the extract decreased as the temperature increased. Thus, an optimal combination of intermediate temperature and pressure was selected that allowed reasonably large yields (>=-19 g kg(-1) oleoresin/substrate) and extraction selectivities (>= 75 mg kg(-1) allicin/oleoresin). Based on experimental results, a 4 h extraction process at 55 degrees C and 30 MPa using 55 kg kg(-1) CO2/substrate was recommended. Cumulative extraction plots for oleoresin and allicin were successfully adjusted using a linear driving force mass transfer model. (C) 2011 Elsevier Ltd. All rights reserved.
dc.description.funderFondecyt
dc.fechaingreso.objetodigital25-03-2024
dc.format.extent9 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodres.2011.10.021
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2011.10.021
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78723
dc.identifier.wosidWOS:000300745700030
dc.information.autorucIngeniería;Del Valle J;S/I;57259
dc.information.autorucIngeniería;Glatzel V ;S/I;14133
dc.issue.numero1
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final224
dc.pagina.inicio216
dc.publisherELSEVIER SCIENCE BV
dc.revistaFOOD RESEARCH INTERNATIONAL
dc.rightsacceso restringido
dc.subjectAllicin
dc.subjectCaking
dc.subjectCarbon dioxide
dc.subjectGarlic
dc.subjectModeling
dc.subjectSupercritical fluid extraction
dc.subjectCARBON-DIOXIDE EXTRACTION
dc.subjectPILOT-SCALE EXTRACTION
dc.subjectFLUID EXTRACTION
dc.subjectQUANTITATIVE-DETERMINATION
dc.subjectMASS-TRANSFER
dc.subjectONION
dc.subjectOIL
dc.subjectCHEMISTRY
dc.subjectPRESSURE
dc.subjectCAKING
dc.titleSupercritical CO2 extraction of allicin from garlic flakes: Screening and kinetic studies
dc.typeartículo
dc.volumen45
sipa.codpersvinculados57259
sipa.codpersvinculados14133
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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