Viola odorata: Influence of supercritical fluid extraction on the efficiency of ultrasound- and microwave-assisted extraction of bioactive compounds
Апстракт
This study aimed at examining the effect of supercritical carbon dioxide (ScCO2) extraction on the subsequent extraction of the Viola odorata polar bioactive components. The raw material was firs submitted to ScCO2 extraction for the extraction of the lipophilic fraction. Then the exhausted raw material was subjected to ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) in order to extract the polar components. ScCO2 extraction was performed under the pressure of 300 bar and at a temperature of 40 °C for 4 hours. In order to see the effect of ScCO2, the UAE and MAE (50% aqueous ethanol solution as solvent) were conducted on both exhausted (residue-after the ScCO2) and unexploited raw materials. Also, the impact of the various UAE and MAE conditions was tested. The UAE was conducted on two different temperatures (40 and 50 °C) at the constant extraction time (40 and 20 min).
Кључне речи:
Viola odorata / extraction / supercritical carbon / dioxide / ultrasound / microwave / phenolsИзвор:
Croatian Journal of Food Science and Technology, 2021Издавач:
- Osijek : Josip Juraj Strossmayer University, Faculty of Food Technology
Колекције
Институција/група
FiVeRTY - JOUR AU - Simić, Siniša AU - Aćimović, Milica AU - Vidović, Senka AU - Banožić, Marija AU - Vladić, Jelena PY - 2021 UR - http://fiver.ifvcns.rs/handle/123456789/4066 AB - This study aimed at examining the effect of supercritical carbon dioxide (ScCO2) extraction on the subsequent extraction of the Viola odorata polar bioactive components. The raw material was firs submitted to ScCO2 extraction for the extraction of the lipophilic fraction. Then the exhausted raw material was subjected to ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) in order to extract the polar components. ScCO2 extraction was performed under the pressure of 300 bar and at a temperature of 40 °C for 4 hours. In order to see the effect of ScCO2, the UAE and MAE (50% aqueous ethanol solution as solvent) were conducted on both exhausted (residue-after the ScCO2) and unexploited raw materials. Also, the impact of the various UAE and MAE conditions was tested. The UAE was conducted on two different temperatures (40 and 50 °C) at the constant extraction time (40 and 20 min). PB - Osijek : Josip Juraj Strossmayer University, Faculty of Food Technology T2 - Croatian Journal of Food Science and Technology T1 - Viola odorata: Influence of supercritical fluid extraction on the efficiency of ultrasound- and microwave-assisted extraction of bioactive compounds DO - 10.17508/CJFST.2021.13.2.08 ER -
@article{ author = "Simić, Siniša and Aćimović, Milica and Vidović, Senka and Banožić, Marija and Vladić, Jelena", year = "2021", abstract = "This study aimed at examining the effect of supercritical carbon dioxide (ScCO2) extraction on the subsequent extraction of the Viola odorata polar bioactive components. The raw material was firs submitted to ScCO2 extraction for the extraction of the lipophilic fraction. Then the exhausted raw material was subjected to ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) in order to extract the polar components. ScCO2 extraction was performed under the pressure of 300 bar and at a temperature of 40 °C for 4 hours. In order to see the effect of ScCO2, the UAE and MAE (50% aqueous ethanol solution as solvent) were conducted on both exhausted (residue-after the ScCO2) and unexploited raw materials. Also, the impact of the various UAE and MAE conditions was tested. The UAE was conducted on two different temperatures (40 and 50 °C) at the constant extraction time (40 and 20 min).", publisher = "Osijek : Josip Juraj Strossmayer University, Faculty of Food Technology", journal = "Croatian Journal of Food Science and Technology", title = "Viola odorata: Influence of supercritical fluid extraction on the efficiency of ultrasound- and microwave-assisted extraction of bioactive compounds", doi = "10.17508/CJFST.2021.13.2.08" }
Simić, S., Aćimović, M., Vidović, S., Banožić, M.,& Vladić, J.. (2021). Viola odorata: Influence of supercritical fluid extraction on the efficiency of ultrasound- and microwave-assisted extraction of bioactive compounds. in Croatian Journal of Food Science and Technology Osijek : Josip Juraj Strossmayer University, Faculty of Food Technology.. https://doi.org/10.17508/CJFST.2021.13.2.08
Simić S, Aćimović M, Vidović S, Banožić M, Vladić J. Viola odorata: Influence of supercritical fluid extraction on the efficiency of ultrasound- and microwave-assisted extraction of bioactive compounds. in Croatian Journal of Food Science and Technology. 2021;. doi:10.17508/CJFST.2021.13.2.08 .
Simić, Siniša, Aćimović, Milica, Vidović, Senka, Banožić, Marija, Vladić, Jelena, "Viola odorata: Influence of supercritical fluid extraction on the efficiency of ultrasound- and microwave-assisted extraction of bioactive compounds" in Croatian Journal of Food Science and Technology (2021), https://doi.org/10.17508/CJFST.2021.13.2.08 . .