Extraction of Antioxidants in Sweetpotato Waste Powder with Supercritical Carbon Dioxide.

Okuno, Sachiko; Yoshinaga, Masaru; Nakatani, Makoto; Ishiguro, Koji; Yoshimoto, Makoto; Morishita, Toshiro; Uehara, Tsuyoshi; Kawano, Mikio

doi:10.3136/fstr.8.154

Cited by 16 publications

(3 citation statements)

References 14 publications

(19 reference statements)

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“…Supercritical CO 2 extraction is among the new emerging clean and environmental friendly technologies for the processing of food and pharmaceutical products (Subramanian et al, 1997;Perrut, 2000). Alkaloids (Santana et al, 2006) and phenolics (Okuno et al, 2002) have been extracted from plants using supercritical CO 2 . However, this technique strongly depends on the solubility of lowvolatile substances in supercritical fluids, usually CO 2 , a non-polar solvent, with low affinity for polar substances.…”

Section: Introductionmentioning

confidence: 99%

Extraction of caffeine, chlorogenic acids and lipids from green coffee beans using supercritical carbon dioxide and co-solvents

Azevedo

Mazzafera

Mohamed

et al. 2008

Braz. J. Chem. Eng.

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The paper reports on experimental data on the extraction of caffeine, coffee oil and chlorogenic acids from green coffee beans using pure supercritical CO2 and supercritical CO2 modified with ethanol (5% w/w) and isopropyl alcohol (5% w/w) at 50 and 60ºC and 15.2 24.8 e 35.2 MPa. In this study extraction kinetics were obtained for all assays i.e. samples were collected at several time intervals for each solvent and mixed solvent. When pure CO2 and CO2-ethanol mixed solvent were used, an increase in pressure resulted in an increase in the amount of oil extracted. When CO2 was modified with isopropyl alcohol, the amount of coffee oil extracted also increased with pressure. Caffeine extraction initially increased and subsequently decreased with pressure. Chlorogenic acids were only extracted when isopropyl alcohol was used as a co-solvent. An increase in extraction temperature resulted in a decrease of caffeine and oil extraction (retrograde condensation) when only CO2 was used as solvent. With the use of co-solvent this retrograde behavior was no longer observed and the increase in temperature resulted in the increase in the extracted amounts of caffeine, coffee oil and chlorogenic acids

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Section: Introductionmentioning

confidence: 99%

Extraction of caffeine, chlorogenic acids and lipids from green coffee beans using supercritical carbon dioxide and co-solvents

Azevedo

Mazzafera

Mohamed

et al. 2008

Braz. J. Chem. Eng.

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“…Potato waste was a quantitatively important energy source in beef cattle diets and solved a potentially massive disposal problem; limitation to use is mostly economic, not due to quality concerns. Okuno et al (2002) utilized supercritical carbon dioxide (SC-CO 2 ) extraction to waste powder derived from sweetpotatoes roots with orange flesh, highlighting the possibility of extracting antioxidants from waste materials with SC-CO 2 . Furthermore, the compounds extracted have no toxic solvent residue because this extraction does not require organic solvents and it is itself non-toxic.…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

906

467

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The production of food waste covers all the food life cycle: from agriculture, up to industrial manufacturing and processing, retail and household consumption. In developed countries, 42% of food waste is produced by households, while 39% losses occur in the food manufacturing industry, 14% in food service sector and remaining 5% in retail and distribution. Increasingly, industrial ecology concepts such as cradle to cradle and circular economy are considered leading principle for eco-innovation, aiming at "zero waste economy" in which waste are used as raw material for new products and applications. The large amount of waste produced by the food industry, in addition to being a great loss of valuable materials, also raises serious management problems, both from the economic and environmental point of view. Many of these residues, however, have the potential to be reused into other production systems, trough e.g. biorefineries. The present work focuses on the use of food waste coming from food manufacturing (FWm). Through extensive literature review, the authors present feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, focusing on recycling (excluding energy recovery) of the solid and liquid waste from food processing industry. The main uses of functional ingredients derived from this transformation are presented and discussed, highlighting mainstream sectors of application, e.g. in the nutraceutical and pharmaceutical industry.

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“…For this reason, SFE belongs to the group of techniques consistent with the ideas of green chemistry and sustainable development. SFE was also used to isolate naringenin from grapefruit skins [15], resveratrol from grape pomace [16], polyphenolic compounds from guava seeds [17], pistachio shells [18], green tea leaves [19], beetroot leaves [20], sweet potato biomass [21] or carrot peels [22]. Another extraction technique used in the recovery of bioactive substances from agri-food waste is ultrasound-assisted extraction, which was applied to beet marc [23], potato peel [24], or pistachio shell [18].…”

Section: Recovery Of Bioactive Substances From Agri-food Wastementioning

confidence: 99%

A Short Overview of the Possibilities of Using Waste from the Agri-Food Industry

Yildiz¹,

Kalinowska²,

Kalinowska-Wichrowska³

et al. 2023

Adv. Sci. Technol. Res. J.

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The agri-food industry is a source of various substrates -plants as well as plant and animal residues or waste, which can be recycled. Determining the yield of agri-food waste processing products that can be obtained from them, as well as estimating the local availability of a given raw material allows for the selection of appropriate substrates that guarantee both their effective production and their continuous supply. The presented article includes a review of scientific reports on the acquisition of bioactive substances, substrates for the production of activated carbon and materials for use in construction from waste from the agri-food industry. Moreover, the article discusses the economic aspects of agri-food waste in terms of bioeconomy.

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Extraction of Antioxidants in Sweetpotato Waste Powder with Supercritical Carbon Dioxide.

Cited by 16 publications

References 14 publications

Extraction of caffeine, chlorogenic acids and lipids from green coffee beans using supercritical carbon dioxide and co-solvents

Extraction of caffeine, chlorogenic acids and lipids from green coffee beans using supercritical carbon dioxide and co-solvents

Current options for the valorization of food manufacturing waste: a review

A Short Overview of the Possibilities of Using Waste from the Agri-Food Industry

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