Supercritical carbon dioxide extraction of α-mangostin from mangosteen pericarp with virgin coconut oil as co-extractant and in-vitro bio-accessibility measurement

Lee, Wan Jun; Ng, Chea Chi; Ng, Jin; Smith, Richard L.; Kok, Siew Lee; Hee, Yen Yi; Lee, Sin Yee; Tan, Wei Kiat; Abidin, Nur Hanani Zainal; Lim, Sarina Abdul Halim; Chong, Gun Hean

doi:10.1016/j.procbio.2019.09.009

Cited by 13 publications

(7 citation statements)

References 43 publications

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“…The report from Lee et al . also shows that oil could be used as co-extractant to enhance bioactive compounds recovery [ 38 ]. However, the effectiveness from this work still has a room of improvement as compared to when methanol was used as co-solvent (Run 14).…”

Section: Resultsmentioning

confidence: 99%

“…[ 41 ], the high viscosities of edible oils have been regarded as a major reason for the low diffusion of solute into the oil phase. VCO has been categorised as medium triglyceride, which the major fatty acids are C10-C12, and has reported to be more polar and hydrophilic than oils that contain long chain fatty acids [ 38 ]. This made VCO was more suitable to extract polar compound such as flavonoid compounds.…”

Section: Resultsmentioning

confidence: 99%

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Edible oils as a co-extractant for the supercritical carbon dioxide extraction of flavonoids from propolis

et al. 2022

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Propolis is a good source for flavonoids, however, their recovery is challenging, as it is a waxy material. This study investigated edible oils virgin coconut oil (VCO), corn oil (CO), and ghee (G) as co-extractants for the supercritical carbon dioxide (scCO2) extraction of flavonoids from the propolis. The extraction of flavonoids using 20% VCO as co-extractant with scCO2 (25 g/min) for 210 min at 150 bar and 50°C was found to be the most appropriate, yielding a total flavonoid content (TFC) of 11.7 mg/g and 25% TFC recovery. At a higher temperature (60°C) and pressure (250 bar and 350 bar), the propolis became softer and compressed causing the extractions to retrograde. The extraction curves correlated to the diffusion model with 1.6% (AARD). The matrix diffusivities increased from 4.7 × 10−11 m2/s (scCO2) to 6.9 × 10−11–21.4 × 10−11 m2/s upon the addition of edible oils. Thus, edible oils could be used with scCO2 to improve the flavonoid extraction from propolis.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Edible oils as a co-extractant for the supercritical carbon dioxide extraction of flavonoids from propolis

et al. 2022

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“…2 about here] GSO was used as the co-extractant as it enabled an efficient metabolites extraction from the sage leaves. In literature, the effects of co-extractant on the quality of the SFE extract were widely reported, and most researchers reported a positive outcome [42][43][44][45]. Co-extractant is believed to increase the dissolution of polar metabolites by supercritical carbon dioxide; hence it enhances the extract quality.…”

Section: Supercritical Fluid Extraction and Encapsulated Powder Yieldsmentioning

confidence: 99%

“…Co-extractant is believed to increase the dissolution of polar metabolites by supercritical carbon dioxide; hence it enhances the extract quality. Vegetable oil is often deemed a safe co-extractant, an appropriate choice for the extraction of natural products and food materials [44,45]. This study used about 20% (w/w) of GSO as a co-extractant for both laboratory and pilot-scale SFE extraction.…”

Section: Supercritical Fluid Extraction and Encapsulated Powder Yieldsmentioning

confidence: 99%

“…This study used about 20% (w/w) of GSO as a co-extractant for both laboratory and pilot-scale SFE extraction. The aforementioned percentage was chosen based on a study conducted by Lee et al [44] as the authors reported the use of 20% (w/w) vegetable oil produced the highest extraction yield, while the incorporation of vegetable oil above 20% might induce powder agglomeration. Although Lee et al [44] used virgin coconut oil (VCO) in their study, GSO was chosen as co-extractant due to its odourless trait compared to VCO, which possesses a hint of coconut scents.…”

Section: Supercritical Fluid Extraction and Encapsulated Powder Yieldsmentioning

confidence: 99%

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Development of encapsulated sage extract powder: Inter-comparison with commercially available powder for physical properties and metabolites composition

Naziruddin

Kian

Jawaid

et al. 2022

The Journal of Supercritical Fluids

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The potential of coextraction as an emerging trend in the development of new functional food ingredients

Basak,

Singhal

2024

eFood

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The search for new functional ingredients that meet the nutritional and technological requirements from the available resources cost‐effectively has been an ongoing activity by both academia and industry. In this respect, coextraction of the ingredients is a promising approach for valorization of food wastes as can be seen from reports that have been emerging since the last decade. The process can be used for the coextraction of all major food ingredients, namely, lipids, proteins, and polysaccharides. The approach being presented in this review is based on using two or more resources to obtain ingredients through a single process. This review looks into some of these possibilities, presents future perspectives, and calls for attention from the scientific community to explore this area of research with high translational capabilities. Coextraction offers an opportunity for valorization of wastes with energy conservation and minimizing solvent usage, wherein the bioactives present therein can be coextracted with a major food ingredient and used in the formulations, while using the principles of circular economy. Apart from the processing advantage it provides, coextraction from different sources has been reported to positively influence the structural, nutritional, and functional properties of food ingredients.

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Supercritical carbon dioxide extraction of α-mangostin from mangosteen pericarp with virgin coconut oil as co-extractant and in-vitro bio-accessibility measurement

Cited by 13 publications

References 43 publications

Edible oils as a co-extractant for the supercritical carbon dioxide extraction of flavonoids from propolis

Edible oils as a co-extractant for the supercritical carbon dioxide extraction of flavonoids from propolis

Development of encapsulated sage extract powder: Inter-comparison with commercially available powder for physical properties and metabolites composition

The potential of coextraction as an emerging trend in the development of new functional food ingredients

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