Development and validation of a green and sustainable procedure for the preparation of Perilla frutescens extracts. (1st February 2022)
- Record Type:
- Journal Article
- Title:
- Development and validation of a green and sustainable procedure for the preparation of Perilla frutescens extracts. (1st February 2022)
- Main Title:
- Development and validation of a green and sustainable procedure for the preparation of Perilla frutescens extracts
- Authors:
- Wei, Ming-Chi
Wang, Chia-Sui
Liou, Rey-May
Yang, Yu-Chiao - Abstract:
- Highlights: An ultrasound-assisted supercritical (USC) CO2 procedure was shown to be efficient. The kinetic parameters for USC-CO2 were significantly higher than those for SC-CO2 . Sovová model demonstrated the superiority of USC-CO2 for rosmarinic acid extraction. The solubility of rosmarinic acid in a supercritical CO2 ternary system was evaluated. USC-CO2 procedure had lower thermodynamic parameters than traditional SC-CO2 method. Abstract: A procedure combining supercritical CO2 and ultrasound-assisted (USC-CO2 ) extraction was developed to obtain rosmarinic acid (RA)-rich extracts from Perilla frutescens . Based on extraction yields and efficiencies, USC-CO2 was considered the best extraction method among the methods studied for obtaining RA from P. frutescens . The constant extraction rate period and the falling extraction rate period for USC-CO2 extraction of P. frutescens were 45 and 96 min long, respectively, and they were significantly shorter than those of traditional SC-CO2 (TSC-CO2 ) extraction. Furthermore, mass transfer coefficients were derived using the Sovová model for the fluid and solid phases from USC-CO2 extraction, with values of 9.752 × 10 −3 and 4.203 × 10 −3 min −1, respectively, which were obviously higher than those for TSC-CO2 extraction. Consequently, the theoretical solubilities of RA in the supercritical solvents used in dynamic USC-CO2 and TSC-CO2 extractions were estimated and found to be well correlated using three density-based models.
- Is Part Of:
- Food chemistry. Volume 369(2022)
- Journal:
- Food chemistry
- Issue:
- Volume 369(2022)
- Issue Display:
- Volume 369, Issue 2022 (2022)
- Year:
- 2022
- Volume:
- 369
- Issue:
- 2022
- Issue Sort Value:
- 2022-0369-2022-0000
- Page Start:
- Page End:
- Publication Date:
- 2022-02-01
- Subjects:
- Perilla frutescens -- Rosmarinic acid -- Ultrasound-assisted supercritical carbon dioxide extraction -- Mass transfer coefficients -- Theoretical solubility -- Thermodynamic parameters
Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
664 - Journal URLs:
- http://www.sciencedirect.com/science/journal/03088146 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodchem.2021.130929 ↗
- Languages:
- English
- ISSNs:
- 0308-8146
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.284000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 19636.xml