Aims and Scope
Supercritical Fluid Extraction from Aguaje (Mauritia Flexuosa) Pulp: Overall Yield, Kinetic, Fatty Acid Profile, and Qualitative Phytochemical ProfileLarry Oscar Chañi-Paucar, Edgar Torres Yali, Júlio César Maceda Santivañez, Dina Aro Garcia, Júlio C F Jonher, Maria Angela A Meireles
This work aims to understand the effects of processing variables on supercritical fluid extraction from Mauritia flexuosa (Aguaje). This is not a cultivar because the plants used are indigenous.
The production of Mauritia flexuosa (Aguaje) is an economically significant activity in Madre de Dios, Peru, which has rarely been studied from a nutritional point of view.
The present study evaluated the supercritical extraction of dry aguaje pulp (DAP).
The supercritical extraction was evaluated at 200, 250, 300, 350, and 400 bar and temperatures of 40 and 60°C, and its effect on the global yield, fatty acid profile (FAP), and qualitative phytochemical profile (QPP). The kinetics data were fitted to the Spline model. The FAP was determined by gas chromatography, and the QPP was determined by thin-layer chromatography.
The highest yield (51.5 g extract/100 g DAP) was observed at 400 bar and 60°C in 79 min of extraction and 8.6 g CO2/min. The spline model showed that it is possible to extract 87.8% (45.2 g extract/100 g DAP) of the total extract in the tFER (falling rate period) period (38.99 min). The fatty acid and bioactive compound profiles were not affected qualitatively by the different extraction conditions.
The extracts obtained in this work were further studied with respect to the formation of emulsions, the development of cosmetics, and food supplements.
DAP's supercritical extraction was carried out successfully, obtaining a high-quality phytochemical extract with potential applications in functional foods, drugs, and cosmetics.
March 22, 2021
Study on the Use of Evolved Gas Analysis FT-IR (EGA FT-IR) for the Evaluation of Cheese Volatile FractionMilena Povolo, Giovanni Cabassi, Mauro Profaizer, Silvia Lanteri
The analysis of volatile compounds for food products characterization is currently performed by gas chromatographic separation, often coupled with mass spectrometry. In our research the possibility of the application of the Fourier- transform infrared spectroscopy (FT-IR) technique to the cheese volatile fraction evaluation was investigated. An Evolved Gas Analysis (EGA) FT-IR prototype, developed to detect some volatile molecules released from bottle grade PET, was used. The preliminary step of the work was devoted to the set up of the best analytical conditions and instrumental parameters for cheese analysis. Thirty nine samples of PDO Bitto cheeses were analysed by both EGA FT-IR and Solid Phase Microextraction/Gaschromatography/Mass Spectrometry (SPME/GC/MS) technique. Satisfactory correlations were observed between the FT-IR spectra and the most abundant compounds detected by SPME/GC/MS. Even though some aspects of the analytical conditions need to be improved, the results obtained are promising for a possible application of EGA FT-IR in the evaluation of volatile fraction of foods.
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