4.7 Article

Dynamic streamlined extraction of iridoids, anthocyanins and lipids from haskap berries

期刊

LWT-FOOD SCIENCE AND TECHNOLOGY
卷 138, 期 -, 页码 -

出版社

ELSEVIER
DOI: 10.1016/j.lwt.2020.110633

关键词

Haskap berries (Lonicera caerulea L.); Caprifoliaceae; Supercritical carbon dioxide; Dynamic streamlined extraction; Iridoids

资金

  1. Austrian Agency for International Cooperation in Education and Research (OeAD-GmbH) [SI12/2018]
  2. PhD program TU Wien bioactive

向作者/读者索取更多资源

A dynamic streamlined extraction process using supercritical carbon dioxide and ethanol as modifier was developed for extracting iridoids and anthocyanins from haskap berries. This process allows for the sequential extraction of different compounds, leading to higher yields of iridoids and anthocyanins compared to conventional ethanolic extraction methods.
The European Commission recently authorized the placing of haskap (Lonicera caerulea L.) berries as a novel food on the EU market. It has been suggested that these berries have several health beneficial properties, due to their considerable content of highly valuable secondary metabolites, such as anthocyanins, phenolic acids, iridoids and fatty acids. Herein, we report a dynamic streamlined extraction process for iridoids and anthocyanins with supercritical carbon dioxide and ethanol as modifier. In particular, we have focused on the iridoids loganic acid and loganin, as well as on different hydroxylation patterns of the anthocyanins. The developed multiple step extraction process leads to initial separation of lipids at low ethanolic concentrations (1 vol%), followed by partial extraction of iridoids at 10 vol% ethanol and ultimately to combined extraction of iridoids and anthocyanins at higher ethanol amounts (>10 vol%). The sequential extraction can be performed in a closed system by automated variation of two innocuous solvents, but uses higher solvent amounts. In comparison to conventional ethanolic extraction, the dynamic streamlined yielded 97% of iridoids and about 7% more anthocyanins.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据