Abstract
In the last few decades, the search for bioactive compounds or “target molecules” from natural sources or their by-products has become the most important application of the supercritical fluid extraction (SFE) process. In this context, the present research had two main objectives: (i) to verify the effectiveness of a two-step SFE process (namely, a preliminary Sc-CO2 extraction of carotenoids followed by the recovery of polyphenols by ethanol coupled with Sc-CO2) in order to obtain bioactive extracts from two widespread different matrices (chili pepper and tomato by-products), and (ii) to test the validity of the mathematical model proposed to describe the kinetics of SFE of carotenoids from different matrices, the knowledge of which is required also for the definition of the role played in the extraction process by the characteristics of the sample matrix. On the basis of the results obtained, it was possible to introduce a simplified kinetic model that was able to describe the time evolution of the extraction of bioactive compounds (mainly carotenoids and phenols) from different substrates. In particular, while both chili pepper and tomato were confirmed to be good sources of bioactive antioxidant compounds, the extraction process from chili pepper was faster than from tomato under identical operating conditions.
Highlights
In the last two decades, compounds with antioxidant capacities have attracted increasing interest [1], in particular polyphenols, carotenoids and vitamins
In a previous paper [31] we reported on the use of a pilot scale supercritical fluid extraction (SFE) apparatus aimed at studying a two-sequential step procedure to intensify the extraction of oil and phenolic compounds from sunflower seeds
SFE process to obtain bioactive extracts from two different matrices; (ii) to test the validity of the mathematical model proposed to describe the kinetics of SFE of carotenoids, the knowledge of which is required to establish the role played in the extraction process by the characteristics of the matrix
Summary
In the last two decades, compounds with antioxidant capacities have attracted increasing interest [1], in particular polyphenols, carotenoids and vitamins (mainly E and C). Since one of the main sources of antioxidants are fruits and vegetables, these foodstuffs have gained great interest and widespread usage in the nutritional strategies applied to prevent these pathologies [2]. In this context, tomato (Lycopersicon esculentum L.) and pepper (Capsicum spp.), both belonging to the Solanaceae family, are considered to be important sources of natural carotenoids and phenols [3,4].
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