Effect of supercritical carbon dioxide conditions on extraction of food phytochemical constituents from Moringa oleifera. Lam seed kernels

Abstract

Supercritical fluid extraction (SFE) has shown a great potential for the extraction and isolation of phytochemicals from various food samples as it minimizes sample handling, provides fairly clean Process extracts, SC-CO2 is the fluid most commonly used in SFE with several advantages. Supercritical fluid extraction was carried out at selected SC-CO2 pressures (100, 150 and 200 bar) and temperatures (40, 50 and 60 degreesC). The concentrations of food phyto-chemicals 'viz.', total phenols, total flavonoids, total carotenoids, total sterols and total tocopherols from 'Moringa oleifera. Lam' seed kernels were found to be 41.82 to 44.71 mg GAE/g, 14.82 to 18.25 mg RE/g, 15.45 to 17.06 ppm, 892.05 to 984.17 ppm, 80.27 to 92.26 ppm were highest at 200 bar pressure and 50 degreesCtemperature. All of these parameters were significantly (p<0.01) affected by SC-CO2 conditions. With increasing in pressure from 100 to 200 bar, the extraction of phyto-chemicals increased, in case of temperature up to 50 degreesCphyto-chemicals extraction increased, further increasing in temperature from 50 to 60 degreesCthere will be a decrees in phyto-chemical concentration. Extraction yield of phyto-chemical constituents found 35.26 % in a SFE, which is more than the conventional soxhlet extraction technique (17.12 %). Therefore, phyto-chemical constituents present in the 'Moringa oleifera. Lam' seed kernels could be efficiently extracted by using SC-CO2 with standardized process conditions.