Effect of temperature and pressure on the extraction of strawberry receptacles with a mixture of supercritical carbon dioxide and entrainers

Abstract

Strawberries are one of the most popular fruits in Japan and they have a high antioxidant content. In this study, the contents in strawberry receptacles were extracted with supercritical carbon dioxide and entrainers. Using ethanol, acetone, and water as entrainers improved the antioxidant capacity and increased the amounts of total saccharides and cinnamic acid in the extract. In supercritical carbon dioxide+ethanol, the extract yield increased slightly with increasing pressure up to 20MPa at 313K whereas the extract yield was almost constant against temperature. The amounts of total saccharides and cinnamic acid increased with increasing temperature and pressure. The antioxidant capacity increased, and then decreased with increasing temperature at 20MPa and increasing pressure at 313K. The optimal conditions for antioxidant capacity were 313K and 20MPa.