Abstract
In the work described here, two techniques for the recovery of anthocyanins from potato peel were studied and compared. One of the techniques employed was supercritical fluid extraction (SFE) with pure CO2 or with CO2 and ethanol as cosolvent and the other technique was pressurized liquid extraction (PLE), where the solvent used was ethanol in water acidified to pH 2.6. The effects of pressure and temperature were studied and the anthocyanin contents obtained were statistically analyzed. In SFE the use of low pressure (100 bar) and high temperature (65 °C) was desirable for the anthocyanin extraction. With PLE the anthocyanin contents are increased considerably, and the best yields were obtained at 100 bar and 80 °C. This result is in correspondence with antioxidant activity index values (1.66) obtained in a DPPH antioxidant activity assay. In the extracts obtained with PLE the phenolic compounds were also determined, but the main compounds presented in the extract are anthocyanins.
Highlights
Free radical biology is a burgeoning discipline that has been investigated more widely in life science in recent years
Depending on the type of sample matrix and the affinity of the analyte for the matrix, the modifier may influence the extraction in three different ways: (1) by increasing the solubility of the analyte in the supercritical fluid as a result analyte—modifier interactions in the fluid phase; (2) facilitating analyte desorption—the molecules of polar modifiers are able to interact with the matrix and compete efficiently with the analyte for the active sites in the matrix; (3) distorting the matrix—analyte diffusion process and favor penetration of the supercritical fluid into the matrix when the modifier swells the matrix
The results presented in this study show pressurized liquid extraction (PLE) is an excellent alternative for the recovery of high quantities of anthocyanins from Solanum stenotomun peels, and more efficient than supercritical CO2
Summary
Free radical biology is a burgeoning discipline that has been investigated more widely in life science in recent years. This area mainly concerns the formation and scavenging of free radicals, as well as the damage caused by free radicals in biological systems. It has been demonstrated that synthetic antioxidants can accumulate in the body and this can result in liver damage and carcinogenesis. These problems are not seen when natural antioxidants, which are extracted from herbs and spices and have high antioxidant activity, are used in food applications. These extracts are considered safe, potentially nutritional and to have therapeutic effects
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