Abstract
This work evaluated the effect of pressure and temperature on yield and characteristic flavour intensity of Brazilian cherry (Eugenia uniflora L.) extracts obtained by supercritical CO2 using response surface analysis, which is a simple and efficient method for first inquiries. A complete central composite 22 factorial experimental design was applied using temperature (ranging from 40 to 60 °C) and pressure (from 150 to 250 bar) as independent variables. A second order model proved to be predictive (p ≤ 0.05) for the extract yield as affected by pressure and temperature, with better results being achieved at the central point (200 bar and 50 °C). For the flavour intensity, a first order model proved to be predictive (p ≤ 0.05) showing the influence of temperature. Greater characteristic flavour intensity in extracts was obtained for relatively high temperature (> 50 °C). Therefore, as far as Brazilian cherry is concerned, optimum conditions for achieving higher extract yield do not necessarily coincide to those for obtaining richer flavour intensity.
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