Natural products obtained by subcritical and supercritical fluid extraction from Achyrocline satureioides (Lam) D.C. using CO

The aim of this study is the application of supercritical and subcritical fluid extraction for obtaining natural products from Achyrocline satureioides with the purpose of using them in different industrial sectors. In order to evaluate the behavior of this technique in obtaining of extracts from ae...

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Bibliographic Details
Published in:Industrial crops and products 2013, Vol.50, p.430-435
Main Authors: Vargas, Rubem Mário Figueiró, Barroso, Máurean Salli Tavares, Neto, Roberto Góes, Scopel, Rodrigo, Falcão, Manuel Alves, Silva, Caroline Finkler da, Cassel, Eduardo
Format: Article
Language:English
Subjects:
Achyrocline satureioides
aerial parts
antimicrobial properties
antioxidant activity
carbon dioxide
Escherichia coli
mathematical models
supercritical fluid extraction
temperature
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Summary:The aim of this study is the application of supercritical and subcritical fluid extraction for obtaining natural products from Achyrocline satureioides with the purpose of using them in different industrial sectors. In order to evaluate the behavior of this technique in obtaining of extracts from aerial parts of A. satureioides, the experiments were conducted on four pressures (90, 100, 110 and 120bar) at two temperatures (303.15 and 313.15K) in a multipurpose pilot unit generating yielding curves for each experimental condition. The extracts were evaluated with respect to their antioxidant properties, aromatic potential and their antimicrobial properties. It was used as a mathematical model to correlate the extraction experimental data with the aim of developing tools to design of industrial scale. This mathematical model described very well the experimental data. Regarding the olfactometric assessment, the extracts showed aromatic potential, highlighting the sample extracted at 90bar for the two temperatures here investigated. All extracts presented antioxidant properties and showed response against Escherichia coli.
ISSN:0926-6690
1872-633X