Optimization of supercritical fluid extraction of essential oils and fatty acids from flixweed (Descurainia Sophia L.) seed using response surface methodology and central composite design

Essential oils and fatty acids of Descurainia sophia L. seed were obtained by supercritical CO 2 extraction and steam distillation methods. The effect of different parameters such as pressure, temperature, modifier volume, dynamic and static extraction timeon the extraction yield were optimized usin...

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Bibliographic Details
Published in:Journal of food science and technology 2015-07, Vol.52 (7), p.4450-4458
Main Authors: Ara, Katayoun Mahdavi, Jowkarderis, Mina, Raofie, Farhad
Format: Article
Language:English
Subjects:
Carbon dioxide
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Descurainia sophia
Distillation
Efficiency
Essential oils
Fatty acids
Food
Food Science
Laboratories
Laxatives
Methods
Natural products
Nutrition
Oil recovery
Oils & fats
Optimization
Original
Original Article
Seeds
Solvent extraction processes
Studies
Temperature
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Summary:Essential oils and fatty acids of Descurainia sophia L. seed were obtained by supercritical CO 2 extraction and steam distillation methods. The effect of different parameters such as pressure, temperature, modifier volume, dynamic and static extraction timeon the extraction yield were optimized using a central composite design after a 2 n-1 fractional factorial design. The results showed that under the pressure of 355 bar, temperature of 65 °C, methanol volume of 150 μL, dynamic and static extraction times of 35 and 10 min, respectively, the major components were methyl linoleate (18.2 %), camphor (12.32 %), cis-thujone (11.3 %) and trans-caryophyllene (9.17 %). The results indicated that by using the proper conditions, the supercritical fluid extraction is more selective than the steam distillation method. Extraction yields based on supercritical fluid extraction varied in the range of 0.68 to 17.1 % (w/w), and the extraction yield based on the steam distillation was 0.25 % (v/w).
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-014-1353-3