Fiche publication
Date publication
octobre 2016
Journal
Food chemistry
Auteurs
Membres identifiés du Cancéropôle Est :
Dr FROCHOT Céline
,
Dr VANDERESSE Régis
Tous les auteurs :
Zaghdoudi K, Framboisier X, Frochot C, Vanderesse R, Barth D, Kalthoum-Cherif J, Blanchard F, Guiavarc'h Y
Lien Pubmed
Résumé
Supercritical carbon dioxide with ethanol as co-solvent was used to extract carotenoids from persimmon fruits (Diospyros kaki L.). Based on a response surface methodology (RSM), a predicting model describing the effects of CO2 temperature, pressure, flow rate, ethanol percentage and extraction time was set up for each of the four carotenoids of interest. The best extraction yields in our experimental domain were found at 300 bars, 60°C, 25% (w/w) ethanol, 3mL/min flow rate and 30min for xanthophylls (all-trans-lutein, all-trans-zeaxanthin and all-trans-β-cryptoxanthin). The yields were 15.46±0.56, 16.81±1.74 and 33.23±2.91μg/g of persimmon powder for all-trans-lutein, all-trans-zeaxanthin and all-trans-β-cryptoxanthin, respectively. As a non-oxygenated carotenoid, all-trans-β-carotene was better extracted using 100 bars, 40°C, 25% (w/w) ethanol, 1mL/min flow rate and 30min extraction time, with an extraction yield of 11.19±0.47μg/g of persimmon powder.
Mots clés
Carotenoids, analysis, Chromatography, Supercritical Fluid, methods, Cryptoxanthins, analysis, Diospyros, chemistry, Ethanol, chemistry, Fruit, chemistry, Limit of Detection, Lutein, analysis, Temperature, Xanthophylls, analysis, Zeaxanthins, analysis, beta Carotene, analysis
Référence
Food Chem. 2016 Oct;208:209-19
