Comparison of Supercritical CO2 and Microwave-Assisted Extractions for Nutrients Recovery from Citrus Processing Byproducts
Dogome, T. – Graduate School of Science and Technology, Kumamoto University, Japan
(free)
Citrus by-products contain compounds such as polyphenols, limonoids, carotenoids and essential oils, that are considered useful for the application in pharmaceutical, cosmetic and food industries. One of the promising techniques to recover these compounds is by supercritical carbon dioxide (scCO2) extraction. Taking Sudachi residues as a representative sample, scCO2 extraction experiments were carried out in the temperature range of 40 to 80 oC and pressure range of 10 to 30 MPa. The effect of addition of ethanol (EtOH), as entrainer, was also studied. Results indicated that the yield increased with increasing pressure. Addition of 5mol% EtOH as entrainer increased the yield by more than three times of that without the entrainer. The amount of polyphenols in the extract, estimated using the Folin-Ciocalteau method increased with increasing amount of EtOH. Experiments conducted on samples other than Sudachi residues also showed promising results.
The method was compared with microwave-accelerated steam distillation (MASD) extraction and steam-distillation (SD) extraction using Shiikwasa (Citrus depressa) as sample. The yield by MASD was the highest compared with other two. Overall, no significant difference was seen in the composition of essential oil, but in scCO2 extraction,
sesquiterpenes were obtained in large amount compared with the other two methods.
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