Isolation of Antioxidant Compounds from Orange Juice by Using Countercurrent Supercritical Fluid Extraction (CC−SFE)

• Published in: Journal of agricultural and food chemistry Vol. 49; no. 12; pp. 6039 - 6044
• Main Authors: Señoráns, Francisco J, Ruiz-Rodriguez, Alejandro, Cavero, Sofía, Cifuentes, Alejandro, Ibañez, Elena, Reglero, Guillermo
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.12.2001
• Subjects: Antioxidants - isolation & purification; Benzoic Acid - analysis; Beverages - analysis; Biological and medical sciences; Citrus - chemistry; Countercurrent Distribution; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Hesperidin - analysis; Citrus sinensis; Extraction process; Citrus fruit; Rutaceae; Carbon dioxide; Antioxidant; Countercurrent flow; Flavonoid; Fortified product; Polyphenol; Health food; Orange juice; Dicotyledones; Angiospermae; Isolation; Spermatophyta; Solvent; Supercritical fluid extraction
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf010762t

Antioxidants from orange juice are isolated by the use of countercurrent supercritical fluid extraction (CC−SFE) and characterized by reversed-phase liquid chromatography (RPLC) coupled to mass spectrometry (MS) and diode-array detection (DAD). A pilot-scale SFE plant equipped with a packed column has been employed for countercurrent extraction and fractionation of raw orange juice with carbon dioxide. Several experiments have been performed in order to study the effect of the countercurrent conditions on the content of antioxidative compounds. In this study, the main variable that has been considered is the solvent-to-feed ratio (S/F) because it plays an essential role in the extraction efficiency. The values tested covered a wide range of sample and solvent (CO2) flow rates. In each experimental run, two different extracted fractions and the residual nonextracted juice were obtained and characterized. Different flavonoids have been identified in the fractions obtained after CC−SFE. The possibility of using this process for antioxidant compounds enrichment is discussed. Keywords: Antioxidants; countercurrent; orange juice; supercritical fluid extraction