Development and characterization of a green procedure for apigenin extraction from Scutellaria barbata D. Don

•Apigenin is a main bioactive flavonoid in Scutellaria barbata D. Don.•The USC-CO2 procedure was superior to the other extraction techniques due to its higher yield and efficiency.•Theoretical solubility of apigenin was accurately fitted using three density-based models.•A second-order kinetics mode...

Full description

Saved in:
Bibliographic Details
Published inFood chemistry Vol. 252; pp. 381 - 389
Main Authors Yang, Yu-Chiao, Wei, Ming-Chi
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 30.06.2018
Subjects
Online AccessGet full text

Cover

Loading…
More Information
Summary:•Apigenin is a main bioactive flavonoid in Scutellaria barbata D. Don.•The USC-CO2 procedure was superior to the other extraction techniques due to its higher yield and efficiency.•Theoretical solubility of apigenin was accurately fitted using three density-based models.•A second-order kinetics model accurately fit the USC-CO2 processing.•Enthalpy, entropy and Gibbs free energy of activation for apigenin were estimated. This study compared the use of ultrasound-assisted supercritical CO2 (USC-CO2) extraction to obtain apigenin-rich extracts from Scutellaria barbata D. Don with that of conventional supercritical CO2 (SC-CO2) extraction and heat-reflux extraction (HRE), conducted in parallel. This green procedure yielded 20.1% and 31.6% more apigenin than conventional SC-CO2 extraction and HRE, respectively. Moreover, the extraction time required by the USC-CO2 procedure, which used milder conditions, was approximately 1.9 times and 2.4 times shorter than that required by conventional SC-CO2 extraction and HRE, respectively. Furthermore, the theoretical solubility of apigenin in the supercritical fluid system was obtained from the USC-CO2 dynamic extraction curves and was in good agreement with the calculated values for the three empirical density-based models. The second-order kinetics model was further applied to evaluate the kinetics of USC-CO2 extraction. The results demonstrated that the selected model allowed the evaluation of the extraction rate and extent of USC-CO2 extraction.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Undefined-1
ObjectType-Feature-3
content type line 23
ObjectType-Article-1
ObjectType-Feature-2
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2017.12.086