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...
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Published in | Food chemistry Vol. 252; pp. 381 - 389 |
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Main Authors | , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
30.06.2018
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Subjects | |
Online Access | Get full text |
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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. |
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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 |