Supercritical carbon dioxide extraction of lutein from yellow maize (Zea mays) kernels: process optimization based on lutein content, antioxidant activity, and x-6/x-3 fatty acid ratio

• Published in: Food science and biotechnology pp. 1511 - 1521
• Main Authors: Sayani Pal, Paramita Bhattacharjee
• Format: Journal Article
• Language: English
• Published: 한국식품과학회 01.12.2017
• Subjects: 식품과학
• ISSN: 1226-7708; 2092-6456

Yellow maize kernels were subjected to supercritical carbon dioxide (SC-CO2) extraction to obtain a lutein-rich extract with potential nutraceutical properties. SC-CO2 extraction parameters (pressure and temperature) were optimized by employing a full-factorial (32) design of experiments and response surface methodology, based on yield of lutein, antioxidant activity, andx-6/x-3 fatty acid ratio of the extracts. A Chrastil equation was also developed for predicting the solubility of lutein in SC-CO2 under different extraction conditions. The optimized extraction condition was obtained at 500 bar, 70 C for 90 min, at which the extract was found to possess a unique combination of the highest lutein yield (275.00 ± 3.50 lg/g of dry weight), along with a well-balanced x-6/x-3 fatty acid ratio (3:1). Moreover, the total phenol content and antioxidant activity were also found to be the highest at this condition. This lutein-rich extract is a promising nutraceutical or dietary supplement in the food industry. KCI Citation Count: 1