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 respons...