Optimization of Conventional and Supercritical Fluid Extraction of Lycopene Rich Extract from Heiyai (Elaeagnus latifolia L.)

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2024-07-02 DOI:10.1007/s12161-024-02649-y

Nongmaithem Sophia Devi, Bikashchandra Mushahary, Nishant Racchaya Swami Hulle

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引用次数: 0

Abstract

Heiyai (Elaeagnus latifolia L.) is an underutilized semi-wild berry which is found in Manipur during the mid of March and April. In the present study, Heiyai fruit was explored for the extraction of lycopene using supercritical fluid extraction (SFE) using CO₂ and the conventional solvent extraction (CSE) method. An experimental design based on response surface methodology was used for SFE with independent variables (pressure, temperature, and time) and CSE (temperature, time, and solid-to-liquid ratio) to investigate the effect on the extraction yield (%) and lycopene content (mg/100 g) from Heiyai. An empirical model was developed for correlating independent and response variable with a good fit which was obtained. The optimum conditions for SFE were pressure (20 MPa), extraction time (90 min), and temperature (40 °C) resulting into extraction yield of 3.35% and 69.78 mg/100 g of lycopene content. The optimum conditions for CSE were temperature (30 °C), time (15 min), and solid-to-liquid ratio (70 g/mL) resulting into extraction yield of 1.318% and lycopene content of 29.983 mg/100 g. Furthermore, lycopene was isolated and purified using the column chromatography method, and its chemical structure was studied using FT-IR and a visible spectrophotometer.

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传统萃取和超临界流体萃取黑叶树番茄红素提取物的优化研究

黑叶（Elaeagnus latifolia L.）是一种未得到充分利用的半野生浆果，在曼尼普尔的三月和四月中旬被发现。本研究采用二氧化碳超临界流体萃取法（SFE）和传统溶剂萃取法（CSE）对黑耶果实进行了番茄红素萃取。研究采用基于响应面方法的实验设计，在 SFE 法中使用自变量（压力、温度和时间），在 CSE 法中使用自变量（温度、时间和固液比），以研究其对黑崖果提取率（%）和番茄红素含量（毫克/100 克）的影响。建立了一个自变量和响应变量相关的经验模型，拟合效果良好。SFE 的最佳条件为压力（20 兆帕）、萃取时间（90 分钟）和温度（40 °C），萃取率为 3.35%，番茄红素含量为 69.78 毫克/100 克。CSE 的最佳条件为温度（30 °C）、时间（15 分钟）和固液比（70 克/毫升），萃取率为 1.318%，番茄红素含量为 29.983 毫克/100 克。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.