The impact of supercritical CO₂ conditions on extracting antioxidant compounds from tangerine leaves (Citrus reticulata) for enhancing oxidative stability in soybean oil

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2026-05-01 Epub Date: 2026-01-07 DOI:10.1016/j.ifset.2026.104449

Camilo Rodríguez-García , Monique Martins Strieder , Gloria Domínguez-Rodríguez , Michael Ernesto Moreno Caballero , Liliam Palomeque , Alejandro Cifuentes , Fabián Parada-Alfonso , Elena Ibáñez

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Abstract

Tangerine leaves were valorized as a source of natural antioxidants for protecting soybean oil against lipid oxidation. Initial Soxhlet extracts obtained using hexane (HexS), ethyl acetate (EtOAc-S), and ethanol (EtOH-S) showed that the Hex-S extract provided the highest oxidative stability, highlighting the relevance of nonpolar compounds in delaying lipid oxidation. To develop a more sustainable alternative to hexane extraction, supercritical CO₂ (SC-CO₂) extraction was optimized using a central composite design, assessing the effects of pressure (100, 200, and 300 bar) and temperature (40, 50, and 60 °C) on the extract's antioxidant performance. The optimal SC-CO₂ extract, obtained at 273 bar and 37 °C, extended the induction period of soybean oil oxidation to 5.2 h, outperforming both the Hex-S extract (4.4 h) and the control sample (3.8 h), and resulted in a lower p-anisidine value (13.36). These activities may be attributed to extracted bioactive compounds, such as linalool, thymol, and tangeretin.

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超临界co2条件对从柑桔叶中提取抗氧化化合物以提高大豆油氧化稳定性的影响

陈皮叶是一种天然抗氧化剂，可保护大豆油免受脂质氧化。使用己烷（HexS）、乙酸乙酯（EtOAc-S）和乙醇（EtOH-S）获得的初始索氏提取物表明，HexS提取物具有最高的氧化稳定性，突出了非极性化合物在延缓脂质氧化中的相关性。为了开发一种更可持续的正己烷萃取替代方案，采用中心复合设计对超临界CO2 （SC-CO2）萃取进行了优化，评估了压力（100、200和300 bar）和温度（40、50和60°C）对萃取物抗氧化性能的影响。在273 bar和37℃条件下获得的最佳SC-CO2萃取物将大豆油的氧化诱导时间延长至5.2 h，优于Hex-S萃取物（4.4 h）和对照样品（3.8 h），且对茴香胺值较低（13.36）。这些活性可能归因于提取的生物活性化合物，如芳樟醇、百里香酚和橘皮素。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.