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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Simultaneous extraction of edible oil from avocado and capsanthin from red bell pepper using supercritical carbon dioxide as solvent

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Author(s):
Barros, Helena D. F. Q. [1] ; Coutinho, Janclei P. [2] ; Grimaldi, Renato [3] ; Godoy, Helena T. [2] ; Cabral, Fernando A. [1]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, UNICAMP, Dept Food Engn, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, UNICAMP, Dept Food Sci, BR-13083862 Campinas, SP - Brazil
[3] Univ Estadual Campinas, UNICAMP, Dept Food Technol, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: JOURNAL OF SUPERCRITICAL FLUIDS; v. 107, p. 315-320, JAN 2016.
Web of Science Citations: 14
Abstract

Crude avocado oil is similar to olive oil and contains health-beneficial compounds such as tocopherols and phytosterols. Capsanthin is the major carotenoid present in the red bell pepper (Capsicum annuum L.) and is used as a natural food colorant with biological activity. In order to combine the benefits of both and to produce capsanthin-rich avocado oil using a clean extraction technology, freeze-dried avocado and red bell pepper pulps were separately packaged in a single fixed bed extractor, in which supercritical carbon dioxide (scCO(2)) was passed through the bed at 50 degrees C and 400 bar. The target compounds were simultaneously extracted from both sources, the first source containing lipids and the second source rich in capsanthin. The scCO(2) passed first through the avocado pulp containing 68% lipids, and then that were passed through the red bell pepper pulp contained 625 mu g/g capsanthin. Lipids extracted in the first bed served as co-solvent with CO2 in the extraction of capsanthin in the second bed. An extract consisting of intensely red-colored oil containing 280-460 mu g/g capsanthin was obtained. In the process, around 88% avocado oil and from 30% to 50% capsanthin from red bell pepper were extracted. The pepper pulp extraction without using oil as a co-solvent resulted in 1% yield of a concentrated extract containing 11,000 mu g capsanthin per gram extract, but with only 15% recovery, corresponding to the extraction of 100 mu g capsanthin from a total of 625 mu g capsanthin per gram of freeze-dried red bell pepper. (C) 2015 Elsevier B.V. All rights reserved. (AU)

FAPESP's process: 12/51317-1 - Development of products and processes with supercritical technology: construction of one multipurpose unit to obtain extracts of industrial interest.
Grantee:Fernando Antonio Cabral
Support Opportunities: Regular Research Grants