Optimized Extraction of Phenylpropanoids and Flavonoids from Lemon Verbena Leaves by Supercritical Fluid System Using Response Surface Methodology

Foods

Maríade la Luz Cádiz-Gurrea¹  Antonio Segura-Carretero¹  Álvaro Fernández-Ochoa¹  David Arráez-Román¹  FranciscoJavier Leyva-Jiménez¹  Jesús Lozano-Sánchez¹ 

[1] Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18016 Granada, Spain;

关键词: Lippia citriodora;    supercritical fluid extraction;    HPLC-ESI-TOF-MS;    central composite design;    response surface methodology;   

DOI  :  10.3390/foods9070931

来源: DOAJ

【 摘 要 】

The aim of this work was to optimize the recovery of phenolic compounds from Lippia citriodora using supercritical fluid extraction (SFE). To achieve this goal, response surface methodology based on a 2³ central composite design was used to evaluate the effects of the following experimental factors: temperature, pressure and co-solvent percentage. The effects of these variables on the extraction yield and total polar compound contents were evaluated. With respect to the phytochemical composition, an exhaustive individual phenolic compound quantitation was carried out by HPLC-ESI-TOF-MS to analyze the functional ingredients produced by this system design. To the best of our knowledge, this is the first time that a standardized supercritical fluid process has been developed to obtain functional ingredients based on phenolic compounds from L. citriodora in which the individual compound concentration was monitored over the different SFE conditions. The results enabled the establishment of the optimal technical parameters for developing functional ingredients and revealed the main factors that should be included in the extraction process control. This functional food ingredient design could be used as a control system to be applied in nutraceutical and functional food production industry.

【 授权许可】

Unknown