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Naslov:Chemical composition of Juniperus communis L. fruits supercritical CO2 extracts: dependence on pressure and extraction time
Avtorji:ID Barjaktarović, Branislava (Avtor)
ID Sovilj, Milan (Avtor)
ID Knez, Željko (Avtor)
Datoteke:URL http://dx.doi.org/10.1021/jf048244g
 
Jezik:Angleški jezik
Vrsta gradiva:Neznano
Tipologija:1.01 - Izvirni znanstveni članek
Organizacija:FKKT - Fakulteta za kemijo in kemijsko tehnologijo
Opis:Ground fruits of the common juniper (Juniperus communis L), with a particle size range from 0.2500.400 mm, forming a bed of around 20.00 +/- 0.05 g, were extracted with supercritical CO2 at pressures of 80,90, and 100 bars and at a temperature of 40 De. The total amount of extractable substances or global yield (mass of extract/mass of raw material) for the supercritical fluid extraction process varled from 0.65 to 4.00"10 (wt). At each Investigated pressure, supercriticaI CO2 extract fractions collected In successive time intervals over the course of the extraction were analyzed by capillary gas chromatography, using flame ionization (GO-FIO) and mass spectrometric detection (GC-MS). More than 200 constituents were detected In the extracts, and the contents of 50 compounds were reported in the work. Dependence of the percentage yields of monoterpene, sesquiterpene, oxygenated monoterpene, and oxygenated sesquiterpene hydrocarbon groups on the extraction time was investigated, and conditions that favored the yielding of each terpene groups were emphasized. At all pressures, monoterpene hydrocarbons were almost completely extracted from the berries in the first 0.6 h. It was possible to extract oxygenated monoterpenes at 100 bar in 0.5 h and at 90 bar in 1.2 h. Contrary to that, during an extraction period of 4 h at 80 bar, it was possible to extract only 75% of the maximum yielded value of oxygenated monoterpene at 100 bar. Intensive extraction of sesquiterpenes could be by no means avoided at any pressure, but at the beginning of the process (the first 0.5 h) at 80 bar, they were extracted about a and 3 times slower than at 100 and 90 bar, respectively. Oxygenated sesquiterpenes were yielded at fast, constant extraction rates at 100 and 90 bar In 1.2 and 3 h, respectively. This initial fast extraction period was consequently foIlowed by much slower extraction of oxygenated sesquiterpenes.
Ključne besede:chemical processing, high pressure technology, CO2, supercritical fluid extraction, pressure, extraction time, Juniperus communis, oxygenated terpenes, juniper berry oil, carbon dioxide
Leto izida:2005
PID:20.500.12556/DKUM-27015 Novo okno
UDK:66.061-887
COBISS.SI-ID:9524502 Novo okno
ISSN pri članku:0021-8561
NUK URN:URN:SI:UM:DK:91IT4COC
Datum objave v DKUM:01.06.2012
Število ogledov:2141
Število prenosov:55
Metapodatki:XML RDF-CHPDL DC-XML DC-RDF
Področja:Ostalo
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Gradivo je del revije

Naslov:Journal of agricultural and food chemistry
Skrajšan naslov:J. agric. food chem.
Založnik:American Chemical Society, Books and Journals Division
ISSN:0021-8561
COBISS.SI-ID:6323975 Novo okno

Sekundarni jezik

Jezik:Angleški jezik
Ključne besede:kemijska procesna tehnika, visokotlačna tehnologija, CO2, superkritična ekstrakcija, tlak, čas ekstrakcije, Juniperus communis, brinove jagode, terpeni, olje brinovih jagod, ogljikov dioksid


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