Supercritical CO2 extraction of allicin from garlic flakes: Screening and kinetic studies

Supercritical CO2 extraction of allicin from garlic flakes: Screening and kinetic studies

The nutraceutical industry is currently interested in obtaining garlic extracts using mild extraction processes to recover high levels of labile allicin. This work studied oleoresin yield and extraction selectivity for allicin in the supercritical CO2 extraction of freeze-dried aqueous garlic homoge...

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Bibliographic Details
Published in:Food research international Vol. 45; no. 1; pp. 216 - 224
Main Authors: del Valle, José M., Glatzel, Verónica, Martínez, José L.
Format: Journal Article
Language:English
Published: Kidlington Elsevier Ltd 01-01-2012
Elsevier
Subjects:
Allicin
Biological and medical sciences
Caking
Carbon dioxide
Food industries
Fundamental and applied biological sciences. Psychology
Garlic
Modeling
Supercritical fluid extraction
Caking
Garlic
Allicin
Modeling
Supercritical fluid extraction
Carbon dioxide
Screening
Analysis method
Flake
Kinetics
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Summary:The nutraceutical industry is currently interested in obtaining garlic extracts using mild extraction processes to recover high levels of labile allicin. This work studied oleoresin yield and extraction selectivity for allicin in the supercritical CO2 extraction of freeze-dried aqueous garlic homogenate as a function of sample conditioning and process conditions. Agglomeration phenomena, which is responsible for substrate lumps in packed beds and flow channeling in the bed during extraction, was avoided by lowering sample moisture below 31gkg−1 water/substrate, and/or process temperature below 65°C. Oleoresin yield increased slightly with extraction pressure (15–45MPa) and dramatically with process temperature (35–65°C), but the concentration of allicin in the extract decreased as the temperature increased. Thus, an optimal combination of intermediate temperature and pressure was selected that allowed reasonably large yields (≥19gkg−1 oleoresin/substrate) and extraction selectivities (≥75mgkg−1 allicin/oleoresin). Based on experimental results, a 4h extraction process at 55°C and 30MPa using 55kgkg−1 CO2/substrate was recommended. Cumulative extraction plots for oleoresin and allicin were successfully adjusted using a linear driving force mass transfer model. ► Drying and low temperature prevent garlic powder agglomeration during CO2 extraction. ► Garlic oleoresin yield increases markedly with SC CO2 extraction temperature. ► Selectivity of CO2 for the extraction of allicin decreases with temperature. ► SC CO2 at 55 °C and 30MPa yields a concentrated allicin garlic extract in 4h.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2011.10.021