Optimization of supercritical carbon dioxide extraction of antioxidants from roasted wheat germ based on yield, total phenolic and tocopherol contents, and antioxidant activities of the extracts

Effects of pressure (148-602 bar), temperature (40-60 degrees C) and time (10-60 min) on antioxidant (phenolics and tocopherols) contents and antioxiclant activities of supercritical carbon dioxide (SC-CO2) extracts of roasted wheat germ were determined, using central composite rotatable design. The dependent variables were yield (%), total phenolic contents (TPC, mg gallic acid equivalent (GAE)/g extract), total tocopherol contents (TTC, mg tocopherol/g extract) and antioxidant activities (AA, mg scavenged 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH,)/g extract) of the extracts. The antioxiclant purity of the extracts (TPC, TTC and AA) were high at extraction conditions where the extraction yield was low (148-165 bar, 40-60 degrees C and 10 min). The optimum extraction conditions found by maximizing all the dependent variables were 336 bar, 58 degrees C and 10 min, where 5.3% yield, 6 mg GAE phenolics/g extract, 6.7 mg tocopherol/g extract and 57.3 mg scavenged DPPH./g extract was predicted. The tocopherol yield under these conditions corresponded to almost complete recovery

Supercritical Fluid Processing for the Recovery of Bioactive Compounds from Food Industry By-Products

By-products of food industry, especially wine industry, fruit and vegetable processing industry, oil industry, milling industry, seafood processing industry are rich in bioactive compounds. These compounds are mainly polyunsaturated fatty acids (PUFAs), tocopherols, phytosterols, squalene, carotenoids and polyphenols. Supercritical carbon dioxide (SCCO2) extraction of specialty oils rich in bioactive compounds, fractionation of specialty oils or by-products to enrich the bioactive compounds, supercritical fluid extraction (SFE) of carotenoids and either supercritical (SFE) or subcritical fluid extraction (SCFE), and supercritical antisolvent extraction (SAE) and fractionation (SAF) of polyphenols are discussed