Phenolics in Citrus hystrix leaves obtained using supercritical carbon dioxide extraction

The extraction of phenolics from Citrus hystrix leaf was carried out using supercritical fluid extraction and was optimized using response surface methodology (RSM). The effects of CO2 flow rate, extraction pressure and extraction temperature on yield, total phenolic content and diphenyl-picrylhydrazyl-IC50 were evaluated and compared with ethanol extraction. The extraction pressure was the most significant factor affecting the yield, TPC and DPPH-IC50 of the extracts, followed by CO2 flow rate and the extraction temperature. The optimum conditions of pressure, CO2 flow rate and temperature were at 267 bars, 18 g/min and 50oC, respectively. The yield, TPC and DPPH-IC50 obtained were 5.06%, 116.53 mg GAE/g extract and IC50 of 0.063 mg/ml, respectively. These values were not significantly different (p<0.05) to their predicted values. Better inhibition and TPC were obtained using SFE method whereas higher yield and phenolic acids were obtained in the ethanol extracts

Formulation and substantiation of homemade complementary baby food by selective feeding trial

The complementary food was prepared from dried grinded corn, bengal gram and sesame seed, banana, pumpkin and sugar with adequate amount. The results indicated that the crude protein, lipid, fibre, ash, moisture, energy and carbohydrate were higher than values in the proprietary formula. To evaluate the efficacy of this low cost complementary baby food on the growth of children between the age group 1 to 2 years and intervention program was carried out in an urban slum. For this trial feeding 18 children with various degrees of malnutrition were selected from slum dwellers by anthropometric indices. The children were classified as control and feeding group. The anthropometric indices of these children showed that control group suffers from continuous weight loss where as the feeding group showed positive correlation with the growth curve. Thus, complementary food processed from locally available food commodities must have a great potential in providing nutritious foods

Avenues in supercritical carbon dioxide extraction and fractionation of lipids.

Supercritical carbon dioxide (scCO2) offers an alternative ecofriendly method for the conventional solvent extraction of lipids. CO2-based fluids are ideal supercritical fluids thanks to their distinct characteristics, such as nonflammability, nontoxicity, abundance, and recyclability, as well as their ability to solubilize lipophilic substances. Many studies have been conducted on the lipids extraction and fractionation from various lipid sources using scCO2 with or without a co-solvent. These studies revealed that scCO2 is a predominant technology for the lipids extraction and fractionation from various lipid sources. The present review was conducted to determine the influence of scCO2 process parameters on the extraction and fractionation of lipids from various plant and animal sources. Further, the influences of various operating parameters for the lipid extraction and fractionation subjected scCO2 extraction technology were also reviewed

Experimental design of supercritical fluid extraction: a review

Supercritical fluid extraction (SFE), a sustainable green technology leads a wide range of applications since the past decade. Like many other processes, SFE is sometimes criticized for its large number of factors which need to be properly adjusted before every single run. Experimental design and proper statistical analysis with small number of trials in adjusting the SFE parameters become popular in this regard. This paper is aimed to review the common experimental designs that are frequently used in the SFE process. Utilizations of different experimental designs in SFE with the intention of either screening the most influential factors or optimizing the selected factors are briefly reviewed. Strategies and recommendation addressing the choice of appropriate design, constructing design matrix, experimental trial and data analysis are discussed in this paper. For more application oriented readers of SFE, an effective and easy chart on choosing proper experimental design and a list of experimental design software are also included

Orthogonal partial least squares model for rapid prediction of antioxidant activity of Pereskia bleo by fourier transform infrared spectroscopy

Pereskia bleo is a species of primitive cactus. In the present study, infrared spectroscopy was used to characterize the antioxidant activity of P. bleo leaves by multivariate analysis. A total of twenty-four extracts were prepared in different solvents. Antioxidant activities were measured by 1,1-diphenyl-2-picrylhydrazyl assay and fingerprinted by infrared spectroscopy between 4000 and 400 cm−1 at a resolution of 2 cm−1. A three component multivariate orthogonal partial least squares model with R2Y of 0.88 and Q2 of 0.86 was developed to correlate infrared spectra with antioxidant activity and evaluated by internal cross-validation and a true external test. For external validation, bioactivity of new extracts of P. bleo was predicted using the model, and -OH, -NH, and -CH were identified as functional groups responsible for the activity. In summary, a successful orthogonal partial least squares model was developed using infrared spectroscopy as a rapid method to predict antioxidant activity

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics

The current concern for cocoa butter fat as major ingredients of chocolate intake in the World has raised the question of the high price of cocoa butter among all other vegetable fats. Productions of natural cocoa butter fats are decreasing day by day due to the decrease of cocoa cultivation worldwide; moreover, cocoa fruit contains only a little amount of cocoa butter. Therefore, the food industries are keen to find the alternatives to cocoa butter fat and this issue has been contemplated among food manufacturers. This review offers an update of scientific research conducted in relation to the alternative fats of cocoa butter from natural sources. The findings highlights how these cocoa butter alternatives are being produced either by blending, modifying the natural oils or fats from palm oil, palm kernel oil, mango seed kernel fats, kokum butter fat, sal fat, shea butter, and illipé fat

Hard cocoa butter replacers from mango seed fat and palm stearin

The blending effects of mango seed fat (MSF), extracted using supercritical fluid, and palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated. The triglycerides (TG), thermal properties and solid fat content (SFC) of the formulated blends were determined using different chromatographic and thermal techniques. All the blends had three main TGs; namely, 1,3-dipalmitoyl-2-oleoylglycerol (POP) (8.6 to 17.7%), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) (12.6 to 19.6%), and 1,3-distearoyl-2-oleoyl-glycerol (SOS) (37.2 to 31.4%), with SOS being the major component. The melting peak temperatures gradually increased and shifted towards higher temperatures with PS. The crystallization onset temperatures increased, while the offset decreased with PS. The SFC did not drop to 0% at 37.5 °C, which was shifted to 0% at and above 40 °C for some blends. The studies revealed that CBRs could be prepared by blending MSF and PS, and they could be utilized by chocolate manufacturers in tropical countries

Formulation and substantiation of homemade complementary baby food by selective feeding trial

The complementary food was prepared from dried grinded corn, bengal gram and sesame seed, banana, pumpkin and sugar with adequate amount. The results indicated that the crude protein, lipid, fibre, ash, moisture, energy and carbohydrate were higher than values in the proprietary formula. To evaluate the efficacy of this low-cost complementary baby food on the growth of children between the age group 1 to 2 years and intervention program was carried out in an urban slum. For this trial feeding 18 children with various degrees of malnutrition were selected from slum dwellers by anthropometric indices. The children were classified as control and feeding group. The anthropometric indices of these children showed that control group suffers from continuous weight loss where as the feeding group showed positive correlation with the growth curve. Thus, complementary food processed from locally available food commodities must have a great potential in providing nutritious foods

Nutritional composition, extraction, and utilization of wheat germ oil: A review

Wheat germ is a by-product of wheat milling from which wheat germ oil (WGO) can be obtained using different techniques. For a better quality WGO, techniques such supercritical fluid fractionation, molecular distillation, and other innovative methods can be adopted. WGO is composed of nonpolar lipids, glycolipids, phospholipids, alcohols, esters, alkene, aldehydes, tocopherols, n-alkanols, sterols, 4-methyl sterols, triterpenols, hydrocarbons, pigments, and volatile components. The most abundant WGO fatty acid is linoleic acid which composes 42–59% of total triglycerides followed by palmitic (16:0) and oleic acids (18:1). The stearic acid, a saturated fatty acid, is usually less than 2%. WGO is rich in tocopherols particularly vitamin E. It contains a-tocopherol and b-tocopherol which gives various health benefits to it. It is being used in medicine, cosmetic, agricultural, and food industry. Some of its applications include production of vitamins and food supplements, animal feed and biological insect control and for treating circulatory/cardiac disorders and weaknesses. More studies are required for producing better quality WGO such as application of more innovative and optimized techniques that can increase its health benefits and hence utilization. More mechanistic approaches for extraction, evaluation, and utilization of WGO can help in making this by-product of wheat processing more valuable

Techniques for extraction of bioactive compounds from plant materials: a review

The use of bioactive compounds in different commercial sectors such as pharmaceutical, food and chemical industries signifies the need of the most appropriate and standard method to extract these active components from plant materials. Along with conventional methods, numerous new methods have been established but till now no single method is regarded as standard for extracting bioactive compounds from plants. The efficiencies of conventional and non conventional extraction methods mostly depend on the critical input parameters; understanding the nature of plant matrix; chemistry of bioactive compounds and scientific expertise. This review is aimed to discuss different extraction techniques along with their basic mechanism for extracting bioactive compounds from medicinal plant