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Selective extraction of oxygenated terpene in caraway (Carum carvi L.) using subcritical water extraction (SWE) technique

Selective extraction of oxygenated terpene in caraway (Carum carvi L.) using subcritical water extraction (SWE) technique

Authors :
Ye-Ji, Kim
Hye-Jae, Choi
Myong-Soo, Chung
Min-Jung, Ko
Source :
Food Chemistry. 381:132192
Publication Year :
2022
Publisher :
Elsevier BV, 2022.

Abstract

Caraway contains terpenes such as carvone, limonene and carveol, that have antibacterial and antifungal properties. Subcritical-water extraction (SWE) can be used to extract terpenes by changing temperature under high pressure. This study evaluated the SWE of terpenes from caraway when varying the extraction conditions of temperature (110 °C-190 °C), time (5-15 min), and particle size (1000, 850-1000, 425-850, and 425 μm). The optimal conditions for the extraction of carvone, which determines the quality of caraway, were found to be 170 °C, 15 min, and a particle size of 425 μm. Also, the carvone yield was much higher when using SWE (28.5 mg/g caraway) than for solvent extraction (20.2 mg/g caraway) and hydrodistillation (19.8 mg/g caraway). The overall results showed that oxygenated terpene like carvone has a high solubility in subcritical water, and nonoxygenated terpene like limonene can partially be converted to carvone via a process of SWE.

Details

ISSN :
03088146
Volume :
381
Database :
OpenAIRE
Journal :
Food Chemistry
Accession number :
edsair.doi.dedup.....bd6be6fad148ad1f32f1c9711815a0c8
Full Text :
https://doi.org/10.1016/j.foodchem.2022.132192