SUPERCRITICAL CO2 EXTRACTION OF BILBERRY (Vaccinium myrtillus) FRUIT

Bilberries (Vaccinium myrtillus) are believed to have one of the highest antioxidant levels of all common fruits and vegetables. As a source of antioxidants, they have been used in traditional medicine to reduce inflammation and protect against diseases associated with oxidative stress, such as cardiovascular disease, diabetes, and age-related cognitive decline, as well as a remedy for eye conditions. The biological activity of bilberries is associated with the high content of anthocyanins, a large group of water-soluble flavonoids. Besides the complex anthocyanin profile, bilberries also contain other phenolic compounds including flavonols, tannins, and phenolic acids. Supercritical fluid extraction (SFE) isa a green and environmentally friendly process based on the use of supercritical fluids, most commonly CO2, as an alternative to organic solvents, to obtain solvent-free and highly valuable plant extracts. Utilization of supercritical CO2 (scCO2) extraction also enables the preservation of thermally labile compounds working at low temperatures, and good selectivity accomplished by the appropriate choice of operating pressure and temperature. In this study, scCO2 extraction was investigated as a method for isolating the extract from bilberry dried fruit. Extractions were performed at temperature of 70 °C and pressures of 15 and 30 MPa, with and without the ethanol as co-solvent, with the aim to optimize the yield of the obtained extract based on the composition. The obtained extraction yields ranged from 1.2 to 7% and the highest yield was obtained, as expected, at a higher pressure of 30 MPa. The effect of ethanol as co-solvent in the scCO2 extraction was studied with the goal to modify scCO2 selectivity and enhance the solubility of polar substances. The results showed a positive effect on the extraction yield, while total phenolic content (TPC) analysis revealed that extracts obtained using co-solvent have higher TPC values. Chemical analysis of the obtained e