Optimizing Ethanol–Water Cosolvent Systems for Green Supercritical Carbon Dioxide Extraction of Muscadine Grape Pomace Polyphenols DOI Creative Commons

Arda Tuhanioglu,

Sumanjot Kaur, G. Barros

et al.

ACS Omega, Journal Year: 2025, Volume and Issue: 10(5), P. 4860 - 4869

Published: Jan. 29, 2025

This study evaluated the ethanol–water modified (50%, v/v) supercritical carbon dioxide (SC-CO2) for extraction of polyphenols from muscadine grape (Vitis rotundifolia Michgx.) pomace and compared with conventional solvent extractions (ethanol–water HCl–methanol). The process was optimized a central composite response surface design consisting three levels independent variables: pressure (20–40 MPa), temperature (40–60 °C), cosolvent concentration (5–15%) to maximize responses: total phenolic content (TPC), flavonoid (TFC), resveratrol yields. optimal conditions were determined as 20 MPa, 60 °C, 15% TPC, TFC, yields 2491 mg/100 g, 674 1.07 respectively. plots indicated that maximized efficiency, producing red-brown colored extracts. In contrast, 5% resulted in poor extractions, yielding yellow-green extracts under all conditions. increased higher temperatures (i.e., °C) lower pressures MPa). TPC TFC obtained through cosolvent-modified SC-CO2 similar those extractions. Moreover, yield than HCl–methanol extraction, even though it not different any at solvent-to-solute ratios. analysis antioxidants ABTS values extract extract. However, there no significant differences DPPH between two Thus, this sustainable technology by employing only food-grade cosolvents─ethanol water─as more environmentally friendly method isolating underutilized waste product utilizing statistical methodologies process.

Language: Английский

Optimizing Ethanol–Water Cosolvent Systems for Green Supercritical Carbon Dioxide Extraction of Muscadine Grape Pomace Polyphenols DOI Creative Commons

Arda Tuhanioglu,

Sumanjot Kaur, G. Barros

et al.

ACS Omega, Journal Year: 2025, Volume and Issue: 10(5), P. 4860 - 4869

Published: Jan. 29, 2025

This study evaluated the ethanol–water modified (50%, v/v) supercritical carbon dioxide (SC-CO2) for extraction of polyphenols from muscadine grape (Vitis rotundifolia Michgx.) pomace and compared with conventional solvent extractions (ethanol–water HCl–methanol). The process was optimized a central composite response surface design consisting three levels independent variables: pressure (20–40 MPa), temperature (40–60 °C), cosolvent concentration (5–15%) to maximize responses: total phenolic content (TPC), flavonoid (TFC), resveratrol yields. optimal conditions were determined as 20 MPa, 60 °C, 15% TPC, TFC, yields 2491 mg/100 g, 674 1.07 respectively. plots indicated that maximized efficiency, producing red-brown colored extracts. In contrast, 5% resulted in poor extractions, yielding yellow-green extracts under all conditions. increased higher temperatures (i.e., °C) lower pressures MPa). TPC TFC obtained through cosolvent-modified SC-CO2 similar those extractions. Moreover, yield than HCl–methanol extraction, even though it not different any at solvent-to-solute ratios. analysis antioxidants ABTS values extract extract. However, there no significant differences DPPH between two Thus, this sustainable technology by employing only food-grade cosolvents─ethanol water─as more environmentally friendly method isolating underutilized waste product utilizing statistical methodologies process.

Language: Английский

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