Supercritical CO₂ extraction, chemical characterisation and antioxidant potential of Brassica oleracea var capitata against HO, and ROO

详细信息    查看全文

• 作者：Val¨¦ria Dal Pr¨¢ ; Carolina Bolssoni Dolwitsch ; G¨¦ssica Domingos da Silveira ; Liliane Porte ; Clarissa Frizzo ; Marcus Vinicius Tres ; Vinicius Mossi ; Marcio Antonio Mazutti ; Paulo C¨ªcero do Nascimento ; Denise Bohrer ; Le ; ro Machado de Carvalho ; Carine Viana ; Marcelo Barcellos da Rosa
• 关键词：Brassica oleracea var capitata ; Supercritical CO2 extraction ; Chemical characterisation ; Antioxidant activity
• 刊名：Food Chemistry
• 出版年：2013
• 出版时间：15 December, 2013
• 年：2013
• 卷：141
• 期：4
• 页码：3954-3959
• 全文大小：389 K

文摘

In this work were extracted bioactive compounds from Brassica oleracea var capitata using supercritical CO₂ and evaluated the antioxidant potential of the extracts. Five extractions were accomplished to investigate the influence of pressure (10-25 MPa) and temperature (20-60 ¡ãC) in the extraction yield, chemical composition and antioxidant potential towards peroxyl, superoxide and hydroxyl radicals. The highest extraction yield was obtained at 60 ¡ãC and 25 MPa, which was 0.47 wt % (run 2). In the characterisation of the extracts obtained was possible the identification of sulforaphane and iberin nitrile that present known biological properties. The extracts of all runs presented antioxidant activities towards the three radicals, but the highest activities for all radicals were using the extracts obtained in the run 2. The use of supercritical CO₂ extraction to obtain bioactive compounds of B. oleracea var capitata showed to be a promising alternative to conventional extraction methods, since allowed the extraction of compounds with scientific and industrial interest.