prikaz prve stranice dokumenta Viola odorata: Influence of supercritical fluid extraction on the efficiency of ultrasound- and microwave-assisted extraction of bioactive compounds
  Download
PDF 846.09 KB
Scientific paper - Original scientific paper
Viola odorata: Influence of supercritical fluid extraction on the efficiency of ultrasound- and microwave-assisted extraction of bioactive compounds
Croatian journal of food science and technology, 13 (2021), 2; 191-200. https://doi.org/10.17508/CJFST.2021.13.2.08
Simić, Siniša; Aćimović, Milica; Vidović, Senka; Banožić, Marija; Vladić, Jelena

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Simić, S., Aćimović, M., Vidović, S., Banožić, M. & Vladić, J. (2021). Viola odorata: Influence of supercritical fluid extraction on the efficiency of ultrasound- and microwave-assisted extraction of bioactive compounds. Croatian journal of food science and technology, 13. (2), 191-200. doi: 10.17508/CJFST.2021.13.2.08

Simić, Siniša, et al. "Viola odorata: Influence of supercritical fluid extraction on the efficiency of ultrasound- and microwave-assisted extraction of bioactive compounds." Croatian journal of food science and technology, vol. 13, no. 2, 2021, pp. 191-200. https://doi.org/10.17508/CJFST.2021.13.2.08

Simić, Siniša, Milica Aćimović, Senka Vidović, Marija Banožić and Jelena Vladić. "Viola odorata: Influence of supercritical fluid extraction on the efficiency of ultrasound- and microwave-assisted extraction of bioactive compounds." Croatian journal of food science and technology 13, no. 2 (2021): 191-200. https://doi.org/10.17508/CJFST.2021.13.2.08

Simić, S., et al. (2021) 'Viola odorata: Influence of supercritical fluid extraction on the efficiency of ultrasound- and microwave-assisted extraction of bioactive compounds', Croatian journal of food science and technology, 13(2), pp. 191-200. doi: 10.17508/CJFST.2021.13.2.08

Simić S, Aćimović M, Vidović S, Banožić M, Vladić J. Viola odorata: Influence of supercritical fluid extraction on the efficiency of ultrasound- and microwave-assisted extraction of bioactive compounds. Croatian journal of food science and technology [Internet]. 2021 December 15 [cited 2024 August 26];13(2):191-200. doi: 10.17508/CJFST.2021.13.2.08

S. Simić, M. Aćimović, S. Vidović, M. Banožić and J. Vladić, "Viola odorata: Influence of supercritical fluid extraction on the efficiency of ultrasound- and microwave-assisted extraction of bioactive compounds", Croatian journal of food science and technology, vol. 13, no. 2, pp. 191-200, December 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:575347. [Accessed: 26 August 2024]

Metadata
Title (english)Viola odorata: Influence of supercritical fluid extraction on the efficiency of ultrasound- and microwave-assisted extraction of bioactive compounds
AuthorSiniša Simić
AuthorMilica Aćimović
AuthorSenka Vidović
AuthorMarija Banožić
AuthorJelena Vladić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
This study aimed at examining the effect of supercritical carbon dioxide (ScCO2) extraction on the subsequent extraction of the Viola odorata polar bioactive components. The raw material was firs submitted to ScCO2 extraction for the extraction of the lipophilic fraction. Then the exhausted raw material was subjected to ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) in order to extract the polar components. ScCO2 extraction was performed under the pressure of 300 bar and at a temperature of 40 °C for 4 hours. In order to see the effect of ScCO2, the UAE and MAE (50% aqueous ethanol solution as solvent) were conducted on both exhausted (residue-after the ScCO2) and unexploited raw materials. Also, the impact of the various UAE and MAE conditions was tested. The UAE was conducted on two different temperatures (40 and 50 °C) at the constant extraction time (40 and 20 min). MAE was conducted on two different extraction powers (470 and 800 W) and at the constant extraction time (10 min). The results were focused on the content of total phenols, total flavonoids and antioxidant activity of the obtained extracts. The yield during the ScCO2 process was 1.43% (w/w). It was noted that the extracts obtained by applying UAE and MAE after the ScCO2 were noticeably richer in the content of total phenols. UAE conditions of 40 °C and 20 min showed the highest yield of total phenols, recording 70.38 mg GAE/g DE, while the MAE at the power of 470 W achieved 11.89% higher yield of polyphenols in residue extracts. The antioxidant activity has also been in correlation with the concentration of polyphenols.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 13, no. 2, pp. 191-200
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2021.13.2.08
URN:NBNurn:nbn:hr:109:575347
Publication2021-12-15
Document URLhttps://hrcak.srce.hr/269572
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-06-03 10:24:58