Conventional and supercritical extraction of phenolic compounds from Brazilian red and green propolis

被引：15
|
作者：
Saito, Erika [1 ]
Sacoda, Patricia [1 ]
Paviani, Losiane C. [1 ]
Paula, Julia T. [1 ,2 ]
Cabral, Fernando A. [1 ]
机构：
[1] Univ Estadual Campinas, Dept Engn Alimentos, BR-13083862 Campinas, SP, Brazil
[2] Univ Fed Mato Grosso, Inst Ciencias Exatas & Terra, Engn Alimentos, Barra Do Garcas, Brazil
来源：
SEPARATION SCIENCE AND TECHNOLOGY | 2021年 / 56卷 / 18期
基金：
巴西圣保罗研究基金会;
关键词：
Red propolis; supercritical extraction; phenolic compounds; CHEMICAL-COMPOSITION; BOTANICAL ORIGIN; CARBON-DIOXIDE; CO2; EXTRACTION; FRACTIONATION; CONSTITUENTS;
D O I：
10.1080/01496395.2020.1731755
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The extracts of green propolis and red propolis from Brazil were evaluated. The extracts were obtained by extraction with ethanol, methanol, water, hexane (soxhlet) and supercritical CO2 at 50oC/300 bar. Fractionation of the red propolis ethanolic extract (EEP) with scCO(2) at temperatures of 40-60oC and pressures of 200-400 bar was also evaluated. Methanolic extraction was the best method in terms of yield for both green and red propolis. Moreover, fractionation of the red propolis ethanolic extract with scCO(2) produced fractionated extracts with much higher flavonoid contents than those found in the original EEP extract.
引用
收藏
页码：3119 / 3126
页数：8
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