Functional Ingredients Extraction from Citrus <i>Genkou </i>by Supercritical Carbon Dioxide

Authors

  • Yukihiro Kawamoto
  • Yuriko Suidou Nagoya University
  • Takuya Suetsugu
  • Arata Takamizu
  • Masahiro Tanaka
  • Munehiro Hoshino
  • Wahyu Diono
  • Hideki Kanda
  • Motonobu Goto

Keywords:

Citrus genkou, Flavonoid, Supercritical carbon dioxide, Hesperidin, Nobiletin, Tangeretin

Abstract

Citrus genkou fruit was known as one of common sources for juice production. As residues, the citrus genkou peels has been discarded without any treatments. In this work, the citrus genkou peels were subjected as a starting material to extract flavonoids by using supercritical carbon dioxide (SC–CO2). The extractions were carried out at temperatures of 40 – 80 oC and pressures of 10 – 30 MPa. The high-performance liquid chromatography analysis showed that hesperidin, nobiletin, and tangeretin were extracted from wet citrus genkou peels. The results showed that the extraction by using SC–CO2 could be accomplished without compromising the organoleptic characteristics because SC–CO2 could be directly applied into matrix without any treatment.

 

 

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Published

2016-08-15

How to Cite

Kawamoto, Y., Suidou, Y., Suetsugu, T., Takamizu, A., Tanaka, M., Hoshino, M., Diono, W., Kanda, H., & Goto, M. (2016). Functional Ingredients Extraction from Citrus <i>Genkou </i>by Supercritical Carbon Dioxide. Asian Journal of Applied Sciences, 4(4). Retrieved from https://www.ajouronline.com/index.php/AJAS/article/view/3926

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