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Supercritical fluid extraction of peach (Prunus persica) almond oil: process yield and extract composition.
Bioresour Technol. 2010 Jul; 101(14):5622-32.BT

Abstract

Peach kernels are industrial residues from the peach processing, contain oil with important therapeutic properties and attractive nutritional aspects because of the high concentration of oleic and linoleic acids. The extraction method used to obtain natural compounds from raw matter is critical for product quality definition. Thus, the aim of this work was to compare peach almond extraction yields obtained by different procedures: soxhlet extractions (Sox) with different solvents; hydrodistillation (HD); ethanolic maceration (Mac) followed by fractionation with various solvents, and supercritical fluid extraction (SFE) at 30, 40 and 50 degrees C and at 100, 200 and 300bar, performed with pure CO(2) and with a co-solvent. The extracts were evaluated with respect to fatty acid composition (FAC), fractionated chemical profile (FCP) and total phenolic content (TPC). The Sox total yields were generally higher than those obtained by SFE. The crossover pressure for SFE was between 260 and 280bar. The FAC results show oleic and linoleic acids as main components, especially for Sox and SFE extracts. The FCP for samples obtained by Sox and Mac indicated the presence of benzaldehyde and benzyl alcohol, components responsible for almond flavor and with important industrial uses, whereas the SFE extracts present a high content of a possible flavonoid. The higher TPC values were obtained by Sox and Mac with ethanol. In general, the maximum pressure in SFE produced the highest yield, TPC and oleic acid content. The use of ethanol at 5% as co-solvent in SFE did not result in a significant effect on any evaluated parameter. The production of peach almond oil through all techniques is substantially adequate and SFE presented advantages, with respect to the quality of the extracts due to the high oleic acid content, as presented by some Sox samples.

Authors+Show Affiliations

Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC - CP 476, CEP 88040-900 Florianópolis, SC, Brazil.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20202828

Citation

Mezzomo, Natália, et al. "Supercritical Fluid Extraction of Peach (Prunus Persica) Almond Oil: Process Yield and Extract Composition." Bioresource Technology, vol. 101, no. 14, 2010, pp. 5622-32.
Mezzomo N, Mileo BR, Friedrich MT, et al. Supercritical fluid extraction of peach (Prunus persica) almond oil: process yield and extract composition. Bioresour Technol. 2010;101(14):5622-32.
Mezzomo, N., Mileo, B. R., Friedrich, M. T., Martínez, J., & Ferreira, S. R. (2010). Supercritical fluid extraction of peach (Prunus persica) almond oil: process yield and extract composition. Bioresource Technology, 101(14), 5622-32. https://doi.org/10.1016/j.biortech.2010.02.020
Mezzomo N, et al. Supercritical Fluid Extraction of Peach (Prunus Persica) Almond Oil: Process Yield and Extract Composition. Bioresour Technol. 2010;101(14):5622-32. PubMed PMID: 20202828.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Supercritical fluid extraction of peach (Prunus persica) almond oil: process yield and extract composition. AU - Mezzomo,Natália, AU - Mileo,Bruna R, AU - Friedrich,Maria T, AU - Martínez,Julian, AU - Ferreira,Sandra R S, Y1 - 2010/03/03/ PY - 2008/12/02/received PY - 2010/02/01/revised PY - 2010/02/02/accepted PY - 2010/3/6/entrez PY - 2010/3/6/pubmed PY - 2010/11/4/medline SP - 5622 EP - 32 JF - Bioresource technology JO - Bioresour Technol VL - 101 IS - 14 N2 - Peach kernels are industrial residues from the peach processing, contain oil with important therapeutic properties and attractive nutritional aspects because of the high concentration of oleic and linoleic acids. The extraction method used to obtain natural compounds from raw matter is critical for product quality definition. Thus, the aim of this work was to compare peach almond extraction yields obtained by different procedures: soxhlet extractions (Sox) with different solvents; hydrodistillation (HD); ethanolic maceration (Mac) followed by fractionation with various solvents, and supercritical fluid extraction (SFE) at 30, 40 and 50 degrees C and at 100, 200 and 300bar, performed with pure CO(2) and with a co-solvent. The extracts were evaluated with respect to fatty acid composition (FAC), fractionated chemical profile (FCP) and total phenolic content (TPC). The Sox total yields were generally higher than those obtained by SFE. The crossover pressure for SFE was between 260 and 280bar. The FAC results show oleic and linoleic acids as main components, especially for Sox and SFE extracts. The FCP for samples obtained by Sox and Mac indicated the presence of benzaldehyde and benzyl alcohol, components responsible for almond flavor and with important industrial uses, whereas the SFE extracts present a high content of a possible flavonoid. The higher TPC values were obtained by Sox and Mac with ethanol. In general, the maximum pressure in SFE produced the highest yield, TPC and oleic acid content. The use of ethanol at 5% as co-solvent in SFE did not result in a significant effect on any evaluated parameter. The production of peach almond oil through all techniques is substantially adequate and SFE presented advantages, with respect to the quality of the extracts due to the high oleic acid content, as presented by some Sox samples. SN - 1873-2976 UR - https://www.unboundmedicine.com/medline/citation/20202828/Supercritical_fluid_extraction_of_peach__Prunus_persica__almond_oil:_process_yield_and_extract_composition_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0960-8524(10)00291-9 DB - PRIME DP - Unbound Medicine ER -