Edible oils as a co-extractant for the supercritical carbon dioxide extraction of flavonoids from propolis
Propolis is a good source for flavonoids, however, their recovery is challenging, as it is a waxy material. This study investigated edible oils virgin coconut oil (VCO), corn oil (CO), and ghee (G) as co-extractants for the supercritical carbon dioxide (scCO2) extraction of flavonoids from the propo...
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| Veröffentlicht in: | PloS one 2022-04, Vol.17 (4), p.e0266673-e0266673 |
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| creator | Pattiram, Parveen Devi Abas, Faridah Suleiman, Norhidayah Mohamad Azman, Ezzat Chong, Gun Hean |
| description | Propolis is a good source for flavonoids, however, their recovery is challenging, as it is a waxy material. This study investigated edible oils virgin coconut oil (VCO), corn oil (CO), and ghee (G) as co-extractants for the supercritical carbon dioxide (scCO2) extraction of flavonoids from the propolis. The extraction of flavonoids using 20% VCO as co-extractant with scCO2 (25 g/min) for 210 min at 150 bar and 50°C was found to be the most appropriate, yielding a total flavonoid content (TFC) of 11.7 mg/g and 25% TFC recovery. At a higher temperature (60°C) and pressure (250 bar and 350 bar), the propolis became softer and compressed causing the extractions to retrograde. The extraction curves correlated to the diffusion model with 1.6% (AARD). The matrix diffusivities increased from 4.7 × 10-11 m2/s (scCO2) to 6.9 × 10-11-21.4 × 10-11 m2/s upon the addition of edible oils. Thus, edible oils could be used with scCO2 to improve the flavonoid extraction from propolis. |
| doi_str_mv | 10.1371/journal.pone.0266673 |
| format | Article |
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This study investigated edible oils virgin coconut oil (VCO), corn oil (CO), and ghee (G) as co-extractants for the supercritical carbon dioxide (scCO2) extraction of flavonoids from the propolis. The extraction of flavonoids using 20% VCO as co-extractant with scCO2 (25 g/min) for 210 min at 150 bar and 50°C was found to be the most appropriate, yielding a total flavonoid content (TFC) of 11.7 mg/g and 25% TFC recovery. At a higher temperature (60°C) and pressure (250 bar and 350 bar), the propolis became softer and compressed causing the extractions to retrograde. The extraction curves correlated to the diffusion model with 1.6% (AARD). The matrix diffusivities increased from 4.7 × 10-11 m2/s (scCO2) to 6.9 × 10-11-21.4 × 10-11 m2/s upon the addition of edible oils. Thus, edible oils could be used with scCO2 to improve the flavonoid extraction from propolis.</description><identifier>ISSN: 1932-6203</identifier><identifier>EISSN: 1932-6203</identifier><identifier>DOI: 10.1371/journal.pone.0266673</identifier><identifier>PMID: 35413072</identifier><language>eng</language><publisher>United States: Public Library of Science</publisher><subject>Bioflavonoids ; Biology and Life Sciences ; Carbon Dioxide ; Chemical properties ; Chromatography, Supercritical Fluid ; Coconut oil ; Content analysis ; Diffusion models ; Edible oils ; Ethanol ; Extractants ; Flavones ; Flavonoids ; Food science ; High temperature ; Hydrochloric acid ; Moisture content ; Oils ; Oils & fats ; Oils and fats, Edible ; Physical Sciences ; Plant Oils ; Propolis ; Proteins ; Recovery ; Research and Analysis Methods ; Seeds ; Solvents ; Soybeans ; Vegetable oils</subject><ispartof>PloS one, 2022-04, Vol.17 (4), p.e0266673-e0266673</ispartof><rights>COPYRIGHT 2022 Public Library of Science</rights><rights>2022 Pattiram et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. 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This study investigated edible oils virgin coconut oil (VCO), corn oil (CO), and ghee (G) as co-extractants for the supercritical carbon dioxide (scCO2) extraction of flavonoids from the propolis. The extraction of flavonoids using 20% VCO as co-extractant with scCO2 (25 g/min) for 210 min at 150 bar and 50°C was found to be the most appropriate, yielding a total flavonoid content (TFC) of 11.7 mg/g and 25% TFC recovery. At a higher temperature (60°C) and pressure (250 bar and 350 bar), the propolis became softer and compressed causing the extractions to retrograde. The extraction curves correlated to the diffusion model with 1.6% (AARD). The matrix diffusivities increased from 4.7 × 10-11 m2/s (scCO2) to 6.9 × 10-11-21.4 × 10-11 m2/s upon the addition of edible oils. Thus, edible oils could be used with scCO2 to improve the flavonoid extraction from propolis.</description><subject>Bioflavonoids</subject><subject>Biology and Life Sciences</subject><subject>Carbon Dioxide</subject><subject>Chemical properties</subject><subject>Chromatography, Supercritical Fluid</subject><subject>Coconut oil</subject><subject>Content analysis</subject><subject>Diffusion models</subject><subject>Edible oils</subject><subject>Ethanol</subject><subject>Extractants</subject><subject>Flavones</subject><subject>Flavonoids</subject><subject>Food science</subject><subject>High temperature</subject><subject>Hydrochloric acid</subject><subject>Moisture content</subject><subject>Oils</subject><subject>Oils & fats</subject><subject>Oils and fats, Edible</subject><subject>Physical Sciences</subject><subject>Plant Oils</subject><subject>Propolis</subject><subject>Proteins</subject><subject>Recovery</subject><subject>Research and Analysis 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One</addtitle><date>2022-04-12</date><risdate>2022</risdate><volume>17</volume><issue>4</issue><spage>e0266673</spage><epage>e0266673</epage><pages>e0266673-e0266673</pages><issn>1932-6203</issn><eissn>1932-6203</eissn><abstract>Propolis is a good source for flavonoids, however, their recovery is challenging, as it is a waxy material. This study investigated edible oils virgin coconut oil (VCO), corn oil (CO), and ghee (G) as co-extractants for the supercritical carbon dioxide (scCO2) extraction of flavonoids from the propolis. The extraction of flavonoids using 20% VCO as co-extractant with scCO2 (25 g/min) for 210 min at 150 bar and 50°C was found to be the most appropriate, yielding a total flavonoid content (TFC) of 11.7 mg/g and 25% TFC recovery. At a higher temperature (60°C) and pressure (250 bar and 350 bar), the propolis became softer and compressed causing the extractions to retrograde. The extraction curves correlated to the diffusion model with 1.6% (AARD). The matrix diffusivities increased from 4.7 × 10-11 m2/s (scCO2) to 6.9 × 10-11-21.4 × 10-11 m2/s upon the addition of edible oils. Thus, edible oils could be used with scCO2 to improve the flavonoid extraction from propolis.</abstract><cop>United States</cop><pub>Public Library of Science</pub><pmid>35413072</pmid><doi>10.1371/journal.pone.0266673</doi><tpages>e0266673</tpages><orcidid>https://orcid.org/0000-0002-6521-1832</orcidid><orcidid>https://orcid.org/0000-0002-1003-9764</orcidid><oa>free_for_read</oa></addata></record> |
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| source | MEDLINE; DOAJ Directory of Open Access Journals; EZB-FREE-00999 freely available EZB journals; PubMed Central; Free Full-Text Journals in Chemistry; Public Library of Science (PLoS) |
| subjects | Bioflavonoids Biology and Life Sciences Carbon Dioxide Chemical properties Chromatography, Supercritical Fluid Coconut oil Content analysis Diffusion models Edible oils Ethanol Extractants Flavones Flavonoids Food science High temperature Hydrochloric acid Moisture content Oils Oils & fats Oils and fats, Edible Physical Sciences Plant Oils Propolis Proteins Recovery Research and Analysis Methods Seeds Solvents Soybeans Vegetable oils |
| title | Edible oils as a co-extractant for the supercritical carbon dioxide extraction of flavonoids from propolis |
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