Extraction of alpha-humulene-enriched oil from clove using ultrasound-assisted supercritical carbon dioxide extraction and studies of its fictitious solubility

doi:10.1016/j.foodchem.2016.04.076

CNU IR > College of Sustainable Environment and Recreation > Dept. of Applied Geoinformatics > Periodical Articles > Item 310902800/30936

Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/30936

Title:	Extraction of alpha-humulene-enriched oil from clove using ultrasound-assisted supercritical carbon dioxide extraction and studies of its fictitious solubility
Authors:	Wei, Ming-Chi Xiao, Jianbo Yang, Yu-Chiao
Contributors:	Chia Nan Univ Pharm & Sci, Dept Appl Geoinformat Univ Macau, Inst Chinese Med Sci, State Key Lab Qual Res Chinese Med Kaohsiung Med Univ, Dept & Grad Inst Pharmacol
Keywords:	Clove alpha-Humulene Solubility Ultrasound-assisted supercritical CO2 extraction Gas chromatography/mass spectrometry
Date:	2016-11
Issue Date:	2018-01-18 11:38:16 (UTC+8)
Publisher:	Elsevier Sci Ltd
Abstract:	Clove buds are used as a spice and food flavoring. In this study, clove oil and a-humulene was extracted from cloves using supercritical carbon dioxide extraction with and without ultrasound assistance (USC-CO2 and SC-CO2, respectively) at different temperatures (32-50 degrees C) and pressures (9.0-25.0 MPa). The results of these extractions were compared with those of heat reflux extraction and steam distillation methods conducted in parallel. The extracts obtained using these four techniques were analyzed using gas chromatography and gas chromatography/mass spectrometry (GC/MS). The results demonstrated that the USC-CO2 extraction procedure may extract clove oil and alpha-humulene from clove buds with better yields and shorter extraction times than conventional extraction techniques while utilizing less severe operating parameters. Furthermore, the experimental fictitious solubility data obtained using the dynamic method were well correlated with density-based models, including the Chrastil model, the Bartle model and the Kumar and Johnston model. (C) 2016 Elsevier Ltd. All rights reserved.
Relation:	Food Chemistry, v.210, pp.172-181
Appears in Collections:	[Dept. of Applied Geoinformatics] Periodical Articles

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