Development and validation of an ultrasound-assisted supercritical carbon-dioxide procedure for the production of essential oils from Perilla frutescens

doi:10.1016/j.lwt.2020.109503

CNU IR > College of Sustainable Environment and Recreation > Dept. of Applied Geoinformatics > Periodical Articles > Item 310902800/34131

Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/34131

Title:	Development and validation of an ultrasound-assisted supercritical carbon-dioxide procedure for the production of essential oils from Perilla frutescens
Authors:	Yang, Yu-Chiao Wang, Chia-Sui Wei, Ming-Chi
Contributors:	Kaohsiung Med Univ, Dept & Grad Inst Pharmacol Kaohsiung Med Univ Hosp, Dept Med Res Chia Nan Univ Pharm & Sci, Dept Appl Geoinformat
Keywords:	Perilla frutescens Steam distillation Ultrasound-assisted supercritical CO2 extraction Volatile oils Theoretical solubility
Date:	2020
Issue Date:	2022-11-18 11:25:17 (UTC+8)
Publisher:	Elsevier
Abstract:	Four different isolation techniques, the ultrasound-assisted supercritical CO2 (UscCO(2)) extraction, traditional supercritical CO2 (TscCO(2)) extraction, steam distillation (STD) and heat-reflux extraction (HRE), were utilized to isolate volatile oils from the purple leaves of P. frutescens. The highest yield of volatile oils obtained by the UscCO(2) procedure was 1.62% (weight of extracted oil/dry weight of plant material), which was 13.7, 30.2 and 72.2% higher than the oil yields obtained by TscCO(2) extraction, STD and HRE, respectively. In addition, the content of perillaldehyde (49.76%, w/w) obtained by the UscCO(2) process was approximately 1.09, 1.43 and 1.23 times higher than the contents obtained by STD, HRE and TscCO(2) extraction, respectively. Moreover, the theoretical solubility of volatile oils in supercritical solvent was evaluated with the dynamic extraction method and then correlated with the Chrastil, Bartle and Kumar and Johnston models, with average absolute relative deviations (AARDs) of 0.71%, 0.74% and 3.56%, respectively.
Relation:	Lwt-Food Science and Technology, v.128, pp.8
Appears in Collections:	[Dept. of Applied Geoinformatics] Periodical Articles

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