Supercritical CO2 extraction of allicin from garlic flakes: Screening and kinetic studies

Food Research International

Volumn 45, Issue 1, 2012, Pages 216-224

  Del Valle, José M ^a,b   Glatzel, Verónica ^a   Martínez, José L ^c  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b UC   (Chile)

^c NONE   (United States)

Author keywords

Allicin; Caking; Carbon dioxide; Garlic; Modeling; Supercritical fluid extraction

Indexed keywords

CARBON DIOXIDE; EFFLUENT TREATMENT; MASS TRANSFER; MODELS; PACKED BEDS; RESINS; SUPERCRITICAL FLUIDS;

ALLICIN; CAKING; EXTRACTION SELECTIVITY; GARLIC; INTERMEDIATE TEMPERATURES; LINEAR DRIVING FORCE; MASS TRANSFER MODELING; SUPERCRITICAL CO2 EXTRACTION;

SUPERCRITICAL FLUID EXTRACTION;

ALLIUM SATIVUM;

EID: 82155203032     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.10.021     Document Type: Article

References (46)

1. Aguilera J.M., del Valle J.M., Karel M. Caking phenomena in amorphous food powders. Trends in Food Science and Technology 1995, 6:149-155.
2. Aguilera J.M., Levy G., Karel M. Effect of moisture content on the glass transition and caking fish protein hydrolyzates. Biotechnology Progress 1993, 9:851-854.
3. Block E. The organosulfur chemistry of the genus Allium - Implications for the organic-chemistry of sulfur. Angewandte Chemie International Edition 1992, 31:1135-1178.
4. Brunner G. Gas extraction: an introduction to fundamentals of supercritical fluids and the application to separation processes 1994, Springer, New York, NY.
5. Calvey E.M., Matsuik J.E., White K.D., Betz J.M., Block E., Littlejohn M.H., et al. Off-line supercritical fluid extraction of thiosulfinates from garlic and onion. Journal of Agricultural and Food Chemistry 1994, 42:1335-1341.
6. Calvey E.M., Matsuik J.E., White K.D., DeOrazio R., Sha D., Block E. Allium chemistry: supercritical fluid extraction and LC-APCI-MS of thiosulfinates and related compounds from homogenates of garlic, onion, and ramp. Identification in garlic and ramp and synthesis of 1-propanesulfinothioic acid S-allyl ester. Journal of Agricultural and Food Chemistry 1997, 45:4406-4413.
7. Carson J.F. Chemistry and biological properties of onions and garlic. Food Reviews International 1987, 3:71-103.
8. Catchpole O.J., King M.B. Measurement and correlation of binary diffusion coefficients in near critical fluids. Industrial and Engineering Chemistry Research 1994, 33:1828-1837.
9. Chuy L.E., Labuza T.P. Caking and stickiness of dairy-based food powders as related to glass transition. Journal of Food Science 1994, 59:43-46.
10. 2. Industrial and Engineering Chemistry Research 1988, 27:1551-1553.
11. 2 conditions on supercritical extraction of mushroom oleoresins. Journal of Food Science 1989, 54:135-141.
12. 2 extraction of plant essential oils. Food engineering interfaces 2011, 393-470. Springer, New York, NY. J.M. Aguilera, R. Simpson, J. Welti-Chanes, D. Bermudez-Aguirre, G. Barbosa-Canovas (Eds.).
13. 2. Journal of Supercritical Fluids 2003, 25:33-44.
14. 2 and conventional organic solvents. Brazilian Journal of Chemical Engineering 2008, 25:535-542.
15. Dron A., Guyer D.E., Gage D.A., Lira C.T. Yield and quality of onion flavor oil obtained by supercritical fluid extraction and other methods. Journal of Food Processing and Preservation 1997, 20:107-124.
16. 2 from Atlantic mackerel (Scomber scombrus) at different moisture contents. Journal of Supercritical Fluids 1998, 13:303-309.
17. 2 extracts. Journal of Food Science 1997, 62:155-159.
18. Eggers R., Ambrogi A., von Schnitzler J. Special features of SCF solid extraction of natural products: deoiling of wheat gluten and extraction of rose hip oil. Brazilian Journal of Chemical Engineering 2000, 17:329-334.
19. Foster N.R., Gurdial G.S., Yun J.S.L., Liong K.K., Tilly K.D., Ting S.S.T., et al. Significance of the crossover pressure in solid-supercritical fluid phase equilibria. Industrial and Engineering Chemistry Research 1991, 30:1955-1964.
20. 2 extraction of essential oils and lipids from vegetable substrates. Industrial and Engineering Chemistry Research 2005, 44:2879-2886.
21. Han J., Lawson L., Han G., Han P. A spectrophotometric method for quantitative determination of allicin and total garlic thiosulfinates. Analytical Biochemistry 1995, 225:157-160.
22. Kanel, J.S. & Marentis, R.T. (2000). Process for fluid/dense gas extraction under enhanced solubility conditions. US Patent 6,106,720.
23. Krokida M.K., Karathanos V.T., Maroulis Z.B., Marinos-Kouris D. Drying kinetics of some vegetables. Journal of Food Engineering 2003, 59:391-403.
24. Miron T., Shin I., Feigenblat G., Weiner L., Mirelman D., Wilchek M., et al. A spectrophotometric assay for allicin, alliin and allinase (alliin lyase) with a chromogenic thiol: reaction of 4-mercaptoyridine with thiosulfinates. Analytical Biochemistry 2002, 307:76-83.
25. Nagpurkar A., Peschell J., Holub B.J. Garlic constituents and disease prevention. Herbs, botanicals & teas 2000, 1-21. Technomic Publishing Co., Inc, Lancaster, PA. G. Massa, B.D. Oomah (Eds.).
26. NIST Fluid Thermodynamic and Transport Properties, Version 5.0 http://www.nist.gov/srd/nist23.htm.
27. 2 extraction. Journal Food Process Engineering 1997, 20:125-139.
28. Palzer S., Sommer K. Caking of water-soluble amorphous and crystalline food powders. Food engineering interfaces 2011, 491-514. Springer, New York, NY. J.M. Aguilera, R. Simpson, J. Welti-Chanes, D. Bermudez-Aguirre, G. Barbosa-Canovas (Eds.).
29. Peker H., Srinivasan M.P., Smith J.M., McCoy B.J. Caffeine extraction rates from coffee beans with supercritical carbon dioxide. AICHE Journal 1992, 38:761-770.
30. Peleg M. Glass transition and the physical stability of food powders. The glassy state of foods 1993, 435-451. Nottingham University Press, Nottingham, UK. J.M.V. Blanshard, P.J. Lillford (Eds.).
31. Peleg M., Mannheim C.H. The mechanism of caking of powdered onion. Journal of Food Processing and Preservation 1977, 1:3-11.
32. Poling B.E., Prausnitz J.M., O'Connell J.P. The properties of gases and liquids 2000, McGraw-Hill, New York, NY. 5th Ed.
33. Puiggené J., Larrayoz M.A., Recasens F. Free liquid-to-supercritical fluid mass transfer in packed beds. Chemical Engineering Science 1997, 52:195-212.
34. Rahman M.S., Sablani S., Al-Habsi N., Al-Maskri S., Al-Belushi R. State diagram of freeze-dried garlic powder by differential scanning calorimetry and cooling curve methods. Journal of Food Science 2005, 70:E135-E141.
35. Reverchon E., Marrone C. Supercritical extraction of clove bud essential oil: isolation and mathematical modeling. Chemical Engineering Science 1997, 52:3421-3428.
36. Ryback M.E., Calvey E.M., Harnly J.M. Quantitative determination of allicin in garlic: supercritical fluid extraction and standard addition of alliin. Journal of Agricultural and Food Chemistry 2004, 52:682-687.
37. Sá M.M., Sereno A.M. The kinetics of browning measured during the storage of onion and strawberry. International Journal of Food Science and Technology 1999, 34:343-349.
38. Sass-Kiss A., Czukor B., Gao Y.X., Stefanovits P., Boross F. Supercritical carbon dioxide extraction of onion oleoresin. Journal of the Science of Food and Agriculture 1998, 76:189-194.
39. Sass-Kiss A., Simandi B., Gao Y.X., Boross F., Vamos-Falusi Z. Study on the pilot-scale extraction of onion oleoresin using supercritical CO2. Journal of the Science of Food and Agriculture 1998, 76:320-326.
40. Shen Z.P., Palmer M.V., Ting S.S.T., Fairclough R.J. Pilot scale extraction of rice bran oil with dense carbon dioxide. Journal of Agricultural and Food Chemistry 1996, 44:3033-3039.
41. Shen C., Xiao H., Parkin K.L. In vitro stability and chemical reactivity of thiosulfinates. Journal of Agricultural and Food Chemistry 2002, 50:2644-2651.
42. Simandi B., Sass-Kiss A., Czukor B., Deak A., Prechl A., Csordas A., et al. Pilot-scale extraction and fractional separation of onion oleoresin using supercritical carbon dioxide. Journal of Food Engineering 2000, 46:183-188.
43. Sinha N., Guyer D.E., Gage D.A., Lira C.T. Supercritical carbon dioxide extraction of onion flavors and their analysis by gas chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry 1992, 40:842-845.
44. Uquiche E., del Valle J.M., Ortiz J. Supercritical carbon dioxide extraction of red pepper (Capsicum annuum L.) oleoresin. Journal of Food Engineering 2004, 65:55-66.
45. Vázquez G., Chenlo F., Moreira R., Costoyas A. The dehydration of garlic. I. Desorption isotherms and modeling of drying kinetics. Drying Technology 1999, 17:1095-1108.
46. Wiebe R. The binary system carbon dioxide-water under pressure. Chemical Reviews 1941, 29:475-481.