Effects of Temperature and Extraction Time on Avocado Flesh (Persea americana) Total Phenolic Yields Using Subcritical Water Extraction
| Autor: | Anja Vogt, W.I. Mazyan, Ellen O’Connor, Edward Charter, Ali Ahmadi, Martin Elia G |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Persea
Bioengineering lcsh:Chemical technology Ripeness 01 natural sciences lcsh:Chemistry 0404 agricultural biotechnology avocado flesh subcritical water extraction Chemical Engineering (miscellaneous) lcsh:TP1-1185 optimized extraction temperature biology Chemistry Persea americana Process Chemistry and Technology Flesh 010401 analytical chemistry Extraction (chemistry) food and beverages Phenol extraction Ripening Water extraction 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 0104 chemical sciences Horticulture lcsh:QD1-999 total phenolics content ripe avocado |
| Zdroj: | Processes Volume 9 Issue 1 Processes, Vol 9, Iss 159, p 159 (2021) |
| ISSN: | 2227-9717 |
| DOI: | 10.3390/pr9010159 |
| Popis: | This paper investigates the optimum extraction temperature for enhanced total phenolic yields extracted from avocado fruit flesh (Persea americana) using subcritical water extraction, as well as the impact of fruit ripeness on phenol extraction efficiency. Additionally, extraction yield against extraction time was investigated for time intervals of 10 min over an overall extraction time of 30 min. The subcritical water conditions studied were 18 bar, 87 mL/min, and temperatures of 105 ° C, 120 ° C, and 140 ° C. The total phenolic compounds content was compared for week one avocado flesh and ripe (week four) avocado flesh, with a four-week ripening period between the two samples. The results show that extracting with subcritical water at 105 ° C provides the highest phenolic compounds yields of 0.11% and 0.26% by dried mass for week one and ripe fruit (week four), respectively. The experimental results also indicate that the implementation of lower extraction temperatures on week four avocado (i.e., following the selection of week one avocados and allowing them to ripen over a period of one month) enhances the phenolic compounds extraction yields by more than four times relative to the first week&rsquo s sample extract, specifically during the first 20 min of extraction. |
| Databáze: | OpenAIRE |
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