OrangerV1, PascalFrancis, Curation, bibRecord, 000148

Isolation of antioxidant compounds from orange juice by using countercurrent supercritical fluid extraction (CC-SFE)

Identifieur interne : 000148 ( PascalFrancis/Curation ); précédent : 000147; suivant : 000149

Isolation of antioxidant compounds from orange juice by using countercurrent supercritical fluid extraction (CC-SFE)

Auteurs : Francisco J. Senorans [Espagne] ; Alejandro Ruiz-Rodriguez [Espagne] ; Sofia Cavero [Espagne] ; Alejandro Cifuentes [Espagne] ; Elena Ibanez [Espagne] ; Guillermo Reglero [Espagne]

Source :

Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2001.

RBID : Pascal:02-0115226

Descripteurs français

Pascal (Inist)
- Isolement, Jus d'orange, Antioxydant, Extraction SFE, Procédé extraction, Ecoulement contre courant, Produit alimentaire enrichi, Aliment santé, Citrus sinensis, Carbone dioxyde, Flavonoïde.

English descriptors

KwdEn :
- Antioxidant, Carbon dioxide, Citrus sinensis, Countercurrent flow, Extraction process, Flavonoid, Fortified product, Health food, Isolation, Orange juice, Supercritical fluid extraction.

Abstract

Antioxidants from orange juice are isolated by the use of countercurrent supercritical fluid extraction (CC-SFE) and characterized by reversed-phase liquid chromatography (RPLC) coupled to mass spectrometry (MS) and diode-array detection (DAD). A pilot-scale SFE plant equipped with a packed column has been employed for countercurrent extraction and fractionation of raw orange juice with carbon dioxide. Several experiments have been performed in order to study the effect of the countercurrent conditions on the content of antioxidative compounds. In this study, the main variable that has been considered is the solvent-to-feed ratio (S/F) because it plays an essential role in the extraction efficiency. The values tested covered a wide range of sample and solvent (CO₂) flow rates. In each experimental run, two different extracted fractions and the residual nonextracted juice were obtained and characterized. Different flavonoids have been identified in the fractions obtained after CC-SFE. The possibility of using this process for antioxidant compounds enrichment is discussed.

A01	`01`	`1`		`@0 0021-8561`
A02	`01`			`@0 JAFCAU`
A03		`1`		`@0 J. agric. food chem. : (Print)`
A05				`@2 49`
A06				`@2 12`
A08	`01`	`1`	`ENG`	`@1 Isolation of antioxidant compounds from orange juice by using countercurrent supercritical fluid extraction (CC-SFE)`
A11	`01`	`1`		`@1 SENORANS (Francisco J.)`
A11	`02`	`1`		`@1 RUIZ-RODRIGUEZ (Alejandro)`
A11	`03`	`1`		`@1 CAVERO (Sofia)`
A11	`04`	`1`		`@1 CIFUENTES (Alejandro)`
A11	`05`	`1`		`@1 IBANEZ (Elena)`
A11	`06`	`1`		`@1 REGLERO (Guillermo)`
A14	`01`			`@1 Área de Tecnologia de Alimentos, Facultad de Ciencias, Universidad Autónoma de Madrid @2 28049 Cantoblanco, Madrid @3 ESP @Z 1 aut. @Z 2 aut. @Z 3 aut. @Z 5 aut. @Z 6 aut.`
A14	`02`			`@1 Departamento de Caracterización de Alimentos, Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3 @2 28006 Madrid @3 ESP @Z 4 aut.`
A20				`@1 6039-6044`
A21				`@1 2001`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 7332 @5 354000094686210570`
A44				`@0 0000 @1 © 2002 INIST-CNRS. All rights reserved.`
A45				`@0 22 ref.`
A47	`01`	`1`		`@0 02-0115226`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Journal of agricultural and food chemistry : (Print)`
A66	`01`			`@0 USA`
C01	`01`		`ENG`	@0 Antioxidants from orange juice are isolated by the use of countercurrent supercritical fluid extraction (CC-SFE) and characterized by reversed-phase liquid chromatography (RPLC) coupled to mass spectrometry (MS) and diode-array detection (DAD). A pilot-scale SFE plant equipped with a packed column has been employed for countercurrent extraction and fractionation of raw orange juice with carbon dioxide. Several experiments have been performed in order to study the effect of the countercurrent conditions on the content of antioxidative compounds. In this study, the main variable that has been considered is the solvent-to-feed ratio (S/F) because it plays an essential role in the extraction efficiency. The values tested covered a wide range of sample and solvent (CO₂) flow rates. In each experimental run, two different extracted fractions and the residual nonextracted juice were obtained and characterized. Different flavonoids have been identified in the fractions obtained after CC-SFE. The possibility of using this process for antioxidant compounds enrichment is discussed.
C02	`01`	`X`		`@0 002A35B09`
C03	`01`	`X`	`FRE`	`@0 Isolement @5 01`
C03	`01`	`X`	`ENG`	`@0 Isolation @5 01`
C03	`01`	`X`	`SPA`	`@0 Aislamiento @5 01`
C03	`02`	`X`	`FRE`	`@0 Jus d'orange @5 02`
C03	`02`	`X`	`ENG`	`@0 Orange juice @5 02`
C03	`02`	`X`	`SPA`	`@0 Zugo naranja @5 02`
C03	`03`	`X`	`FRE`	`@0 Antioxydant @5 03`
C03	`03`	`X`	`ENG`	`@0 Antioxidant @5 03`
C03	`03`	`X`	`SPA`	`@0 Antioxidante @5 03`
C03	`04`	`X`	`FRE`	`@0 Extraction SFE @5 04`
C03	`04`	`X`	`ENG`	`@0 Supercritical fluid extraction @5 04`
C03	`04`	`X`	`SPA`	`@0 Extracción fluido supercrítico @5 04`
C03	`05`	`X`	`FRE`	`@0 Procédé extraction @5 05`
C03	`05`	`X`	`ENG`	`@0 Extraction process @5 05`
C03	`05`	`X`	`SPA`	`@0 Procedimiento extracción @5 05`
C03	`06`	`X`	`FRE`	`@0 Ecoulement contre courant @5 06`
C03	`06`	`X`	`ENG`	`@0 Countercurrent flow @5 06`
C03	`06`	`X`	`SPA`	`@0 Flujo contra corriente @5 06`
C03	`07`	`X`	`FRE`	`@0 Produit alimentaire enrichi @5 07`
C03	`07`	`X`	`ENG`	`@0 Fortified product @5 07`
C03	`07`	`X`	`SPA`	`@0 Producto alimenticio enriquecido @5 07`
C03	`08`	`X`	`FRE`	`@0 Aliment santé @5 08`
C03	`08`	`X`	`ENG`	`@0 Health food @5 08`
C03	`08`	`X`	`SPA`	`@0 Alimentos sanos @5 08`
C03	`09`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 10`
C03	`09`	`X`	`ENG`	`@0 Citrus sinensis @2 NS @5 10`
C03	`09`	`X`	`SPA`	`@0 Citrus sinensis @2 NS @5 10`
C03	`10`	`X`	`FRE`	`@0 Carbone dioxyde @2 NK @2 FX @5 15`
C03	`10`	`X`	`ENG`	`@0 Carbon dioxide @2 NK @2 FX @5 15`
C03	`10`	`X`	`SPA`	`@0 Carbono dióxido @2 NK @2 FX @5 15`
C03	`11`	`X`	`FRE`	`@0 Flavonoïde @5 16`
C03	`11`	`X`	`ENG`	`@0 Flavonoid @5 16`
C03	`11`	`X`	`SPA`	`@0 Flavonoide @5 16`
C07	`01`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`FRE`	`@0 Agrume @5 39`
C07	`05`	`X`	`ENG`	`@0 Citrus fruit @5 39`
C07	`05`	`X`	`SPA`	`@0 Agrios @5 39`
C07	`06`	`X`	`FRE`	`@0 Solvant @5 50`
C07	`06`	`X`	`ENG`	`@0 Solvent @5 50`
C07	`06`	`X`	`SPA`	`@0 Solvente @5 50`
C07	`07`	`X`	`FRE`	`@0 Polyphénol @5 51`
C07	`07`	`X`	`ENG`	`@0 Polyphenol @5 51`
C07	`07`	`X`	`SPA`	`@0 Polifenol @5 51`
N21				`@1 063`
N82				`@1 PSI`

Links toward previous steps (curation, corpus...)

to stream PascalFrancis, to step Corpus: Pour aller vers cette notice dans l'étape Curation :000856

Links to Exploration step

Pascal:02-0115226

Le document en format XML

<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">Isolation of antioxidant compounds from orange juice by using countercurrent supercritical fluid extraction (CC-SFE)</title>
<author><name sortKey="Senorans, Francisco J" sort="Senorans, Francisco J" uniqKey="Senorans F" first="Francisco J." last="Senorans">Francisco J. Senorans</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Área de Tecnologia de Alimentos, Facultad de Ciencias, Universidad Autónoma de Madrid</s1>
<s2>28049 Cantoblanco, Madrid</s2>
<s3>ESP</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>Espagne</country>
</affiliation>
</author>
<author><name sortKey="Ruiz Rodriguez, Alejandro" sort="Ruiz Rodriguez, Alejandro" uniqKey="Ruiz Rodriguez A" first="Alejandro" last="Ruiz-Rodriguez">Alejandro Ruiz-Rodriguez</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Área de Tecnologia de Alimentos, Facultad de Ciencias, Universidad Autónoma de Madrid</s1>
<s2>28049 Cantoblanco, Madrid</s2>
<s3>ESP</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>Espagne</country>
</affiliation>
</author>
<author><name sortKey="Cavero, Sofia" sort="Cavero, Sofia" uniqKey="Cavero S" first="Sofia" last="Cavero">Sofia Cavero</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Área de Tecnologia de Alimentos, Facultad de Ciencias, Universidad Autónoma de Madrid</s1>
<s2>28049 Cantoblanco, Madrid</s2>
<s3>ESP</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>Espagne</country>
</affiliation>
</author>
<author><name sortKey="Cifuentes, Alejandro" sort="Cifuentes, Alejandro" uniqKey="Cifuentes A" first="Alejandro" last="Cifuentes">Alejandro Cifuentes</name>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Departamento de Caracterización de Alimentos, Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3</s1>
<s2>28006 Madrid</s2>
<s3>ESP</s3>
<sZ>4 aut.</sZ>
</inist:fA14>
<country>Espagne</country>
</affiliation>
</author>
<author><name sortKey="Ibanez, Elena" sort="Ibanez, Elena" uniqKey="Ibanez E" first="Elena" last="Ibanez">Elena Ibanez</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Área de Tecnologia de Alimentos, Facultad de Ciencias, Universidad Autónoma de Madrid</s1>
<s2>28049 Cantoblanco, Madrid</s2>
<s3>ESP</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>Espagne</country>
</affiliation>
</author>
<author><name sortKey="Reglero, Guillermo" sort="Reglero, Guillermo" uniqKey="Reglero G" first="Guillermo" last="Reglero">Guillermo Reglero</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Área de Tecnologia de Alimentos, Facultad de Ciencias, Universidad Autónoma de Madrid</s1>
<s2>28049 Cantoblanco, Madrid</s2>
<s3>ESP</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>Espagne</country>
</affiliation>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">INIST</idno>
<idno type="inist">02-0115226</idno>
<date when="2001">2001</date>
<idno type="stanalyst">PASCAL 02-0115226 INIST</idno>
<idno type="RBID">Pascal:02-0115226</idno>
<idno type="wicri:Area/PascalFrancis/Corpus">000856</idno>
<idno type="wicri:Area/PascalFrancis/Curation">000148</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Isolation of antioxidant compounds from orange juice by using countercurrent supercritical fluid extraction (CC-SFE)</title>
<author><name sortKey="Senorans, Francisco J" sort="Senorans, Francisco J" uniqKey="Senorans F" first="Francisco J." last="Senorans">Francisco J. Senorans</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Área de Tecnologia de Alimentos, Facultad de Ciencias, Universidad Autónoma de Madrid</s1>
<s2>28049 Cantoblanco, Madrid</s2>
<s3>ESP</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>Espagne</country>
</affiliation>
</author>
<author><name sortKey="Ruiz Rodriguez, Alejandro" sort="Ruiz Rodriguez, Alejandro" uniqKey="Ruiz Rodriguez A" first="Alejandro" last="Ruiz-Rodriguez">Alejandro Ruiz-Rodriguez</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Área de Tecnologia de Alimentos, Facultad de Ciencias, Universidad Autónoma de Madrid</s1>
<s2>28049 Cantoblanco, Madrid</s2>
<s3>ESP</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>Espagne</country>
</affiliation>
</author>
<author><name sortKey="Cavero, Sofia" sort="Cavero, Sofia" uniqKey="Cavero S" first="Sofia" last="Cavero">Sofia Cavero</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Área de Tecnologia de Alimentos, Facultad de Ciencias, Universidad Autónoma de Madrid</s1>
<s2>28049 Cantoblanco, Madrid</s2>
<s3>ESP</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>Espagne</country>
</affiliation>
</author>
<author><name sortKey="Cifuentes, Alejandro" sort="Cifuentes, Alejandro" uniqKey="Cifuentes A" first="Alejandro" last="Cifuentes">Alejandro Cifuentes</name>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Departamento de Caracterización de Alimentos, Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3</s1>
<s2>28006 Madrid</s2>
<s3>ESP</s3>
<sZ>4 aut.</sZ>
</inist:fA14>
<country>Espagne</country>
</affiliation>
</author>
<author><name sortKey="Ibanez, Elena" sort="Ibanez, Elena" uniqKey="Ibanez E" first="Elena" last="Ibanez">Elena Ibanez</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Área de Tecnologia de Alimentos, Facultad de Ciencias, Universidad Autónoma de Madrid</s1>
<s2>28049 Cantoblanco, Madrid</s2>
<s3>ESP</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>Espagne</country>
</affiliation>
</author>
<author><name sortKey="Reglero, Guillermo" sort="Reglero, Guillermo" uniqKey="Reglero G" first="Guillermo" last="Reglero">Guillermo Reglero</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Área de Tecnologia de Alimentos, Facultad de Ciencias, Universidad Autónoma de Madrid</s1>
<s2>28049 Cantoblanco, Madrid</s2>
<s3>ESP</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>Espagne</country>
</affiliation>
</author>
</analytic>
<series><title level="j" type="main">Journal of agricultural and food chemistry : (Print)</title>
<title level="j" type="abbreviated">J. agric. food chem. : (Print)</title>
<idno type="ISSN">0021-8561</idno>
<imprint><date when="2001">2001</date>
</imprint>
</series>
</biblStruct>
</sourceDesc>
<seriesStmt><title level="j" type="main">Journal of agricultural and food chemistry : (Print)</title>
<title level="j" type="abbreviated">J. agric. food chem. : (Print)</title>
<idno type="ISSN">0021-8561</idno>
</seriesStmt>
</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Antioxidant</term>
<term>Carbon dioxide</term>
<term>Citrus sinensis</term>
<term>Countercurrent flow</term>
<term>Extraction process</term>
<term>Flavonoid</term>
<term>Fortified product</term>
<term>Health food</term>
<term>Isolation</term>
<term>Orange juice</term>
<term>Supercritical fluid extraction</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Isolement</term>
<term>Jus d'orange</term>
<term>Antioxydant</term>
<term>Extraction SFE</term>
<term>Procédé extraction</term>
<term>Ecoulement contre courant</term>
<term>Produit alimentaire enrichi</term>
<term>Aliment santé</term>
<term>Citrus sinensis</term>
<term>Carbone dioxyde</term>
<term>Flavonoïde</term>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<front><div type="abstract" xml:lang="en">Antioxidants from orange juice are isolated by the use of countercurrent supercritical fluid extraction (CC-SFE) and characterized by reversed-phase liquid chromatography (RPLC) coupled to mass spectrometry (MS) and diode-array detection (DAD). A pilot-scale SFE plant equipped with a packed column has been employed for countercurrent extraction and fractionation of raw orange juice with carbon dioxide. Several experiments have been performed in order to study the effect of the countercurrent conditions on the content of antioxidative compounds. In this study, the main variable that has been considered is the solvent-to-feed ratio (S/F) because it plays an essential role in the extraction efficiency. The values tested covered a wide range of sample and solvent (CO<sub>2</sub>
) flow rates. In each experimental run, two different extracted fractions and the residual nonextracted juice were obtained and characterized. Different flavonoids have been identified in the fractions obtained after CC-SFE. The possibility of using this process for antioxidant compounds enrichment is discussed.</div>
</front>
</TEI>
<inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0021-8561</s0>
</fA01>
<fA02 i1="01"><s0>JAFCAU</s0>
</fA02>
<fA03 i2="1"><s0>J. agric. food chem. : (Print)</s0>
</fA03>
<fA05><s2>49</s2>
</fA05>
<fA06><s2>12</s2>
</fA06>
<fA08 i1="01" i2="1" l="ENG"><s1>Isolation of antioxidant compounds from orange juice by using countercurrent supercritical fluid extraction (CC-SFE)</s1>
</fA08>
<fA11 i1="01" i2="1"><s1>SENORANS (Francisco J.)</s1>
</fA11>
<fA11 i1="02" i2="1"><s1>RUIZ-RODRIGUEZ (Alejandro)</s1>
</fA11>
<fA11 i1="03" i2="1"><s1>CAVERO (Sofia)</s1>
</fA11>
<fA11 i1="04" i2="1"><s1>CIFUENTES (Alejandro)</s1>
</fA11>
<fA11 i1="05" i2="1"><s1>IBANEZ (Elena)</s1>
</fA11>
<fA11 i1="06" i2="1"><s1>REGLERO (Guillermo)</s1>
</fA11>
<fA14 i1="01"><s1>Área de Tecnologia de Alimentos, Facultad de Ciencias, Universidad Autónoma de Madrid</s1>
<s2>28049 Cantoblanco, Madrid</s2>
<s3>ESP</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</fA14>
<fA14 i1="02"><s1>Departamento de Caracterización de Alimentos, Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3</s1>
<s2>28006 Madrid</s2>
<s3>ESP</s3>
<sZ>4 aut.</sZ>
</fA14>
<fA20><s1>6039-6044</s1>
</fA20>
<fA21><s1>2001</s1>
</fA21>
<fA23 i1="01"><s0>ENG</s0>
</fA23>
<fA43 i1="01"><s1>INIST</s1>
<s2>7332</s2>
<s5>354000094686210570</s5>
</fA43>
<fA44><s0>0000</s0>
<s1>© 2002 INIST-CNRS. All rights reserved.</s1>
</fA44>
<fA45><s0>22 ref.</s0>
</fA45>
<fA47 i1="01" i2="1"><s0>02-0115226</s0>
</fA47>
<fA60><s1>P</s1>
</fA60>
<fA61><s0>A</s0>
</fA61>
<fA64 i1="01" i2="1"><s0>Journal of agricultural and food chemistry : (Print)</s0>
</fA64>
<fA66 i1="01"><s0>USA</s0>
</fA66>
<fC01 i1="01" l="ENG"><s0>Antioxidants from orange juice are isolated by the use of countercurrent supercritical fluid extraction (CC-SFE) and characterized by reversed-phase liquid chromatography (RPLC) coupled to mass spectrometry (MS) and diode-array detection (DAD). A pilot-scale SFE plant equipped with a packed column has been employed for countercurrent extraction and fractionation of raw orange juice with carbon dioxide. Several experiments have been performed in order to study the effect of the countercurrent conditions on the content of antioxidative compounds. In this study, the main variable that has been considered is the solvent-to-feed ratio (S/F) because it plays an essential role in the extraction efficiency. The values tested covered a wide range of sample and solvent (CO<sub>2</sub>
) flow rates. In each experimental run, two different extracted fractions and the residual nonextracted juice were obtained and characterized. Different flavonoids have been identified in the fractions obtained after CC-SFE. The possibility of using this process for antioxidant compounds enrichment is discussed.</s0>
</fC01>
<fC02 i1="01" i2="X"><s0>002A35B09</s0>
</fC02>
<fC03 i1="01" i2="X" l="FRE"><s0>Isolement</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>Isolation</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Aislamiento</s0>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Jus d'orange</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Orange juice</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Zugo naranja</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Antioxydant</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Antioxidant</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Antioxidante</s0>
<s5>03</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Extraction SFE</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Supercritical fluid extraction</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Extracción fluido supercrítico</s0>
<s5>04</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Procédé extraction</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Extraction process</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Procedimiento extracción</s0>
<s5>05</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Ecoulement contre courant</s0>
<s5>06</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Countercurrent flow</s0>
<s5>06</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Flujo contra corriente</s0>
<s5>06</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Produit alimentaire enrichi</s0>
<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Fortified product</s0>
<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Producto alimenticio enriquecido</s0>
<s5>07</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Aliment santé</s0>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Health food</s0>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Alimentos sanos</s0>
<s5>08</s5>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>Carbone dioxyde</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>15</s5>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Carbon dioxide</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>15</s5>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>Carbono dióxido</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>15</s5>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Flavonoïde</s0>
<s5>16</s5>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Flavonoid</s0>
<s5>16</s5>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Flavonoide</s0>
<s5>16</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Agrume</s0>
<s5>39</s5>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>39</s5>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Agrios</s0>
<s5>39</s5>
</fC07>
<fC07 i1="06" i2="X" l="FRE"><s0>Solvant</s0>
<s5>50</s5>
</fC07>
<fC07 i1="06" i2="X" l="ENG"><s0>Solvent</s0>
<s5>50</s5>
</fC07>
<fC07 i1="06" i2="X" l="SPA"><s0>Solvente</s0>
<s5>50</s5>
</fC07>
<fC07 i1="07" i2="X" l="FRE"><s0>Polyphénol</s0>
<s5>51</s5>
</fC07>
<fC07 i1="07" i2="X" l="ENG"><s0>Polyphenol</s0>
<s5>51</s5>
</fC07>
<fC07 i1="07" i2="X" l="SPA"><s0>Polifenol</s0>
<s5>51</s5>
</fC07>
<fN21><s1>063</s1>
</fN21>
<fN82><s1>PSI</s1>
</fN82>
</pA>
</standard>
</inist>
</record>

Pour manipuler ce document sous Unix (Dilib)

EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/PascalFrancis/Curation

HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000148 | SxmlIndent | more

HfdSelect -h $EXPLOR_AREA/Data/PascalFrancis/Curation/biblio.hfd -nk 000148 | SxmlIndent | more

Pour mettre un lien sur cette page dans le réseau Wicri

{{Explor lien
   |wiki=    Wicri/Bois
   |area=    OrangerV1
   |flux=    PascalFrancis
   |étape=   Curation
   |type=    RBID
   |clé=     Pascal:02-0115226
   |texte=   Isolation of antioxidant compounds from orange juice by using countercurrent supercritical fluid extraction (CC-SFE)
}}

This area was generated with Dilib version V0.6.25.
Data generation: Sat Dec 3 17:11:04 2016. Site generation: Wed Mar 6 18:18:32 2024

	Serveur d'exploration sur l'oranger
	Attention, ce site est en cours de développement ! Attention, site généré par des moyens informatiques à partir de corpus bruts. Les informations ne sont donc pas validées.

Serveur d'exploration sur l'oranger

Isolation of antioxidant compounds from orange juice by using countercurrent supercritical fluid extraction (CC-SFE)

Isolation of antioxidant compounds from orange juice by using countercurrent supercritical fluid extraction (CC-SFE)

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri