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首页> 外文期刊>Journal of Agricultural and Food Chemistry >SUPERCRITICAL CARBON DIOXIDE EXTRACTION OF ANTIOXIDATIVE COMPONENTS FROM TAMARIND (TAMARINDUS INDICA L) SEED COAT
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SUPERCRITICAL CARBON DIOXIDE EXTRACTION OF ANTIOXIDATIVE COMPONENTS FROM TAMARIND (TAMARINDUS INDICA L) SEED COAT

机译：超临界二氧化碳萃取塔玛琳德（TAMARINDUS INDICA L）种子皮中抗氧化成分的能力

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摘要

Supercritical carbon dioxide (SC-CO2) extraction was investigated for extraction of antioxidants from tamarind (Tamarindus indica L.) seed coat. Different combinations of pressure and temperature were used with and without ethanol as modifier. As temperature and pressure were increased, more antioxidants were extracted. Using ethanol as the modifier gave more extraction yield of antioxidant compounds. The SC-CO2 extract with ethanol (30 MPa, 80 degrees C) was also a strong antioxidant for lard as well as linoleic acid autoxidation. These results suggest that the antioxidants included in tamarind seed coat can be extracted using SC-CO2 and that they may be used for increasing the shelf life of foods by preventing lipid peroxidation.
机译：研究了超临界二氧化碳（SC-CO2）提取从罗望子（Tamarindus indica L.）种皮中提取抗氧化剂。在有和没有乙醇作为改性剂的情况下使用压力和温度的不同组合。随着温度和压力的升高，更多的抗氧化剂被提取出来。使用乙醇作为改性剂可提高抗氧化剂化合物的提取率。用乙醇（30 MPa，80摄氏度）提取的SC-CO2也是猪油和亚油酸自氧化的强抗氧化剂。这些结果表明，罗望子种皮中包含的抗氧化剂可以使用SC-CO2提取，并且可以通过防止脂质过氧化而用于延长食品的货架期。

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