eng Science and Education Publishing Chemical Engineering and Science 2328-7373 2013-12-15 1 4 87 90 10.12691/ces-1-4-7 CES2013147 article Takuya Suetsugu 1 2 Hideo Iwai 2 2 Masahiro Tanaka 3 Munehiro Hoshino 3 Armando Quitain 3 Mitsuru Sasaki 3 Motonobu Goto mgoto@kumamoto-u.ac.jp 4 Graduate School of Science and Technology, Kumamoto University, Kurokami 2-39-1, Kumamoto, Japan Maruboshi Vinegar Co. Ltd., 2425 Tabara, Kawasaki-machi, Tagawagun, Fukuoka, Japan Department of Chemical Engineering, Furo-cho, Chikusa-ku, Nagoya, Japan Citrus juice processing residues are mainly composed of peel, juice sack and seed. The peel, especially, consists of bioactive compounds such as flavones. Supercritical carbon dioxide (SC-CO2) extraction of flavonoid was carried out at a pressure of 30 MPa and temperature ranging from 80 to 160°C. Ratio of water and ethanol as a co-solvent was varied from 0 to 100%. Flavonoids such as naringin and hesperidin have glycoside group, thus water was a good solvent for extraction of these compounds. Extraction behavior of tangeretin was quite different, the yield of tangeretin tended to increase with ethanol concentration. http://pubs.sciepub.com/ces/1/4/7/ces-1-4-7.pdf flavonessupercritical carbon dioxidecitrus junos