Extraction of Citrus Flavonoids from Peel of Citrus Junos Using Supercritical Carbon Dioxide with Polar Solvent

Takuya Suetsugu^{1, 2}, Hideo Iwai^{1, 2}, Masahiro Tanaka³, Munehiro Hoshino³, Armando Quitain¹, Mitsuru Sasaki¹ and Motonobu Goto^4,

¹Graduate School of Science and Technology, Kumamoto University, Kurokami 2-39-1, Kumamoto, Japan

²ASCII, Co Ltd, 2349 Tabara, Kawasaki-machi, Tagawagun, Fukuoka, Japan

³Maruboshi Vinegar Co. Ltd., 2425 Tabara, Kawasaki-machi, Tagawagun, Fukuoka, Japan

⁴Department of Chemical Engineering, Furo-cho, Chikusa-ku, Nagoya, Japan

Cite this paper:
Takuya Suetsugu, Hideo Iwai, Masahiro Tanaka, Munehiro Hoshino, Armando Quitain, Mitsuru Sasaki and Motonobu Goto. Extraction of Citrus Flavonoids from Peel of Citrus Junos Using Supercritical Carbon Dioxide with Polar Solvent. Chemical Engineering and Science. 2013; 1(4):87-90. doi: 10.12691/ces-1-4-7

Abstract

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.

Keywords:
flavones supercritical carbon dioxide citrus junos

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