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Kanno, S., Shouji, A., Asou, K. & Ishikawa, M. Journal of Pharmaceutical Sciences, 92, (2003)166-170.

has been cited by the following article:

Article

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

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


Chemical Engineering and Science. 2013, Vol. 1 No. 4, 87-90
DOI: 10.12691/ces-1-4-7
Copyright © 2013 Science and Education Publishing

Cite this paper:
Takuya Suetsugu, Hideo Iwai, Masahiro Tanaka, Munehiro Hoshino, Armando Quitain, Mitsuru Sasaki, 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.

Correspondence to: Motonobu  Goto, Department of Chemical Engineering, Furo-cho, Chikusa-ku, Nagoya, Japan. Email: mgoto@kumamoto-u.ac.jp

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.

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