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Open Food Science Journal
Number of Followers: 1

This is an Open Access Journal

Open Access journal
ISSN (Online) 1874-2564
Published by Bentham Open

[69 journals]

()
- Abstract: Aims:This work aims to understand the effects of processing variables on supercritical fluid extraction from (Aguaje). This is not a cultivar because the plants used are indigenous.Background:The production of (Aguaje) is an economically significant activity in Madre de Dios, Peru, which has rarely been studied from a nutritional point of view.Objective:The present study evaluated the supercritical extraction of dry aguaje pulp (DAP).Methods:The supercritical extraction was evaluated at 200, 250, 300, 350, and 400 bar and temperatures of 40 and 60°C, and its effect on the global yield, fatty acid profile (FAP), and qualitative phytochemical profile (QPP). The kinetics data were fitted to the Spline model. The FAP was determined by gas chromatography, and the QPP was determined by thin-layer chromatography.Results:The highest yield (51.5 g extract/100 g DAP) was observed at 400 bar and 60°C in 79 min of extraction and 8.6 g CO/min. The spline model showed that it is possible to extract 87.8% (45.2 g extract/100 g DAP) of the total extract in the t (falling rate period) period (38.99 min). The fatty acid and bioactive compound profiles were not affected qualitatively by the different extraction conditions.Research perspectives:The extracts obtained in this work were further studied with respect to the formation of emulsions, the development of cosmetics, and food supplements.Conclusion:DAP's supercritical extraction was carried out successfully, obtaining a high-quality phytochemical extract with potential applications in functional foods, drugs, and cosmetics.

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