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- Title
EVALUATION OF GLOBAL YIELD, COMPOSITION, ANTIOXIDANT ACTIVITY AND COST OF MANUFACTURING OF EXTRACTS FROM LEMON VERBENA ( ALOYSIA TRIPHYLLA[L'HÉRIT.] BRITTON) AND MANGO ( MANGIFERA INDICA L.) LEAVES.
- Authors
Pereira, Camila G.; Meireles, M. Angela A.
- Abstract
In this work, the global yields, composition and antioxidant activity (AA) of extracts from lemon verbena (Aloysia triphylla ) and mango (Mangifera indica ) leaves obtained by different separation processes were determined. Lemon verbena extracts were obtained by supercritical fluid extraction (SFE), while mango leaf extracts were obtained by SFE, low-pressure solvent extraction (LPSE) and hydrodistillation. The extract's constituents were analyzed by thin-layer chromatography, gas chromatography/mass spectrometry and gas chromatography/flame ionization detector. The AA of the extracts was evaluated by the coupled reaction of β -carotene/linolenic acid. The cost of manufacturing (COM) was estimated for the SFE extracts. Higher global yields were obtained using SFE at 350 bar/45C (1.49%) for lemon verbena and LPSE (3.04%) for mango. The AAs of the extracts were larger than that of the β -carotene for both plants. The minimum values of COM were U.S.$26.96 and 52.45/kg of extract for lemon verbena and mango, respectively.
- Subjects
PLANT extracts; VERBENA; MANGO; LEAVES; SUPERCRITICAL fluid extraction; THIN layer chromatography; GAS chromatography
- Publication
Journal of Food Process Engineering, 2007, Vol 30, Issue 2, p150
- ISSN
0145-8876
- Publication type
Article
- DOI
10.1111/j.1745-4530.2007.00100.x