Optimizing the Supercritical Fluid Extraction of Lutein from Corn Gluten Meal

Cobb, Bonnie Finn; Kallenbach, Joseph; Hall, Clifford; Pryor, Scott W.

doi:10.1007/s11947-017-2052-7

Cited by 21 publications

(9 citation statements)

References 21 publications

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“…Protein content did not change during the extraction of whole pea flour, but the protein percentage was significantly ( p < .05) higher in the flour with the coarse fraction after the extraction compared to nonextracted flour with the coarse fraction. Similarly, a slight increase of protein percentage in corn gluten meal treated by SC‐CO 2 + EtOH extraction was previously observed (Cobb, Kallenbach, Hall, & Pryor, 2018). However, a significant reduction of protein percentage in yellow pea flours with medium and fine fractions was found after the extraction.…”

Section: Resultssupporting

confidence: 74%

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Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

2020

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Background and objectives Supercritical carbon dioxide + ethanol (SC‐CO2 + EtOH) extraction was previously found to improve organoleptic attributes of yellow pea (Pisum sativum L.) flour. However, the impact of this extraction, in combination with different flour particle sizes, on physical, chemical, and functional properties of yellow pea flour was not established and is thus the focus of this study. Findings The interaction effect between SC‐CO2 + EtOH extraction and yellow pea flour particle size lead to differences in physical, chemical, and functional properties. Extraction caused reductions in most chemical constituents and a lowering of functionality test values such as pasting viscosities. Variable impacts of particle size on flour composition and functionality were observed. Conclusion The impacts of particle size on functionality were anticipated. The degree of differences in functionality between extracted and nonextracted yellow pea flour was not anticipated. Scanning electron micrographs supported protein‐rich particle adherence to the surface of starch granules of extracted pea flour. This observed modification may be responsible for differences in functionality between extracted and nonextracted flours. Significance and novelty The SC‐CO2 + EtOH extraction method combined with particle size can be an effective method to modify the functionality of yellow pea flour and ultimately diversifying its application in food systems.

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Section: Resultssupporting

confidence: 74%

“…Similarly, Cobb et al. (2018) reported the removal of carotenoids from corn gluten meal through SC‐CO 2 + EtOH extraction.…”

Section: Resultsmentioning

confidence: 97%

Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

2020

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“…Due to ethanol as a cosolvent, this might remove polar compounds and cause changes for the protein structure in plants to release more pigments. Ethanol might promote the affinity between CO 2 and pigment molecules by the association pigment-ethanol, decreasing the polarity and increasing the local density near solute molecules [31].…”

Section: Physical Characteristic Of Centella Asiatica Extractsmentioning

confidence: 99%

Depigmented Centella asiatica Extraction by Pretreated with Supercritical Carbon Dioxide Fluid for Wound Healing Application

et al. 2020

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Centella asiatica has been included in Thai traditional medicinal plants and recipes, as a well-established historical use as a vegetable and tonic. However, when applied in modern formulations, the progressive degradation of the plant pigments occurs, causing color-fading and color variation in the products. Depigmentation of the comminuted sample using supercritical carbon dioxide (scCO2) fluid extraction with a cosolvent was introduced as a pretreatment to solve the color-fading problem. The contents of compounds with known biological activities and the wound healing activities (antioxidant screening by DPPH and ABTS+ scavenging activities; cell migration assay; matrix metallopeptidase [MMP]-2 inhibition on human skin fibroblast; endothelial cell tube formation assay) of the C. asiatica leaf extracts obtained by conventional ethanolic extraction (CV) and pretreatment using scCO2 extraction, were determined. Total triterpenoids (madecassoside, asiaticoside B, asiaticoside, madecassic acid, terminolic acid and asiatic acid) and total triterpenoid glucosides (madecassoside, asiaticoside B and asiaticoside) were notably more abundant in the extract that had been pretreated using scCO2 than the extract obtained by CV. Moreover, the scCO2 pretreatment not only caused greater relative MMP-2 inhibition (58.48 ± 7.50% of the control), but also exhibited a higher cell migration (59.83 ± 1.85% of the initial) and number of vessels (18.25 ± 4.58) of angiogenesis in the wound healing process. Additionally, positive correlations were observed between the DPPH antioxidant activity and madecassoside content (r = 0.914, p < 0.01), as well as between the cell migration activity and asiaticoside content (r = 0.854, p < 0.05). It can be concluded that the scCO2 pretreatment of C. asiatica can eliminate color pigments from the extract and improve its in vitro wound healing activity.

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“…Corn is one of the most widely grown cereal crops and an important source of food for humans and livestock. Corn gluten meal, a by-product after processing into starch, contains many important carotenoids, such as zeaxanthin (1) and lutein (2), as shown in Scheme 1, respectively [13]. To ensure the full use of biological activated substances, many extraction techniques have been used for extracting carotenoids, including organic solvents, microwave-assisted methods, ultrasonic-wave-assisted methods, and supercritical fluid [14,15,16].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Ultrasonic-Assisted Extraction and Purification of Zeaxanthin and Lutein in Corn Gluten Meal

Wang

et al. 2019

Molecules

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Zeaxanthin and lutein have a wide range of pharmacological applications. In this study, we conducted systematic experimental research to optimize antioxidant extraction based on detection, extraction, process amplification, and purification. An ultrasonic-assisted method was used to extract zeaxanthin and lutein with high efficiency from corn gluten meal. Firstly, the effects of solid-liquid ratio, extraction temperature, and ultrasonic extraction time on the extraction of zeaxanthin were investigated in single-factor experiments. The optimization extraction parameters of zeaxanthin and lutein with ethanol solvent were obtained using the response surface methodology (RSM) as follows: liquid–solid ratio of 7.9:1, extraction temperature of 56 °C, and extraction time of 45 min. The total content of zeaxanthin and lutein was 0.501%. The optimum extraction experimental parameters were verified by process amplification, and we confirmed that the parameters of the extraction process optimized using the RSM design are reliable and precise. Zeaxanthin and lutein from crude extract of corn gluten were separated and purified using silica gel column chromatography with the purity of zeaxanthin increasing from 0.28% to 31.5% (about 110 times) and lutein from 0.25% to 16.3% (about 65 times), which could be used for large-scale industrial production of carotenoids.

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Optimizing the Supercritical Fluid Extraction of Lutein from Corn Gluten Meal

Cited by 21 publications

References 21 publications

Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

Depigmented Centella asiatica Extraction by Pretreated with Supercritical Carbon Dioxide Fluid for Wound Healing Application

Optimization of Ultrasonic-Assisted Extraction and Purification of Zeaxanthin and Lutein in Corn Gluten Meal

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