Supercritical Carbon Dioxide Extraction of Apigenin from Parsley Leaves Pre-treated to Maximize Yield

Abstract

Apigenin is a bioactive ingredient found in many vegetables and herbs, especially parsley (Petroselinum crispum L.). It was successfully extracted at high yields from parsley leaves using supercritical carbon dioxide (SCCO 2) without co-solvent. A strong correlation was especially apparent at high SCCO 2 density. The amount of extracted apigenin was well correlated with the difference in solubility parameters between the solvent (SCCO 2) and the solute (apigenin). A lower energy requirement for extraction resulted in a greater amount of extracted apigenin. Various pre-treatments of parsley leaves (particle size, drying method and hot-water soaking of the samples) were examined to maximize the amount of extracted apigenin. Soaking in hot-water and then freeze-drying of parsley leaves was an optimal pre-treatment to realize the maximum amount of extracted apigenin.

Non-targeted and targeted metabolomics profiling of tea plants (Camellia sinensis) in response to its intercropping with Chinese chestnut

“…Apiin increased 1.76-fold, whereas apigenin decreased 1.16-fold. Apiin (apigenin 7-O-apioglucoside) is a water-soluble diglycoside of the more hydrophobic apigenin [37], and tea from the intercropping may provide more water-soluble apiin when consumed. More importantly, apiin has no taste, Table 2 The amino acids based on the target metabolomics in the tea samples of 80 T (intercropping) vs. T (monoculture) whereas apigenin is bitter: increased apiin and decreased apigenin should therefore reduce the bitterness of brewed tea, increasing its palatability.…”