Supercritical Carbon Dioxide Extraction of Allium ursinum: Impact of Temperature and Pressure on the Extracts Chemical Profile

Abstract

The aim of this study was to extract Allium ursinum L. for the first time by supercritical carbon dioxide (SC−CO2) as green sustainable method. The impact of temperature in the range from 40 to 60 °C and pressure between 150 and 400 bar on the quality of the obtained extracts and efficiency of the extraction was investigated. The highest extraction yield (3.43 %) was achieved by applying the extraction conditions of 400 bar and 60 °C. The analysis of the extracts was performed by gas chromatography and mass spectrometry (GC/MS). The most dominant sulfur‐containing constituent of the extracts was allyl methyl trisulfide with the highest abundance at 350 bar and 50 °C. In addition, the presence of other pharmacologically potent sulfur compounds was recorded including S‐methyl methanethiosulfinate, diallyl trisulfide, S‐methyl methylthiosulfonate, and dimethyl trisulfide. Multivariate data analysis tool was utilized to investigate distributions of the identified compounds among the extracts obtained under various extraction conditions and yields. It was determined that the SC−CO2 extraction can by efficiently used for A. ursinum.

Antibacterial Potential of Allium ursinum Extract Prepared by the Green Extraction Method

“…It was considered that the chemical composition of A. ursinum is complex. The presence of about 100 compounds has been detected by various authors with different extraction methods and analytical methods of detection [ 6 , 14 , 20 , 21 , 22 ]. By comparing the results reported by different authors, it can be concluded that the chosen extraction technique and solvent significantly affect the profile of isolated compounds.…”

“…Additional differences may occur depending on the plant origin, vegetation period and used herbal parts. The antimicrobial activity of the Allium species is mainly attributed to various kinds of alk(en)yl alka/ene thiosulfinates and their transformation products [ 6 , 23 ] and polyphenolic compounds. Even the fresh A. ursinum is characterized by the presence of its characteristic odor from sulfur compounds such as allicin.…”

“…The most abound sulfur compounds in the subcritical water extract of A. ursinum was S-methyl methanethiosulfonate (302.6 µg/mL extract), followed by alilsulfid (44.1 µg/mL extract) and diallyl disulfide (27.3 µg/mL extract). These and other related compounds were already detected in A. ursinum extract [6]; however, as a totally different extraction was applied in the research, the compounds and their content cannot be compared. Presented values of the observed parameters are written as the result of three measurements (n = 3) ± standard deviation.…”

“…A. ursinum has been used in traditional medicine for centuries. Several health benefits have been associated with A. ursinum : cardioprotective, antiplatelet, antidiabetic, antioxidative, antimicrobial, and anti-inflammatory [ 6 , 7 ]. These benefits have been attributed mainly to sulfur-containing compounds such as thiosulfinates and (poly)sulfides; however, the health benefits and strong antioxidant activity can also be attributed to the polyphenolic content [ 8 , 9 ].…”

Food Innovation as a Means of Developing Healthier and More Sustainable Foods

“…In this regard, new starches and other hydrocolloids have expanded the use and substitution of many ingredients [4], and traditional cereal flours have been replaced by other flours such as pulse flours [5] or nut flours [6,7]. New production methods include, for example, the use of critical CO 2 to conduct the extraction of different components [8] and the use of ultrasound assisted extraction or microwave assisted extraction [9,10]. From the point of view of consumers, studies have focused on consumers' attitudes towards organic products [11], gluten-free products [6], and the various kinds of innovations that result in the production of more natural or more sustainable foods [3,12].…”