Supercritical CO2 Extraction of β-Carotene from Sweet Potatoes |
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Authors: | GEORGE A SPANOS HAO CHEN STEVEN J SCHWARTZ |
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Affiliation: | The authors are affiliated with the Dept. of Food Science, Schaub Hall, Box 7624, North Carolina State Univ., Raleigh, MC 27695–7624. |
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Abstract: | Using supercritical CO2 to extract β-carotene there was approximately a five-fold or a three-fold increase in amount of carotenoids extracted from freeze-dried tissue relative to the amount extracted from oven-dried or fresh tissue, respectively. The most efficient conditions were at 48°C and 41.4 MPa. Of the total carotenoid content ~20% was inaccessible to supercritical CO2. The HPLC carotenoid profile of sweet potatoes showed that the unextracted tissue contained 90%β-carotene, primarily as all-trans (ca. 99%). Supercritical CO2 extracts contained up to 94%β-carotene. The isomer composition of β-carotene of supercritical extracts showed ~ 14% 13-cis and 11% 9-cis. |
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Keywords: | carotene vitamin A CO2 extraction sweet potatoes |
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