Supercritical fluid extraction from Stevia rebaudiana Bertoni using CO2 and CO2 plus water: extraction kinetics and identification of extracted components

dc.creatorYoda, SK
dc.creatorMarques, MOM
dc.creatorPetenate, AJ
dc.creatorMeireles, MAA
dc.date2003
dc.dateAPR
dc.date2014-11-13T22:32:41Z
dc.date2015-11-26T17:11:44Z
dc.date2014-11-13T22:32:41Z
dc.date2015-11-26T17:11:44Z
dc.date.accessioned2018-03-29T00:00:13Z
dc.date.available2018-03-29T00:00:13Z
dc.identifierJournal Of Food Engineering. Elsevier Sci Ltd, v. 57, n. 2, n. 125, n. 134, 2003.
dc.identifier0260-8774
dc.identifierWOS:000180595200003
dc.identifier10.1016/S0260-8774(02)00281-9
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/74776
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/74776
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/74776
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1281167
dc.descriptionStevia rebaudiana Bertoni contains glycosides, which are insoluble in carbon dioxide and soluble in mixtures of carbon dioxide and a polar solvent. The purpose of this work was to studs the supercritical fluid extraction of these glycosides from stevia leaves using a two-step process: (i) CO2 extraction at 200 bar and 30 degreesC, and (ii) CO2 + water extraction. The chemical compositions of the extracts were analyzed by GC-FID. GC-MS. TLC and HPLC. The overall extraction curves for the system stevia + CO2 had the typical shape and were successfully described by the Sovova's model, Approximately 72% of the CO2-soluble compounds were recovered and the major compound was austroinulin. The system stevia + CO, + water behaved as expected at 10 and 16 degreesC and 120 and 250 bar but its behavior was unusual at 30 degreesC and 250 bar. The process removed approximately 50% of the original stevioside and about 72% of the rebaudioside A. (C) 2002 Elsevier Science Ltd. All rights reserved.
dc.description57
dc.description2
dc.description125
dc.description134
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationJournal Of Food Engineering
dc.relationJ. Food Eng.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectStevia rebaudiana Bertoni
dc.subjectsupercritical extraction
dc.subjectchemical composition
dc.subjectextraction curves
dc.subjectkinetics
dc.subjectStevioside
dc.subjectSweeteners
dc.subjectRats
dc.subjectOil
dc.titleSupercritical fluid extraction from Stevia rebaudiana Bertoni using CO2 and CO2 plus water: extraction kinetics and identification of extracted components
dc.typeArtículos de revistas


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