Extraction of methylxanthines from guarana seeds, mate leaves, and cocoa beans using supercritical carbon dioxide and ethanol

dc.creatorSaldana, MDA
dc.creatorZetzl, C
dc.creatorMohamed, RS
dc.creatorBrunner, G
dc.date2002
dc.dateAUG 14
dc.date2014-11-13T22:14:44Z
dc.date2015-11-26T17:11:48Z
dc.date2014-11-13T22:14:44Z
dc.date2015-11-26T17:11:48Z
dc.date.accessioned2018-03-29T00:00:17Z
dc.date.available2018-03-29T00:00:17Z
dc.identifierJournal Of Agricultural And Food Chemistry. Amer Chemical Soc, v. 50, n. 17, n. 4820, n. 4826, 2002.
dc.identifier0021-8561
dc.identifierWOS:000177354400013
dc.identifier10.1021/jf020128v
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/66583
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/66583
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/66583
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1281186
dc.descriptionNew experimental data on the extraction of caffeine from guarana seeds and mate tea leaves, and theobromine from cocoa beans, with supercritical CO(2) were obtained using a high-pressure extraction apparatus. The effect of the addition of ethanol to carbon dioxide on the extraction efficiency was also investigated. Caffeine extraction yields of 98% of the initial caffeine content in both wet ground guarana seeds and mate tea leaves were obtained. Extractions of caffeine from guarana seeds and mate tea leaves also exhibited a retrograde behavior for the two temperatures considered in this work. In the removal of theobromine from cocoa beans, a much smaller extraction yield was obtained with longer extraction periods and consequently larger solvent requirements. The results of this study confirm the higher selectivity of CO(2) for caffeine in comparison with that for theobromine, and also the influence of other components in each particular natural product on the extraction of methylxanthines. The effect of the addition of ethanol to carbon dioxide on the extraction of methylxanthines was significant, particularly in the extraction of theobromine from cocoa beans. In general, the use of ethanol results in lower solvent and energy requirements and thereby improved extraction efficiency.
dc.description50
dc.description17
dc.description4820
dc.description4826
dc.languageen
dc.publisherAmer Chemical Soc
dc.publisherWashington
dc.publisherEUA
dc.relationJournal Of Agricultural And Food Chemistry
dc.relationJ. Agric. Food Chem.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectcaffeine
dc.subjecttheobromine
dc.subjectguarana seeds
dc.subjectmate leaves
dc.subjectcocoa beans
dc.subjectOxidative Dna-damage
dc.subjectGreen Tea
dc.subjectPurine Alkaloids
dc.subjectCaffeine
dc.subjectSolubility
dc.subjectXanthines
dc.subjectCo2
dc.subjectIlex
dc.subjectTheobromine
dc.subjectProducts
dc.titleExtraction of methylxanthines from guarana seeds, mate leaves, and cocoa beans using supercritical carbon dioxide and ethanol
dc.typeArtículos de revistas


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