Supercritical fluid extraction of quercetin from sumac (<i>Rhus coriaria</i> L.): effects of supercritical extraction parameters
Mustafa Serhat EKİNCİ
Abstract
Quercetin which has a versatile health benefit was extracted from widely consumed sumac fruits by ethanol-modified supercritical CO2. Analysis of quercetin was performed via high pressure liquid chromatography (HPLC). The effects of temperature, pressure and ethanol content on the amount of quercetin were examined using Central Composite Design (CCD). The extractions were carried out at 40–70οC temperature, 150–250 bar pressure, and 2–6 wt% ethanol content. It was predicted that the maximum quercetin was obtained as 2196 μg/100 g sumac at 40οC, 250 bar, and 6% ethanol content.
Topics & Concepts
ChemistryQuercetinSupercritical fluidChromatographySupercritical fluid extractionExtraction (chemistry)EthanolHigh-performance liquid chromatographyBiochemistryOrganic chemistryAntioxidantMedicinal Plant ResearchEssential Oils and Antimicrobial Activitythermodynamics and calorimetric analyses