Supercritical Fluid Extraction of Phenolic Compounds from Mango (<i>Mangifera indica</i> L.) Seed Kernels and Their Application as an Antioxidant in an Edible Oil
Luis Miguel Buelvas-Puello,
Gabriela Franco-Arnedo,
Hugo A. Martínez-Correa,
Diego Ballesteros-Vivas,
Andrea del Pilar Sánchez-Camargo,
Diego Miranda-Lasprilla,
Carlos-Eduardo Narváez-Cuenca,
Fabián Parada-Alfonso
Affiliations
Luis Miguel Buelvas-Puello
Food Chemistry Research Group, Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, Sede Bogotá, Carrera 45 No 26-85, Bogotá 111321, Colombia
Gabriela Franco-Arnedo
Food Chemistry Research Group, Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, Sede Bogotá, Carrera 45 No 26-85, Bogotá 111321, Colombia
Hugo A. Martínez-Correa
Departamento de Ingeniería, Universidad Nacional de Colombia, Sede Palmira, Carrera 32 No. 12-00, Palmira 763531, Colombia
Diego Ballesteros-Vivas
Departamento de Nutrición y Bioquímica, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá 111321, Colombia
Andrea del Pilar Sánchez-Camargo
Grupo de Diseño de Productos y Procesos (GDPP), Department of Food and Chemical Engineering, Universidad de los Andes, Carrera 1E No. 19 A 40, Edificio Mario Laserna, Bogotá 111711, Colombia
Diego Miranda-Lasprilla
Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Sede Bogotá, Carrera 45 No 26-85, Bogotá 111321, Colombia
Carlos-Eduardo Narváez-Cuenca
Food Chemistry Research Group, Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, Sede Bogotá, Carrera 45 No 26-85, Bogotá 111321, Colombia
Fabián Parada-Alfonso
Food Chemistry Research Group, Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, Sede Bogotá, Carrera 45 No 26-85, Bogotá 111321, Colombia
Phenolic compounds from mango (M. indica) seed kernels (MSK) var. Sugar were obtained using supercritical CO2 and EtOH as an extraction solvent. For this purpose, a central composite design was carried out to evaluate the effect of extraction pressure (11–21 MPa), temperature (40–60 °C), and co-solvent contribution (5–15% w/w EtOH) on (i) extraction yield, (ii) oxidative stability (OS) of sunflower edible oil (SEO) with added extract using the Rancimat method, (iii) total phenolics content, (iv) total flavonoids content, and (v) DPPH radical assay. The most influential variable of the supercritical fluid extraction (SFE) process was the concentration of the co-solvent. The best OS of SEO was reached with the extract obtained at 21.0 MPa, 60 °C and 15% EtOH. Under these conditions, the extract increased the OS of SEO by up to 6.1 ± 0.2 h (OS of SEO without antioxidant, Control, was 3.5 h). The composition of the extract influenced the oxidative stability of the sunflower edible oil. By SFE it was possible to obtain extracts from mango seed kernels (MSK) var. Sugar that transfer OS to the SEO. These promissory extracts could be applied to foods and other products.
