Supercritical Carbon Dioxide Extraction of Allium ursinum: Impact of Temperature and Pressure on the Extracts Chemical Profile |
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| Authors: | Senka Vidović Alena Tomšik Jelena Vladić Stela Jokić Krunoslav Aladić Kristian Pastor Igor Jerković |
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| Affiliation: | 1. Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia;2. Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia;3. Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia;4. Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia |
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| Abstract: | The aim of this study was to extract Allium ursinum L. for the first time by supercritical carbon dioxide (SC−CO2) as green sustainable method. The impact of temperature in the range from 40 to 60 °C and pressure between 150 and 400 bar on the quality of the obtained extracts and efficiency of the extraction was investigated. The highest extraction yield (3.43 %) was achieved by applying the extraction conditions of 400 bar and 60 °C. The analysis of the extracts was performed by gas chromatography and mass spectrometry (GC/MS). The most dominant sulfur-containing constituent of the extracts was allyl methyl trisulfide with the highest abundance at 350 bar and 50 °C. In addition, the presence of other pharmacologically potent sulfur compounds was recorded including S-methyl methanethiosulfinate, diallyl trisulfide, S-methyl methylthiosulfonate, and dimethyl trisulfide. Multivariate data analysis tool was utilized to investigate distributions of the identified compounds among the extracts obtained under various extraction conditions and yields. It was determined that the SC−CO2 extraction can by efficiently used for A. ursinum. |
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| Keywords: | Allium ursinum wild garlic supercritical carbon dioxide extraction allyl methyl trisulfide |
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