The Journal of Supercritical Fluids ( IF 3.9 ) Pub Date : 2020-10-22 , DOI: 10.1016/j.supflu.2020.105096 Alexandre Timm do Espirito Santo , Leandro Martins Siqueira , Rafael Nolibos Almeida , Rubem Mário Figueiró Vargas , Gustavo do N Franceschini , Mathias André Kunde , Angélica Regina Cappellari , Fernanda Bueno Morrone , Eduardo Cassel
This work aimed to improve yerba mate caffeine extraction process, considering three independent variables, carbon dioxide flow, ethanol flow and extraction time, in three levels. The following process parameters were kept constant: pressure (300 bar), temperature (60 °C), and particle size (0.428 mm). The Box-Behnken experimental design was carried out for 15 extractions and the optimized condition to obtain decaffeinated yerba mate was as follows: 950 g/h of the carbon dioxide flow; 106 g/h of the ethanol flow; 4.25 h of the time. Under these conditions, it was possible to obtain processed yerba mate with 0.16% ± 0.06% (gcaffeine/gyerba mate). Furthermore, the removal of caffeine from yerba mate did not decrease the antioxidant capacity of extracts obtained by infusion, as well as cell viability tests showed that both extracts decreased cell viability in esophageal cancer. These results indicate that decaffeinated yerba mate maintains that properties found in traditional yerba mate.
中文翻译:
超临界流体萃取对yerba mate的脱咖啡因作用:改进,数学建模和注入分析
这项工作旨在从三个层面考虑二氧化碳,乙醇流量和提取时间这三个独立变量,从而改善马黛茶咖啡因的提取工艺。以下工艺参数保持恒定:压力(300 bar),温度(60°C)和粒径(0.428 mm)。Box-Behnken实验设计进行了15次萃取,获得脱咖啡因的麦芽酸酯的最佳条件如下:950克/小时的二氧化碳流量;106 g / h的乙醇流量;时间为4.25小时。在这些条件下,可以得到0.16%±0.06%(g咖啡因/ g yerba mate)的加工过的yerba mate。)。此外,从马黛茶中去除咖啡因并不会降低通过输液获得的提取物的抗氧化能力,并且细胞活力测试表明两种提取物均降低了食道癌的细胞活力。这些结果表明,不含咖啡因的麦芽伴侣保持了传统麦芽伴侣中发现的特性。