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United States Department of Agriculture

Agricultural Research Service

Title: CRITICAL FLUID OPTIONS FOR THE EXTRACTION AND ENRICHMENT OF NUTRACEUTICALS

Authors
item King, Jerry
item Dunford, Nurhan
item Taylor, Scott

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: December 6, 2000
Publication Date: N/A

Technical Abstract: The recent development and commercialization of nutraceutical and functional food ingredients from a variety of agricultural resources has provided a unique opportunity for the utilization of critical fluid technology. Aside from the environmental benefits of using critical fluid media as a process agent, there is also the appeal to the consuming public from the perspective of ingredient safety. In this presentation, we shall report on our latest research utilizing a variety of extraction, fractionationation, or reaction options to produce products for commercial use. Thermal gradient fractionation columns using several different modes of operation have been used to enrich steryl ester components from a variety of seed oil sources, as well as to remove objectable components, such as fatty acids, from the resultant extracts. Precise control of the variables effecting fractionating column performance will be shown to be critical for obtaining the reported enrichments, since many of the nutritionally-beneficial ingredients are present in only small quantities in the starting seed-based materials. Higher enrichment of the trace nutritional ingredients can be achieved by using the preparative mode of supercritical fluid chromatography (SFC) in conjunction with extraction. This concept will be demonstrated for the combined SFE/SFC enrichment of steryl esters and phospholipids, using a form of gradient elution chromatography in which SC-CO2 is the principle component of the mobile phase. Finally, the exploitation of reaction chemistry using critical fluid media can be used to directly synthesize nutraceutical ingredients, such as steryl or fatty acid esters, for incorporation into food matrices.

Last Modified: 9/1/2014
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