Modelling and optimization of a sub-critical fluid extraction process for antioxidant phenolic compounds recovery from pistachio (Pistacia vera L.) nuts (NOTA: este paper esta en etapa de revision) (IN PRESS)

BODOIRA, ROMINA; A.R. VELEZ; L. J. ROVETTO; RIBOTTA, PABLO; D. MAESTRI; M.L.MARTINEZ

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2019

0022-1147

A process to obtain phenolic compounds with antioxidantproperties from pistachio nuts was designed by using water and ethanol athigh pressure and temperature conditions. Theoretical models were scannedagainst experimental data in order to optimize extraction conditions andantioxidant activity of target compounds. Phenolic profile was dominatedby several flavonoids and gallic acid derivatives. A fitted model forphenolic compounds recovery showed a maximum predicted value similar tothe highest experimental value under the following conditions: 220 °Cextraction temperature, 6.5 MPa pressure, 50 % ethanol as co-solvent.Under these conditions, phenolic extracts gave the best radicalscanvenging capacity, similar to that reached by using syntheticantioxidants. A mathematical model, namely two-site desorption kineticmodel, was found to be suitable for the description of extractionkinetics under the optimal operation conditions. Overall, the processdescribed in this study provides a promising alternative method forextraction of pistachio bioactive compounds.