Sub-critical fluid extraction of antioxidant phenolic compounds from pistachio (Pistacia vera L.) nuts: experiments, modelling and optimization

ROMINA BODOIRA; ALEXIS VELEZ; LAURA ROVETTO; PABLO RIBOTTA; DAMIÁN MAESTRI; MARCELA MARTÍNEZ

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2019 vol. 84 p. 963 - 970

0022-1147

A process to obtain phenolic compounds with antioxidant properties from pistachio nuts using water/ethanol mixture under high temperature and pressure conditions was carried out. To optimize extraction conditions and antioxidant activity of bioactive compounds, theoretical models were scanned against experimental data. Phenolic profile was dominated by several flavonoids and gallic acid derivatives. A fitted model for phenolic compounds extraction presented a maximum predicted value under the following conditions: 220 °C extraction temperature, 6.5 MPa pressure, 50 % ethanol. Beneath these conditions, phenolic extracts gave the highest radical scanvenging capacity, similar to that reached by using commercial antioxidants. A mathematical model, namely two-site desorption kinetic model, showed to be suitable for the description of extraction kinetics under the optimal operation conditions. Overall, the process described in this study shows a potential alternative method for extraction of pistachio bioactive compounds.