Skip to Main content Skip to Navigation
Journal articles

Comparison of different methods for extraction from Tetraclinis articulata: Yield, chemical composition and antioxidant activity

Abstract : In the present study, three techniques of extraction: hydrodistillation (HD), solvent extraction (conventional 'Soxhlet' technique) and an innovative technique, i.e., the supercritical fluid extraction (SFE), were applied to ground Tetraclinis articulata leaves and compared for extraction duration, extraction yield, and chemical composition of the extracts as well as their antioxidant activities. The extracts were analyzed by GC-FID and GC-MS. The antioxidant activity was measured using two methods: ABTS and DPPH. The yield obtained using HD, SFE, hexane and ethanol Soxhlet extractions were found to be 0.6, 1.6, 40.4 and 21.2-27.4 g/kg respectively. An original result of this study is that the best antioxidant activity was obtained with an SFE extract (41 mg/L). The SFE method offers some noteworthy advantages over traditional alternatives, such as shorter extraction times, low environmental impact, and a clean, non-thermally-degraded final product. Also, a good correlation between the phenolic contents and the antioxidant activity was observed with extracts obtained by SFE at 9 MPa.
Complete list of metadatas

Cited literature [36 references]  Display  Hide  Download

https://hal.archives-ouvertes.fr/hal-00875913
Contributor : Open Archive Toulouse Archive Ouverte (oatao) <>
Submitted on : Wednesday, October 23, 2013 - 10:28:51 AM
Last modification on : Thursday, November 26, 2020 - 6:50:03 PM
Long-term archiving on: : Friday, January 24, 2014 - 4:24:54 AM

File

herzi_9749.pdf
Files produced by the author(s)

Identifiers

Collections

Citation

Nejia Herzi, Jalloul Bouajila, Séverine Camy, Mehrez Romdhane, Jean-Stéphane Condoret. Comparison of different methods for extraction from Tetraclinis articulata: Yield, chemical composition and antioxidant activity. Food Chemistry, Elsevier, 2013, vol. 141, pp. 3537-3545. ⟨10.1016/j.foodchem.2013.06.065⟩. ⟨hal-00875913⟩

Share

Metrics

Record views

679

Files downloads

1464