Bermejo D.V.,Institute Of Food Science Research Cial Csic Uam Cei Uamcsic C Nicolas Cabrera 9 |
Ibanez E.,Institute Of Food Science Research Cial Csic Uam Cei Uamcsic C Nicolas Cabrera 9 |
Reglero G.,Institute Of Food Science Research Cial Csic Uam Cei Uamcsic C Nicolas Cabrera 9 |
Fornari T.,Institute Of Food Science Research Cial Csic Uam Cei Uamcsic C Nicolas Cabrera 9
Journal of Supercritical Fluids | Year: 2015
This paper reports experimental data to analyze the effect of different green cosolvents, namely ethyl lactate, ethyl acetate and ethanol, on the supercritical carbon dioxide (SCCO2) extraction of caffeine from green tea leaves.The experiments were carried out in a pilot-scale plant using two different approaches: a static procedure in which the cosolvent was introduced in the extraction cell soaking the vegetal material and then SCCO2 was pumped, and a dynamic assay in which the cosolvent was pumped and mixed with SCCO2 before introduction into the extraction cell. The overall caffeine recovery from plant matrix was determined for all experiments at the same extraction conditions (30MPa and 343K). Additionally, the overall extraction curves of the static experiments were determined at the same process conditions, and the mass transfer model of Sovová was utilized to adjust the kinetic data and to determine the mass transfer coefficients.The highest caffeine yield was obtained with ethyl lactate in both static and dynamic extractions (13.0 and 14.2. mg/g of tea, respectively), followed by ethanol (10.8. mg/g with the static method and 8.8. mg/g with the dynamic method). The yield obtained with ethyl acetate in both extraction approaches was lower than 7. mg/g. These data reinforce previous results obtained by the authors regarding the competence of ethyl lactate in the extraction of caffeine from natural materials. © 2015 Elsevier B.V.