Supercritical CO
Caryophyllene
Green extraction
Limonene
Piperine
Step gradient supercritical CO(2) extraction
Supercritical fluid extraction
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
16 Apr 2023
16 Apr 2023
Historique:
received:
01
07
2022
revised:
19
10
2022
accepted:
24
11
2022
pubmed:
4
12
2022
medline:
28
12
2022
entrez:
3
12
2022
Statut:
ppublish
Résumé
Black pepper (P. nigrum L.) is considered one of the most valuable spices and a promising candidate in natural product research. In this study, the influence of different combinations of pressures (100-300 bar) and temperatures (40-60 °C) on the supercritical CO
Identifiants
pubmed: 36462355
pii: S0308-8146(22)03052-7
doi: 10.1016/j.foodchem.2022.135090
pii:
doi:
Substances chimiques
Carbon Dioxide
142M471B3J
Terpenes
0
Plant Extracts
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
135090Informations de copyright
Copyright © 2022 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.