Supercritical fluid extraction in herbal and natural product studies — a practical review

Department of Chemistry, University of Idaho, Moscow, ID 83844-2343, USA
Talanta (Impact Factor: 3.5). 02/2001; DOI: 10.1016/S0039-9140(00)00557-9

ABSTRACT Due to increasingly stringent environmental regulations, supercritical fluid extraction (SFE) has gained wide acceptance in recent years as an alternative to conventional solvent extraction for separation of organic compounds in many analytical and industrial processes. In the past decade, SFE has been applied successfully to the extraction of a variety of organic compounds from herbs and other plants. This review article presents the practical aspects of SFE applications in sample preparation, selection of modifiers, collection methods, on-line coupling techniques, means for avoiding mechanical problems, and approaches to optimization of SFE conditions. SFE can also be used to clean up pesticides from herb medicines. SFE processes can be modeled to acquire useful information for better understanding of the extraction, mechanisms and optimization of the extraction procedures. With increasing public interest in natural products, SFE may become a standard extraction technique for studying herbal, food and agricultural samples.

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    ABSTRACT: Three different brands of Rose hip (Rosa canina L.) tea were extracted with water, ethanol (EtOH), methanol (MeOH), and aqueous mixtures (50%, v/v) by ultrasound-assisted extraction (UAE) and Soxhlet methods. Total phenolic content was determined according to the Folin-Ciocalteu method. The results were presented by means of the extract yields and total phenolic contents, expressed in gallic acid equivalent (GAE) per g of dried matter (DM). The greatest amount of extract observed in tea samples was obtained by UAE through water with the value of 619.37 ± 0.58 mg/g DM. Regarding the phenolic content, the best result was achieved by the Soxhlet method through 50% MeOH mixture (59.69 ± 0.89 mg GAE/g DM), followed by the UAE method with water (48.59 ± 0.29 mg GAE/g DM).
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