Sequential green-based extraction processes applied to recover antioxidant extracts from pink pepper fruits

Abstract

Integrated high-pressure processes, combining Supercritical CO2 extraction (SFE-CO2), Pressurized Liquid Extraction (PLE), and Subcritical Water Extraction (SWE), were used to obtain antioxidant compounds from pink pepper fruits. The recovered extracts were characterized in terms of total phenolic content (TPC) and antioxidant activity, by the methods DPPH (1,1-diphenyl-2-picrylhydrazyl method), ABTS (2,2′- Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and FRAP (Ferric reducing antioxidant power). The processes combination proved to be efficient for the recovery of extracts with high antioxidant potential. The best extraction route was the one that combined SFE at 30 MPa and 333 K, followed by PLE with ethanol at 10 MPa and 353 K and SWE at 10 MPa and 403 K. PLE and SWE assisted by SFE showed to be efficient and green alternatives for the recovery of antioxidants compounds.