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Extraction of natural flavorings with antioxidant capacity from cooperage by-products by green extraction procedure with subcritical fluids

Alañón, M.E., Alarcón, M., Marchante, L., Díaz-Maroto, M.C., Pérez-Coello, M.S.
Industrial crops and products 2017 v.103 pp. 222-232
GRAS substances, antioxidant activity, byproducts, cosmetics, flavorings, lactic acid, lactones, norisoprenoids, solvents, temperature, volatile compounds, wood residues
A green extraction procedure with different subcritical GRAS solvents has been developed to produce flavoring extracts from cooperage by-products. Results showed that, in comparison with ethyl lactate, both ethanol:water (80:20) and pure water are excellent solvents to obtained flavoring extracts. Components such as furanic compounds, β-methyl-γ-octalactones, terpenes, norisoprenoids and benzenic compounds were detected. Pressurized pure water seemed to be more effective for furanic compounds, terpenes and norisoprenoids, while lactones and benzenic compounds were found in higher concentration in hydroalcoholic extracts. The temperature seemed not to be such a relevant factor like the nature of solvent, although major amounts of identified compounds were observed for certain volatile compounds at higher temperatures tested. Furthermore, flavoring extracts also exhibited antioxidant capacities, especially in those hydroalcoholic extracts attained at 120°C. Consequently, valuable compounds from oak wood residues can be extracted as excellent natural flavoring and preservative agents to be used in food and cosmetic industry among others.