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Characterization of Neem (Azadirachta indica A. Juss) seed volatile compounds obtained by supercritical carbon dioxide process.

Swapna, R. Sonale and Ramalakshmi, K. and Udaya Sankar, K. (2018) Characterization of Neem (Azadirachta indica A. Juss) seed volatile compounds obtained by supercritical carbon dioxide process. Journal of Food Science and Technology, 55 (4). pp. 1444-1454. ISSN 0022-1155

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Abstract

Extraction process employing Supercritical fluid carbon dioxide (SCF) yields bioactive compounds near natural forms without any artifact formation. Neem seed was subjected to SCF at different temperatures and pressure conditions. These extracts were partitioned to separate volatile fraction and were analyzed by Gas Chromatography– Mass spectroscopy along with the volatiles extracted by the hydro-distillation method. Experimental results show that there is a significant effect of pressure and temperature on isolation of a number of volatile compounds as well as retention of biologically active compounds. Twenty-five volatile compounds were isolated in the Hydro-distillate compare to the SCF extract of 100 bar, 40 �C which showed forty volatile compounds corresponds to 76.38 and 92.39% of total volatiles respectively. The majority of bioactive compounds such as Terpinen-4-ol, 1,2,4-Trithiolane, 3,5-diethyl, allyl isopropyl sulphide, Cycloisolongifolene, a´-Bisabolene, (-)-a-Panasinsen, Isocaryophyllene, trans-Sesquisabinene hydrate, 1-Naphthalenol, were identified in the extract when isolated at 100 bar and 40 �C.

Item Type: Article
Uncontrolled Keywords: Azadirachta indica � Neem seed � Kernel � Volatile � Supercritical fluid carbon dioxide extraction
Subjects: 600 Technology > 08 Food technology > 01 Analysis
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Jul 2018 09:16
Last Modified: 03 Jul 2018 09:16
URI: http://ir.cftri.com/id/eprint/13572

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