Journal of the American Oil Chemists’ Society

, Volume 73, Issue 9, pp 1121–1125

Ethanol extraction of polyphenols in an immersion extractor. Effect of pulsing flow

  • J. Sineiro
  • H. Domínguez
  • M. J. Núñez
  • J. M. Lema


A comparative study on polyphenol extraction from sunflower press cake in a semicontinuous pulsed-flow immersion extractor and in a conventional laboratory immersion extractor was developed. The solvent was 96% (vol/vol) ethanol. No difference in the residual polyphenol content in the cake was observed at short times, but after 10 h, the pulsed extractor showed a higher polyphenol concentration in the outlet miscella. In addition, the effective diffusivity of polyphenols in sunflower press cake was estimated.

Key Words

Diffusivity extraction polyphenols pulsed extractor 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Sabir, M.A., F.W. Sosulski, and J.A. Kernan, Phenolic Constituents in Sunflower Flour,J. Agric. Food Chem. 22:572–574 (1974).CrossRefGoogle Scholar
  2. 2.
    Shamanthaka Sastry, M.C., and M.S. Narasinga Rao, Binding of Polyphenols by the Isolated Polyphenol-Free 11S Protein of Sunflower (Helianthus annuus) Seed,J. Agric. Food Chem. 38:2103–2110 (1990).CrossRefGoogle Scholar
  3. 3.
    Saeed, M., and M. Cheryan, Sunflower Protein Concentrates and Isolates Low in Polyphenols and Phytate,J. Food Sci. 53:1127–1143 (1988).CrossRefGoogle Scholar
  4. 4.
    Hurrell, R.F., and P.A. Finot, Effects of Food Processing on Protein Digestibility and Amino Acid Availability, inDigestibility and Amino Acid Availability in Cereals and Oilseeds, American Association of Cereal Chemists, Inc., 1985, pp. 223–244.Google Scholar
  5. 5.
    Sosulski, F.W., M.A. Sabir, and S. Flemming, Continuous Diffusion of Polyphenols from Sunflower Kernels,J. Food Sci. 38:468–470 (1973).CrossRefGoogle Scholar
  6. 6.
    Fan, T.Y., and F.W. Sosulski, New Techniques for Preparation of Improved Sunflower Protein Concentrates,Cereal Chem. 53:118–125 (1976).Google Scholar
  7. 7.
    Gheyasuddin, S., C.M. Cater, and K.F. Mattil, Preparation of a Colorless Sunflower Protein Isolate,Food Technol. 24:242 (1970).Google Scholar
  8. 8.
    Sodini, G., and M. Canella, Acidic Butanol Removal of Color-Forming Phenols from Sunflower Meal,J. Agric. Food Chem. 25:822–825 (1977).CrossRefGoogle Scholar
  9. 9.
    Emmi, E., and G. Sodini, Method and Apparatus for Solid-Liquid Extraction Steps, Canadian Patent 1,119,781 (1978).Google Scholar
  10. 10.
    Dibert, K., E. Cros, and J. Andrieu, Solvent Extraction of Polyphenols from Green Coffee. Part II: Kinetic Data,J. Food Eng. 10:199–214 (1989).CrossRefGoogle Scholar
  11. 11.
    Lema, J.M., M.J. Núñez, A. Sanromán, and E. Roca, Pulsing Device to be Coupled to Fermentation Equipments, Enzymatic Reactors or Chemical Reactors, Spanish Patent 2059228 (1995).Google Scholar
  12. 12.
    Sabir, M.A., F.W. Sosulski, and A.J. Finlayson, Polyphenols-Protein Interactions in Sunflower,J. Agric. Food Chem. 22:575–578 (1974).CrossRefGoogle Scholar
  13. 13.
    Dahlquist, G., A. Björk, and N. Anderson, inNumerical Methods, Prentice-Hall Inc., Englewood Cliffs, 1974, pp. 290–293.Google Scholar
  14. 14.
    King, C.O., D.L. Katz, and J.C. Brier, The Solvent Extraction of Soybean Flakes,Trans. Am. Inst. Chem. Engineers 40:533–557 (1944).Google Scholar
  15. 15.
    Osburn, J.O., and D.L. Katz, Structure as a Variable in the Application of Diffusion Theory to Extraction,Trans. A.I.Ch.E. 40:511–531 (1944).Google Scholar
  16. 16.
    Krasuk, J.H., J.L. Lombardi, and C.D. Ostrovsky, Diffusion Extracion of Oil-Containing Materials,I & E. C. Process Design and Development 6:187–195 (1967).CrossRefGoogle Scholar
  17. 17.
    Aguerre, R.J., J.F. Gabitto, and J. Chirife, Utilization of Fick’s Second Law for the Evaluation of Diffusion Coefficients If Food Processes Controlled by the Internal Diffusion,J. Food Technol. 20:623–629 (1985).CrossRefGoogle Scholar
  18. 18.
    Schwartzberg, H.G., and R.Y. Chao, Solute Diffusivities in Leaching Processes,Food Technol. 36:73–86 (1982).Google Scholar
  19. 19.
    Schwartzberg, H.G., Mathematical Analysis of Solubilization. Kinetics and Diffusion in Foods,J. Food Sci. 40:211–213 (1975).Google Scholar
  20. 20.
    Wiese, K.L., and H.E. Snyder, Analysis of the Oil Extraction Process in Soybeans: A New Continuous Procedure,J. Am. Oil Chem. Soc. 64:402–406 (1987).Google Scholar
  21. 22.
    Condoret, J.S., J.P. Riba, and H. Angelino, Mass Transfer in a Particle Bed with Oscillating Flow,Chem. Eng Sci. 44:2107–2111 (1989).CrossRefGoogle Scholar
  22. 21.
    Jameson, G.J., Mass (or heat) Transfer from an Oscillating Cylinder,Chem. Eng Sci. 19:793–800 (1964).CrossRefGoogle Scholar

Copyright information

© AOCS Press 1996

Authors and Affiliations

  • J. Sineiro
    • 1
  • H. Domínguez
    • 1
  • M. J. Núñez
    • 1
  • J. M. Lema
    • 1
  1. 1.Department of Chemical EngineeringUniversity of Santiago de CompostelaSantiago de CompostelaSpain

Personalised recommendations