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Optimizing the Supercritical Fluid Extraction of Lutein from Corn Gluten Meal

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Abstract

Supercritical CO2 was used to extract xanthophylls from corn gluten meal (CGM). Data from a Box-Behnken experimental design was used to model optimal lutein extraction based on extraction temperature (40–80 °C), pressure (5500–7500 psi), and fraction of ethanol co-solvent added (5–15% by volume of total solvent). Lutein extraction was also strongly correlated with zeaxanthin extraction with a correlation coefficient (r) of 0.995. The response surface model for lutein extraction indicated that the amount of co-solvent had the largest impact (p < 0.001) on lutein extraction yield. Influence of temperature and pressure were limited to quadratic or interaction effects (p < 0.15). The optimal lutein extraction conditions predicted with the model were a temperature of 40 °C, pressure of 6820 psi, and co-solvent (ethanol) addition of 15% by volume. At these conditions, lutein recovery from CGM was 2.6 times higher than the amount recovered with a quintuple extraction using ethanol and chloroform/dichloromethane (2:1). The strong linear effect of co-solvent addition suggests the possibility of further increasing lutein extraction with the addition of more co-solvent. CGM protein loss during extraction was also calculated and determined to be negligible.

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Acknowledgements

The authors would like to thank Cargill, Inc. for providing corn gluten meal for this work. Primary funding was provided by the Golden Growers Cooperative (West Fargo, ND) and the ND Corn Council. This work was also partially supported by the USDA National Institute of Food and Agriculture Hatch project ND01476.

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Authors and Affiliations

  1. Department of Agricultural and Biosystems Engineering, NDSU Dept. 7620, North Dakota State University, PO Box 6050, Fargo, ND, 58108-6050, USA

    Bonnie F. Cobb & Scott W. Pryor

  2. Department of Cereal Science, North Dakota State University, PO Box 6050, Fargo, ND, 58108-6050, USA

    Joseph Kallenbach & Clifford A. Hall III

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  1. Bonnie F. Cobb
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  2. Joseph Kallenbach
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  3. Clifford A. Hall III
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  4. Scott W. Pryor
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Correspondence to Scott W. Pryor.

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Cobb, B.F., Kallenbach, J., Hall, C.A. et al. Optimizing the Supercritical Fluid Extraction of Lutein from Corn Gluten Meal. Food Bioprocess Technol 11, 757–764 (2018). https://doi.org/10.1007/s11947-017-2052-7

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  • DOI: https://doi.org/10.1007/s11947-017-2052-7

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