Extraction of Resveratrol from Melinjo (Gnetum gnemon L.) Seeds Using Mixtures of Liquid Carbon Dioxide and Ethanol

Abstract

The extraction of resveratrol from Melinjo seeds (Gnetum gnemon L.) using mixtures of liquid carbon dioxide (CO₂) and ethanol was performed at 5, 20 and 25 ºC. The extraction pressure was from 8 to 14 MPa. The extraction yields were compared with the yields obtained by other solvent extraction methods, such as pure liquid CO₂ extraction and conventional aqueous alcohol (methanol or ethanol) extraction. We conducted qualitative and quantitative analyses for resveratrol in the extract using HPLC and analyzed the extraction behavior. The effect of three operating parameters, temperature, pressure and composition of ethanol in liquid CO₂, on the extraction yield was investigated using the single-factor method. The yields of resveratrol in the extraction were significantly improved by adjusting the operating temperature and the amount of ethanol in liquid CO₂.