Kiril Lisichkov , Stefan Kuvendziev E-mail : lkiril@tmf.ukim.edu.mk SUPERCRITICAL FLUID CO2 EXTRACTION OF BIOACTIVE ANTIOXIDANTS FROM NATURAL RAW MATERIALS Kiril Lisichkov , Stefan Kuvendziev Faculty of Technology and Metallurgy University St. Cyril and Methodius Skopje, R. Macedonia E-mail : lkiril@tmf.ukim.edu.mk

THE MAJOR GREEN TECHNOLOGIES GREEN SOLVENT SEPARATION PROCESSES www.tmf.ukim.edu.mk

SUPERCRITICAL FLUID EXTRACTION

• • Phase diagram for pure CO2 Pressure (bar) Temperature (ºC) 74 SOLID SUPERCRITICAL Critical FLUID • point Pressure (bar) 74 LIQUID Triple • point 5.1 GAS 1 -78 ºC -56.3ºC 31.1ºC Temperature (ºC)

CARBON DIOXIDE ADVANTAGES SC-CO2 AS A GREEN SOLVENT Similar advantages to water -Natural, cheap, plentiful (too much of it!) -Available in >99.9% pure form, £70/$110 per 25kg. -By-product of brewing, ammonia synthesis, combustion Already being adopted in a variety of commercial processes Non-toxic and properties well understood -asphyxiant at high concentrations Easily removed and recycled, and can be disposed of with no net increase in global CO2 -Simple product isolation by evaporation, to 100% dryness. No solvent effluent Potential for product processing (extraction, particle formation, chromatography etc.) www.tmf.ukim.edu.mk

Biological properties of diferrent tomato type SEPARATION OF NATURAL BIOACTIVE ANTIOXIDANTS FROM PLANT MATERIALS Biological properties of diferrent tomato type Natural antioxidants from tomato

SFE - CO2 TOMATO PROCESSING TOMATO WASTE (SKINS AND SEEDS) Hydro separation TOMATO SKINS (66%) SFE - CO2

INFLUENCE OF THE WORKING PARAMETERS (T, P) Тemperature ( 0C ) Yield of lycopene (%) R (mg lycopene/g CO2 ) 40 10,2 0,0032 50 13,3 0,0041 60 14,9 0,0046 65 20 0,0062 Pressure (bar) Yield of lycopene (%) R (mg lycopene/g CO2) 200 14,88 0,0046 250 16,83 0,0052 300 20 0,0062

As natural raw material for isolation of biological active components different fish samples (raw caviar from fish type Carasius sp.), is applied, and as working fluid for extraction the supercritical CO2 was used. FATTY ACID COMPONENTS RAW CAVIAR (wt %) C 18:0 0.9 ± 0.2 C 18:1 19.1 ± 0.1 C 18:2 2.4 ± 0.1 C 18:3 0.64 ± 0.4 C 18:4 8.21 ± 0.2 C 20:1 0.17 ± 0.1 C 20:2 2.1 ± 0.3 C 20:3 2.3 ± 0.1 C 20:4 n-6 2.8 ± 0.2 C 20:5 n-3 C 22:2 2.8 ± 0.1 C 22:6 n-3 3.6 ± 0.1 Saturated 12 ± 0.3 MUFA 43.1 ± 0.2 PUFA 40.1 ± 0.1 n-3 FA 4.5 ± 0.1 Trace another

FINAL FISH PRODUCTS SFE - CO2 FISH OIL

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