Acetone food sciences

Spiro, M. and Kandiah, M. (1989) Extraction of ginger rhizome kinetic studies with acetone. International Journal of Food Science and Technology 24(6), 589-600. 

The popularity of this extraction method ebbs and flows as the years go by. SFE is typically used to extract nonpolar to moderately polar analytes from solid samples, especially in the environmental, food safety, and polymer sciences. The sample is placed in a special vessel and a supercritical gas such as CO2 is passed through the sample. The extracted analyte is then collected in solvent or on a sorbent. The advantages of this technique include better diffusivity and low viscosity of supercritical fluids, which allow more selective extractions. One recent application of SFE is the extraction of pesticide residues from honey [27]. In this research, liquid-liquid extraction with hexane/acetone was termed the conventional method. Honey was lyophilized and then mixed with acetone and acetonitrile in the SFE cell. Parameters such as temperature, pressure, and extraction time were optimized. The researchers found that SFE resulted in better precision (less than 6% RSD), less solvent consumption, less sample handling, and a faster extraction than the liquid-liquid method [27]. 

Singh, G., Marimuthu, P., Catalan, C. and Lampasona, M.P. de (2004) Chemical, antioxidant and antifungal activities of volatile oil of black pepper and its acetone extract, journal of the Science of Food and Agriculture 84(1 4), 1 878-1884. 

Singh, G., Maurya, S., deLampasona, M.P. and Catalan, C. (2006) Chemical constituents, antimicrobial investigations and antioxidative potential of volatile oil and acetone extract of star anise fruits. Journal of the Science of Food and Agriculture 86(1), 111-121. 

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