Volume 17, Issue 99 (2020)                   FSCT 2020, 17(99): 177-187 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

abdollahi moghaddam M R, rajabzadeh G. Extraction process optimization of chamomile flowerhead extract by supercritical CO2 by Response Surface Methodology. FSCT 2020; 17 (99) :177-187
URL: http://fsct.modares.ac.ir/article-7-39938-en.html
1- Assistant Professor, Department of food chemistry, Research institute of food science and technology, Mashhad, Iran , abdollahim1344@gmail.com
2- Associate Professor, Department of food nanotechnology, Research institute of food science and technology, Mashhad, Iran
Abstract:   (3116 Views)
In this research extraction process optimization of chamomile (Matricaria recutita) flowerhead extract by supercritical CO2 technique was carried out at different levels of process variables using response surface methodology based on central composite design. Hence, the effects of pressure (80–240 bar), temperature (35–55 C), and dynamic extraction time (30–150 min) were evaluated with respect to extraction yield and bisabololoxide A content in the obtained extract. According to the results, the pressure had the most significant effect (p < 0.05) on the extraction yield followed by dynamic extraction time and temperature. Also the linear effect of temperature and the quadratic effects of dynamic extraction time, temperature and pressure on the bisabololoxide A content were significant (p < 0.05). As a result of the optimization process, it found that the highest amount of extraction yield (1.29%) and bisabololoxide A content (47.12%) was obtained by applying pressure, temperature and dynamic extraction time at 240 bar, 49.7 C and 66.4 minute, respectively.
Full-Text [PDF 920 kb]   (1673 Downloads)    
Article Type: Original Research | Subject: Statistics, modeling and response levels in the food industry
Received: 2020/01/15 | Accepted: 2020/02/15 | Published: 2020/04/29

Add your comments about this article : Your username or Email:

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.