NDLI: Modeling and optimization of supercritical fluid extraction of anthocyanin and phenolic compounds from Syzygium cumini fruit pulp

Content Provider	Springer Nature Link
Author	Maran, J. Prakash Priya, B. Manikandan, S.
Copyright Year	2014
Abstract	Supercritical carbon dioxide extraction (SC-CO$_{2}$) of total anthocyanin and phenolic compounds from jamun fruits was investigated using three factors at three levels Box–Behnken response surface design. Experiments were conducted to evaluate the effects of three independent variables (pressure, temperature and co-solvent flow rate) on the maximum extraction yield of anthocyanin and phenolic compounds from jamun fruits. From the experimental data, second order polynomial mathematical models were developed with high coefficient of determination values (R $^{2}$ > 0.98). From response surface plots, pressure, temperature and co-solvent flow rate exhibited independent and interactive effects on the extraction yields. Pressure of 162 bar, extraction temperature at 50 °C and co-solvent flow rate of 2.0 g/min was identified as optimal conditions. Under these optimal conditions, the experimental value agreed well with the predicted values and indicates the suitability of developed models.
Starting Page	1938
Ending Page	1946
Page Count	9
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	51
Issue Number	9
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2014-01-08
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Supercritical fluid extraction Phenolic compound Box-Behnken design Anthocyanin Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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Modeling and optimization of supercritical fluid extraction of anthocyanin and phenolic compounds from Syzygium cumini fruit pulp.

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