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Kaempferol Extraction from Cuscuta reflexa using Supercritical Carbon Dioxide and Separation of Kaempferol from the Extracts
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Pranabendu Mitra
Veröffentlicht/Copyright:
2. August 2011
Kaempferol, a strong antioxidant, was extracted from Cuscuta reflexa (a medicinal plant) using supercritical CO2 and separated using thin-layer chromatography, column chromatography and HPLC analysis. A rotatable central composite design was used to determine the influence of process variables and arrive at optimal processing conditions in the supercritical CO2 extraction process of kaempferol. The kaempferol yield was effectively modelled as a function of the independent variables (temperature, time and pressure). The kaempferol yield increased with the increasing of temperature and time and decreasing of pressure of the supercritical CO2 extraction process. The predicted kaempferol yield at the optimum point was 52.92 µg/g and the optimum conditions were 50.7°C for 132.6 min and 15.9 MPa.
Published Online: 2011-8-2
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Schlagwörter für diesen Artikel
Supercritical carbon dioxide extraction;
Kaempferol;
Optimization;
Cuscuta reflexa
Artikel in diesem Heft
- Article
- Performance Evaluation of a Centrifugal Peeling System for Pistachio Nuts
- Browning Reaction Kinetics of High Hydrostatic Pressure-Treated Peach Puree during Storage
- Heat Transfer Studies in Coiled Agitated Vessel with Varying Heat Input
- Color Based Classification for Berries of Japanese Blue Honeysuckle
- Numerical and Experimental Study on Temperature Crossover in Shell and Tube Heat Exchangers
- Microwave Vacuum Drying of Shredded Carrots and Its Nutritional Evaluation
- Kaempferol Extraction from Cuscuta reflexa using Supercritical Carbon Dioxide and Separation of Kaempferol from the Extracts
- Application of High-Voltage Electrostatic Equipment to Ethylene Removal
- Measurement of Flavor Absorption from Soft Drinks into PET Bottle by Headspace Solid Phase Microextraction-Gas Chromatography
- Microwave Assisted Multi-Stage Countercurrent Extraction of Dihydromyricetin from Ampelopsis grossedentataa
- Experimental Study and Modeling NaCl Mass Transfer during Feta Cheese Ripening
- Determining the Convective Heat Transfer Coefficient (h) in Thermal Process of Foods
- Numerical Simulation of Packed Liquid Food Thermal Process Using Computational Fluid Dynamics (CFD)
- Shelf Life Prediction Modeling of Vacuum-Packaged Scallops on the Kinetics of Total Volatile Base Nitrogen
- Twin-Screw Extrusion of Pre-Germinated Brown Rice: Physicochemical Properties and ?-Aminobutyric Acid Content (GABA) of Extruded Snacks
- Solubility of Palm Oil Components in Supercritical Carbon Dioxide
- Comparative Study on Drying of Selected Marine Products: Bombay Duck (Herpodon nehereus) and Prawn (Penaeus indicus)
- Modeling Mass Transfer Kinetics and Mass Diffusivity During Osmotic Dehydration of Blanched Carrots
- Ice Cream Powder Production and Investigation of Its Rheological and Organoleptic Properties
- Shorter Communication
- Thermal Inactivation of Alicyclobacillus acidoterrestris in a Model Food
- Effect of Fermentation on Chemical Composition and Nutritional Quality of Extruded and Fermented Soya Products
- Organoleptic Quality, Minerals, Proteins and Amino Acids from Two Tunisian Commercial Pomegranate Fruits
