Response surface methodology applied to supercritical carbon dioxide extraction of Piper nigrum L. essential oil

被引:34
作者
Bagheri, Hossein [1 ]
Manap, Mohd Yazid Bin Abdul [1 ]
Solati, Zeinab [1 ]
机构
[1] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, Malaysia
关键词
SC-CO2; extraction; Piper nigrum L; Essential oil; Response surface methodology; FLUID EXTRACTION; BLACK PEPPER; OPTIMIZATION; DESIGN;
D O I
10.1016/j.lwt.2014.01.015
中图分类号
TS2 [食品工业];
学科分类号
100403 [营养与食品卫生学];
摘要
This study was conducted to optimize the supercritical carbon dioxide (SC-CO2) extraction of Piper nigrum L. essential oil using response surface methodology (RSM). In order to obtain the maximum yield of the essential oil, experiments were carried out using a three-factor central composite design (CCD) under following conditions: pressure of 15-30 MPa, temperature of 40-50 degrees C and dynamic extraction time of 40-80 min. A second-order polynomial regression model expressing the total extraction yield as a function of main SC-CO2 variables was significantly (p < 0.05) fitted, with high coefficient of determination value (R-2 > 0.985). The results showed that the best extraction yield (2.16%) was obtained at 30 MPa, 50 C and 80 mm. Pressure showed the most significant (p < 0.05) effect on the yield variation. The chemical composition of the essential oil was determined using GC-flame ionization detection (FID) and gas chromatography-mass spectrometry (GC-MS) analysis. The main constituents (concentration > 3.0%, calculated as % peak area) in the P. nigrum L. essential oil obtained through SC-CO2 extraction were determined to be beta-caryophyllene (24.34%), limonene (15.84%), sabinene (15.04%), 3-carene (9.44%), beta-pinene (9.27%) and copaene (4.52%). (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码:149 / 155
页数:7
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