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Supercritical Carbon Dioxide Extraction Efficiency for Carotenes from Carrots by RSM
Author(s) -
VEGA P.J.,
BALABAN M.O.,
SIMS C.A.,
O'KEEFE S.F.,
CORNELL J.A.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb12198.x
Subject(s) - supercritical carbon dioxide , extraction (chemistry) , response surface methodology , carotene , chemistry , ethanol , chromatography , supercritical fluid , yield (engineering) , pulp (tooth) , solvent , supercritical fluid extraction , carbon dioxide , high performance liquid chromatography , food science , materials science , biochemistry , organic chemistry , medicine , pathology , metallurgy
Increasing demand for β‐carotene has resulted in a growing interest in its extraction from natural sources. Carotenes were extracted from carrot pulp (press cake) using SC‐CO 2 . Three levels of pressure (20.7, 27.6, and 34.5 MPa), temperature (40, 55, and 70°C), and ethanol co‐solvent (0, 5, 10% wt) were studied. Percentages α‐, β‐ and total carotenes extracted were determined by HPLC and spectrophotometric methods. A maximum of 99.5% of β‐carotene was extracted using 10% ethanol. Concentration of ethanol and temperature were the most important factors in increasing extraction yield. A response surface model was developed from the results: %β‐carotene extraction = 8.4558 + 0.8816 T– 10.7650 E + 0.1843 T*E + 1.9019 E 2 – 0.0261 E 2 *T, where T = temperature (°C), E = ethanol (%). R 2 = 0.973.