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Optimization of the Supercritical Fluid Extraction of Natural Vitamin E from Wheat Germ Using Response Surface Methodology
Author(s) -
Ge Y.,
Ni Y.,
Yan H.,
Chen Y.,
Cai T.
Publication year - 2002
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.1365-2621.2002.tb11391.x
Subject(s) - supercritical carbon dioxide , response surface methodology , extraction (chemistry) , volumetric flow rate , yield (engineering) , carbon dioxide , chemistry , supercritical fluid , central composite design , supercritical fluid extraction , chromatography , materials science , thermodynamics , organic chemistry , composite material , physics
Natural vitamin E was extracted by supercritical fluid extraction of carbon dioxide (SFE‐CO 2 ) from wheat germ. Several SFE‐CO 2 parameters, such as extracting pressure, extracting temperature, and flow rate of carbon dioxide were examined as the independent variables of central composite rotate design (CCRD). Through the response surface methodology (RSM), the optimal processing conditions were determined and the quadratic response surfaces were drawn from the mathematical models. The results demonstrated that the extracting pressure, temperature, pressure × temperature interaction, and flow rate of CO 2 significantly affected the yield of the natural Vitamin E's extraction, while two interactions containing the flow rate of CO 2 had no significant effect on the yield of natural vitamin E. The optimal processing conditions of the extraction of natural vitamin E in wheat germ by SFE‐CO 2 were: extracting pressure 5000 PSI, extracting temperature 316 K, and flow rate of carbon dioxide 1.7 ml/min. Optimum value predicted by RSM for the concentration of natural vitamin E was 2307 mg/100g. Close agreement between experimental and predicted values was obtained.