OPTIMIZATION OF MICROWAVE-ASSISTED EXTRACTION (MAE) OF CINNAMON (CINNAMOMUM BURMANNII) OLEORESIN USING RESPONSE SURFACE METHODOLOGY
Cinnamon (Cinnamomum burmanii) oleoresin is produced from the extraction of the cinnamon plant, mainly its bark. Microwave-Assisted Extraction (MAE) can produce this oleoresin with many advantages i.e. shorter time, lower energy, higher extraction rate and minimum potential of side product. The rese...
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2019-03-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201901&vol=1&aid=4834 |
| Summary: | Cinnamon (Cinnamomum burmanii) oleoresin is produced from the extraction of the cinnamon plant, mainly its bark. Microwave-Assisted Extraction (MAE) can produce this oleoresin with many advantages i.e. shorter time, lower energy, higher extraction rate and minimum potential of side product. The research was conducted for the optimization of cinnamon oleoresin extraction using MAE. Response Surface Methodology (RSM) was used for the analysis with Central Composite Design (CCD) for designing the experiment. The three investigated variables were: time (10 - 30 min), solvent volume (100 - 300 mL) and solvent concentration (80 - 90 %). Ethanol was used as solvent, while the yield of oleoresin was the response. From the analysis, it was shown that an extraction time of 23.36 minutes with an ethanol volume of 258.2 mL and an ethanol concentration of 85 % will give a yield of 20.57 %. |
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| ISSN: | 1582-540X 1582-540X |