OPTIMIZATION OF MICROWAVE-ASSISTED EXTRACTION (MAE) OF CINNAMON (CINNAMOMUM BURMANNII) OLEORESIN USING RESPONSE SURFACE METHODOLOGY

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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Bibliographic Details
Main Author:	DARMANTO
Format:	Article
Language:	English
Published:	Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2019-03-01
Series:	Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:	central composite design significant coefficient yield response
Online Access:	http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201901&vol=1&aid=4834

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