Optimization of Process Parameters Using Response Surface Methodology for Essential Oil Extraction from Canarium odontophyllum Kernels by Subcritical Water Treatment
Muhammad Hazwan Hamzah, Nurbalqis Zulkefli, Adila Fazliyana Aili Hamzah, Rosnah Shamsudin, Hasfalina Che Man, Abd Halim Md Ali, Maimunah Mohd Ali, Bernard Maringgal, Mohd Hafizz Wondi
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引用次数: 0
Abstract
The physicochemical properties of dabai kernel oil as well as the morphology of dabai samples are affected by the optimal extraction method and process configurations. Subcritical water treatment prior to dabai kernel oil extraction was optimized through the utilization of response surface methodology based on central composite design. The subcritical water treatment was carried out within the following temperature ranges of 100 to 150 °C, 10- to 20-min reaction times, and 10:1 to 20:1 solvent to solid ratios. Results showed that temperature of 100 °C, reaction time of 10 min, and solvent to solid ratio of 10:1 were optimal parameters for dabai kernel oil by subcritical water treatment prior to Soxhlet extraction. Dabai kernel oil yields via subcritical water treatment were 96.53% on average, compared to 42.85% for Soxhlet extraction sample. Gas chromatography mass spectrometry analysis found for subcritical water treatment samples revealed value-added compounds, including oxalic acid and 9-octadecenoic acid, which can be utilized for cleaning and pharmaceutical applications. Scanning electron microscope images provided evidence that rapid extraction was driven by the degradation and aggregation of dabai kernel powder structure. The Brunauer–Emmett–Teller analysis indicated that the dabai kernel of subcritical water treatment displayed a greater surface area (14.813 m2/g) than the raw (2.804 m2/g) or Soxhlet extraction (13.452 m2/g) dabai kernel. Subcritical water treatment could be considered a promising method in combination with Soxhlet extraction in order to improve the oil yield from dabai kernels.
期刊介绍:
Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.