Optimization of Process Parameters Using Response Surface Methodology for Essential Oil Extraction from Canarium odontophyllum Kernels by Subcritical Water Treatment

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Analytical Methods Pub Date : 2024-04-19 DOI:10.1007/s12161-024-02624-7
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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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.

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利用响应面方法优化亚临界水处理法从大叶女贞果仁中提取精油的工艺参数
达巴依仁油的理化性质以及达巴依样品的形态会受到最佳提取方法和工艺配置的影响。通过利用基于中心复合设计的响应面方法,对提取达巴依仁油之前的亚临界水处理进行了优化。亚临界水处理的温度范围为 100 至 150 °C,反应时间为 10 至 20 分钟,溶剂与固体的比例为 10:1 至 20:1。结果表明,温度为 100 °C、反应时间为 10 分钟、溶剂与固体的比例为 10:1 是在索氏提取之前用亚临界水处理达巴依仁油的最佳参数。经亚临界水处理的达拜仁油平均产率为 96.53%,而索氏提取样品的平均产率为 42.85%。对亚临界水处理样品进行的气相色谱质谱分析发现了增值化合物,包括草酸和 9-十八烯酸,可用于清洁和制药。扫描电子显微镜图像证明,快速萃取是由达贝仁粉末结构的降解和聚集驱动的。布鲁瑙尔-埃美特-泰勒分析表明,经亚临界水处理的大白果仁的比表面积(14.813 平方米/克)大于未加工的大白果仁(2.804 平方米/克)或索氏提取的大白果仁(13.452 平方米/克)。亚临界水处理与索氏提取相结合,可被视为提高大白果仁出油率的一种有前途的方法。
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来源期刊
Food Analytical Methods
Food Analytical Methods 农林科学-食品科技
CiteScore
6.00
自引率
3.40%
发文量
244
审稿时长
3.1 months
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.
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