{"title":"莳萝总黄酮提取过程的数学建模叶子","authors":"M. Mitić, P. Mašković, Jelena Mitić","doi":"10.46793/sbt27.389m","DOIUrl":null,"url":null,"abstract":"In this paper, extraction of the total flavonoid compounds from dill (Anethum graveolens L) leaves using an aqueous ethanol solution (50% by volume) was studied at different temperatures (30, 40, and 50 0C). A physical unsteady- state diffusion model and empirical Ponomarev model were developed to model the extraction process’s kinetics. The enthalpy and entropy changes were positive, while the Gibbs free energy was negative and decreased when temperature increased during the thermodynamic analysis. Therefore, extraction of total flavonoids from dill leaves was endothermic, spontaneous, and irreversible.","PeriodicalId":212864,"journal":{"name":"Zbornik radova / XXVII savetovanje o biotehnologiji sa međunarodnim učešćem","volume":"152 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"MATHEMATICAL MODELING OF TOTAL FLAVONOID COMPOUNDS EXTRACTION FROM DILL (Anethum graveolens L.) LEAVES\",\"authors\":\"M. Mitić, P. Mašković, Jelena Mitić\",\"doi\":\"10.46793/sbt27.389m\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this paper, extraction of the total flavonoid compounds from dill (Anethum graveolens L) leaves using an aqueous ethanol solution (50% by volume) was studied at different temperatures (30, 40, and 50 0C). A physical unsteady- state diffusion model and empirical Ponomarev model were developed to model the extraction process’s kinetics. The enthalpy and entropy changes were positive, while the Gibbs free energy was negative and decreased when temperature increased during the thermodynamic analysis. Therefore, extraction of total flavonoids from dill leaves was endothermic, spontaneous, and irreversible.\",\"PeriodicalId\":212864,\"journal\":{\"name\":\"Zbornik radova / XXVII savetovanje o biotehnologiji sa međunarodnim učešćem\",\"volume\":\"152 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Zbornik radova / XXVII savetovanje o biotehnologiji sa međunarodnim učešćem\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.46793/sbt27.389m\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Zbornik radova / XXVII savetovanje o biotehnologiji sa međunarodnim učešćem","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.46793/sbt27.389m","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
MATHEMATICAL MODELING OF TOTAL FLAVONOID COMPOUNDS EXTRACTION FROM DILL (Anethum graveolens L.) LEAVES
In this paper, extraction of the total flavonoid compounds from dill (Anethum graveolens L) leaves using an aqueous ethanol solution (50% by volume) was studied at different temperatures (30, 40, and 50 0C). A physical unsteady- state diffusion model and empirical Ponomarev model were developed to model the extraction process’s kinetics. The enthalpy and entropy changes were positive, while the Gibbs free energy was negative and decreased when temperature increased during the thermodynamic analysis. Therefore, extraction of total flavonoids from dill leaves was endothermic, spontaneous, and irreversible.
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