Response surface methodology applied to supercritical carbon dioxide extraction of Piper nigrum L. essential oil

Bagheri, Hossein; Manap, Mohd Yazid Bin Abdul; Solati, Zeinab

doi:10.1016/j.lwt.2014.01.015

Cited by 34 publications

(15 citation statements)

References 17 publications

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“…These variables and related response data are presented in Table . A polynomial equation of second order for predicting OD values ( Y ) was used in the CCD, which is given as :

\begin{matrix} left Y & left = & left β_{0} + \sum_{i = 1}^{3} β_{i} X_{i} + \sum_{i = 1}^{3} {β_{i}}_{i} X_{i}^{2} \\ left + \sum_{i = 1}^{2} \sum_{j = 2, i < j}^{3} β_{i j} X_{i} X_{j}, \end{matrix}

where Y is the predicted response (OD value), β 0 is the offset term, β i is the model coefficient for linear effect, β ii is the quadratic effect, and β ij is the interaction effect; X i and X j represent different independent variables, respectively.…”

Section: Methodsmentioning

confidence: 99%

Preparative isolation and purification of hainanmurpanin, meranzin, and phebalosin from leaves of Murraya exotica L. using supercritical fluid extraction combined with consecutive high‐speed countercurrent chromatography

Yan

Shen

Liu

et al. 2018

J of Separation Science

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The objective of this study was to develop a consecutive preparation method for the isolation and purification of hainanmurpanin, meranzin, and phebalosin from leaves of Murraya exotica L. The process involved supercritical fluid extraction with CO , solvent extraction, and two-step high-speed countercurrent chromatography. Pressure, temperature, and the volume of entrainer were optimized as 27 MPa, 52°C, and 60 mL by response surface methodology in supercritical fluid extraction with CO , and the yield of the crude extracts was 7.91 g from 100 g of leaves. Subsequently, 80% methanol/water was used to extract and condense the three compounds from the crude extracts, and 4.23 g of methanol/water extracts was obtained. Then, a two-step high-speed countercurrent chromatography procedure was developed for the isolation of the three target compounds from methanol/water extracts, including conventional high-speed countercurrent chromatography for further enrichment and consecutive high-speed countercurrent chromatography for purification. The yield of concentrates from high-speed countercurrent chromatography was 2.50 g from 4.23 g of methanol/water extracts. Finally, the consecutive high-speed countercurrent chromatography produced 103.2 mg of hainanmurpanin, 244.7 mg of meranzin, and 255.4 mg of phebalosin with purities up to 97.66, 99.36, and 98.64%, respectively, from 900 mg of high-speed countercurrent chromatography concentrates in one run of three consecutive sample loadings without exchanging a solvent system.

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“…These variables and related response data are presented in Table . A polynomial equation of second order for predicting OD values ( Y ) was used in the CCD, which is given as :

\begin{matrix} left Y & left = & left β_{0} + \sum_{i = 1}^{3} β_{i} X_{i} + \sum_{i = 1}^{3} {β_{i}}_{i} X_{i}^{2} \\ left + \sum_{i = 1}^{2} \sum_{j = 2, i < j}^{3} β_{i j} X_{i} X_{j}, \end{matrix}

Section: Methodsmentioning

confidence: 99%

Preparative isolation and purification of hainanmurpanin, meranzin, and phebalosin from leaves of Murraya exotica L. using supercritical fluid extraction combined with consecutive high‐speed countercurrent chromatography

Yan

Shen

Liu

et al. 2018

J of Separation Science

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“…Ejemplos representativos de estos procedimientos los constituyen los trabajos publicados sobre Vetiveria zizanioides (Danh, et al, 2009), Myrtus communis (Pereira, et al, 2013;Ghasemi, et al, 2011), Satureja hortensis (Khajeh, 2011), Pimpinella affinis (Dashtianeh, 2013), y Piper nigrum (Bagheri, et al, 2014). Debido al gran número de variables a explorar, se requiere una primera etapa de tamizaje para seleccionar un conjunto reducido de factores que optimicen el dato observable de interés, que, usualmente, se trata del rendimiento (Sharif, et al, 2014).…”

Section: Introductionunclassified

Optimización de la extracción de antioxidantes de Salvia officinalis L. con CO2 supercrítico

Martı́nez¹,

Ruiz²,

Arias³

et al. 2014

Rev. Acad. Colomb. Cienc. Ex. Fis. Nat.

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ResumenSe aplicó un diseño factorial fraccionado 2 7-2 para seleccionar las variables con mayor efecto sobre la capacidad antioxidante, el contenido de fenoles y el rendimiento de la extracción utilizando CO 2 supercrítico como solvente sobre hojas y tallos de Salvia officinalis L. El tiempo de extracción, el flujo de CO 2 , la presión de la cámara de extracción y la temperatura de separación se modificaron según el procedimiento simplex para hallar empíricamente las condiciones que produjeran extractos de salvia con el valor más alto de la combinación lineal de rendimiento de extracción, capacidad antioxidante y contenido total de fenoles.Palabras clave: Salvia officinalis, supercrítico, optimización simplex, ácido carnósico. Optimization of the extraction of Salvia officinalis L. antioxidants with supercritical CO 2 AbstractA 2 7-2 fractional factorial design was used to select the variables with the greatest effect on the antioxidant capacity, the total phenolic content and the extraction yield using supercritical carbon dioxide as a solvent on Salvia officinalis L. leaves and stems. The extraction time, the CO 2 flow, the extraction chamber pressure and the collector temperature were modified according to the simplex method in order to empirically find the conditions resulting in salvia extracts with the highest value of the linear combination of extraction yield, antioxidant capacity and total phenolic content.Key words: Salvia officinalis, supercritical, simplex optimization, carnosic acid. Ciencias naturales IntroducciónLa capacidad antioxidante es una propiedad biológica de gran interés para las diversas aplicaciones de las plantas aromáticas. En la salvia (Salvia officinalis) se ha reconocido desde hace mucho tiempo esta propiedad que, junto a su poder microbicida, ha permitido usarla con éxito como preservante de cárnicos y otros alimentos (Meyer, et al., 2002). De la salvia y de otras muchas plantas aromáticas y medicinales se utilizan sus aceites esenciales, sus extractos o sus partes (hojas, flores, raíces) como ingredientes de diversas preparaciones y productos comerciales para el consumo humano. En la búsqueda de una explicación molecular de la actividad biológica de la salvia se ha demostrado que en sus metabolitos secundarios se encuentran varias sustancias que poseen alta capacidad antioxidante, tales como los ácidos fenólicos rosmarínico, salvianólico y ursólico, los flavonoides luteolina y salvicoumarina y los diterpenos fenólicos ácido carnósico, carnosol y rosmanol (Wang, et al., 1998;Lu, et al., 1999a;Lu, et al., 1999b;Lu, et al., 2000;Lu, et al., 2001). Entre estos, los ácidos rosmarínico y carnósico presentan la mayor capacidad antioxidante, superior a la del 2,6-di-terc-butil-p-cresol (BHT) y la del terc-butil-4-metoxifenol (BHA), antioxidantes de amplio uso en la industria (Sebranek, et al., 2005).En la elaboración de productos farmacéuticos y alimenticios, o en otras aplicaciones para consumo humano, es importante la eliminación de los residuos de solventes orgánicos utilizados en el...

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“…The design of the experiments, analysis of the results, and prediction of the responses were carried out with Design‐Expert software (version 7.0). The suitability of the response surface model was assessed with coefficient of determination ( R 2 ) analysis, model analysis, and the lack‐of‐fit test (Bagheri et al 2014). The analysis of variance (ANOVA) test was employed to evaluate the statistical significance of the model.…”

Section: Methodsmentioning

confidence: 99%

Effects of Vacuum Mixing, Water Addition, and Mixing Time on the Quality of Fresh Chinese White Noodles and the Optimization of the Mixing Process

et al. 2015

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In this study, the effects of mixing process parameters (degree of vacuum, water addition, and mixing time under vacuum) on the cooking and sensory quality properties of Chinese white noodles were investigated by using one commercial‐scale noodle production line and one typical commercial wheat flour. Noodle appearance, firmness, elasticity, smoothness, and total quality scores were significantly improved as the degree of vacuum increased from 0 to 0.06 MPa, although lower sensory scores and larger cooking losses occurred when noodles were mixed at 0.08 MPa. Noodles with a water addition of 35% had the highest total score and the highest scores for each sensory factor. As mixing time increased, the sensory score of cooked noodles increased initially and then decreased. With a mixing time of 7 min, the sensory score was the highest and cooking loss was the lowest. The results of response surface methodology indicated that fresh noodle quality was most affected by the water addition, followed by vacuum degree. Added water was a more important source of variation for appearance, firmness, stickiness, smoothness, total score, and cooking loss than degree of vacuum and mixing time, whereas degree of vacuum was the predominant source of variation for color and elasticity. The interactions between the factors had little effect on sensory and cooking properties. The optimal mixing conditions were determined to be as follows: degree of vacuum, 0.06 MPa; added water, 35.6%; and mixing time, 7.25 min. Furthermore, vacuum mixing produced a more even, coherent, and closed microstructure for the sheeted dough than nonvacuum mixing.

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Response surface methodology applied to supercritical carbon dioxide extraction of Piper nigrum L. essential oil

Cited by 34 publications

References 17 publications

Preparative isolation and purification of hainanmurpanin, meranzin, and phebalosin from leaves of Murraya exotica L. using supercritical fluid extraction combined with consecutive high‐speed countercurrent chromatography

Preparative isolation and purification of hainanmurpanin, meranzin, and phebalosin from leaves of Murraya exotica L. using supercritical fluid extraction combined with consecutive high‐speed countercurrent chromatography

Optimización de la extracción de antioxidantes de Salvia officinalis L. con CO2 supercrítico

Effects of Vacuum Mixing, Water Addition, and Mixing Time on the Quality of Fresh Chinese White Noodles and the Optimization of the Mixing Process

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