Response surface methodology (RSM) as a tool for optimization in analytical chemistry

Bezerra, Marcos Almeida; Santelli, Ricardo Erthal; Oliveira, Eliane Pádua; Villar, Leonardo Silveira; Escaleira, Luciane Amélia

doi:10.1016/j.talanta.2008.05.019

Cited by 4,859 publications

(2,703 citation statements)

References 69 publications

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“…Figure 1b shows the response surface plate for the stirring temperature and the time to the acquired EE (%) at fixed lecithin proportion (3.5 %), the enzyme/lecithin ratio (10 %) and pH of solution (6.5). Figure 1b shows that the maximum point is outside the experimental design (Bezerra et al 2008). The response surface indicated that EE (%) would be enhanced by the increment of stirring time on hotplate.…”

Section: Application Of Ccd For Production Flavourzyme-loaded Liposomementioning

confidence: 95%

“…Figure 1a presents a saddle point as the critical point. The saddle point is an inflexion point between a relative maximum and a relative minimum (Bezerra et al 2008), while lecithin proportion and stirring temperature on the hot plate were varied (2.5-4.5 %) and (40-65°C), respectively. The response surface plot shows that EE (%) increased with the increase of the lecithin proportion.…”

Section: Application Of Ccd For Production Flavourzyme-loaded Liposomementioning

confidence: 99%

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The encapsulation of flavourzyme in nanoliposome by heating method

et al. 2013

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The main objective of this study was to use heating method (HM) to prepare liposome without employing any chemical solvent or detergent. Plackett-Burman design (PBD) was applied for the screening of significant process variables including the lecithin proportion, the cholesterol/ lecithin ratio, the pH of solution for liposome preparation, the enzyme/lecithin ratio, the stirring time, the process temperature, the speed of stirrer, the ratio of stirrer to the tank diameter, the application of homogenization, the method of adding enzyme and centrifugation conditions on the encapsulation efficiency (EE %) of liposome and the activity of liposomal Flavourzyme (LAPU −1 ) (P<0.05). Then, the response surface methodology based on the central composite design (CCD) was applied for the evaluation of the impacts of the significant mentioned variables on the EE (%) and the activity of the liposomal Flavourzyme. The results indicated that the lecithin proportion and the stirring time were the major influential variables for both responses. The most suitable formulation of the Flavourzyme-loaded liposome is 4.5 % lecithin, 45°C temperature, 5 % Flavourzyme/lecithin ratio, 30 min stirring time and medium pH of 6. Under suitable operating conditions, the EE of liposome and the activity of the liposomal Flavourzyme were achieved as 26.5 % and 9.96 LAPU ml −1 , respectively. AFM technique and size distribution clearly showed the diameter of 189 nm for the spherical shape of the Flavourzyme-loaded nanoliposome.

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Section: Application Of Ccd For Production Flavourzyme-loaded Liposomementioning

confidence: 95%

Section: Application Of Ccd For Production Flavourzyme-loaded Liposomementioning

confidence: 99%

The encapsulation of flavourzyme in nanoliposome by heating method

et al. 2013

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“…Three parameters were investigated during the research: temperature (35,50, and 65 • C), pressure (7.5, 10.0, and 12.5 MPa), and the addition of ethanol to the pomace (20%, 50%, and 80% m/m; calculated as ratio of ethanol and pomace). The densities of CO 2 were computed using equations presented by Ouyang [25].…”

Section: Design Of Experiments and Data Analysismentioning

confidence: 99%

The Application of Supercritical Carbon Dioxide and Ethanol for the Extraction of Phenolic Compounds from Chokeberry Pomace

et al. 2017

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Chokeberry (Aronia melanocarpa (Michx.) Elliot) is a fruit with exceptionally high levels of phenolic compounds which are accumulated mainly in the peel; hence, the majority remains in the leftovers after juice production. Extraction with the use of carbon dioxide in supercritical conditions was used to isolate phenolic compounds from the pomace. The effect of the process parameters (temperature; pressure; and the addition of ethanol) on the extraction yields and properties of the extracts was investigated. The anthocyanin and total phenolic compound content, as well as the scavenging activity against five selected radicals, were evaluated. The best results were acquired for 35 • C, 10 MPa, and 80% m/m ethanol addition, the yield of phenolic compounds was 1.52 g per 100 g of pomace. The amount of extracted phenolics and the antioxidative attributes of the extracts were highly correlated. The impact of supercritical carbon dioxide density on the amount of recovered compounds was confirmed. The use of supercritical CO 2 led to a significant reduction in the volume of organic solvent required for extraction.

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“…Therefore, this technique does not describe the full effect on the response parameter 24 . Another disadvantage of the optimization of the factors is the increased number of trials required to do research, which leads to increased time and increased consumption of reagents and materials.…”

Section: Copper In Fruit and Vegetable Samplesmentioning

confidence: 99%

“…AdSV is a highly sensitive technique, the response obtained in the form of the peak current (Ip) was influenced by variables the following, namely: the effect variations of calcein concentration, pH, potential accumulation and the time accumulation [5][6]11,[13][14][15][16][17][18][19] . Therefore it is very important to determine the optimization of these parameters, which will affect the measurement of the peak current in order to improve the quality of analytical results 24 . The research design was used in this study.…”

Section: Copper In Fruit and Vegetable Samplesmentioning

confidence: 99%

"Application of Central Composite Design Optimization Technique for Determination of Copper in Fruit and Vegetable Samples With Adsorptive Stripping Voltammetry in the Presence of Calcein "

2017

RJC

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This study was to optimize the determination of copper by adsorptive stripping voltammetry (AdSV) in the presence calcein. The independent factors that affect the response were: calcein concentration, pH, potential accumulation and time accumulation. The research design was used a central composite design (CCD) with 4 variables, 5 levels and 31 a combination of treatments. The first step of 2 k factorial design optimization is: to give the highest level of code values (+1.68), the lowest level (-1.68) and code (0) as the center point. Programs were used for statistical data processing, Minitab 17. The obtained optimum conditions for the determination of copper were: calcein concentration 0.11 mM, pH 6.8, potential accumulation -0.88 V and time accumulation 42.34 s. The RSD 0.74%, recovery 99.88%, the linear calibration graph for the concentration (0.2 -110.0) µg/L, and the detection limits 1.79 µg/L. This procedure was applied for the determination of copper in the fruit and vegetable samples with satisfactory results.

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Response surface methodology (RSM) as a tool for optimization in analytical chemistry

Cited by 4,859 publications

References 69 publications

The encapsulation of flavourzyme in nanoliposome by heating method

The encapsulation of flavourzyme in nanoliposome by heating method

The Application of Supercritical Carbon Dioxide and Ethanol for the Extraction of Phenolic Compounds from Chokeberry Pomace

"Application of Central Composite Design Optimization Technique for Determination of Copper in Fruit and Vegetable Samples With Adsorptive Stripping Voltammetry in the Presence of Calcein "

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