Food Chemistry, ( ISI ), Volume (155), No (5), Year (2014-6) , Pages (319-324)

Title : ( Optimization of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology )

Authors: mahmoud yolmeh , Mohammad B Habibi Najafi , Reza Farhoosh ,

Citation: BibTeX | EndNote

The present study reports on the extraction of natural pigment from annatto seeds. Response surface methodology (RSM) was used to investigate the effect of process variables on the ultrasound-assisted extraction (UAE). Four independent variables including temperature (20–80 C), sonication time (2–10 min), duty cycle (0.2–0.8 s) and the ratio of seeds to the solvent (5–20%) were studied. According to the results, the optimal UAE condition was obtained with a temperature of 72.7 C, extraction time of 7.25 min, the ratio of seed to solvent of 14% and duty cycle of 0.8 s. At these conditions, extraction yield determined as 6.35% and the absorbance value as 0.865%. The experimental values under optimal condition were in good consistent with the predicted values, which suggested UAE is more efficient process as compared to conventional extraction.

Keywords

, Annatto, Antioxidant, Ultrasound-assisted, Optimisation, Response surface
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@article{paperid:1040265,
author = {Yolmeh, Mahmoud and Habibi Najafi, Mohammad B and Farhoosh, Reza},
title = {Optimization of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology},
journal = {Food Chemistry},
year = {2014},
volume = {155},
number = {5},
month = {June},
issn = {0308-8146},
pages = {319--324},
numpages = {5},
keywords = {Annatto; Antioxidant; Ultrasound-assisted; Optimisation; Response surface methodology},
}

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%0 Journal Article
%T Optimization of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology
%A Yolmeh, Mahmoud
%A Habibi Najafi, Mohammad B
%A Farhoosh, Reza
%J Food Chemistry
%@ 0308-8146
%D 2014

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