EXTRACTION OF CURCUMIN FROM CURCUMA LONGA: OPTIMIZATION CONDITION OF EXTRACTION WITH ULTRASOUND WAVES BY RSM

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BOLURIAN SH.; KHALILIAN S.; KHALILIAN M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2013 | Volume:5 | Issue:2 Page(s): 75-89

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Title

EXTRACTION OF CURCUMIN FROM CURCUMA LONGA: OPTIMIZATION CONDITION OF EXTRACTION WITH ULTRASOUND WAVES BY RSM

Author(s)

BOLURIAN SH. | KHALILIAN S. | KHALILIAN M. | Issue Writer Certificate

Keywords

CURCUMINQ2

ULTRASOUNDQ2

OPTIMIZATIONQ2

RESPONSE SURFACEQ2

Abstract

In this study, independent variables were time (1-15 min0, temperature (25-45) and power of ULTRASOUND. Results showed that time of ULTRASOUND was linear (P<0.01) and also effect of interaction time with power (P<0.05) affect on extraction of CURCUMIN significantly. In order to OPTIMIZATION of time, temperature and power of ULTRASOUND RESPONSE SURFACE central composite deign was used methodology. Results represented that 2F generated adequately explained the data variation and significantly represented the actual relationship between the independent variables and the response. In the optimum point, time, temperature and power of ULTRASOUND levels were found to be 8 min, 35oC and 55 %, respectively.

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APA: Copy

BOLURIAN, SH., KHALILIAN, S., & KHALILIAN, M.. (2013). EXTRACTION OF CURCUMIN FROM CURCUMA LONGA: OPTIMIZATION CONDITION OF EXTRACTION WITH ULTRASOUND WAVES BY RSM. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 5(2), 75-89. SID. https://sid.ir/paper/240168/en

Vancouver: Copy

BOLURIAN SH., KHALILIAN S., KHALILIAN M.. EXTRACTION OF CURCUMIN FROM CURCUMA LONGA: OPTIMIZATION CONDITION OF EXTRACTION WITH ULTRASOUND WAVES BY RSM. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2013;5(2):75-89. Available from: https://sid.ir/paper/240168/en

IEEE: Copy

SH. BOLURIAN, S. KHALILIAN, and M. KHALILIAN, “EXTRACTION OF CURCUMIN FROM CURCUMA LONGA: OPTIMIZATION CONDITION OF EXTRACTION WITH ULTRASOUND WAVES BY RSM,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 5, no. 2, pp. 75–89, 2013, [Online]. Available: https://sid.ir/paper/240168/en

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