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Information Journal Paper

Title

Extraction process optimization of chamomile flowerhead extract by supercritical CO2 by Response Surface Methodology

Pages

  177-188

Abstract

 In this research Extraction process Optimization of Chamomile (Matricaria recutita) flower head extract by supercritical CO2techniquewas carried out at different levels of process variables using Response surface methodology based on central composite design. Hence, the effects of pressure (80– 240 bar), temperature (35– 55 ◦ C), and dynamic Extraction time (30– 150 min) were evaluated with respect to Extraction yield and bisabololoxide A content in the obtained extract. According to the results, the pressure had the most significant effect (p < 0. 05) on the Extraction yield followed by dynamic Extraction time and temperature. Also the linear effect of temperature and the quadratic effects of dynamic Extraction time, temperature and pressure on the bisabololoxideA content were significant (p < 0. 05). As a result of the Optimization process, it found that the highest amount of Extraction yield (1. 29%) and bisabololoxideA content (47. 12%) was obtained by applying pressure, temperature and dynamic Extraction time at 240 bar, 49. 7◦ C and 66. 4 minute, respectively.

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    APA: Copy

    Abdollahi Moghaddam, M.R., & RAJABZADEH, G.. (2020). Extraction process optimization of chamomile flowerhead extract by supercritical CO2 by Response Surface Methodology. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(99 ), 177-188. SID. https://sid.ir/paper/72697/en

    Vancouver: Copy

    Abdollahi Moghaddam M.R., RAJABZADEH G.. Extraction process optimization of chamomile flowerhead extract by supercritical CO2 by Response Surface Methodology. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(99 ):177-188. Available from: https://sid.ir/paper/72697/en

    IEEE: Copy

    M.R. Abdollahi Moghaddam, and G. RAJABZADEH, “Extraction process optimization of chamomile flowerhead extract by supercritical CO2 by Response Surface Methodology,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 99 , pp. 177–188, 2020, [Online]. Available: https://sid.ir/paper/72697/en

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