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Modeling and optimization of supercritical fluid extraction of anthocyanin and phenolic compounds from Syzygium cumini fruit pulp

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Abstract

Supercritical carbon dioxide extraction (SC-CO2) of total anthocyanin and phenolic compounds from jamun fruits was investigated using three factors at three levels Box–Behnken response surface design. Experiments were conducted to evaluate the effects of three independent variables (pressure, temperature and co-solvent flow rate) on the maximum extraction yield of anthocyanin and phenolic compounds from jamun fruits. From the experimental data, second order polynomial mathematical models were developed with high coefficient of determination values (R 2 > 0.98). From response surface plots, pressure, temperature and co-solvent flow rate exhibited independent and interactive effects on the extraction yields. Pressure of 162 bar, extraction temperature at 50 °C and co-solvent flow rate of 2.0 g/min was identified as optimal conditions. Under these optimal conditions, the experimental value agreed well with the predicted values and indicates the suitability of developed models.

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Authors and Affiliations

  1. Department of Food Technology, Kongu Engineering College, Perundurai, Erode, 638052, Tamil Nadu, India

    J. Prakash Maran

  2. Department of Food and Process Engineering, SRM University, SRM Nagar, Kattankulathur, Chennai, 603203, Tamil Nadu, India

    B. Priya & S. Manikandan

  3. Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur, 603203, Kancheepuram, Tamil Nadu, India

    B. Priya

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  1. J. Prakash Maran
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Correspondence to B. Priya.

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Maran, J.P., Priya, B. & Manikandan, S. Modeling and optimization of supercritical fluid extraction of anthocyanin and phenolic compounds from Syzygium cumini fruit pulp. J Food Sci Technol 51, 1938–1946 (2014). https://doi.org/10.1007/s13197-013-1237-y

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  • DOI: https://doi.org/10.1007/s13197-013-1237-y

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