Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology

Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology

Mango seed kernels (MSK) are discarded as agricultural wastes of industrial processing’s by-product as well as direct consumption of the mango fruits. The extraction parameters of SC-CO2 were optimized using central composite design (CCD) of response surface methodology (RSM) yielding cocoa butter a...

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Main Authors: Akanda, Md. Jahurul Haque, Sarker, Md. Zaidul Islam, Nik Ab Rahman, Nik Norulaini, Ferdosh, Sahena, Rahman, Md. Mokhlesur, Mohd Omar, A.K.
Format: Article
Language:English
Published: Association of Food Scientists & Technologists 2015
Subjects:
TP368 Food processing and manufacture
Online Access:http://irep.iium.edu.my/33170/
http://irep.iium.edu.my/33170/
http://irep.iium.edu.my/33170/
http://irep.iium.edu.my/33170/7/optimization_of_cupercritical.pdf
id iium-33170
recordtype eprints
spelling iium-331702017-11-03T04:22:49Z http://irep.iium.edu.my/33170/ Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology Akanda, Md. Jahurul Haque Sarker, Md. Zaidul Islam Nik Ab Rahman, Nik Norulaini Ferdosh, Sahena Rahman, Md. Mokhlesur Mohd Omar, A.K. TP368 Food processing and manufacture Mango seed kernels (MSK) are discarded as agricultural wastes of industrial processing’s by-product as well as direct consumption of the mango fruits. The extraction parameters of SC-CO2 were optimized using central composite design (CCD) of response surface methodology (RSM) yielding cocoa butter analogy fats from MSK. The pressure, temperature, and CO2 flow rate were considered as variables, where the linear and quadratic effect of the flow rate of CO2, quadratic effect of pressure, and interaction between pressure and temperature was positive and most significant on the MSK oil yield. On the other hand, linear effect of pressure and temperature, quadratic effect of temperature, and interaction between temperature and CO2 flow rate had a less impact. The optimized oil yield was predicted to be 11.29 % at 44.2 MPa, 72.2 °C and CO2 flow rate of 3.4 ml/min which was close to the oil yield (11.7 %) of Soxhlet extraction method. However, the stearic (41.99 to 42.21 %) and oleic (43.78 to 43.89 %) the predominant fatty acids in terms of triglycerides constituents were found in MSK oils extracted by SC-CO2 and Soxhlet methods. The MSK oil extracted using SC-CO2 method could be regarded as premium quality cocoa butter analogy fats in this study. Association of Food Scientists & Technologists 2015-04 Article PeerReviewed application/pdf en http://irep.iium.edu.my/33170/7/optimization_of_cupercritical.pdf Akanda, Md. Jahurul Haque and Sarker, Md. Zaidul Islam and Nik Ab Rahman, Nik Norulaini and Ferdosh, Sahena and Rahman, Md. Mokhlesur and Mohd Omar, A.K. (2015) Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology. Journal of Food Science and Technology, 52 (1). pp. 319-326. ISSN 0022-1155 http://link.springer.com/article/10.1007%2Fs13197-013-0979-x 10.1007/s13197-013-0979-x
repository_type Digital Repository
institution_category Local University
institution International Islamic University Malaysia
building IIUM Repository
collection Online Access
language English
topic TP368 Food processing and manufacture
spellingShingle TP368 Food processing and manufacture
Akanda, Md. Jahurul Haque
Sarker, Md. Zaidul Islam
Nik Ab Rahman, Nik Norulaini
Ferdosh, Sahena
Rahman, Md. Mokhlesur
Mohd Omar, A.K.
Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology
description Mango seed kernels (MSK) are discarded as agricultural wastes of industrial processing’s by-product as well as direct consumption of the mango fruits. The extraction parameters of SC-CO2 were optimized using central composite design (CCD) of response surface methodology (RSM) yielding cocoa butter analogy fats from MSK. The pressure, temperature, and CO2 flow rate were considered as variables, where the linear and quadratic effect of the flow rate of CO2, quadratic effect of pressure, and interaction between pressure and temperature was positive and most significant on the MSK oil yield. On the other hand, linear effect of pressure and temperature, quadratic effect of temperature, and interaction between temperature and CO2 flow rate had a less impact. The optimized oil yield was predicted to be 11.29 % at 44.2 MPa, 72.2 °C and CO2 flow rate of 3.4 ml/min which was close to the oil yield (11.7 %) of Soxhlet extraction method. However, the stearic (41.99 to 42.21 %) and oleic (43.78 to 43.89 %) the predominant fatty acids in terms of triglycerides constituents were found in MSK oils extracted by SC-CO2 and Soxhlet methods. The MSK oil extracted using SC-CO2 method could be regarded as premium quality cocoa butter analogy fats in this study.
format Article
author Akanda, Md. Jahurul Haque
Sarker, Md. Zaidul Islam
Nik Ab Rahman, Nik Norulaini
Ferdosh, Sahena
Rahman, Md. Mokhlesur
Mohd Omar, A.K.
author_facet Akanda, Md. Jahurul Haque
Sarker, Md. Zaidul Islam
Nik Ab Rahman, Nik Norulaini
Ferdosh, Sahena
Rahman, Md. Mokhlesur
Mohd Omar, A.K.
author_sort Akanda, Md. Jahurul Haque
title Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology
title_short Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology
title_full Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology
title_fullStr Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology
title_full_unstemmed Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology
title_sort optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology
publisher Association of Food Scientists & Technologists
publishDate 2015
url http://irep.iium.edu.my/33170/
http://irep.iium.edu.my/33170/
http://irep.iium.edu.my/33170/
http://irep.iium.edu.my/33170/7/optimization_of_cupercritical.pdf
first_indexed 2023-09-18T20:47:55Z
last_indexed 2023-09-18T20:47:55Z
_version_ 1777409799889092608

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