Modeling and Prediction of Extraction Profile for Microwave-Assisted Extraction Based on Absorbed Microwave Energy
Food Chemistry, 140(1-2), 147-153, 2013, DOI: 10.1016/j.foodchem.2013.02.057
16 Pages Posted: 22 Dec 2014
Date Written: 2013
A modeling technique based on absorbed microwave energy was proposed to model microwave-assisted extraction (MAE) of antioxidant compounds from cocoa (Theobroma cacao L.) leaves. By adapting suitable extraction model at the basis of microwave energy absorbed during extraction, the model can be developed to predict extraction profile of MAE at various microwave irradiation power (100-600 W) and solvent loading (100-300 ml). Verification with experimental data confirmed that the prediction was accurate in capturing the extraction profile of MAE (R-square value greater than 0.87). Besides, the predicted yields from the model showed good agreement with the experimental results with less than 10% deviation observed. Furthermore, suitable extraction times to ensure high extraction yield at various MAE conditions can be estimated based on absorbed microwave energy. The estimation is feasible as more than 85% of active compounds can be extracted when compared with the conventional extraction technique.
Keywords: Microwave-assisted extraction; Active ingredients; Extraction yield; Instrumentation; Optimum operating condition; Optimization; Response surface methodology; Bioactive compound; Solid liquid extraction
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