View : 612 Download: 0

Full metadata record

DC Field Value Language
dc.contributor.author정명수*
dc.date.accessioned2016-08-27T04:08:23Z-
dc.date.available2016-08-27T04:08:23Z-
dc.date.issued2015*
dc.identifier.issn0308-8146*
dc.identifier.issn1873-7072*
dc.identifier.otherOAK-14814*
dc.identifier.urihttps://dspace.ewha.ac.kr/handle/2015.oak/217142-
dc.description.abstractCurcuminoids consisted curcumin, demethoxycurcumin and bisdemethoxycurcumin, were extracted from turmeric using subcritical solvent by varying conditions Of temperature (110-150 degrees C), time (1-10 min), pressure (5-100 atm), solid-to-solvent ratio, and mixing ratio of solvent. Preliminary lab-scale experiments were conducted to determine the optimum extraction temperature and mixing ratio of water and ethanol for the pilot-scale extraction. The maximum yield of curcuminoids in the pilot-scale system was 13.58% (curcumin 4.94%, demethoxycurcumin 4.73%, and bisdemethoxycurcumin 3.91% in dried extracts) at 135 degrees C/5 min with water/ethanol mixture (50:50, v/v) as a solvent. On the other hand, the extraction yields of curcuminoids were obtained as 10.49%, 13.71% and 13.96% using the 50%, 95% and 100% ethanol, respectively, at the atmospheric condition (60 degrees C/120 min). Overall results showed that the subcritical solvent extraction is much faster and efficient extraction method considering extracted curcuminoids contents and has a potential to develop a commercial process for the extraction of curcuminoids. (C) 2015 Elsevier Ltd. All rights reserved.*
dc.languageEnglish*
dc.publisherELSEVIER SCI LTD*
dc.subjectSubcritical solvent extraction*
dc.subjectTurmeric*
dc.subjectCurcuminoids*
dc.subjectLab-scale system*
dc.subjectPilot-scale system*
dc.titlePilot-scale subcritical solvent extraction of curcuminoids from Curcuma long L.*
dc.typeArticle*
dc.relation.volume185*
dc.relation.indexSCI*
dc.relation.indexSCIE*
dc.relation.indexSCOPUS*
dc.relation.startpage58*
dc.relation.lastpage64*
dc.relation.journaltitleFOOD CHEMISTRY*
dc.identifier.doi10.1016/j.foodchem.2015.03.114*
dc.identifier.wosidWOS:000355027100008*
dc.identifier.scopusid2-s2.0-84927537109*
dc.author.googleKwon, Hye-Lim*
dc.author.googleChung, Myong-Soo*
dc.contributor.scopusid정명수(15057605800)*
dc.date.modifydate20240322114751*
Appears in Collections:
공과대학 > 식품생명공학과 > Journal papers
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

BROWSE