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Pilot-scale subcritical water extraction of flavonoids from satsuma mandarin (Citrus unshiu Markovich) peel

Title
Pilot-scale subcritical water extraction of flavonoids from satsuma mandarin (Citrus unshiu Markovich) peel
Authors
Ko M.-J.Kwon H.-L.Chung M.-S.
Ewha Authors
정명수고민정
SCOPUS Author ID
정명수scopus
Issue Date
2016
Journal Title
Innovative Food Science and Emerging Technologies
ISSN
1466-8564JCR Link
Citation
vol. 38, pp. 175 - 181
Keywords
FlavonoidsPilot scaleSatsuma mandarin peelSubcritical water extraction
Publisher
Elsevier Ltd
Indexed
SCIE; SCOPUS WOS scopus
Abstract
The effects of operating parameters (extraction temperature, extraction time, material type, solute/solvent ratio, and pressure) on the subcritical water extraction of flavonoids from dried satsuma mandarin peel were studied. From the practical aspect, the optimum conditions for obtaining flavonoids by pilot-scale subcritical water extraction were as follows: extraction temperature of 130 °C, extraction time of 15 min, and solute/solvent ratio of 1/34. The yields of flavonoids obtained under laboratory and pilot conditions were similar: 117.8 and 113.4 mg/g satsuma mandarin peel, respectively. The proportion of flavonoids recovered by subcritical water extraction in the pilot plant was 96.3%, and large-scale experiments using this method demonstrate its potential industrial applications. Industrial relevance This study used a pilot-scale subcritical water extraction (SWE) plant (8 L scale) for the scale-up and commercialization of the SWE process that extracts antioxidant flavonoids from agricultural by-products such as Citrus unshiu Markovich. SWE is excellent technology to selectively extract flavonoids using temperature-dependent dielectric constant properties of water. The flavonoid yield from the pilot-scale SWE was similar to that obtained from laboratory-scale SWE. These results indicate that SWE is an efficient and rapid method for extracting flavonoids, and a safer product only using purified water. This method can be easily implemented on an industrial scale. © 2016
DOI
10.1016/j.ifset.2016.10.008
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엘텍공과대학 > 식품공학전공 > Journal papers
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