Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정명수 | * |
dc.date.accessioned | 2016-08-27T04:08:23Z | - |
dc.date.available | 2016-08-27T04:08:23Z | - |
dc.date.issued | 2015 | * |
dc.identifier.issn | 0308-8146 | * |
dc.identifier.issn | 1873-7072 | * |
dc.identifier.other | OAK-14814 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/217142 | - |
dc.description.abstract | Curcuminoids 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.language | English | * |
dc.publisher | ELSEVIER SCI LTD | * |
dc.subject | Subcritical solvent extraction | * |
dc.subject | Turmeric | * |
dc.subject | Curcuminoids | * |
dc.subject | Lab-scale system | * |
dc.subject | Pilot-scale system | * |
dc.title | Pilot-scale subcritical solvent extraction of curcuminoids from Curcuma long L. | * |
dc.type | Article | * |
dc.relation.volume | 185 | * |
dc.relation.index | SCI | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.startpage | 58 | * |
dc.relation.lastpage | 64 | * |
dc.relation.journaltitle | FOOD CHEMISTRY | * |
dc.identifier.doi | 10.1016/j.foodchem.2015.03.114 | * |
dc.identifier.wosid | WOS:000355027100008 | * |
dc.identifier.scopusid | 2-s2.0-84927537109 | * |
dc.author.google | Kwon, Hye-Lim | * |
dc.author.google | Chung, Myong-Soo | * |
dc.contributor.scopusid | 정명수(15057605800) | * |
dc.date.modifydate | 20240322114751 | * |