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Optimization of Supercritical Fluid Extraction of Tocotrienol from Grape Seed  

Kim, Kyeong-Mi (Department of Food Science and Technology, Chungbuk National University)
Woo, Koan Sik (Crop Post-Harvest Technology Division, National Institute of Crop Science)
Hwang, In-Guk (Department of Food Science and Technology, Chungbuk National University)
Lee, Youn-Ri (Department of Food Science and Technology, Chungbuk National University)
Lee, Jun-Soo (Department of Food Science and Technology, Chungbuk National University)
Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.41, no.1, 2009 , pp. 37-41 More about this Journal
Abstract
In this study, supercritical carbon dioxide extraction (SFE) was utilized for the extraction of tocotrienol from grape seeds. The optimal conditions for vitamin E and tocotrienol extraction were determined via response surface methodology (RSM). Central composite design was utilized to assess the effects of oven temperature (30-$50^{\circ}C$, X1), operating pressure (17-25 MPa, X2), and extraction time (1-5 hr, X3) of supercritical fluid extraction. Vitamin E and tocotrienol contents were 8.65 mg/100 g and 7.88 mg/100 g at $40^{\circ}C$, 20MPa and 5 hr, respectively. The predicted extraction condition was validated via actual experimentation. The predicted extraction conditions were $40^{\circ}C$, 3.8 hr, and 20.7MPa. The vitamin E and tocotrienol contents under these conditions were 8.20 mg/100 g and 7.42 mg/100 g, respectively. The vitamin E and tocotrienol contents of solvent extraction with hexane were 8.18 mg/100 g and 7.24 mg/100 g, respectively.
Keywords
grape seed; supercritical fluid extraction; response surface methodology; vitamin E; tocotrienol;
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Times Cited By KSCI : 7  (Citation Analysis)
Times Cited By SCOPUS : 0
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