title: Modeling and optimization of supercritical fluid extraction of anthocyanin and phenolic compounds from Syzygium cumini fruit pulp.
abstract: Supercritical carbon dioxide extraction (SC-CO2) of total anthocyanin and phenolic compounds from jamun fruits was investigated using three factors at three levels Box-Behnken response surface design. Experiments were conducted to evaluate the effects of three independent variables (pressure, temperature and co-solvent flow rate) on the maximum extraction yield of anthocyanin and phenolic compounds from jamun fruits. From the experimental data, second order polynomial mathematical models were developed with high coefficient of determination values (R (2) > 0.98). From response surface plots, pressure, temperature and co-solvent flow rate exhibited independent and interactive effects on the extraction yields. Pressure of 162 bar, extraction temperature at 50 °C and co-solvent flow rate of 2.0 g/min was identified as optimal conditions. Under these optimal conditions, the experimental value agreed well with the predicted values and indicates the suitability of developed models.
authors.affiliation: Department of Food Technology, Kongu Engineering College, Perundurai, Erode, 638052 Tamil Nadu India.
authors.forename: J Prakash
authors.initials: JP
authors.lastname: Maran
authors.affiliation: Department of Food and Process Engineering, SRM University, SRM Nagar, Kattankulathur, Chennai, 603203 Tamil Nadu India ; Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur, 603203 Kancheepuram, Tamil Nadu India.
authors.forename: B
authors.initials: B
authors.lastname: Priya
authors.affiliation: Department of Food and Process Engineering, SRM University, SRM Nagar, Kattankulathur, Chennai, 603203 Tamil Nadu India.
authors.forename: S
authors.initials: S
authors.lastname: Manikandan
keywords: Anthocyanin; Box-Behnken design; Phenolic compound; Supercritical fluid extraction