1Department of Biotechnology, Sapthagiri College of Engineering, Bangalore, India
2Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, India
Biomedicine and Biotechnology.
2014,
Vol. 2 No. 1, 14-19
DOI: 10.12691/bb-2-1-3
Copyright © 2014 Science and Education PublishingCite this paper: Krishna Murthy T P, B Manohar. Optimization of Supercritical Carbon Dioxide Extraction of Phenolic Compounds from Mango Ginger Rhizome (
Curcuma Amada Roxb.) Using Response Surface Methodology.
Biomedicine and Biotechnology. 2014; 2(1):14-19. doi: 10.12691/bb-2-1-3.
Correspondence to: Krishna Murthy T P, Department of Biotechnology, Sapthagiri College of Engineering, Bangalore, India. Email:
crishna@live.inAbstract
Relying on modern methods of separation, strict quality control, advanced technology and optimal manufacturing process, supercritical carbon dioxide (SC-CO2) is considered to offer an opportunity to efficiently and economically improve recovery and reproducibility of natural product in its pure form. Three-level Box–Behnken factorial design (BBD) from response surface methodology (RSM) was applied to optimize the main extraction conditions including pressure, temperature and extraction time. The three different levels of Pressure, temperature and time are between 100-250 bar, 40-60°C and 5-15 hrs respectively. The optimum conditions were found to be 350 bar, 60°C and 15 hrs. Under the optimum conditions, total phenolic content obtained was 152 mg GAE/total extract, which well agreed with the predicted yield. HPLC analysis was carried out for the optimum conditions for the identification and quantification of the phenolic compounds.
Keywords