Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology

Akanda, Md. Jahurul Haque and Sarker, Md. Zaidul Islam and Nik Ab Rahman, Nik Norulaini and Ferdosh, Sahena and Rahman, Md. Mokhlesur and Mohd Omar, A.K. (2015) Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology. Journal of Food Science and Technology, 52 (1). pp. 319-326. ISSN 0022-1155

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Abstract

Mango seed kernels (MSK) are discarded as agricultural wastes of industrial processing’s by-product as well as direct consumption of the mango fruits. The extraction parameters of SC-CO2 were optimized using central composite design (CCD) of response surface methodology (RSM) yielding cocoa butter analogy fats from MSK. The pressure, temperature, and CO2 flow rate were considered as variables, where the linear and quadratic effect of the flow rate of CO2, quadratic effect of pressure, and interaction between pressure and temperature was positive and most significant on the MSK oil yield. On the other hand, linear effect of pressure and temperature, quadratic effect of temperature, and interaction between temperature and CO2 flow rate had a less impact. The optimized oil yield was predicted to be 11.29 % at 44.2 MPa, 72.2 °C and CO2 flow rate of 3.4 ml/min which was close to the oil yield (11.7 %) of Soxhlet extraction method. However, the stearic (41.99 to 42.21 %) and oleic (43.78 to 43.89 %) the predominant fatty acids in terms of triglycerides constituents were found in MSK oils extracted by SC-CO2 and Soxhlet methods. The MSK oil extracted using SC-CO2 method could be regarded as premium quality cocoa butter analogy fats in this study.

Item Type:	Article (Journal)
Additional Information:	6605/33170
Uncontrolled Keywords:	Supercritical carbon dioxide (SC-CO2) extraction . Mango seed kernel oil . Cocoa butter analogy fats . Optimization . Fatty acid constituents
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Pharmacy > Department of Pharmaceutical Technology Kulliyyah of Science
Depositing User:	Professor Md. Zaidul Islam Sarker
Date Deposited:	10 Dec 2013 11:12
Last Modified:	03 Nov 2017 12:22
URI:	http://irep.iium.edu.my/id/eprint/33170

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