Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith

Response surface methodology (RSM) was applied to optimize the variables affecting the Supercritical carbon dioxide (SC–CO2) extraction of non-polar compounds from Zingiber zerumbet using the Box-Behnken design (BBD). Dependent variables were the percentage of the chemical components in the ginger...

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Main Authors:	Nik Ab Rahman, Nik Norulaini, Omar, Anuar, A. K. M., Omar, F. M. Alkarkhi, Abbas, Setianto, Wahyu, Mohd Omar, Fatehah, Ferdosh, Sahena, Sarker, Md. Zaidul Islam
Format:	Article
Language:	English
Published:	Elsevier Inc. 2009
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/24846/ http://irep.iium.edu.my/24846/ http://irep.iium.edu.my/24846/ http://irep.iium.edu.my/24846/1/Food_Chem_Zinger.pdf

id	iium-24846
recordtype	eprints
spelling	iium-248462015-12-31T04:00:51Z http://irep.iium.edu.my/24846/ Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith Nik Ab Rahman, Nik Norulaini Omar, Anuar A. K. M., Omar F. M. Alkarkhi, Abbas Setianto, Wahyu Mohd Omar, Fatehah Ferdosh, Sahena Sarker, Md. Zaidul Islam QD Chemistry Response surface methodology (RSM) was applied to optimize the variables affecting the Supercritical carbon dioxide (SC–CO2) extraction of non-polar compounds from Zingiber zerumbet using the Box-Behnken design (BBD). Dependent variables were the percentage of the chemical components in the ginger vis a vis a-caryophyllene (y1), camphene (y2), and zerumbone (2,6,10-cycloundecatrien-1-one, 2,6,9,9-tetramethyl-) (y3). Pressure was the most significant parameter affecting the amount of each compound extracted. When temperature was kept constant and pressure was increased, all of the dependent variables increased concomitantly. Since pressure and temperature are two of the major influential factors in the extraction using SC–CO2, any combination of these two parameters could be selected to ascertain the optimum combination for a particular compound in the extract. Extraction at 30 �C and 55 MPa with total amount of 30 g of CO2 used was found to maximize all the responses. Elsevier Inc. 2009 Article PeerReviewed application/pdf en http://irep.iium.edu.my/24846/1/Food_Chem_Zinger.pdf Nik Ab Rahman, Nik Norulaini and Omar, Anuar and A. K. M., Omar and F. M. Alkarkhi, Abbas and Setianto, Wahyu and Mohd Omar, Fatehah and Ferdosh, Sahena and Sarker, Md. Zaidul Islam (2009) Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith. Food Chemistry, 114 (2). pp. 702-705. ISSN 03088146 http://dx.doi.org/10.1016/j.foodchem.2008.09.075 doi:10.1016/j.foodchem.2008.09.075
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Nik Ab Rahman, Nik Norulaini Omar, Anuar A. K. M., Omar F. M. Alkarkhi, Abbas Setianto, Wahyu Mohd Omar, Fatehah Ferdosh, Sahena Sarker, Md. Zaidul Islam Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith
description	Response surface methodology (RSM) was applied to optimize the variables affecting the Supercritical carbon dioxide (SC–CO2) extraction of non-polar compounds from Zingiber zerumbet using the Box-Behnken design (BBD). Dependent variables were the percentage of the chemical components in the ginger vis a vis a-caryophyllene (y1), camphene (y2), and zerumbone (2,6,10-cycloundecatrien-1-one, 2,6,9,9-tetramethyl-) (y3). Pressure was the most significant parameter affecting the amount of each compound extracted. When temperature was kept constant and pressure was increased, all of the dependent variables increased concomitantly. Since pressure and temperature are two of the major influential factors in the extraction using SC–CO2, any combination of these two parameters could be selected to ascertain the optimum combination for a particular compound in the extract. Extraction at 30 �C and 55 MPa with total amount of 30 g of CO2 used was found to maximize all the responses.
format	Article
author	Nik Ab Rahman, Nik Norulaini Omar, Anuar A. K. M., Omar F. M. Alkarkhi, Abbas Setianto, Wahyu Mohd Omar, Fatehah Ferdosh, Sahena Sarker, Md. Zaidul Islam
author_facet	Nik Ab Rahman, Nik Norulaini Omar, Anuar A. K. M., Omar F. M. Alkarkhi, Abbas Setianto, Wahyu Mohd Omar, Fatehah Ferdosh, Sahena Sarker, Md. Zaidul Islam
author_sort	Nik Ab Rahman, Nik Norulaini
title	Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith
title_short	Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith
title_full	Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith
title_fullStr	Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith
title_full_unstemmed	Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith
title_sort	optimization of sc–co2 extraction of zerumbone from zingiber zerumbet (l) smith
publisher	Elsevier Inc.
publishDate	2009
url	http://irep.iium.edu.my/24846/ http://irep.iium.edu.my/24846/ http://irep.iium.edu.my/24846/ http://irep.iium.edu.my/24846/1/Food_Chem_Zinger.pdf
first_indexed	2023-09-18T20:37:09Z
last_indexed	2023-09-18T20:37:09Z
_version_	1777409121943814144

Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith

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