Kinetic modeling of spice extraction from S. aromaticum and C. cassia
•This article will aid in the determination of kinetic parameters for designing an efficient extraction process.•This model will assist to develop eco friendly efficient extraction method for producing antioxidants.•Economical and Non toxic when compared with chemical preservatives. A mathematical m...
Gespeichert in:
| Veröffentlicht in: | Journal of food engineering 2013-08, Vol.117 (3), p.326-332 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 332 |
|---|---|
| container_issue | 3 |
| container_start_page | 326 |
| container_title | Journal of food engineering |
| container_volume | 117 |
| creator | Radha krishnan, K. Sivarajan, M. Babuskin, S. Archana, G. Azhagu Saravana Babu, P. Sukumar, M. |
| description | •This article will aid in the determination of kinetic parameters for designing an efficient extraction process.•This model will assist to develop eco friendly efficient extraction method for producing antioxidants.•Economical and Non toxic when compared with chemical preservatives.
A mathematical model was developed for the extracts obtained from Syzygium aromaticum and Cinnamomum cassia with different particle size, solvent–solid ratios on extraction yield. Different particle sizes in the range of 2.8mm to ⩽0.5mm were employed and maximum extraction efficiency was achieved with particles of size ⩽0.5mm. Among the solvent–solid ratios (20:1, 30:1, 40:1 and 50:1) ratio of 50:1 showed higher extraction yield. In the extraction kinetics, higher effective diffusivity value of 36.01×10−10m2/s for S. aromaticum and 26.78×10−10m2/s for C. cassia were achieved. Antioxidant values were determined and extracts prepared from ethanol showed higher scavenging activities for S. aromaticum and C. cassia as 78% and 85% respectively. Maximum phenolic content of 1.6 and 12.4mg GAE/g of sample were achieved for S. aromaticum and C. cassia by hexane and water respectively. |
| doi_str_mv | 10.1016/j.jfoodeng.2013.03.011 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1770301815</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0260877413001246</els_id><sourcerecordid>1513462720</sourcerecordid><originalsourceid>FETCH-LOGICAL-c402t-9d7f598a2a84bafca19f933f2e67b94a1560240c5db8a94766c4d6da9feee8de3</originalsourceid><addsrcrecordid>eNqFkEFv1DAQhS0EEkvhL4CPXJLOOI6d3ECrFlArcSg9W7POeOXVJl7sLIJ_j6uFc6Unvcv33mieEO8RWgQ014f2EFKaeNm3CrBroQrxhdjgYLumtxZeig0oA81grX4t3pRyAIAelNqIm7u48Bq9nGvDMS57mYIsp-hZ8u81k19jWmTIaZYPraTqVOnzLGmZ5LaVnkqJ9Fa8CnQs_O6fX4nH25sf26_N_fcv37af7xuvQa3NONnQjwMpGvSOgiccw9h1QbGxu1ET9gaUBt9Pu4FGbY3xejITjYGZh4m7K_Hx0nvK6eeZy-rmWDwfj7RwOheH9dkOcMD-ebTHThtlFVTUXFCfUymZgzvlOFP-4xDc08Tu4P5P7J4mdlCFWIMfLsFAydE-x-IeHyqgAdDi2NlKfLoQXFf5FTm74iMvnqeY2a9uSvG5I38BCGOQhA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1513462720</pqid></control><display><type>article</type><title>Kinetic modeling of spice extraction from S. aromaticum and C. cassia</title><source>Elsevier ScienceDirect Journals</source><creator>Radha krishnan, K. ; Sivarajan, M. ; Babuskin, S. ; Archana, G. ; Azhagu Saravana Babu, P. ; Sukumar, M.</creator><creatorcontrib>Radha krishnan, K. ; Sivarajan, M. ; Babuskin, S. ; Archana, G. ; Azhagu Saravana Babu, P. ; Sukumar, M.</creatorcontrib><description>•This article will aid in the determination of kinetic parameters for designing an efficient extraction process.•This model will assist to develop eco friendly efficient extraction method for producing antioxidants.•Economical and Non toxic when compared with chemical preservatives.
A mathematical model was developed for the extracts obtained from Syzygium aromaticum and Cinnamomum cassia with different particle size, solvent–solid ratios on extraction yield. Different particle sizes in the range of 2.8mm to ⩽0.5mm were employed and maximum extraction efficiency was achieved with particles of size ⩽0.5mm. Among the solvent–solid ratios (20:1, 30:1, 40:1 and 50:1) ratio of 50:1 showed higher extraction yield. In the extraction kinetics, higher effective diffusivity value of 36.01×10−10m2/s for S. aromaticum and 26.78×10−10m2/s for C. cassia were achieved. Antioxidant values were determined and extracts prepared from ethanol showed higher scavenging activities for S. aromaticum and C. cassia as 78% and 85% respectively. Maximum phenolic content of 1.6 and 12.4mg GAE/g of sample were achieved for S. aromaticum and C. cassia by hexane and water respectively.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/j.jfoodeng.2013.03.011</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Antioxidant activity ; C. cassia ; Cassia ; Cinnamomum ; Cinnamomum aromaticum ; Computational efficiency ; Diffusivity ; ethanol ; Ethyl alcohol ; Extraction ; hexane ; Hexanes ; Mathematical models ; Modeling ; Particle size ; S. aromaticum ; Scavenging ; Solvent extraction ; spices ; Syzygium aromaticum ; Total phenolic content</subject><ispartof>Journal of food engineering, 2013-08, Vol.117 (3), p.326-332</ispartof><rights>2013 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c402t-9d7f598a2a84bafca19f933f2e67b94a1560240c5db8a94766c4d6da9feee8de3</citedby><cites>FETCH-LOGICAL-c402t-9d7f598a2a84bafca19f933f2e67b94a1560240c5db8a94766c4d6da9feee8de3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0260877413001246$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids></links><search><creatorcontrib>Radha krishnan, K.</creatorcontrib><creatorcontrib>Sivarajan, M.</creatorcontrib><creatorcontrib>Babuskin, S.</creatorcontrib><creatorcontrib>Archana, G.</creatorcontrib><creatorcontrib>Azhagu Saravana Babu, P.</creatorcontrib><creatorcontrib>Sukumar, M.</creatorcontrib><title>Kinetic modeling of spice extraction from S. aromaticum and C. cassia</title><title>Journal of food engineering</title><description>•This article will aid in the determination of kinetic parameters for designing an efficient extraction process.•This model will assist to develop eco friendly efficient extraction method for producing antioxidants.•Economical and Non toxic when compared with chemical preservatives.
A mathematical model was developed for the extracts obtained from Syzygium aromaticum and Cinnamomum cassia with different particle size, solvent–solid ratios on extraction yield. Different particle sizes in the range of 2.8mm to ⩽0.5mm were employed and maximum extraction efficiency was achieved with particles of size ⩽0.5mm. Among the solvent–solid ratios (20:1, 30:1, 40:1 and 50:1) ratio of 50:1 showed higher extraction yield. In the extraction kinetics, higher effective diffusivity value of 36.01×10−10m2/s for S. aromaticum and 26.78×10−10m2/s for C. cassia were achieved. Antioxidant values were determined and extracts prepared from ethanol showed higher scavenging activities for S. aromaticum and C. cassia as 78% and 85% respectively. Maximum phenolic content of 1.6 and 12.4mg GAE/g of sample were achieved for S. aromaticum and C. cassia by hexane and water respectively.</description><subject>Antioxidant activity</subject><subject>C. cassia</subject><subject>Cassia</subject><subject>Cinnamomum</subject><subject>Cinnamomum aromaticum</subject><subject>Computational efficiency</subject><subject>Diffusivity</subject><subject>ethanol</subject><subject>Ethyl alcohol</subject><subject>Extraction</subject><subject>hexane</subject><subject>Hexanes</subject><subject>Mathematical models</subject><subject>Modeling</subject><subject>Particle size</subject><subject>S. aromaticum</subject><subject>Scavenging</subject><subject>Solvent extraction</subject><subject>spices</subject><subject>Syzygium aromaticum</subject><subject>Total phenolic content</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqFkEFv1DAQhS0EEkvhL4CPXJLOOI6d3ECrFlArcSg9W7POeOXVJl7sLIJ_j6uFc6Unvcv33mieEO8RWgQ014f2EFKaeNm3CrBroQrxhdjgYLumtxZeig0oA81grX4t3pRyAIAelNqIm7u48Bq9nGvDMS57mYIsp-hZ8u81k19jWmTIaZYPraTqVOnzLGmZ5LaVnkqJ9Fa8CnQs_O6fX4nH25sf26_N_fcv37af7xuvQa3NONnQjwMpGvSOgiccw9h1QbGxu1ET9gaUBt9Pu4FGbY3xejITjYGZh4m7K_Hx0nvK6eeZy-rmWDwfj7RwOheH9dkOcMD-ebTHThtlFVTUXFCfUymZgzvlOFP-4xDc08Tu4P5P7J4mdlCFWIMfLsFAydE-x-IeHyqgAdDi2NlKfLoQXFf5FTm74iMvnqeY2a9uSvG5I38BCGOQhA</recordid><startdate>20130801</startdate><enddate>20130801</enddate><creator>Radha krishnan, K.</creator><creator>Sivarajan, M.</creator><creator>Babuskin, S.</creator><creator>Archana, G.</creator><creator>Azhagu Saravana Babu, P.</creator><creator>Sukumar, M.</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>F28</scope></search><sort><creationdate>20130801</creationdate><title>Kinetic modeling of spice extraction from S. aromaticum and C. cassia</title><author>Radha krishnan, K. ; Sivarajan, M. ; Babuskin, S. ; Archana, G. ; Azhagu Saravana Babu, P. ; Sukumar, M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c402t-9d7f598a2a84bafca19f933f2e67b94a1560240c5db8a94766c4d6da9feee8de3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Antioxidant activity</topic><topic>C. cassia</topic><topic>Cassia</topic><topic>Cinnamomum</topic><topic>Cinnamomum aromaticum</topic><topic>Computational efficiency</topic><topic>Diffusivity</topic><topic>ethanol</topic><topic>Ethyl alcohol</topic><topic>Extraction</topic><topic>hexane</topic><topic>Hexanes</topic><topic>Mathematical models</topic><topic>Modeling</topic><topic>Particle size</topic><topic>S. aromaticum</topic><topic>Scavenging</topic><topic>Solvent extraction</topic><topic>spices</topic><topic>Syzygium aromaticum</topic><topic>Total phenolic content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Radha krishnan, K.</creatorcontrib><creatorcontrib>Sivarajan, M.</creatorcontrib><creatorcontrib>Babuskin, S.</creatorcontrib><creatorcontrib>Archana, G.</creatorcontrib><creatorcontrib>Azhagu Saravana Babu, P.</creatorcontrib><creatorcontrib>Sukumar, M.</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Radha krishnan, K.</au><au>Sivarajan, M.</au><au>Babuskin, S.</au><au>Archana, G.</au><au>Azhagu Saravana Babu, P.</au><au>Sukumar, M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Kinetic modeling of spice extraction from S. aromaticum and C. cassia</atitle><jtitle>Journal of food engineering</jtitle><date>2013-08-01</date><risdate>2013</risdate><volume>117</volume><issue>3</issue><spage>326</spage><epage>332</epage><pages>326-332</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><abstract>•This article will aid in the determination of kinetic parameters for designing an efficient extraction process.•This model will assist to develop eco friendly efficient extraction method for producing antioxidants.•Economical and Non toxic when compared with chemical preservatives.
A mathematical model was developed for the extracts obtained from Syzygium aromaticum and Cinnamomum cassia with different particle size, solvent–solid ratios on extraction yield. Different particle sizes in the range of 2.8mm to ⩽0.5mm were employed and maximum extraction efficiency was achieved with particles of size ⩽0.5mm. Among the solvent–solid ratios (20:1, 30:1, 40:1 and 50:1) ratio of 50:1 showed higher extraction yield. In the extraction kinetics, higher effective diffusivity value of 36.01×10−10m2/s for S. aromaticum and 26.78×10−10m2/s for C. cassia were achieved. Antioxidant values were determined and extracts prepared from ethanol showed higher scavenging activities for S. aromaticum and C. cassia as 78% and 85% respectively. Maximum phenolic content of 1.6 and 12.4mg GAE/g of sample were achieved for S. aromaticum and C. cassia by hexane and water respectively.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2013.03.011</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0260-8774 |
| ispartof | Journal of food engineering, 2013-08, Vol.117 (3), p.326-332 |
| issn | 0260-8774 1873-5770 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1770301815 |
| source | Elsevier ScienceDirect Journals |
| subjects | Antioxidant activity C. cassia Cassia Cinnamomum Cinnamomum aromaticum Computational efficiency Diffusivity ethanol Ethyl alcohol Extraction hexane Hexanes Mathematical models Modeling Particle size S. aromaticum Scavenging Solvent extraction spices Syzygium aromaticum Total phenolic content |
| title | Kinetic modeling of spice extraction from S. aromaticum and C. cassia |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-01T03%3A58%3A55IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Kinetic%20modeling%20of%20spice%20extraction%20from%20S.%20aromaticum%20and%20C.%20cassia&rft.jtitle=Journal%20of%20food%20engineering&rft.au=Radha%20krishnan,%20K.&rft.date=2013-08-01&rft.volume=117&rft.issue=3&rft.spage=326&rft.epage=332&rft.pages=326-332&rft.issn=0260-8774&rft.eissn=1873-5770&rft_id=info:doi/10.1016/j.jfoodeng.2013.03.011&rft_dat=%3Cproquest_cross%3E1513462720%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1513462720&rft_id=info:pmid/&rft_els_id=S0260877413001246&rfr_iscdi=true |