Journal
JOURNAL OF FOOD ENGINEERING
Volume 117, Issue 3, Pages 326-332Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2013.03.011
Keywords
Solvent extraction; Diffusivity; Modeling; Antioxidant activity; Total phenolic content; S. aromaticum; C. cassia
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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 2.8 mm to <= 0.5 mm were employed and maximum extraction efficiency was achieved with particles of size <= 0.5 mm. 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 x 10(-10) m(2)/s for S. aromaticum and 26.78 x 10(-10) m(2)/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 12.4 mg GAE/g of sample were achieved for S. aromaticum and C. cassia by hexane and water respectively. (C) 2013 Elsevier Ltd. All rights reserved.
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