Back
 FNS  Vol.3 No.5 , May 2012
Kinetics of Extraction of β-Carotene from Tray Dried Carrots by Using Supercritical Fluid Extraction Technique
Abstract: β-carotene acts as an antioxidant and is receiving growing interest due to its ability as protecting agent against heart diseases, cancer and strengthening effect on red blood cells. The main aim of this work was to study the kinetics of the supercritical fluid extraction of β-carotene from tray dried carrots at 40℃, 50℃ and 55℃ and 30, 35 and 40 MPa at SC-CO2 flow rate of 2.0 L/min for extraction time of up to 6 h. It was observed that the concentration of β-carotene in the extract increased with pressure, temperature and extraction time. The results indicated that yield was found to be maximum at 45℃ and 35 MPa at 2 L/min SC-CO2 flow rate. Concentration of β-carotene in the extract increased with SC-CO2 flow rate. Weibull distribution model described adequately the kinetics of extraction of β-carotene from carrots.
Cite this paper: K. Kaur, U. Shivhare, S. Basu and G. Raghavan, "Kinetics of Extraction of β-Carotene from Tray Dried Carrots by Using Supercritical Fluid Extraction Technique," Food and Nutrition Sciences, Vol. 3 No. 5, 2012, pp. 591-595. doi: 10.4236/fns.2012.35081.
References

[1]   P. Subra, S. Castellani, P. Jestin and A. Aoufi, “Extraction of β-Carotene with Supercritical Fluids, Experiments and Modeling,” Journal of Supercritical Fluids, Vol. 12, No. 3, 1998, pp. 261-269. doi:10.1016/S0896-8446(98)00085-0

[2]   J. Velí?ek, “Chemie Potravín (II). OSSIS, Tábor, Isolations and Formulations of Nutrient-rich Carotenoids”, United States Patent: 6056962, 1999.

[3]   I. S. M. Zaidul, N. N. A. Norulaini, A. K. M. Omar and R. L. Smith Jr., “Supercritical Carbon Dioxide (SC-CO2) Extraction and Fractionation of Palm Kernel Oil from Palm Kernel as Cocoa Butter Replacers Blend,” Journal of Food Engineering, Vol. 73, No. 3, 2006, pp. 210-216. doi:10.1016/j.jfoodeng.2005.01.022

[4]   G. Brunner, “Supercritical Fluids: Technology and Application to Food Processing,” Journal of Food Engineering, Vol. 67, No. 1-2, 2005, pp. 21-33. doi:10.1016/j.jfoodeng.2004.05.060

[5]   A. E. Brignole, “Supercritical Fluid Extraction,” Fluid Phase Equilibria, Vol. 29, 1986, pp. 133-144. doi:10.1016/0378-3812(86)85017-8

[6]   Q. Lang and M. Ch. Wai, “Supercritical Fluid Extraction in Herbal and Natural Product Studies—A Practical Review,” Talanta, Vol. 53, No. 4-5, 2001, pp. 771-782. doi:10.1016/S0039-9140(00)00557-9

[7]   M. Sun and F. Temelli, “Supercritical CO2 Extraction of Carotenoids from Carrots and Evaluation of Products,” Journal of Supercritical Fluids, Vol. 37, No. 3, 2002, pp. 397 408. doi:10.1016/j.supflu.2006.01.008

[8]   E. G. Oliveira, A. J. D. Silvestre and C. M. Silva, “Review of Kinetic Models for Supercritical Fluid Extraction,” Chemical Engineering Research and Design, Vol. 89, No. 7, 2010, pp. 1104-1117.

[9]   K. P. Johnston and C. A. Eckert, “An Analytical Car nahan-Starling-van der Waals Model for Solubility of Hydrocarbon Solids in Supercritical Fluids,” AIChE Journal, Vol. 27, No. 5, 2004, pp. 773-779. doi:10.1002/aic.690270511

[10]   O. D?ker, U. Salg?n, I. Sanal, U. Mehmetoglu and A. ?al?ml?, “Modeling of Extraction of β-Carotene from Apricot Bagasse Using Supercritical CO2 in Packed Bed Extractor,” Journal of Supercritical Fluids, Vol. 28, No. 1, 2003, pp. 11-19.

 
 
Top