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


Nik Ab Rahman, Nik Norulaini and O., Anuar and Abd Kadir, Mohd Omar and Al-Karkhi, Abbas Fadhl Mubarek and Setianto, Wahyu B. 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 0308-8146; ESSN: 1873-7072


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 α-caryophyllene (y ₁), camphene (y ₂), and zerumbone (2,6,10-cycloundecatrien-1-one, 2,6,9,9-tetramethyl-) (y ₃). 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 55MPa with total amount of 30g of CO₂ used was found to maximize all the responses.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodchem.2008.09.075
Publisher: Elsevier
Keywords: Supercritical carbon dioxide; Zingiber zerumbet; Zerumbone; Response surface methodology; Box-Behnken design
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 22 May 2013 01:45
Last Modified: 02 Feb 2017 09:50
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2008.09.075
URI: http://psasir.upm.edu.my/id/eprint/15985
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