Extraction of anthocyanins from Butterfly pea (Clitoria ternatea L. Flowers) in Southern Vietnam: Response surface modeling for optimization of the operation conditions

2018 6th International Conference on Mechanical Engineering, Materials Science and Civil Engineering

材料科学;机械制造;土木建筑工程

Nhut Pham, Tri^1^2 ; Chinh Nguyen, Duy^1 ; Duc Lam, Tri^1 ; Van Thinh, Pham^3 ; Tien Le, Xuan^4 ; Vo Nguyen, Dai Viet^5 ; Quang, Hieu Vu^1 ; Duy Nguyen, Trinh^1^6 ; Bach, Long Giang^1^7

NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam^1

Faculty of Chemical Engineering and Food Technology, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam^2

Dong Nai Technology University, Bien Hoa City, Dong Nai Province, Viet Nam^3

Department of Chemical Engineering, HCMC University of Technology, VNU-HCM, Ho Chi Minh City, Viet Nam^4

Faculty of Chemical and Natural Resources Engineering, Universiti Malaysia Pahang, Malaysia^5

Department of Imaging System Engineering, Pukyong National University, Busan, Korea, Republic of^6

Department of Chemical Engineering, Pukyong National University, Busan, Korea, Republic of^7

关键词: Butterfly pea;    Central composite designs;    Determination coefficients;    Extraction temperatures;    Independent variables;    Optimizing conditions;    Response surface methodology;    Response surface modeling;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/542/1/012032/pdf
DOI  :  10.1088/1757-899X/542/1/012032

来源: IOP

【 摘 要 】

In this paper, the Response Surface Methodology (RSM), in conjunction with Central Composite Design (CCD), was used to optimize the extraction of anthocyanins from Butterfly pea (Clitoria ternatea L.Flowers) cultivated in Southern Vietnam. The effect of extraction temperatures of solvent ethanol (50-70 °C), duration of extraction (40-50 min) and solid-liquid ratios (20:1-30:1) was measured as independent variables on the total extraction anthocyanins in the response function. The highest anthocyanin content of 132.756 mg/L of butterfly pea anthocyanin was collected at the solid liquid ratio of 23:1, extraction time of 46 min, and temperature 60.6°C. Butterfly pea anthocyanins yield detailed significant correlation with high F values, low P values (2 = 0.9994).