Format

Send to

Choose Destination
Food Chem. 2014 Jul 15;155:319-24. doi: 10.1016/j.foodchem.2014.01.059. Epub 2014 Jan 28.

Optimisation of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (RSM).

Author information

1
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran. Electronic address: Mahmud.yolmeh@yahoo.com.
2
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran. Electronic address: Habibi@ac.um.ir.
3
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran. Electronic address: Rfarhoosh@ac.um.ir.

Abstract

The present study reports on the extraction of natural pigment from annatto seeds. Response surface methodology (RSM) was used to investigate the effect of process variables on the ultrasound-assisted extraction (UAE). Four independent variables including temperature (20-80°C), sonication time (2-10 min), duty cycle (0.2-0.8s) and the ratio of seeds to the solvent (5-20%) were studied. According to the results, the optimal UAE condition was obtained with a temperature of 72.7°C, extraction time of 7.25 min, the ratio of seed to solvent of 14% and duty cycle of 0.8s. At these conditions, extraction yield determined as 6.35% and the absorbance value as 0.865%. The experimental values under optimal condition were in good consistent with the predicted values, which suggested UAE is more efficient process as compared to conventional extraction.

KEYWORDS:

Annatto; Antioxidant; Optimisation; Response surface methodology; Ultrasound-assisted

PMID:
24594191
DOI:
10.1016/j.foodchem.2014.01.059
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center