Florida Agricultural Experiment Station Journal Series No. R-05131.
Supercritical Carbon Dioxide Extraction Efficiency for Carotenes from Carrots by RSM
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 4, pages 757–759, July 1996
How to Cite
VEGA, P.J., BALABAN, M.O., SIMS, C.A., O'KEEFE, S.F. and CORNELL, J.A. (1996), Supercritical Carbon Dioxide Extraction Efficiency for Carotenes from Carrots by RSM. Journal of Food Science, 61: 757–759. doi: 10.1111/j.1365-2621.1996.tb12198.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 3/18/95; revised 9/11/95; accepted 10/11/95.
- supercritical CO2 extraction;
- Response Surface Methodology
Increasing demand for β-carotene has resulted in a growing interest in its extraction from natural sources. Carotenes were extracted from carrot pulp (press cake) using SC-CO2. Three levels of pressure (20.7, 27.6, and 34.5 MPa), temperature (40, 55, and 70°C), and ethanol co-solvent (0, 5, 10% wt) were studied. Percentages α-, β- and total carotenes extracted were determined by HPLC and spectrophotometric methods. A maximum of 99.5% of β-carotene was extracted using 10% ethanol. Concentration of ethanol and temperature were the most important factors in increasing extraction yield. A response surface model was developed from the results: %β-carotene extraction = 8.4558 + 0.8816 T– 10.7650 E + 0.1843 T*E + 1.9019 E2– 0.0261 E2*T, where T = temperature (°C), E = ethanol (%). R2= 0.973.