Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith
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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Inc.
2009
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/24846/ http://irep.iium.edu.my/24846/1/Food_Chem_Zinger.pdf |
| _version_ | 1848779363517988864 |
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| author | Nik Ab Rahman, Nik Norulaini Omar, Anuar A. K. M., Omar F. M. Alkarkhi, Abbas Setianto, Wahyu Mohd Omar, Fatehah Ferdosh, Sahena Sarker, Md. Zaidul Islam |
| author_facet | Nik Ab Rahman, Nik Norulaini Omar, Anuar A. K. M., Omar F. M. Alkarkhi, Abbas Setianto, Wahyu Mohd Omar, Fatehah Ferdosh, Sahena Sarker, Md. Zaidul Islam |
| author_sort | Nik Ab Rahman, Nik Norulaini |
| building | IIUM Repository |
| collection | Online Access |
| description | 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 a-caryophyllene (y1), camphene (y2), and zerumbone (2,6,10-cycloundecatrien-1-one, 2,6,9,9-tetramethyl-)
(y3). 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 55 MPa with
total amount of 30 g of CO2 used was found to maximize all the responses. |
| first_indexed | 2025-11-14T15:16:35Z |
| format | Article |
| id | iium-24846 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T15:16:35Z |
| publishDate | 2009 |
| publisher | Elsevier Inc. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-248462015-12-31T04:00:51Z http://irep.iium.edu.my/24846/ Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith Nik Ab Rahman, Nik Norulaini Omar, Anuar A. K. M., Omar F. M. Alkarkhi, Abbas Setianto, Wahyu Mohd Omar, Fatehah Ferdosh, Sahena Sarker, Md. Zaidul Islam QD Chemistry 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 a-caryophyllene (y1), camphene (y2), and zerumbone (2,6,10-cycloundecatrien-1-one, 2,6,9,9-tetramethyl-) (y3). 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 55 MPa with total amount of 30 g of CO2 used was found to maximize all the responses. Elsevier Inc. 2009 Article PeerReviewed application/pdf en http://irep.iium.edu.my/24846/1/Food_Chem_Zinger.pdf Nik Ab Rahman, Nik Norulaini and Omar, Anuar and A. K. M., Omar and F. M. Alkarkhi, Abbas and Setianto, Wahyu 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 03088146 http://dx.doi.org/10.1016/j.foodchem.2008.09.075 doi:10.1016/j.foodchem.2008.09.075 |
| spellingShingle | QD Chemistry Nik Ab Rahman, Nik Norulaini Omar, Anuar A. K. M., Omar F. M. Alkarkhi, Abbas Setianto, Wahyu Mohd Omar, Fatehah Ferdosh, Sahena Sarker, Md. Zaidul Islam Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith |
| title | Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith |
| title_full | Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith |
| title_fullStr | Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith |
| title_full_unstemmed | Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith |
| title_short | Optimization of SC–CO2 extraction of zerumbone from Zingiber zerumbet (L) Smith |
| title_sort | optimization of sc–co2 extraction of zerumbone from zingiber zerumbet (l) smith |
| topic | QD Chemistry |
| url | http://irep.iium.edu.my/24846/ http://irep.iium.edu.my/24846/ http://irep.iium.edu.my/24846/ http://irep.iium.edu.my/24846/1/Food_Chem_Zinger.pdf |