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KMID : 0380620090410010037
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 1 p.37 ~ p.41
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Optimization of Supercritical Fluid Extraction of Tocotrienolfrom Grape Seed
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Kim Kyeong-Mi
Woo Koan-Sik
Hwang In-Guk
Lee Youn-Ri
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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In this study, supercritical carbon dioxide extraction (SFE) was utilized for the extraction of tocotrienol fromgrape seeds. The optimal conditions for vitamin E and tocotrienol extraction were determined via response surface methodology(RSM). Central composite design was utilized to assess the effects of oven temperature (30-50oC, X1), operating pressure(17-25MPa, X2), and extraction time (1-5hr, X3) of supercritical fluid extraction. Vitamin E and tocotrienol contents were8.65mg/100g and 7.88mg/100g at 40oC, 20MPa and 5hr, respectively. The predicted extraction condition was validatedvia actual experimentation. The predicted extraction conditions were 40oC, 3.8hr, and 20.7MPa. The vitamin E andtocotrienol contents under these conditions were 8.20mg/100g and 7.42mg/100g, respectively. The vitamin E andtocotrienol contents of solvent extraction with hexane were 8.18mg/100g and 7.24mg/100g, respectively.
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KEYWORD
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grape seed, supercritical fluid extraction, response surface methodology, vitamin E, tocotrienol
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