Naslov
Mathematical modeling of total flavonoid compounds extraction from conventionally grown soybeans

Autori
Velić, Darko ; Jokić, Stela ; Bucić-Kojić, Ana ; Bilić, Mate ; Planinić, Mirela ; Velić, Natalija ; Kresoja, Dejan

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 46^th Croatian & 6^th International Symposium on Agriculture / Pospišil, Milan - Zagreb, 2011, 690-694

Skup
46^th Croatian & 6^th International Symposium on Agriculture

Mjesto i datum
Opatija, Hrvatska, 14.02.2011. - 18.02.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
ssoybeans ; solid-liquid extraction ; flavonoids ; extraction kinetics ; modeling
(soybeans ; solid-liquid extraction ; flavonoids ; extraction kinetics ; modeling)

Sažetak
The aim of this study was to investigate the influence of the solvent, the temperature and the extraction time on the extractability of total flavonoid compounds from conventionally grown milled soybeans variety “Ika”, mean particles size 0.5796 mm. The influence of different solvents (water ; 50, 60, 70 and 80% aqueous ethanol solution) was investigated at 50 °C after 60 min, in order to achieve the highest yield of total flavonoids. The most effective solvent (50% aqueous ethanol solution) was used for the kinetics monitoring and the extraction modelling of total flavonoids. The concentration of extracted total flavonoids was monitored at different temperatures (26 °C, 40 °C, 50 °C, 60 °C, 70 °C and 80 °C) for 120 min, at solid-liquid ratio of 20 mL/g. The concentrations of total flavonoids were determined spectrophotometrically. Various mathematical models (Peleg, Page and Logarithmic) were used to describe the extraction kinetics of total flavonoids. The results showed that the used solvent, temperature and extraction time had a significant impact on the kinetics and the extraction yield of total flavonoids. The highest extraction efficiency was achieved at temperature of 80 °C after 120 min (1.417 mg CE/gdb). The yield of total flavonoids increased with the temperature increase, as well as with the prolongation of the extraction process. The results obtained using mathematical models showed good agreement with the obtained experimental results.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA