Extraction of chlorophyll from pandan leaves using ethanol and mass transfer study
Main Article Content
Abstract
Green pigments are used in many industrial branches including food, drinks, soap and cosmetics. Chlorophyll can substitute synthetic dyes which may affect health. Chlorophyll can be extracted from pandan leaves; the pandan crop grows in many tropical areas. The effects of temperature, 30–70 °C and agitation speed, 100–400 rpm on chlorophyll extraction from pandan leaves, using ethanol and the evaluation of mass transfer coefficient, using dimensionless analysis were investigated. The optimal conditions of extraction was obtained at 60 °C and 300 rpm; the chlorophyll concentration was 107.1 mg L-1. The volumetric mass transfer coefficient increased with the temperature and agitation speed. Determination of volumetric mass transfer coefficient and dimensionless correlations are useful for further process development or industrial applications.
Downloads
Metrics
Article Details
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution license 4.0 that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
References
A. M. Humphrey, J. Food Sci. 69 (2004) C422
G. Özkan, S. E. Bilek, Food Chem. 176 (2015) 152
R. E. Kirk, D. F. Othmer, M. Grayson, Encyclopedia of Chemical Technology, The Interscience Encyclopedia Inc., New York, 1998
S. M. Hung, B. D. Hsu, S. Lee, J. Food Eng. 128 (2014) 17
U. M. Lanfer-Marquez, R. M. C. Barros, P. Sinnecker, Food Res. Int. 38 (2005) 885
M. G. Ferruzzi, J. Blakeslee, Nutr. Res. 27 (2007) 1
B.-E. V. Wyk, Food Plants of the World, Timber Press, Inc, Portland, OR, 2005
F. Salisbury, C. W. Ross, Plant Physiology, Brooks/Cole, Boston, MA, 1991
S. W. Jeffrey, R. F. C. Mantoura, S. W. Wright, Phytoplankton Pigments in Oceano-graphy: Guidelines to Modern Methods, UNESCO, Paris, 1997
D. Simon, S. Helliwell, Water Res. 32 (1998) 2220
A. Hosikian, S. Lim, R. Halim, M. K. Danquah, Int. J. Chem. Eng. 2010 (2010) 391632
R. F. C. Mantoura, C. A. Llewellyn, Anal. Chim. Acta 151 (1983) 297
M. D. Macías-Sánchez, C. Mantell, M. Rodríguez, E. Martínez de la Ossa, L. M. Lubián, O. Montero, Talanta 77 (2009) 948
J. E. Cacace, G. Mazza, J. Food Eng. 59 (2003) 379
T. C. Frank, J. R. Downey, S. K. Gupta, Chem. Eng. Prog. 95 (1999) 41
M. H. Abdel-Aziz, M. Bassyouni, I. A. S. Mansour, A. Nagi, J. Ind. Eng. Chem. 20 (2014) 2650
J. Saien, V. Moradi, J. Ind. Eng. Chem. 18 (2012) 1293
L. Schrive, G. Lumia, F. Pujol, N. Boussetta, Eur. Food Res. Technol. 239 (2014) 707
N. Wasmund, I. Topp, D. Schories, Oceanologia 48 (2006) 125
M. T. Fernández-Ponce, B. R. Parjikolaei, H. N. Lari, L. Casas, C. Mantell, E. J. Martínez de la Ossa, Chem. Eng. J. 299 (2016) 420
S. Sulaiman, A. R. Abdul Aziz, M. Kheireddine Aroua, J. Food Eng. 114 (2013) 228
S. Sayyar, Z. Z. Abidin, R. Yunus, A. Muhammad, Am. J. Appl. Sci. 6 (2009) 1390
C. J. Geankoplis, Transport Processes and Separation Process Principles, Prentice Hall, Upper Saddle River, NJ, 2003
J. Gross, Pigments in Vegetables, Van Nostrand Reinhold, New York, 1991
K. Zhang, P. Sun, H. Liu, S. Shang, J. Song, D. Wang, Carbohydr. Polym. 138 (2016) 237
H.-M. Liu, F.-Y. Wang, Y.-L. Liu, Food Chem. 202 (2016) 104.