Extraction rate of Valuable Compounds from Peanut Skin Waste by Ethanol-Assisted Supercritical Carbon Dioxide: Modelling and Optimization

Nicky Rahmana Putra; Dwila Nur Rizkiyah; Ahmad Hazim  Abdul Aziz; Zuhaili  Idham; Lailatul  Qomariyah; Mohd Azizi  Che Yunus

doi:10.11113/mjfas.v18n2.2237

Authors

Nicky Rahmana Putra School of Chemical and Energy Engineering, Universiti Teknologi Malayia, 81310 Johor Bahru, Malaysia
Dwila Nur Rizkiyah Centre of Lipid Engineering and Advanced Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, 81310, UTM Johor Bahru, Malaysia
Ahmad Hazim Abdul Aziz Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia
Zuhaili Idham Centre of Lipid Engineering and Advanced Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, 81310, UTM Johor Bahru, Malaysia
Lailatul Qomariyah Department of Industrial Chemical Engineering, Institut Teknologi Sepuluh Nopember, 60111 Surabaya, Surabaya, Indonesia
Mohd Azizi Che Yunus Centre of Lipid Engineering and Advanced Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, 81310, UTM Johor Bahru, Malaysia

DOI:

https://doi.org/10.11113/mjfas.v18n2.2237

Keywords:

Peanut skin, Phenolic, Flavonoid, Supercritical Carbon Dioxide/Ethanol, Extraction

Abstract

Response Surface Methodology (RSM) was employed to optimize the extraction rate of phenolic and flavonoid contents from peanut skin by supercritical carbon dioxide (ScCO₂) assisted by ethanol as entrainer. The studied extraction parameters were pressure (10 to 30 MPa), temperature (40 to 70 ^oC), and the ratio of ethanol (2.5 to 7.5%). Brunner’s and Esquivel’s models were applied to evaluate the extraction rate. The best-operating conditions, in the tested range, were 30 MPa, 40 °C, and 4.64% of ethanol ratio, with a maximum extraction rate of 0.22 mg/g.sec and 0.19 mg/g.sec of the phenolic and flavonoid content, respectively. The findings concluded that higher-pressure condition has a significant impact on the extraction rate of phenolic and flavonoid

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