Study on Supercritical Fluid Extraction of Aromatic Compound from Roasted Cocoa Beans Using Multilevel Factorial Design

Yıl 2013, Cilt: 3 Sayı: 4, 120 - 125, 23.07.2016

Azila A.k Nur Aida

Öz

Extraction of aromatic compound from cocoa beans was carried out using Supercritical Fluid Extraction (SFE) in order to obtain natural cocoa extract for perfume formulation. The experiment was carried out by multilevel factorial design to investigate which factors; pressure (100, 125, 150 & 200 bar) and time (30, 45, 60 and 75 minutes), influence the extraction condition of cocoa aromatic (5-methyl-2phenyl-2-hexenal), fatty acid (hexadecanoic acid) and alkaloid (caffeine) compounds. It was found out that the factors influence, significantly, yield of extract and extraction of fatty acid compound, while only pressure significantly affected amount of aromatic compound extracted. Extraction with high amount of aromatic compound (24.5mg/g extract) was obtained at 200 bar and 45 minutes. This result is used as a based to investigate further on the optimum condition to obtain high yield of aromatic compound in order to formulate the natural cocoa-scented perfume

Anahtar Kelimeler

Roasted Cocoa Bean, Supercritical Fluid Extraction, Aromatic Compound

Kaynakça

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