Refine your search
Collections
Co-Authors
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Poongodi Vijayakumar, T.
- Solvent Extraction Condition Optimization for Extracting Oil from Wood Apple Seed using Response Surface Methodology
Abstract Views :376 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Nutrition, Periyar University, Salem, Tamil Nadu, IN
1 Department of Food Science and Nutrition, Periyar University, Salem, Tamil Nadu, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 52, No 2 (2015), Pagination: 205-212Abstract
The seed oils have been characterized for the nutritional and functional importance but its industrial extraction process is not yet adequately studied. The present investigation was done to optimize the pre soaking time in solvent (hexane) and extraction time in solvent extraction method to extract the oil from wood apple seed. The pre soaking time and extraction time ranged from 2 h to 10 h and was optimized using Central Composite Rotatable Design (CCRD) and the second order quadratic polynomial regression equation model. At linear and quadratic level, the pre-soaking time revealed a significant influence on oil recovery at p<0.01. The magnitude of influence of pre soaking time on oil recovery from wood apple seed was greater than extraction time. The predicted R2 of 0.7512 was in reasonable agreement with the adjusted R2 of 0.9424. Adequate precision ratio of 22.526 indicated an adequate signal for the proposed model. According to numerical and graphical optimization, the wood apple seed could be pre soaked in solvent (hexane) for 8 hours and extracted for 8 hours in Soxhlet method of extraction to get maximum oil recovery of 32.99%. The actual oil recovery at optimum point prediction of independent variables was significantly (p<0.01) agreed with the predicted oil recovery.Keywords
Wood Apple Seed, Solvent Extraction, Hexane, Response Surface Methodology, Central Composite Rotatable Design.
References
- Aberoumand, A. and Deokule, S.S., Determination of elements profile of some wild edible plants. Fd. Anal. Methods, 2009, 2, 116-119.
- Islam, R., Hossain, M., Karim, M.R. and Joarder, O.I., Regeneration of Aegle marmelos (L.) Corr., plantlets in vitro from callus cultures of embryonic tissues. Curr. Sci., 1995, 69, 494-495.
- Morton, J., Wood Apple. J. Fd. Sc. Agric, 1987, 15, 190-191.
- Sachin Sonawane and Arya, S.S., Antioxidant activity of Jambhul, Wood Apple, Ambadi and Ambat Chukka: An indigenous lesser known fruits and vegetables of India. Adv. J. Fd. Sci. Technol, 2013, 5, 270-275.
- Ramakrishna, G., Azeemoddin, G., AtchyutaRamayya, D., ThirumalaRao, S.D., Sita Devi, K. and Pantulu, A.J., Characteristics and composition of Indian wood apple seed and oil. J. Am. Oil Chem. Soc, 1979, 56, 870-871.
- Durdev, S., Perdih, A., Turkulov, J. and Djurdjev, S., Quality of sunflower oil obtained by continuous pressing and solvent. Fabrik Ulja INUS., 1982, 23, 245-246.
- Badwaik, L.S., Prasad, K. and Deka, S.C., Optimization of extraction conditions by Response Surface Methodology for preparing partially defatted peanut. Intern. Fd. Res. J., 2012, 19, 341-346.
- Rustom, I.Y.S., Lopez-Leiva, M.H. and Nair, B.M., Optimization of extraction of peanut proteins with water by Response Surface Methodology. J. Fd. Sci., 1991, 56, 1660-1663.
- Pericin, D., Radulovic, L., Trivic, S. and Dimic, E., Evaluation of solubility of pumpkin seed globulins by response surface method. J. Fd. Engg., 2008, 84, 591-594.
- Tan, M.C., Tan, C.P., Khoo, H.E. and Ho, C.W., Optimization for extraction on total phenolic content and radical scavenging capacity of Henna (Lawsonia inermis) stems using response surface methodology. Intern. Fd. Res. J., 2014, 21, 789-794.
- Xinhui Tang, Lifang Yan and Na Lin., Optimization of extraction process and investigation of antioxidant effect of polysaccharides from the ischolar_main of Limonium sinense Kuntze. Pharm. Mag., 2011, 7, 186-192.
- Shweta Tewari, Kulathooran Ramalakshmi, Laxmi Methre and Lingamallu Jagan Mohan Rao. Microwave-Assisted extraction of inulin from chicory ischolar_mains using response surface methodology. J. Nutr. Fd. ScL, 2015, 5, 1-7.
- Patel Shivani, Patel Khushbu, Nilkanth Faldu, Vasudev Thakkar and Shubramanian, R.B. Extraction and analysis of Jatropha curcas L. seed oil. African J. BiotechnoL, 2011, 10, 18210-18213.
- Anil Bukya and Vijayakumar, T.P., Optimisation of conditions to isolate protein from germinated Green Gram (Vigna radiata L.) using response surface methodology. Intern. J. Adv. Res. Comp. Sc. Software Engg., 2015, 5, 430-434.
- Ali Abas Wani., Sogi, D.S., Grover, L. and Saxena, D.C., Effect of temperature, alkali concentration, mixing time and meal/solvent ratio on the extraction of watermelon seed proteins-a Response Surface Approach. Biosys. Engg., 2006, 94, 67-73.
- Drying Characteristics of Pretreated Kodo and Barnyard Millet
Abstract Views :256 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science, Periyar University, Salem-636011, IN
2 Department of Nutrition and Dietetics, P.S.G. College of Arts and Science, Coimbatore - 641 014, Tamil Nadu, IN
1 Department of Food Science, Periyar University, Salem-636011, IN
2 Department of Nutrition and Dietetics, P.S.G. College of Arts and Science, Coimbatore - 641 014, Tamil Nadu, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 4 (2011), Pagination: 162-167Abstract
Drying is a thermo-physical and physico chemical operation by which it removes water from food material at appropriate temperature and most suitable rate to retain maximum food values. Drying is one of the simplest and best methods of preservation of foods, because it reduces the cost of storage and transport by reducing both weight and volume of final product.- Quality Evaluation of Chapati from Millet Flour Blend Incorporated Composite Flour
Abstract Views :273 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science, Periyar University, Salem, IN
2 Department of Nutrition and Dietetics, PS.G. College of Arts and Science, Coimbatore, IN
3 Indian Institute of Crop Processing Technology, Thanjavur, IN
1 Department of Food Science, Periyar University, Salem, IN
2 Department of Nutrition and Dietetics, PS.G. College of Arts and Science, Coimbatore, IN
3 Indian Institute of Crop Processing Technology, Thanjavur, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 4 (2009), Pagination: 144-155Abstract
Millet is a major crop in many of the countries, particularly Africa and the Indian subcontinent where the crop covers almost 100 million acres and thrives in the hot dry climates that are not conducive to growing other grains such as wheat and rice.- Impact of Flaxseed Based Therapeutic Food on Selected Type II Diabetic Patients
Abstract Views :272 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science, Periyar University, Salem - 636 011, IN
2 Department of Family and Community Science, Avinashilingam Deemed University, Coimbatore - 641 043, IN
1 Department of Food Science, Periyar University, Salem - 636 011, IN
2 Department of Family and Community Science, Avinashilingam Deemed University, Coimbatore - 641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 43, No 4 (2006), Pagination: 141-145Abstract
Diabetes mellitus is one of the most common problems challenging physicians in the 21st century. It is also called as "Ice Berg" disease. World Health Organization stresses that India will have the greatest magnitude of increase, approximately 170 per cent by the year 2025 AD. Within the allotted span, India shall also have the dubious distinction of having the maximum number of diabetics in the world. To note, most of these diabetic individuals in India shall be in the most productive years of their lives. More than 90 per cent of the diabetic patients in India are suffering from type II diabetes.- Prevalence of Thyroid Disorders and Iodine Status among Adult Women in Thindal Area of Erode District
Abstract Views :245 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science, Periyar Univeristy, Salem-636 011, IN
2 Vellalar College of Women, Thindal, Erode - 638 009, IN
3 Department of Nutrition and Dietetics, P.S.G. College of Arts & Science, Coimbatore - 641 014, IN
1 Department of Food Science, Periyar Univeristy, Salem-636 011, IN
2 Vellalar College of Women, Thindal, Erode - 638 009, IN
3 Department of Nutrition and Dietetics, P.S.G. College of Arts & Science, Coimbatore - 641 014, IN