Development of techniques for the extraction of natural products using liquid co2
The study was conducted to study and develop the techniques of liquid CO2 extractionrnby measuring and controlling the pressure and temperature of the process and to usernthe techniques to extract natural products namely orange peel and green tea. 15 mlrncentrifuge tubes were used as extraction chamber. The centrifuge tube was connectedrnto a pressure gauge, safety valve, and pressure relieve valve to measure the pressurerninside the tube and the characteristics of CO2 phase changes. A thermometer was alsornused to measure the water bath temperature in which the centrifuge tube wasrnsubmerged. The pressure inside the tube was set to 5.5, 6.5, and 7.5 bars as for thernwater bath; the temperature was kept at 20oC, 30oC, 40oC, and 50oC. From thernexperiment, it could be concluded that the optimum extraction condition using liquidrnCO2 was at 7.5 bars and water bath temperature 20oC. Under these conditions thernliquid CO2 was more stable in the liquid phase and had also the longest contact timernwith the sample compared with other pressure and temperature condition. Therneffectiveness of the liquid CO2 extraction was also compared with the solventrnextraction using orange peel as its sample. Dried green tea was also used as anotherrnsample for the extraction of polyphenol and caffeine. The result showed that liquidrnCO2 has the potential to be used as solvent to extract compound from both orange peelrnand green tea leaves.
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