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Food production
Published February 29, 2020 | Version v1
Journal article Open

Analysis of the influence of technological parameters of the chlorogenic acid extraction process from sunflower meal on the degree of its extraction

Creators

  • 1. Ukrainian Research Institute of Oils and Fats of the National Academy of Agrarian Sciences of Ukraine
  • 2. National Technical University «Kharkiv Polytechnic Institute»
  • 3. Ukrainian Research Institute of Oils and Fats of the National Academy of Agrarian Sciences of Ukrain
  • 4. Ukrainian Research Institute of Oils and Fats of National Academy of Agrarian Sciences of Ukraine

Description

The object of research is the efficiency of extraction of chlorogenic acid ‑ the natural antioxidant, depending on the conditions of its extraction from sunflower meal. The main problem of this issue is the fact that the extraction degree of the specified phenolic compound is influenced by many factors, such as the degree of grinding of the product, the type of raw material, the method of extraction, the nature of the solvent-extractant, the temperature and duration of the extraction process, the hydromodule in the system «raw – extractant» etc. The impact of each of these parameters requires careful consideration and appropriate research. This will determine the optimal values of the specified parameters of the extraction process and increase the efficiency of extraction of chlorogenic acid.

In this work, the raw material for the production of chlorogenic acid is a meal made from sunflower seeds – a cheap second raw material of oil and fat production. Previous studies have found that a high-efficiency extractant of the specified antioxidant is a solution of ethyl alcohol with a concentration of 60 %, and the optimum temperature of the process of extracting chlorogenic acid from sunflower meal is the boiling point of the extractant. As a result of this study, the regularity of the influence on the extraction degree of chlorogenic acid of such technological parameters as the hydromodule in the system «meal ‑ ethyl alcohol solution 60 %» (hereinafter referred to as «meal – extractant») and the duration of the extraction process were studied. Experiments to determine the dependence of the extraction degree of chlorogenic acid on the hydromodule in the system «meal – extractant» and the duration of extraction were carried out in accordance with the plan of the full factor experiment. Mathematical methods using the Microsoft Office Excel 2003 (USA) and Stat Soft Statistica v6.0 (USA) software packages have been applied for experiment planning and data processing.

The dependence indicated in the paper is a quadratic function that predicts an increase in chlorogenic acid content during extraction, with an increase in the hydromodule in the «meal‑extractant» system from 1:5 to 1:10 and a decrease in the extraction time from 60 minutes up to 30 minutes. It is established that for the maximum possible increase in the extraction degree of chlorogenic acid from the meal of sunflower seeds, the optimal value of the hydromodule extraction ‑ 1:10, the duration of extraction ‑ 30 minutes. The obtained results allow to increase the extraction degree of chlorogenic acid from sunflower meal from 2.46 % to 5.58 %. This indicates the possibility of increasing the efficiency of extraction of antioxidant more than 2 times.

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References

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