Application of response surface methodology to optimise supercritical carbon dioxide extraction of essential oil from Cyperus rotundus Linn

• Published in: Food chemistry Vol. 132; no. 1; pp. 582 - 587
• Main Authors: Wang, Hongwu, Liu, Yanqing, Wei, Shoulian, Yan, Zijun
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.05.2012; Elsevier
• Subjects: Aroma and flavouring agent industries; Biological and medical sciences; carbon dioxide; Carbon Dioxide - chemistry; Cyperus - chemistry; Cyperus rotundus; Cyperus rotundus Linn; equations; Essential oil; essential oils; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; mathematical models; oils; Oils, Volatile - chemistry; Optimisation; Plant Extracts - chemistry; prediction; Response surface methodology; rhizomes; Supercritical carbon dioxide; supercritical fluid extraction; temperature; Essential oil; Supercritical carbon dioxide; Response surface methodology; Cyperus rotundus Linn; Optimisation; Methodology; Carbon dioxide; Response surface; Extraction; Application

► SC-CO2 extracted essential oils from Cyperus rotundus. ► Effects factors were investigated by response surface methodology. ► The oil yield was represented with central composite rotatable design. ► Pressure and CO2 flow rate are the main effects factors. ► Oil yield of C. rotundus was significant...