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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling
Journal of Food Engineering, Volume 109, No. 1, Year 2012
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Description
Solid-liquid extraction of anthocyanins from calyces of Hibiscus sabdariffa L. was studied to evaluate the influence of the operating parameters. Solid-to-solvent ratio and particle size had the main impact on anthocyanin extraction efficiency. Maximum yield of anthocyanins (88%) was obtained at 25 °C with the highest solid-to-solvent ratio (1/25). The decrease in the particle size of the calyces from 2 cm to 150 μm drastically reduced the extraction time. The increase of temperature reduced the extraction time by increasing the diffusion coefficient (3.9 × 10-11-1.35 × 10-10 m2 s-1 between 25 and 90 °C) but did not modify the extraction yield. A simple extraction model that integrated anthocyanin thermo-degradation kinetic was proposed. A good agreement between the predicted results of the models and experimental data was demonstrated. From a solid-to-solvent ratio of 1/5, an extraction yield of 63% and an anthocyanin concentration of 0.3 g L-1 could be obtained in less than 10 min. © 2011 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Cissé, Mady
Senegal, Dakar
Université Cheikh Anta Diop de Dakar
Bohuon, Philippe
France, Montpellier
Démarche Intégrée Pour L'obtention D'aliments de Qualité
Sambe, Falillou
Senegal, Dakar
Université Cheikh Anta Diop de Dakar
Kane, Cheikhou
Senegal, Dakar
Université Cheikh Anta Diop de Dakar
Sakho, Mama G.
Senegal, Dakar
Université Cheikh Anta Diop de Dakar
Dornier, Manuel
France, Montpellier
Démarche Intégrée Pour L'obtention D'aliments de Qualité
Statistics
Citations: 137
Authors: 6
Affiliations: 2
Identifiers
Doi:
10.1016/j.jfoodeng.2011.10.012
ISSN:
02608774