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Nano Science-Process Intensification for the Extraction of Phenolic Compound from a Natural Source with Stirred Batch Extraction Techniques

Author(s):

Pratibha Salunkhe, Priya Bhoyar, Rupesh Zope and Sandeep P. Shewale*   Pages 1 - 5 ( 5 )

Abstract:


Background: The phenolic compounds are normally originating in together edible and nonedible plants, and they have been described several nanoscience based biological properties, containing antioxidant movement. The phenolic compound is present in fruits, vegetables, leaves, tea, coffee, peels, wine, etc. Also, the obtained phenolic compounds from therapeutic herbs and nutritional plants include phenolic acids, flavonoids, tannins and other. In a corresponding path from last two decades, nanoscience has wide application in extraction of bioactive components from various natural resources. Furthermore, nanomaterials have made significant contribution for the improvement of analytical techniques towards the collective objective to develop analytical recital and sustainability to developing new techniques for maintain the superiority assurance of food and beverages. <p> Methods: In modern years, extraction and refining of bioactive composites as of natural sources proven excessive attention as they are used in various sectors such as foodstuffs, perfumery, cosmetics, paints and medicinal. Hence, separation of natural products and identification of new natural sources of bioactive compounds have increased methodical and industrialized significance. As the extraction and purification of these bioactive composites are the main steps to come across the rising demands. <p> Results: The investigational outcomes confirm that the extracted phenolic compounds were maximally concentrated of 0.101 and 0.126 mg of GAE/g at speed of agitation (rpm) temperature┬░C respectively. <p> Conclusion: In this study extraction of the phenolic compound was carried out from the Citrus Sinensis (Orange) powder by the stirred batch extraction and comparison with the traditional soxhlet extraction techniques.

Keywords:

Nanoscience, citrus sinensis (orange), extraction and purification, extracting phenolic compounds, stirred batch extraction technique, Soxhlet extraction technique.

Affiliation:

School of Chemical Engineering, MIT Academy of Engineering, Alandi 412105, School of Chemical Engineering, MIT Academy of Engineering, Alandi 412105, School of Chemical Engineering, MIT Academy of Engineering, Alandi 412105, School of Chemical Engineering, MIT Academy of Engineering, Alandi 412105



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