Optimal Extraction of Monoammonium Glycyrrhizate from Licorice Root (Glycyrrhiza Glabra) by Hydrothermal Technology

سال انتشار: 1404
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 253

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شناسه ملی سند علمی:

JR_IJCCE-44-5_015

تاریخ نمایه سازی: 16 خرداد 1404

چکیده مقاله:

A novel methodology has been established, enhancing the effectiveness of extraction methods for monoammonium glycyrrhizate derived from licorice root powder through hydrothermal technology, utilizing the Response Surface Methodology (RSM). By varying extraction solvents, techniques, durations (ranging from ۱۵ to ۴۵ minutes), and temperatures (between ۱۵۰ and ۲۰۰ °C), optimal extraction conditions were identified. The study measured ۴۷.۱۵ mg/g of monoammonium glycyrrhizate, while also assessing the impact of operating pressure (from ۰.۵ to ۲.۵ MPa) on the response variables of monoammonium glycyrrhizate using High-Performance Liquid Chromatography (HPLC). The findings revealed that, at a fixed operating pressure,  a significant increase in extraction temperature corresponded with an enhanced extraction rate of monoammonium glycyrrhizate from licorice root. Additionally, the combined influence of extraction temperature and duration, as well as operating pressure and time, exhibited a saddle curve pattern, indicating that the maximum extraction rate for these bioactive compounds occurred at ۳۰ minutes. The optimal parameters for extracting bioactive compounds via hydrothermal technology were determined to be ۲۰۰ °C, ۳۰.۲۹ minutes, and ۰.۵ MPa, yielding a desirability score of ۰.۷۵, with monoammonium glycyrrhizate concentrations measured at ۴۷.۱۵ mg/g, respectively. This investigation underscores the potential of hydrothermal technology and environmentally benign Methods for the effective extraction of bioactive compounds from licorice root, presenting significant opportunities for Utilization in the food sector, sectors of medicine, and pharmaceutical.

نویسندگان

Shabnam Mohammadi

Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, I.R. IRAN

Hamid Tavakolipour

Department of Food Science and Technology,Faculty of Biological Sciences,North Tehran Branch, Islamic Azad University, Tehran, I.R. IRAN

Omid Tavakoli

School of Chemical Engineering, College of Engineering, University of Tehran, Tehran, I.R. IRAN

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