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Effect of operational variables on the extraction of compounds with antioxidant capacity from chicory roots
Efecto de las variables operativas sobre la extracción de compuestos con capacidad antioxidante de raícesde achicoria
DOI:
https://doi.org/10.15446/agron.colomb.v42n2.112040Keywords:
drying methods, antioxidant extraction, phenolic content, optimization model (en)métodos de secado, extracción de antioxidantes, contenido fenólico, modelo de optimización (es)
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Polyphenol solvent extraction from vegetable matrices has gained significant importance in various sectors, including food, pharmaceuticals, and agro-industries. This research focuses on the experimental design of Batch extraction procedures for obtaining polyphenols from dried and milled chicory roots. Air-forced and vacuum-drying techniques were employed to dry fresh chicory roots. The research examined the impact of operational variables on obtaining extracts from dried chicory roots. We developed a comprehensive mathematical model using diffusion transfer principles, taking into account various operational factors. We integrated the model into the optimization tool General Algebraic Modeling System (GAMS) and subsequently validated it through experimentation. The results demonstrated strong agreement between the theoretical and experimental data, with satisfactory values for both the root mean square error and correlation coefficients. The optimal extraction conditions that yielded maximum outputs were 50ºC temperature, 1.10 m s-1 agitation speed, 50% ethanol concentration, and 20 ml solvent per gram of flour. Moreover, we observed higher diffusivity coefficients for polyphenolic compounds and lower activation energy values for extracts derived from vacuum-dried chicory root flour at 60ºC and 25 mm Hg pressure. Overall, the proposed mathematical model effectively predicted the described behavior with satisfactory accuracy.
La extracción por solvente de polifenoles a partir de matrices vegetales ha ganado gran importancia en diversos sectores, incluidos el alimentario, farmacéutico y agroindustrial. Este estudio se centra en el diseño experimental de la operación de extracción Batch para la obtención de polifenoles a partir de raíces de achicoria deshidratadas y molidas. Se emplearon las operaciones de secado al vacío y por convección forzada de aire para deshidratar raíces de achicoria fresca. Se evaluó el impacto de diversas variables operativas en la obtención de extractos a partir de raíces de achicoria deshidratadas. Se desarrolló un modelo matemático integral utilizando los principios de transferencia por difusión, considerando diversos factores operativos. Dicho modelo se implementó en la herramienta de optimización General Algebraic Modeling System (GAMS) y posteriormente se validó con resultados experimentales de laboratorio. Los resultados demostraron una fuerte concordancia entre los datos teóricos y experimentales, con valores satisfactorios tanto para el error cuadrático medio como para los coeficientes de correlación. Se encontró que las condiciones óptimas de extracción que produjeron resultados máximos fueron para la temperatura de 50ºC, velocidad de agitación de 1,10 m s-1, concentración de etanol del 50% y 20 ml de disolvente por gramo de harina. Además, se observaron mayores coeficientes de difusividad para los compuestos polifenólicos y valores de energía de activación más bajos para los extractos derivados de harina de raíces de achicoria deshidratadas al vacío a 60ºC y 25 mm Hg de presión. En general, el modelo matemático propuesto predijo eficazmente el comportamiento descrito con una precisión satisfactoria.
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