Aman, Randy Ferrera and Nugraha, Tutun (2011) Development of Techniques For The Extraction of Natural Products Using Liquid CO2. Bachelor thesis, Swiss German University.

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Abstract

The study was conducted to study and develop the techniques of liquid CO2 extraction by measuring and controlling the pressure and temperature of the process and to use the techniques to extract natural products namely orange peel and green tea. 15 ml centrifuge tubes were used as extraction chamber. The centrifuge tube was connected to a pressure gauge, safety valve, and pressure relieve valve to measure the pressure inside the tube and the characteristics of CO2 phase changes. A thermometer was also used to measure the water bath temperature in which the centrifuge tube was submerged. The pressure inside the tube was set to 5.5, 6.5, and 7.5 bars as for the water bath; the temperature was kept at 20 o o o C, 30 o C, 40 C, and 50 C. From the experiment, it could be concluded that the optimum extraction condition using liquid CO2 was at 7.5 bars and water bath temperature 20 o C. Under these conditions the liquid CO2 was more stable in the liquid phase and had also the longest contact time with the sample compared with other pressure and temperature condition. The effectiveness of the liquid CO2 extraction was also compared with the solvent extraction using orange peel as its sample. Dried green tea was also used as another sample for the extraction of polyphenol and caffeine. The result showed that liquid CO2 has the potential to be used as solvent to extract compound from both orange peel and green tea leaves.

Item Type:	Thesis (Bachelor)
Subjects:	Q Science > QD Chemistry > QD415 Natural products T Technology > TP Chemical technology > TP156 Extraction (Chemistry)
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	04 Mar 2021 15:39
Last Modified:	04 Mar 2021 15:39
URI:	http://repository.sgu.ac.id/id/eprint/1058

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