Response surface modeling and process optimization of aqueous extraction of natural pigments from Beta vulgaris using Box–Behnken design of experiments

The aim of the study was to investigate the influence of independent process variables like extraction temperature, time and mass of beetroot on the aqueous extraction of betalain from beetroot. The optimum conditions for the aqueous extraction of betalamic acid, betaxanthin and betacyanin from beet...

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Published in	Dyes and pigments Vol. 111; pp. 64 - 74
Main Authors	Swamy, Gabriela John, Sangamithra, A., Chandrasekar, V.
Format	Journal Article
Language	English
Published	Elsevier Ltd 01.12.2014
Subjects	Aqueous extraction Beetroot Box–Behnken design Natural colorants Optimization Response surface methodology Beetroot Natural colorants Box–Behnken design Response surface methodology Aqueous extraction Optimization
Online Access	Get full text
ISSN	0143-7208 1873-3743
DOI	10.1016/j.dyepig.2014.05.028

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Abstract	The aim of the study was to investigate the influence of independent process variables like extraction temperature, time and mass of beetroot on the aqueous extraction of betalain from beetroot. The optimum conditions for the aqueous extraction of betalamic acid, betaxanthin and betacyanin from beetroot were performed using a three-factor and three-level Box–Behnken design under response surface methodology. The pigments were extracted from beetroot at temperature (40–70 °C), time (30–90 min) and mass of beetroot (0.5–1.5 g) using water as solvent. The data obtained from the experiments were analyzed by Pareto analysis of variance. Further, the data was fitted to a second-order polynomial equation using multiple regression analysis. The optimal conditions based on both individual and combinations of all responses (extraction temperature – 60 °C, time – 84 min and mass – 1.5 g) were found out. At this optimum condition, the total betalamic acid, betaxanthin and betacyanin content were found to be 9.9 mg/100 g, 16.3 mg/100 g and 30.9 mg/100 g with desirability value of 0.999. The experimental values closely agreed with the corresponding predicted values. •Betalain was extracted from red beetroot.•Extraction temperature, time and mass of beetroot were the independent variables.•Box–Behnken design of experiments was used to derive optimum process parameters.•Second order polynomial regression models were developed.•Optimal conditions were deduced by Derringer's desired function methodology.
AbstractList	The aim of the study was to investigate the influence of independent process variables like extraction temperature, time and mass of beetroot on the aqueous extraction of betalain from beetroot. The optimum conditions for the aqueous extraction of betalamic acid, betaxanthin and betacyanin from beetroot were performed using a three-factor and three-level Box–Behnken design under response surface methodology. The pigments were extracted from beetroot at temperature (40–70 °C), time (30–90 min) and mass of beetroot (0.5–1.5 g) using water as solvent. The data obtained from the experiments were analyzed by Pareto analysis of variance. Further, the data was fitted to a second-order polynomial equation using multiple regression analysis. The optimal conditions based on both individual and combinations of all responses (extraction temperature – 60 °C, time – 84 min and mass – 1.5 g) were found out. At this optimum condition, the total betalamic acid, betaxanthin and betacyanin content were found to be 9.9 mg/100 g, 16.3 mg/100 g and 30.9 mg/100 g with desirability value of 0.999. The experimental values closely agreed with the corresponding predicted values. •Betalain was extracted from red beetroot.•Extraction temperature, time and mass of beetroot were the independent variables.•Box–Behnken design of experiments was used to derive optimum process parameters.•Second order polynomial regression models were developed.•Optimal conditions were deduced by Derringer's desired function methodology.
Author	Chandrasekar, V. Swamy, Gabriela John Sangamithra, A.
Author_xml	– sequence: 1 givenname: Gabriela John surname: Swamy fullname: Swamy, Gabriela John email: gabrielafoodtech@gmail.com organization: Department of Food Technology, Kongu Engineering College, Perundurai 638052, TamilNadu, India – sequence: 2 givenname: A. surname: Sangamithra fullname: Sangamithra, A. organization: Department of Food Technology, Kongu Engineering College, Perundurai 638052, TamilNadu, India – sequence: 3 givenname: V. surname: Chandrasekar fullname: Chandrasekar, V. organization: Agricultural Engineering College & Research Institute, TamilNadu Agricultural University, Coimbatore, TamilNadu, India
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Snippet	The aim of the study was to investigate the influence of independent process variables like extraction temperature, time and mass of beetroot on the aqueous...
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SubjectTerms	Aqueous extraction Beetroot Box–Behnken design Natural colorants Optimization Response surface methodology
Title	Response surface modeling and process optimization of aqueous extraction of natural pigments from Beta vulgaris using Box–Behnken design of experiments
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