| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1390556 | Carbohydrate Research | 2011 | 6 Pages |
In this work, response surface methodology was used to determine optimum conditions for extraction of polysaccharides from defatted peanut cake. A central composite design including independent variables, such as extraction temperature (x1), extraction time (x2), and ethanol concentration (x3) was used. Selected response which evaluates the extraction process was polysaccharide yield, and the second-order model obtained for polysaccharide yield revealed coefficient of determination of 97.81%. The independent variable with the largest effect on response was ethanol concentration (x3). The optimum extraction conditions were found to be extraction temperature 48.7 °C, extraction time 1.52 h, and ethanol concentration of 61.9% (v/v), respectively. Under these conditions, the extraction efficiency of polysaccharide can increase to 25.89%. The results of structural analysis showed that the main composition of defatted peanut cake polysaccharide was α-galactose.
Graphical abstractThe effect of temperature (x1) and ethanol concentration (x3) on polysaccharide yield is presented in this figure. The result revealed that, with the increase of ethanol concentration and extraction time, higher amounts of poly saccharides can be extracted from defatted peanut cakes.Figure optionsDownload full-size imageDownload as PowerPoint slide
