Optimum Condition of Agitation in Extraction of Phenolic Compounds from Intact Sorghum
Devi Yuni Susanti a,b*), Wahyudi Budi Sediawan b), Mohammad Fahrurrozi b) , Muslikhin Hidayat b)
a) Department of Chemical Engineering, Faculty of Engineering, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
b) Department of Agricultural Engineering & Biosystems, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
Abstract
Production of antioxidant material by collecting phenolic compounds which contain of proanthocyanidins from red sorghum seeds has been designed using an agitation process. The perfomance of the process is influenced by the mass transfer of the functional compounds from the material to the bulk of solvent. Concentration value of the compound in the extract is the function of rotational speed and extraction time. The purpose of this research was to determine the optimum value of rotational speed and extraction time to maximize the extraction performance of antioxidant compounds from whole sorghum seeds. Optimization was performed from the extraction using distilled water as solvent in 60oC of temperature; 10 of sorghum-solvent ratio; 300, 400 and 500 rpm of rotational speed values and 90, 120, 150 minutes of extractions time and The optimum condition of extraction was determined using three level factorial design of Reponse Surface Methodology based on experimental data of the concentration value of proantocyanidin and phenolic compounds in the extract solution. The concentration of phenolic compounds in extract was maximum at 384.85 of rotations per minute (rpm) and 106,36 of extraction time, while the concentration of proanthocyanidin in the extract solution reached a maximum value in 417.17 of rpm and 143.94 minutes of extraction. The result by the equation from this optimization obtained 91.36% of R2 value for the phenolic concentration and 92.61% of R2 value for the proanthocyanidin concentration in extract.
Keywords: Optimum, Agitation, Extraction, Phenolic Compound, Sorghum
Topic: Postharvest and food engineering