Optimization of areca catechu seed oil extracted by supercritical carbon dioxide (scco2) using principle component analysis (PCA)

Abstract

A study on the optimization of supercritical carbon dioxide (SCCO2) on areca catechu seed oil was carried out at temperature and pressure ranging from 50 °C to 80 °C and 20 MPa to 30 MPa respectively. Three grams of ground areca catechu seeds with particle size of 177.5 µm and moisture content of 10.95% were used in the SCCO2 extraction process that was carried out for 60 minutes. Fourier transform infra-red spectroscopy (FTIR) analysis was applied to determine the profile of SCCO2 extracts in each condition. A chemometrics method of Principal Component Analysis (PCA) was applied to the FTIR spectra to optimize the condition for catechin extraction. The scores and plot show that, the highest quality of catechin was detected in the sample extracted at 70 °C and 30 MPa. Whereas the lowest quality of the catechin was detected in the sample extracted at 50 °C and 20 MPa. The highest concentration of catechin was found in the sample extracted at 50 °C and 20 MPa. Overall, the sample extracted at 70 °C and 30 MPa possessed the highest quality of catechin in low concentration. The areca catechu oil was further analyzed for the physicochemical properties. The Acid value of areca catechu is 18.7 ± 0.06 mg NaOH / g oil or 9.397 % free fatty acid as oleic acid and iodine value is 69.54 ± 0.57 g I2/100g. Whereas peroxide and saponification values are 6.5 mequiv.O2/kg and 173.91 ± 0.64 mg KOH/g respectively. A thermogravimetric analysis was used to study the pyrolysis temperature range. The decomposition of the sample started at 160 °C and ended at 470 °C. Whereas the Gas Chromatography Mass Spectrometer (GCMS) analysis detected 12 fatty acids in areca catechu oil sample. There are 8 saturated fatty acids consisting of caprylic acid (C8:0), capric acid (C10:0), lauric acid (C12:0), myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), arachidic acid (C20:0) and behenic acid (C22:0) and 4 unsaturated fatty acid consisting of palmitoleic acid (C16:1), oleic acid (C18:1), linoleic acid(C18:2) and a- linolenic acid (C18:3).