Penyarian zeaxanthin dari sayur-sayuran tempatan : perbandingan kaedah penyarian dan kesan parameter proses terhadap hasil sarian zeaxanthin

Abstract

A research was conducted to evaluate the best extraction method for the production of zeaxanthin from green vegetables. Three extraction methods involved in the evaluation, namely the soaking method, soxhlet method, and ultrasonic extraction method. The first stage of research was to select the best sample to be used in the research, via screening process. The effect of processing parameters on the yield of zeaxanthin were investigated in this research. Fractional factorial design method was used as the research design to study the effects of processing parameters on the yield of zeaxanthin. The processing parameters studied were time of extraction, types of solvent, ratio of mass of sample to volume of solvent, and volume of water in ultrasonic bath (ultrasonic method). The main effect of processing parameters on the yield of zeaxanthin and the interaction between parameters were determined via analysis of response surface methodology, varians table, pareto chart and anova table. The rate of extraction and the extraction rate constant were estimated to evaluate the extraction process efficiency. From the research, cekur manis was identified as the best sample to be used in the research based on the highest content of zeaxanthin extracted from the three extraction methods adopted in the study. Based on the fractional factorial design, the highest yield of zeaxanthin from cekur manis was 93.22% using ultrasonic extraction method within 35 minutes of extraction time. Solvent of acetone, with sample to solvent ratio of 32g:200ml were identified as the best operating condition for the extraction. Based on the highest value of extraction rate and the extraction rate constant 1.15 mg/min and 0.0329 min-1 respectively, it was concluded that the ultrasonic extraction method appeared to be the best extraction method for the extraction of zeaxanthin from cekur manis.