Kinetics of Extraction of Vanillic Acid from Pumpkin Seeds

Abstract

In this sdudy, the extraction of vanillic acid from pumpkin seeds, using the maceration process, were investigated. The influence of temperature (25-45oC) and time (10-100 min) on the content of vanillic acid in extracts was confirmed. Based on the experimental results of the extraction of kinetics, a modeling of pumpkin seeds-40% ethanol (v/v) extraction system was performed using hyperbolic model. Also, based on the average values of the RMS, SD and R2, it was found that the hyperbolic model show acceptable agreement.

U ovom radu proučena je ekstrakcija vanilinske kiseline iz semena bundeve primenom postupka meceracije. Ispitan je uticaj temperature (25-45oC) i vremena (10-100 min) ekstrakcije na sadržaj vanilinske kiseline u ekstraktima. Na osnovu eksperimentalnih rezultata kinetike ekstrakcije izvešeno je modelovanje ekstrakcionog sistema seme bundeve-40% etanol (v/v) primenom hiperbolnog modela. Takođe, na osnovu srednjih vrednosti RMS, SD i R2 modelovanih i eksperimentalnih vrednosti sadržaja vanilinske kiseline, utvrđeno je da hiperbolni model pokazuje prihvatljivo slaganje.