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2013 (Vol. 5, Issue: 11)
Article Information:

Optimization of Ultrasound-assisted Extraction Procedure to Determine Astaxanthin in Xanthophyllomyces dendrorhous by Box-Behnken Designn

Wei Wu and Xin Yu
Corresponding Author:  Wei Wu 

Key words:  Astaxanthin, response surface methodology, ultrasound-assisted extraction, xanthophyllomyces dendrorhous, , ,
Vol. 5 , (11): 1536-1542
Submitted Accepted Published
August 21, 2013 September 03, 2013 November 05, 2013
Abstract:

An ultrasonic-assisted extraction method has been developed for the effective extraction of astaxanthin from Xanthophyllomyces dendrorhous. Single-factor experiment design was employed to optimize the disruption temperature, disruption time, ethanol concentration, extraction time. The ethanol concentration was 60% ethanol in ethyl lactate and temperature for disrupting (40-60C), time for disrupting extraction time (15-35 min), extraction time (20-40 min) were used for further optimization of extraction conditions. The optimal conditions for the ultrasound-assisted extraction of astaxanthin were determined using Response Surface Methodology (RSM) by Box-Behnken design. The optimal extraction conditions were that the yeast was disrupted at 49.08C for 26.09 min under ultrasound irradiation of 200 W and then extracted for 32.43 min. Under optimal conditions, the astaxanthin content was 1472.8543.64 &mug/g DW. This study introduces a simple, green and highly efficient method for extraction of astaxanthin fromX. dendrorhous
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  Cite this Reference:
Wei Wu and Xin Yu, 2013. Optimization of Ultrasound-assisted Extraction Procedure to Determine Astaxanthin in Xanthophyllomyces dendrorhous by Box-Behnken Designn.  Advance Journal of Food Science and Technology, 5(11): 1536-1542.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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