The kinetics of isothermal green microwaveassisted extraction of caffeine from guarana seed powder with water at a temperature range from 40 degrees C to 60 degrees C was investigated. The caffeine concentration in the water extract was determined by UV-Vis spectrophotometry. By applying the isoconversional method, it was established that the kinetics of the caffeine extraction from the guarana seed powder with microwave heating is an elementary kinetic process. The model fitting method was used to determine the kinetic model of the caffeine extraction under microwave heating. It was found that the kinetics of the caffeine extraction can, under microwave heating, be modeled by the Jander's model of three dimensional diffusion. The kinetic parameters, activation energy and pre-exponential factor of the caffeine extraction were determined.
Keywords:
caffeine / green microwave-assisted extraction / guarana / kinetics
Source:
Green processing and synthesis, 2017, 6, 6, 555-563
TY - JOUR
AU - Koturević, Biljana
AU - Adnađević, Borivoj
AU - Jovanović, Jelena
PY - 2017
UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3502
AB - The kinetics of isothermal green microwaveassisted extraction of caffeine from guarana seed powder with water at a temperature range from 40 degrees C to 60 degrees C was investigated. The caffeine concentration in the water extract was determined by UV-Vis spectrophotometry. By applying the isoconversional method, it was established that the kinetics of the caffeine extraction from the guarana seed powder with microwave heating is an elementary kinetic process. The model fitting method was used to determine the kinetic model of the caffeine extraction under microwave heating. It was found that the kinetics of the caffeine extraction can, under microwave heating, be modeled by the Jander's model of three dimensional diffusion. The kinetic parameters, activation energy and pre-exponential factor of the caffeine extraction were determined.
PB - Walter de Gruyter Gmbh, Berlin
T2 - Green processing and synthesis
T1 - Isothermal green microwave-assisted extraction of caffeine from guarana: a kinetic study
EP - 563
IS - 6
SP - 555
VL - 6
DO - 10.1515/gps-2016-0135
ER -
@article{
author = "Koturević, Biljana and Adnađević, Borivoj and Jovanović, Jelena",
year = "2017",
abstract = "The kinetics of isothermal green microwaveassisted extraction of caffeine from guarana seed powder with water at a temperature range from 40 degrees C to 60 degrees C was investigated. The caffeine concentration in the water extract was determined by UV-Vis spectrophotometry. By applying the isoconversional method, it was established that the kinetics of the caffeine extraction from the guarana seed powder with microwave heating is an elementary kinetic process. The model fitting method was used to determine the kinetic model of the caffeine extraction under microwave heating. It was found that the kinetics of the caffeine extraction can, under microwave heating, be modeled by the Jander's model of three dimensional diffusion. The kinetic parameters, activation energy and pre-exponential factor of the caffeine extraction were determined.",
publisher = "Walter de Gruyter Gmbh, Berlin",
journal = "Green processing and synthesis",
title = "Isothermal green microwave-assisted extraction of caffeine from guarana: a kinetic study",
pages = "563-555",
number = "6",
volume = "6",
doi = "10.1515/gps-2016-0135"
}
Koturević, B., Adnađević, B.,& Jovanović, J.. (2017). Isothermal green microwave-assisted extraction of caffeine from guarana: a kinetic study. in Green processing and synthesis
Walter de Gruyter Gmbh, Berlin., 6(6), 555-563.
https://doi.org/10.1515/gps-2016-0135
Koturević B, Adnađević B, Jovanović J. Isothermal green microwave-assisted extraction of caffeine from guarana: a kinetic study. in Green processing and synthesis. 2017;6(6):555-563.
doi:10.1515/gps-2016-0135 .
Koturević, Biljana, Adnađević, Borivoj, Jovanović, Jelena, "Isothermal green microwave-assisted extraction of caffeine from guarana: a kinetic study" in Green processing and synthesis, 6, no. 6 (2017):555-563,
https://doi.org/10.1515/gps-2016-0135 . .
