Nguyen Thi Ngoc Tuyet B1902319 (original) (raw)
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Papers by Nguyen Thi Ngoc Tuyet B1902319
ASEAN Engineering Journal, 2015
The extraction of α-mangostin from mangosteen fruit rind Garcinia mangostana Linn cultivated in V... more The extraction of α-mangostin from mangosteen fruit rind Garcinia mangostana Linn cultivated in Vietnam using supercritical carbon dioxide with ethanol as a modifier was studied in this work. Experimental design was used to investigate the effect of operating pressure (20-30MPa), temperature (313-333 K), and solvent flow rate (10-20g/min) on the recovery and the selectivity of α-mangostin. Statistical analysis of experiments indicated that pressure and flow rate of solvent affected on the recovery of α-mangostin; with the selectivity of α-mangostin, pressure, solvent flow rate, temperature and interaction between these factors significantly affected. The central composite design showed that the polynomial regression models were in good agreement with the experimental results with the coefficients of determination from 0.9037 to 0.9666. Based on the proposed model, the optimal condition for extraction that was within the experimental range was found to be at lowest temperature 313 K, highest pressure 30 MPa and the nearly lowest flow rate of solvent 12.71 g/min. It was proved that the model equation developed can be used for predicting the extraction of α-mangostin from Garcinia mangostana Linn. The maximum recovery and selectivity of α-mangostin achieved at the optimal conditions was 22.83 mg/g material and 32.77%.
The antioxidant capacity of Gac oil can be enhanced by the presence of these other active antioxi... more The antioxidant capacity of Gac oil can be enhanced by the presence of these other active antioxidants such as vitamin E, vitamin C. Since many of these natural antioxidants are consumed together in foods, the potential for scavenging capacity is high in the human diet. The aim of this study was to determine what concentrations and combinations of antioxidants among Gac oil, vitamin E, vitamin C are capable of producing high scavenging capacity. The fact has resulted in detailed studies of antioxidation capacity of carotenoid of and vitamin. In addition, the antioxidant capacity and degradation potential of the combined mixture of carotenoid and vitamin E, vitamin C were discussed in view of their antioxidant properties as beneficial species in preventing various diseases.
ASEAN Engineering Journal, 2015
The extraction of α-mangostin from mangosteen fruit rind Garcinia mangostana Linn cultivated in V... more The extraction of α-mangostin from mangosteen fruit rind Garcinia mangostana Linn cultivated in Vietnam using supercritical carbon dioxide with ethanol as a modifier was studied in this work. Experimental design was used to investigate the effect of operating pressure (20-30MPa), temperature (313-333 K), and solvent flow rate (10-20g/min) on the recovery and the selectivity of α-mangostin. Statistical analysis of experiments indicated that pressure and flow rate of solvent affected on the recovery of α-mangostin; with the selectivity of α-mangostin, pressure, solvent flow rate, temperature and interaction between these factors significantly affected. The central composite design showed that the polynomial regression models were in good agreement with the experimental results with the coefficients of determination from 0.9037 to 0.9666. Based on the proposed model, the optimal condition for extraction that was within the experimental range was found to be at lowest temperature 313 K, highest pressure 30 MPa and the nearly lowest flow rate of solvent 12.71 g/min. It was proved that the model equation developed can be used for predicting the extraction of α-mangostin from Garcinia mangostana Linn. The maximum recovery and selectivity of α-mangostin achieved at the optimal conditions was 22.83 mg/g material and 32.77%.
The antioxidant capacity of Gac oil can be enhanced by the presence of these other active antioxi... more The antioxidant capacity of Gac oil can be enhanced by the presence of these other active antioxidants such as vitamin E, vitamin C. Since many of these natural antioxidants are consumed together in foods, the potential for scavenging capacity is high in the human diet. The aim of this study was to determine what concentrations and combinations of antioxidants among Gac oil, vitamin E, vitamin C are capable of producing high scavenging capacity. The fact has resulted in detailed studies of antioxidation capacity of carotenoid of and vitamin. In addition, the antioxidant capacity and degradation potential of the combined mixture of carotenoid and vitamin E, vitamin C were discussed in view of their antioxidant properties as beneficial species in preventing various diseases.