Optimized Pressurized hot water extraction of glycyrrhizic acid from Licorice roots

Document Type : Research Article

Authors

1 M.Sc., Food science and Industry, Department of Agriculture, Iranian Research Organization for Science and Technology, Tehran, Iran

2 Associate Professor, Food science and Industry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology, Tehran, Iran

3 Assistant Professor, Chemistry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology, Tehran, Iran

4 Instructor, Chemistry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology, Tehran, Iran Tehran

Abstract

    In this study, Pressurized Hot Water Extraction (PHWE) method has been developed for extraction of glycyrrhizic acid (GA) for Licorice root. Response surface methodology (RSM) was applied to evaluate the extraction conditions of Licorice using PHWE. Influence of operating conditions such as water temperature and water flow rates were investigated at 1 mm mean particle size and 15 bar pressure in Pilot Scale. Separation and identification of the glycyrrhizic acid was carried out by HPLC method. The best operating conditions for the PHWE of  Licorice were determined to be at  90 °C temperature and flow rate of 300 mL/min for 90 min extraction time. The results showed that the amount of glycyrrhizic acid were higher in SWE method (51.570 mg/g) more than the other Soxhlet method (28.760 mg/g).

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Innovative Food Technologies
Volume 2, Issue 4
July 2015
Pages 11-21

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History

  • Receive Date: 04 June 2015
  • Revise Date: 14 August 2015
  • Accept Date: 24 January 2016

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