Kinetic Study of Saponin Extraction from Sapindus rarak DC by Ultrasound-Assisted Extraction Methods

Aininu Nafiunisa -  Department of Chemical Engineering, Diponegoro University , Jl. Prof. Soedarto, Kampus Undip Tembalang, Semarang 50239, Indonesia
*Nita Aryanti -  Department of Chemical Engineering, Diponegoro University , Jl. Prof. Soedarto, Kampus Undip Tembalang, Semarang 50239, Indonesia
Dyah Hesti Wardhani -  Department of Chemical Engineering, Diponegoro University , Jl. Prof. Soedarto, Kampus Undip Tembalang, Semarang 50239, Indonesia
Received: 25 Jan 2019; Revised: 9 May 2019; Accepted: 9 May 2019; Published: 1 Aug 2019; Available online: 10 May 2019.
Open Access Copyright (c) 2019 Bulletin of Chemical Reaction Engineering & Catalysis
Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Citation Format:
Cover Image
Article Info
Section: The 3rd International Conference on Chemical and Material Engineering 2018 (ICCME 2018)
Language: EN
Full Text:
In 2019: BCREC Volume 14 Issue 2 Year 2019 (SCOPUS and Web of Science Indexed, August 2019)
Statistics: 341 275

Abstract

Saponin is an important plant-derived compound that is commonly found in sapindaceae plants, such as Sapindus rarak DC. Saponin is extensively used in plenty of industries as a detergent or emulsifying agent in cleansers, shampoos, and cosmetics. The extraction of saponin was previously studied and shows that the extraction assisted by ultrasonic waves was found to be an effective method. However, the previous studies have rarely examined the extraction kinetic study of the ultrasound-assisted extraction (UAE). In the present study, the extraction of saponin from Sapindus rarak DC and its extraction kinetics is conducted. The results show that the highest saponin yield of 354.92 (mg of saponin per gram of dry feed) was obtained from the extraction using a solid-to-liquid (S/L) ratio of 1:50 (w/v) at 50 °C. The amount of extracted saponin increased with the increase of extraction temperature as well as the solute ratio in the solution. However, increasing the temperature to 60 °C decreased the saponin yield. The results of a simple kinetics study of saponin extraction also show that the second-order kinetics model can better describe the UAE process, with an R2 value of 0.929 and a rate coefficient of 0.00495 L.g-1.min-1. The experimental results agree well with the practical calculations obtained using the second-order kinetics model based on an average error of 6.79%. Copyright © 2019 BCREC Group. All rights reserved

 

Keywords
Saponin; Sapindus rarak DC; Ultrasound-assisted extraction; Kinetics study

Article Metrics:

  1. Roy D., Kommalapati, R.R., Mandava, S.S., Valsaraj, K.T., Constant, W.D. (1997). Soil Washing Potential of a Natural Surfactant. Environmental Science and Technology, 31: 670–675
  2. Arslan, I., Celik, A., Melzig, M.F. (2013). Nebulosides A–B, Novel Triterpene Saponins from Under-Ground Parts of Gypsophila Arrostii Guss. Var. Nebulosa. Bioorganic & Medicinal Chemistry, 21:1279–1283
  3. Oleszek, W., Arafa H. (2009). Saponin-Based Surfactants. Surfactants from Renewable Resources: John Wiley & Sons, Ltd.
  4. Li, R., Wu, Z.L., Wang, Y.J., Li, L.L. (2013). Separation of total saponins from the pericarp of Sapindus mukorossi Gaerten by foam fractionation. Industrial Crops and Products, 51: 163-170.
  5. Huang, H.C., Tsai, W.J., Liaw, C.C., Wu, S.H., Wu, Y.C., Kuo, Y.H. (2007). Anti-Platelet Aggregation Triterpene Saponins from the Galls of Sapindus Mukorossi. Chemical Pharmacist Bulletin, 55: 1412-1415.
  6. Huang, H.C., Wu, M.D., Tsai, W.J., Liao, S.C., Liaw, C.C., Hsu, L.C., Wu, Y.C., Kuo, Y.H. (2008). Triterpenoid Saponins from the Fruits and Galls of Sapindus Mukorossi. Phytochemistry, 69: 1609–1616.
  7. Alupului, A., Calinescu, I., Lavric, V. (2009). Ultrasonic vs. Microwave Extraction Intensification of Active Principles from Medicinal Plants. Chemical Engineering Transactions, 17: 1023–1028.
  8. Majd, M.H., Rajaei, A., Bashi, D.S., Mortazavi, S.A., Bolourian, S. (2014). Optimization of Ultrasonic-Assisted Extraction of Phenolic Compounds from Bovine Pennyroyal (Phlomidoschema Parviflorum) Leaves Using Response Surface Methodology. Industrial Crops and Product, 57: 195–202.
  9. Cheok C.Y., Salman H.A.K., Sulaiman R. (2014). Extraction and Quantification of Saponins: A Review. Food Research International, 59: 16–40.
  10. Lazar, L., Talmaciu, A. L., Volf, I., Popa, V. I. (2016). Kinetic modeling of the ultrasound assisted extraction of polyphenols from Picea abiesbark. Ultrasonics Sonochemistry, 32: 191–197.
  11. D’Alessandro, L.G., Dimitrov, K., Vauchel, P., Nikov, I. (2014). Kinetics of Ultrasound Assisted Extraction of Anthocyanins from Aronia Melanocarpa (Black Chokeberry) Wastes. Chemical Engineering Research and Design, 92: 1818–1826.
  12. Quispe-Fuentes, I., Vega-Gálvez, A., Miranda, M., Lemus-Mondaca, R., Lozano, M., Ah-Hen, K. (2012). A Kinetic Approach to Saponin Extraction during Washing of Quinoa (Chenopodium Quinoawilld.) Seeds. Journal of Food Process Engineering, 36: 202–210.
  13. González-Centeno, M.R., Comas-Serra, F., Femenia, A., Rosselló, C., Simal, S. (2015). Effect of Power Ultrasound Application on Aqueous Extraction of Phenolic Compounds and Antioxidant Capacity from Grape Pomace (Vitis Viniferal.): Experimental Kinetics and Modeling. Ultrasonics Sonochemistry, 22: 506–514.
  14. Wei, M.-C., Yang, Y.-C. (2014). Extraction Characteristics and Kinetic Studies of Oleanolic and Ursolic Acids from Hedyotis Diffusa under Ultrasound-Assisted Extraction Conditions. Separation and Purification Technology, 130: 182–192.
  15. Aryanti, N., Nafiunisa, A., Bella, N., Sanjaya, R., Wardhani, D.H., Kumoro, A.C. (2018). Kinetics of Ultrasound-Assisted Extraction of Anthocyanin from Purple Roselle Calyces under Different pH Conditions. Chemistry and Chemical Technology, 12 (4): 523–528.
  16. Irigoyen, R.M.T., Giner, S.A. (2018). Extraction Kinetics of Saponins from Quinoa Seed (Chenopodium quinoa Wild). International Journal of Food Studies, 7: 76–88.
  17. Shrestha, B.L., and Baik, O.D. (2012). Methanol-Water Extraction of Saponins From Seeds of Saponaria Vaccaria L. —Calibration Equation, Extraction Condition Analysis, and Modeling. Separation Science and Technology, 47: 1977–1984.
  18. Samal, K., Das, C., Mohanty, K. (2017). Eco-Friendly Biosurfactant Saponin for the Solubilization of Cationic and Anionic Dyes in Aqueous System. Dyes and Pigments, 140: 100–108.
  19. Porto, C.D., Natoliono, A. (2018). Extraction Kinetic Modelling of Total Polyphenols and Total Anthocyanins from Saffron Floral Bio-Residues: Comparison of Extraction Methods. Food Chemistry, 258: 137–143.
  20. Cacace, J.E., Mazza, G. (2003). Mass Transfer Process during Extraction of Phenolic Compounds from Milled Berries. Journal of Food Engineering, 59: 379–389.
  21. Jianlong, W., Jaaman, S.H., Samsudin, H.B. (2015). R-Squared Measurement in Multifactor Pricing Model. AIP Conference Proceeding, 1678: 060001-1–060001-5.
  22. Sant’Anna, V., Utpott, M., Cladera-Olivera, F., Brandelli, A. (2010). Kinetic Modeling of Thermal Inactivation of Bacteriocin Like Inhibitory Substance P34. Journal of Agricultural and Food Chemistry, 58(5): 3147–3152.
  23. Oancea, S., Grosu, C., Ketney, O., Stoia, M. (2013). Conventional and Ultrasound-Assisted Extraction of Anthocyanins from Blackberry and Sweet Cherry Cultivars. Acta Chimica Slovenica, 60(2): 383–389.
  24. Xu, D.P., Zhou, Y., Zheng, J., Li, S., Li, A.N., Li, H.B., (2015). Optimization of Ultrasound-Assisted Extraction of Natural Antioxidants from the Flower of Jatropha integerrima by Response Surface Methodology. Molecules. 21(18): 1–12.
  25. Mostafa, A., Sudisha, J., El-Sayed, M., Ito, S.-I., Ikeda, T., Yamauchi, N., Shigyo, M. (2013). Aginoside Saponin, a Potent Antifungal Compound, and Secondary Metabolite Analyses fromAllium nigrum L. Phytochemistry Letters, 6(2): 274–280.
  26. Aryanti, N., Nafiunisa, A., Wardhani, D.H. (2019). Conventional and Ultrasound-Assisted Extraction of Anthocyanin from Red and Purple Roselle (Hibiscus sabdariffa L.) Calyces and Characterisation of Its Anthocyanin Powder. International Food Research Journal, 26(2): 529–535.
  27. Goula A.M. (2013). Ultrasound-Assisted Extraction of Pomegranate Seed Oil-Kinetic Modeling. Journal of Food Engineering, 117: 492–498.
  28. Zhang, W.-N., Zhang, H.-L., Lu, C.-Q., Luo, J.-P., Zha, X.-Q. (2016). A New Kinetic Model of Ultrasound-Assisted Extraction of Polysaccharides from Chinese chive. Food Chemistry, 212: 274–281.
  29. Vinatoru, M. (2001). An Overview of the Ultrasonically Assisted Extraction of Bioactive Principles from Herbs. Ultrasonic Sonochemistry, 8: 303–313.
  30. Ghassemi, M., Shahidian, A. (2017). Chapter 3 - Biosystems Heat and Mass Transfer. Nano and Bio Heat Transfer and Fluid Flow: Academic Press.
  31. Patil, D.M., Akamanchi, K.G. (2017). Ultrasound-Assisted Rapid Extraction and Kinetic Modelling of Influential Factors: Extraction of Camptothecin from Nothapodytes nimmoniana Plant. Ultrasonics Sonochemistry. 37: 582–591.
  32. Shirsath S.R., Sonawane S.H., Gogate P.R. (2012). Intensification of Extraction of Natural Products Using Ultrasonic Irradiations-A Review of Current Status. Chemical Engineering and Processing: Process Intensification, 53: 10–23.
  33. Aurelio, D.-L., Edgardo, R.G., and Navarro-Galindo, S. (2008). Thermal kinetic degradation of anthocyanins in a roselle (Hibiscus sabdariffaL. cv. ‘Criollo’) infusion, International Journal of Food Science and Technology, 43: 322–325.
  34. Allaf, K.S., Besombes, C., Berka, B., Kristiawan, M., Sobolik, V., Allaf, T.S.V. (2011). Instant Controlled Pressure Drop Technology in Plant Extraction Processes. In K. Allaf (Ed.), Enhancing extraction processes in the food industry (pp. 255–303). Dublin: CRC Press Taylor & Francis Group.
  35. Tao Y., Zhang Z., Sun D.-W. (2014). Experimental and Modeling Studies of Ultrasound assisted Release of Phenolics from Oak Chips into Model Wine. Ultrasonic Sonochemistry, 21: 1839–1848.
  36. Qu, W., Pan, Z., Ma, H. (2010). Extraction Modeling and Activities of Antioxidants from Pomegranate Marc. Journal of Food Engineering, 99: 16–23.

Copyright (c) 2019 Bulletin of Chemical Reaction Engineering & Catalysis Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

As a journal Author, you have rights for a large range of uses of your article, including use by your employing institute or company. These Author rights can be exercised without the need to obtain specific permission. 

Authors publishing in BCREC journals have wide rights to use their works for teaching and scholarly purposes without needing to seek permission, including: use for classroom teaching by Author or Author's institutionand presentation at a meeting or conference and distributing copies to attendees; use for internal training by author's company; distribution to colleagues for their reseearch use; use in a subsequent compilation of the author's works; inclusion in a thesis or dissertation; reuse of portions or extrcats from the article in other works (with full acknowledgement of final article); preparation of derivative works (other than commercial purposes) (with full acknowledgement of final article); voluntary posting on open web sites operated by author or author’s institution for scholarly purposes (follow CC by SA License).

Authors and readers can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, even commercially, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.

Copyright Transfer Agreement

The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright publishing of the article shall be assigned to Bulletin of Chemical Reaction Engineering & Catalysis journal and Department of Chemical Engineering Diponegoro University as publisher of the journal.

Copyright encompasses exclusive rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations. The reproduction of any part of this journal, its storage in databases and its transmission by any form or media, such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc., will be allowed only with a written permission from Bulletin of Chemical Reaction Engineering & Catalysis journal and Department of Chemical Engineering Diponegoro University.

Bulletin of Chemical Reaction Engineering & Catalysis journal and Department of Chemical Engineering Diponegoro University, the Editors and the Advisory International Editorial Board make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in the Bulletin of Chemical Reaction Engineering & Catalysis are sole and exclusive responsibility of their respective authors and advertisers.

Remember, even though we ask for a transfer of copyright, our journal authors retain (or are granted back) significant scholarly rights.

The Copyright Transfer Form can be downloaded here: [Copyright Transfer Form BCREC 2016] 


The copyright form should be signed originally and send to the Editorial Office in the form of original mail, scanned document or fax :  

Prof. Dr. I. Istadi (Editor-in-Chief)
Editorial Office of Bulletin of Chemical Reaction Engineering and Catalysis
Department of Chemical Engineering, Diponegoro University
Jl. Prof. Soedarto, Kampus Undip Tembalang, Semarang, Central Java, Indonesia 50275
Telp.: +62-24-7460058, Fax.: +62-24-76480675
E-mail: bcrec[at]live.undip.ac.id