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Abelmoschus esculentus L, commonly known as okra, is one of Asian multipurpose vegetable. A few studies have reported the extraction of pectin from okra pod. In this work, microwave-assisted extraction was employed to extract the pectin from okra pod. To achieve high yield of pectin, the microwave assisted extraction process parameters-microwave power, pH, time and solid-liquid ratio were investigated and optimized by Box-Behnken response surface experimental design coupled with Derringer's desired function methodology and a second-order polynomial regression equation was developed from the...

A research was carried out to extract natural food colorant with valuable bio-active compounds from Indian jamun fruit under various extraction techniques, followed by the stability of extract in food application was studied for a period of time. Whereby the suitable extraction technique was identified with the help of Response surface modelling methodology. Hence it was identified that the microwave assisted extraction conditions of food colorant with bioactive compounds from Indian jamun fruit was 234.015 mg/100g as cynadine-3-glucoside equivalent of total anthocyanin content (TAC), 138.525...

An attempt was made for the first time to investigate and optimize ultrasound-assisted solid-liquid extraction (USLE) of phenolic compounds from spent coffee grounds (low-cost source of valuable phenolic compounds) using three levels, four factors (ultrasonic power, extraction temperature, extraction time and solid-liquid ratio) Box-Behnken response surface design (BBD). From the results, mathematical models were developed to illustrate the effects of process variables and their interactions on the extraction yield of phenolic compounds. The optimum process conditions were found to be:...