Application of Box-Behnken Experimental Design Method in Licorice Extraction

Authors : Özlem Turgay, Elif Çelik, Neslihan Güler, Şaduman Akgönen

Pages : 45-50

Doi:10.47027/duvetfd.1486962

View : 30 | Download : 18

Publication Date : 2024-12-17

Article Type : Research Paper

Abstract :Licorice root is a traditional food substance used for various purposes and has diverse applications in the food industry. It is most commonly consumed as a sherbet. This study aimed to improve the efficiency of extraction in licorice root. For this purpose, the Box-Behnken Experimental Design was used. Temperature, time, and concentration were used as independent variables, while the total phenolic content was employed as the dependent variable. For solid-liquid extraction, heat treatment was carried out at 30-60°C for 10-30 min. The licorice concentration was in the range of 1-5% (w/v). A quadratic model was developed for the total phenolic content results. It was found that temperature and licorice concentration had a significant effect on the total phenolic content (p<0.05), while time had no significant effect. The optimum extraction conditions were determined as 60°C 10 min and 56°C 10 min heat treatment to extracts containing 5% licorice root.
Keywords : Box Behnken, Katı-Sıvı Ekstraksiyon, Meyan Kökü, Toplam Fenolik Bileşik

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