Diffusivity Coefficient of Shogaol Degradation into Paradol in the Reactive Extraction of Ginger Dregs through Subcritical Water
The reactive extraction of shogaol and gingerol bioactive compounds using subcritical water is believed to increase diffusivity and selectivity of extraction process. However, a significant problem in extracting shogaol is the thermal degradation of shogaol into paradol under certain process conditi...
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Universitas Indonesia
2025-05-01
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| Series: | International Journal of Technology |
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| Online Access: | https://ijtech.eng.ui.ac.id/article/view/6512 |
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| author | Mohamad Endy Yulianto Bakti Jos Budiyono |
| author_facet | Mohamad Endy Yulianto Bakti Jos Budiyono |
| author_sort | Mohamad Endy Yulianto |
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| description | The reactive extraction of shogaol and gingerol bioactive compounds using subcritical water is believed to increase diffusivity and selectivity of extraction process. However, a significant problem in extracting shogaol is the thermal degradation of shogaol into paradol under certain process conditions, leading to a reduction in shogaol yield. Therefore, this research aimed to determine diffusivity coefficient of the thermal degradation of shogaol into paradol to explain the reaction mechanism and direct formation process. The investigation was conducted in two work stages, namely experimentation and modeling. A mathematical model was developed based on the mass transfer to determine the value of diffusivity (De) in the bulk solution and the micro size of ginger dregs, as well as the reaction speed (k) for the formation of shogaol and paradol. The experiment was conducted at a temperature of 130?C and a pressure of 3 bars using subcritical water reactive extractor. Sampling was performed every 10 minutes and the extracts were analyzed using the HPLC. The results showed that diffusivity of gingerol (DeA), subcritical water (Dew), shogaol (DeS), and paradol (DeP) was 0.000324 cm2/minute, 0.0012 cm2/minute, 0.000345 cm2/minute, 0.3875 cm2/minute, respectively, with a reaction rate constant (k''') of 3.7918 cm3/mol/minute. |
| format | Article |
| id | doaj-art-0d2e3969438b4e6cbff411bd747695c3 |
| institution | OA Journals |
| issn | 2086-9614 2087-2100 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Universitas Indonesia |
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| series | International Journal of Technology |
| spelling | doaj-art-0d2e3969438b4e6cbff411bd747695c32025-08-20T02:30:24ZengUniversitas IndonesiaInternational Journal of Technology2086-96142087-21002025-05-0116396097110.14716/ijtech.v16i3.65126512Diffusivity Coefficient of Shogaol Degradation into Paradol in the Reactive Extraction of Ginger Dregs through Subcritical WaterMohamad Endy Yulianto0Bakti Jos1Budiyono21. Department of Industrial Chemical Engineering Technology, Vocational School of Diponegoro University, Universitas Diponegoro, Semarang, 50239, Indonesia. 2. Department of Chemical Engineering, FacuDepartment of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang, 50239, IndonesiaDepartment of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang, 50239, IndonesiaThe reactive extraction of shogaol and gingerol bioactive compounds using subcritical water is believed to increase diffusivity and selectivity of extraction process. However, a significant problem in extracting shogaol is the thermal degradation of shogaol into paradol under certain process conditions, leading to a reduction in shogaol yield. Therefore, this research aimed to determine diffusivity coefficient of the thermal degradation of shogaol into paradol to explain the reaction mechanism and direct formation process. The investigation was conducted in two work stages, namely experimentation and modeling. A mathematical model was developed based on the mass transfer to determine the value of diffusivity (De) in the bulk solution and the micro size of ginger dregs, as well as the reaction speed (k) for the formation of shogaol and paradol. The experiment was conducted at a temperature of 130?C and a pressure of 3 bars using subcritical water reactive extractor. Sampling was performed every 10 minutes and the extracts were analyzed using the HPLC. The results showed that diffusivity of gingerol (DeA), subcritical water (Dew), shogaol (DeS), and paradol (DeP) was 0.000324 cm2/minute, 0.0012 cm2/minute, 0.000345 cm2/minute, 0.3875 cm2/minute, respectively, with a reaction rate constant (k''') of 3.7918 cm3/mol/minute.https://ijtech.eng.ui.ac.id/article/view/6512diffusivityextractionmodelingparadolsubcritical water |
| spellingShingle | Mohamad Endy Yulianto Bakti Jos Budiyono Diffusivity Coefficient of Shogaol Degradation into Paradol in the Reactive Extraction of Ginger Dregs through Subcritical Water International Journal of Technology diffusivity extraction modeling paradol subcritical water |
| title | Diffusivity Coefficient of Shogaol Degradation into Paradol in the Reactive Extraction of Ginger Dregs through Subcritical Water |
| title_full | Diffusivity Coefficient of Shogaol Degradation into Paradol in the Reactive Extraction of Ginger Dregs through Subcritical Water |
| title_fullStr | Diffusivity Coefficient of Shogaol Degradation into Paradol in the Reactive Extraction of Ginger Dregs through Subcritical Water |
| title_full_unstemmed | Diffusivity Coefficient of Shogaol Degradation into Paradol in the Reactive Extraction of Ginger Dregs through Subcritical Water |
| title_short | Diffusivity Coefficient of Shogaol Degradation into Paradol in the Reactive Extraction of Ginger Dregs through Subcritical Water |
| title_sort | diffusivity coefficient of shogaol degradation into paradol in the reactive extraction of ginger dregs through subcritical water |
| topic | diffusivity extraction modeling paradol subcritical water |
| url | https://ijtech.eng.ui.ac.id/article/view/6512 |
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