Abstract
In this work, the design of experiments (DOE) and response surface methodology (RSM) were applied to investigate the effect of process parameters including pressure (25–45MPa), temperature (313.15–333.15K) and time (10–60min) on supercritical carbon dioxide extraction of sweet paprika. Based on the achieved results, statistically significant mathematical models were developed to describe the effect of independent variables on the yield and quality of the extract. The developed models were used for the optimization of the extraction process. Using the desirability function, the sets of parameters were determined for which optimization assumptions were met: maximization of the extraction yield and the content of carotenoids in the extract. Moreover, the yield and chemical composition of the extract obtained using supercritical carbon dioxide were compared to the results of paprika extraction using the organic solvent.
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