Isothermal green microwave-assisted extraction of caffeine from guarana: a kinetic study

Abstract

The kinetics of isothermal green microwave-assisted extraction of caffeine from guarana seed powder with water at a temperature range from 40°C to 60°C was investigated. The caffeine concentration in the water extract was determined by UV-Vis spectrophotometry. By applying the isoconversional method, it was established that the kinetics of the caffeine extraction from the guarana seed powder with microwave heating is an elementary kinetic process. The model fitting method was used to determine the kinetic model of the caffeine extraction under microwave heating. It was found that the kinetics of the caffeine extraction can, under microwave heating, be modeled by the Jander’s model of three dimensional diffusion. The kinetic parameters, activation energy and pre-exponential factor of the caffeine extraction were determined.

Keywords

• caffeine
• green microwave-assisted extraction
• guarana
• kinetics