ceureea 2016- Conference Paper Paper Number 2CE16 Extraction Kinetic of Ziziphus jujuba Fruit Using Solid-liquid Extraction Poh Jingwen"”, Chua Bee Li 12$chool of Engineering, Taylor's University “nicolepjw@ gmail.com Abstract Ziziphus jujuba is one of the most common Chinese traditional herbs and it is one of the five most valuable herbal plants in China due to the high nutritional and nutraceutical values of bioactive compounds. The main aim of this research work is to study the effect of extraction temperature on the kinetic extraction of Z. jujuba fruit by ethanol solvent extraction to obtain high antioxidants of Z, jujuba fruit and the best extraction model for Z. jujuba trutt. The Z. jujuba fruit 1s dried by using an oven at a temperature of 60°C for 24 hours. The extraction process is cartied out with three different temperatures (40 °C, 50 °C and 60 °C) while other extraction parameters of Z. jujuba fruit such as extraction time, ultrasound power and ratio of Z. jujuba fruit (g): ethanol (ml) are 90 minutes, 70 W and 1:20 respectively. The results indicated that the concentration of crude extract from Z jujuba fruit increase with the increased of extraction temperature but the concentration of crude extract from Z. jujuba fruit decreased when the extraction temperature of 60 °C. The antioxidants extracted from the whole Z. jujuba fruit has higher yield (93.64%) at 50 °C. The yield of antioxidants in Z. jujuba fruit increase with the increased of temperature but the antioxidants decreased when the extraction temperature is 60 °C. Six different existing extraction kinetic models, including First-order Kinetic Model, Second-order Rate Equation, Peleg’s model, Power Law Equation, Page’s Model and Logarithmic Model are used to study the extraction process. First-order Kinetic Model is the best model for the kinetic extraction of Z jwiuba fruit as a good agreement between the experimental and fitted data from model is obtained. Keywords: Ziziphus jujuba, Extraction kinetic, Ultasounbassisted Extruction, Antioxidant, Mathematical modelling 225