Optimization of anthocyanins extraction from black carrot pomace with thermosonication

AĞÇAM E., AKYILDIZ A., Balasubramaniam V. M.

FOOD CHEMISTRY, vol.237, pp.461-470, 2017 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 237
  • Publication Date: 2017
  • Doi Number: 10.1016/j.foodchem.2017.05.098
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.461-470
  • Keywords: Thermosonication, Ultrasound assisted extraction, Anthocyanin compounds, Response surface methodology, Black carrot pomace, ULTRASOUND-ASSISTED EXTRACTION, VAR.-ATRORUBENS-ALEF., PHENOLIC-COMPOUNDS, ANTIOXIDANT CAPACITY, L., STABILITY, COLOR, TEMPERATURE, STORAGE, JUICE
  • Çukurova University Affiliated: Yes

Abstract

A study was conducted to identify optimal ultrasound processing conditions (ultrasound energy density
and temperature) to maximize the extraction of anthocyanin colorants from black carrot pomace. The
treatment maximized the yield of five different anthocyanin compounds from black carrot pomace with
cyanidin-3-xyloside-galactoside-glucoside-ferrulic acid (C3XGGF, 60.85–74.22 mg/L) as the most abundant
anthocyanin compound, followed by cyanidin-3-xyloside-galactoside (C3XG, 49.56–70.12 mg/L).
The response surface models predicted that if extraction conditions were conducted at 183.1 J/g energy
density and 50 C, the yield of various anthocyanin compounds would be maximized from the black carrot
pomace. Response surface models were developed correlating anthocyanin yield with ultrasonication
treatment parameters. The study showed the synergy of combining ultrasonication and temperature for
the extraction of anthocyanin pigments from black carrot pomace. Results of the study also further
demonstrate the potential of ultrasonication technology as a tool for the extraction of valuable components
waste products from fruits and vegetables juice industry.

A study was conducted to identify optimal ultrasound processing conditions (ultrasound energy density and temperature) to maximize the extraction of anthocyanin colorants from black carrot pomace. The treatment maximized the yield of five different anthocyanin compounds from black carrot pomace with cyanidin-3-xyloside-galactoside-glucoside-ferrulic acid (C3XGGF, 60.85-74.22 mg/L) as the most abundant anthocyanin compound, followed by cyanidin-3-xyloside-galactoside (C3XG, 49.56-70.12 mg/L). The response surface models predicted that if extraction conditions were conducted at 183.1 J/g energy density and 50 degrees C, the yield of various anthocyanin compounds would be maximized from the black carrot pomace. Response surface models were developed correlating anthocyanin yield with ultrasonication treatment parameters. The study showed the synergy of combining ultrasonication and temperature for the extraction of anthocyanin pigments from black carrot pomace. Results of the study also further demonstrate the potential of ultrasonication technology as a tool for the extraction of valuable components waste products from fruits and vegetables juice industry. (C) 2017 Elsevier Ltd. All rights reserved.