Recovery of anthocyanin-rich extracts from black carrots using ternary compressed mixtures of CO2–ethanol–water
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Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Ternary solvent extraction investigated as green technology to obtain anthocyanin-rich extracts from black carrots. A central composite design was used to optimize the extraction pressure (100–400 bar), extraction temperature (20–60 °C), and
ethanol/water ratio (10/90–90/10). The extraction time (40 min) and the fow rate of CO2 (50 g/min) and the fow rate of
ethanol–water mixture (10 mL/min) was kept constant. Response surface methodology was employed for optimization and 3D
response surfaces were depicted using the mathematical model. All the trials were found to be at two-phase region according
phase equilibrium diagram of for CO2–ethanol–water mixtures. The linear and quadratic efect of pressure and temperature
were found to be signifcant (p<0.05), however, only the quadratic efect of ethanol–water ratio was found to be signifcant
(p<0.05). The optimized process parameters were estimated to be pressure of 304 bar, temperature of 52 °C, ethanol/water
ratio of 48/52. Extraction using these optimum parameters gave the best total monomeric anthocyanin content (123 mg/L),
total phenolic content (62 mg/100 mL), total favonoid content (44 mg/100 mL), CUPRAC (473 mg/100 mL) and DPPH
(120 mg/100 mL) antioxidant capacity. The experimental values were coherent with those predicted, thus expressing the
ftness of the model and the success of CCD in the optimization of extraction conditions. Conventional extraction was also
applied, and it was found that higher extraction efciencies are possible with pressurized extraction.
Açıklama
Anahtar Kelimeler
Anthocyanins, Black Carrot, RSM Optimization, Supercritical CO2 Extraction, Ternary Compressed Fluids
Kaynak
Journal of Food Measurement and Characterization
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
Sayı
Künye
Yavuz-Düzgün, M., Özçelik, B. (2023). Recovery of anthocyanin-rich extracts from black carrots using ternary compressed mixtures of CO2–ethanol–water. Journal of Food Measurement and Characterization, 1-12.
