Recovery of anthocyanin-rich extracts from black carrots using ternary compressed mixtures of CO2–ethanol–water

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dc.contributor.authorYavuz-Düzgün, Merve
dc.contributor.authorÖzçelik, Beraat
dc.date.accessioned2023-01-24T09:42:22Z
dc.date.available2023-01-24T09:42:22Z
dc.date.issued2023en_US
dc.departmentFakülteler, Uygulamalı Bilimler Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractTernary 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.en_US
dc.identifier.citationYavuz-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.en_US
dc.identifier.issn2193-4126
dc.identifier.scopus2-s2.0-85145860667
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://hdl.handle.net/20.500.12939/3191
dc.identifier.wosWOS:000908545000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYavuz-Düzgün, Merve
dc.language.isoen
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.isversionof10.1007/s11694-022-01792-6en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAnthocyaninsen_US
dc.subjectBlack Carroten_US
dc.subjectRSM Optimizationen_US
dc.subjectSupercritical CO2 Extractionen_US
dc.subjectTernary Compressed Fluidsen_US
dc.titleRecovery of anthocyanin-rich extracts from black carrots using ternary compressed mixtures of CO2–ethanol–water
dc.typeArticle

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