Optimization of Extraction of Bioactive Compounds from Black Carrot Using Response Surface Methodology (RSM)


Guldiken B., BOYACIOGLU D., Capanoglu E.

FOOD ANALYTICAL METHODS, cilt.9, sa.7, ss.1876-1886, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 9 Sayı: 7
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1007/s12161-015-0370-9
  • Dergi Adı: FOOD ANALYTICAL METHODS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1876-1886
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

In this study, optimum conditions for the extraction of black carrot anthocyanins were determined by response surface methodology. Central composite design of extraction factors (pH 2.5-6.5, temperature 4-72 A degrees C, solvent/solid ratio 5:1-25:1 v/w, ethanol/water ratio 0:100-100:0 v/v) was generated as two replicates. Total phenolic content, total monomeric anthocyanin content, polymeric color, total antioxidant activity, and anthocyanin composition determined by high-performance liquid chromatography were used as responses. Except for color analysis, higher temperature, solid/solvent ratio, and ethanol concentration were observed to increase the extraction yield. However, polymeric color results were found to have minimum values at lower pH and solid/solvent ratio, lower or moderate temperature, and higher ethanol concentration. Optimum extraction conditions were found as follows: 50 A degrees C, pH 3.5, solvent solid ratio 10:1 (v/w), and ethanol/water ratio 75:25 (v/v) when all responses were considered. The validation of the optimum conditions for black carrot extraction was performed at specified values.