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


Guldiken B. , BOYACIOGLU D., Capanoglu E.

FOOD ANALYTICAL METHODS, vol.9, no.7, pp.1876-1886, 2016 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 9 Issue: 7
  • Publication Date: 2016
  • Doi Number: 10.1007/s12161-015-0370-9
  • Title of Journal : FOOD ANALYTICAL METHODS
  • Page Numbers: pp.1876-1886

Abstract

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.