Extraction of Anthocyanins from Red Cabbage by Ultrasonic and Conventional Methods Optimization and Evaluation
Yazarlar (3)
Prof. Dr. Aslıhan DEMİRDÖVEN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Kenan Özdoğan Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Kader Erdoğan-Tokatli Tokat Gaziosmanpaşa Üniversitesi, Türkiye
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Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Journal of Food Biochemistry (Q3) | ||
| Dergi ISSN | 0145-8884 Dergi Bilgileri (2015) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 10-2015 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 03-06-2015 |
| Cilt / Sayı / Sayfa | 39 / 5 / 491–500 | DOI | 10.1111/jfbc.12153 |
| Makale Linki | http://doi.wiley.com/10.1111/jfbc.12153 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| The objective of this study was to investigate the optimization of conventional extraction (CE) and ultrasonic extraction (UE) conditions of red cabbage (Brassica oleracea L. var. capitata f. rubra) anthocyanins using response surface methodology. The results showed that the highest anthocyanin content of red cabbage anthocyanin extracts was obtained at 40C, with an extraction time of 75 min and ethanol concentration of 42.39% at a fixed solid–liquid ratio (1:3 w/v) for CE and UE. However, it has been determined that ultrasonic application provides 11.92% more anthocyanin extraction in comparison with CE. Thus, anthocyanin degradation that occurs due to high temperature application can be prevented and extraction can be carried out in one stage extraction using less solvent. In conclusion, it has been determined that ultrasonic application is superior to conventional application when used in moderate … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Yöksis | 45 |
| Web of Science | 31 |
| Scopus | 34 |
| Google Scholar | 54 |