Research Article
BibTex RIS Cite

EXTRACTION OF SOUR CHERRY POMACE ANTHOCYANINS BY CONVENTIONAL AND ULTRASONIC METHODS

Year 2021, Volume: 46 Issue: 1, 168 - 179, 11.12.2020
https://doi.org/10.15237/gida.GD20119

Abstract

In this study, production of sour cherry pomace anthocyanin extracts with conventional and ultrasonic methods were investigated. Firstly, the appropriate amount of sample and solvent was determined by using 'solid-liquid extraction method' and in trials the rate of 1:15; sample-solvent (ethanol) was used. In the determination of extraction process conditions, trials were carried out in three different durations (20, 40, 60 minutes) and three different temperatures (40, 60, 80oC). Appropriate extraction conditions were determined as, 40oC and 40, 60 minutes. In obtained extracts, total anthocyanin, total phenolic, antioxidant capacity (ABTS), pH, total dry material, water soluble mater, titratable acidity and color values were compared. Consequently, it was determined that in terms of anthocyanin contents, extracts which were produced with ultrasonic technique at 40oC and 40 minutes have the highest anthocyanin contents. Also, it was detected that ultrasonic technique is superior in terms of antioxidant capacity, phenolic content, and color rates.

References

  • Alasalvar, C., Al-Farsi M., Quantick P.C., Shahidi F., Wiktorowicz R. (2005) Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots. Food Chemistry, 89(1): 69–76.
  • AOAC (1990) Official methods of analysis, association of official analytical chemists. 15th Edition, Arlington, VA.
  • Cemeroğlu, B., Yemenicioğlu A. ve Özkan M. (2001) Meyve ve sebzelerin bileşimi soğukta depolanmaları. Gıda Teknolojisi Derneği Yayınları, (No: 24), Ankara, 328s.
  • Cemeroğlu, B., 2007. Gıda analizleri. Gıda Teknolojisi Derneği Yayınları, (No: 34), Ankara, 530s.
  • Chen, F., Sun Y., Zhao G., Liao X., Hu X., Wu J., Wang Z. (2007) Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography–mass spectrometry. Ultrasonics Sonochemistry, 14(6): 767-78.
  • Corrales, M., Garcia A.F., Butz P. ve Tauscher B., (2009) Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure. Journal of Food Engineering, 90(4): 415–421.
  • Franke, S. I. R., Chless K., Silveria J. D., Robensa G. (2004) Study of antioxidant and mutajenic activity of different orange juices. Food Chemistry, 88(1): 45–55.
  • Fuleki, T. ve Francis F. J. (1968) Qualitative methods for anthocyanins, extraction and determination of total anthocyanins in cranberries. Journal of Food Science, 33:72-77.
  • Ghafoor, K., Park J., Choi Y.-H. (2010) Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology. Innovative Food Science and Emerging Technologies, 11(3): 485–490.
  • Giusti, M. M. ve Wrolstad R. E. (2001) Anthocyanins, characterization and measurement with UV visible spectroscopy. Current Protocols in Food Analytical Chemistry, ed: Wrolstad, R. E. New York: Wiley, Unit F1.2.1-13.
  • Kırca, A. (2004) Siyah havuç antosiyaninlerinin bazı meyve ürünlerinde ısıl stabilitesi, Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi Ankara, Türkiye, 121 s.
  • Kırca, A., Özkan M., Cemeroğlu B. (2005) Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chemistry, 97(4): 598-605.
  • MAcDougall, D.B. (2002) Color in food improving quality. Woodhead Publishing Limited, Cambridge, England, 179-221p.
  • Özcan, E. (2006) Ultrasound assisted extraction of phenolics from grape pomace. (Y.Lisans Tezi), Ortadoğu Teknik Üniversitesi Fen Bilimleri Enstitüsü Kimya Mühendisliği Anabilim Dalı Yüksek Lisans Tezi Ankara, Türkiye, 89p.
  • Palma, M. ve Taylor L.T. (1999) Extraction of polyphenolic compounds from grape seeds with near critical carbon dioxide. Journal of Chromatography A, 849(1): 117-124.
  • Pan, Z., Qu W., Ma H., Atungulu G.G., McHugh T.H. (2011) Continuous and pulsed ultrasound assisted extractions of antioxidants from pomegranate peel. Ultrasonics Sonochemistry, 19(2): 365-372.
  • Re, R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. (1999) Antioxidant activity applying an improved ABTS radical cation decolarization assay. Free Radical Biology & Medicine, 26(9-10): 1231–1237.
  • Spears, K. (1988) Developments in food colourings: the natural alternatives. Trends in Biotechnology, 6(11): 283-288.
  • TUİK, (2019) Tarım ve Orman Bakanlığı Bitkisel Üretim İstatistikleri, http://www.tuik.gov.tr/PreTablo.do?alt_id=1001, (Erişim tarihi: 23.09.2020).
  • Vieira, G.S., Cavalcanti R.N., Meireles M.A.A. ve Hubinger M.D. (2013) Chemical and economic evaluation of natural antioxidant extracts obtained by ultrasound-assisted and agitated bed extraction from jussara pulp (Euterpe edulis). Journal of Food Engineering, 119(2): 196–204.
  • Virot, M., Tomao V., Bourvellec C.L., Renard C. M.C.G. ve Chemat F. (2010) Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. Ultrasonics Sonochemistry,17(6): 1066–1074.
  • Wang, L., Weller C.L. (2006) Recent advances in extraction of nutraceuticals from plants. Trends in Food Science and Technology, 17(6): 300–312.
  • Yıldız, H. ve Toprak E. (2009) Meyve ve Sebzelerden Doğal Renk Maddelerinin Ekstraksiyonu. Akademik Gıda, 7(4): 28-34.

GELENEKSEL VE ULTRASONİK YÖNTEMLERLE VİŞNE POSASI ANTOSİYANİNLERİNİN EKSTRAKSİYONU

Year 2021, Volume: 46 Issue: 1, 168 - 179, 11.12.2020
https://doi.org/10.15237/gida.GD20119

Abstract

Çalışmada, geleneksel ve ultrasonik ekstraksiyon uygulamalarıyla vişne posası antosiyanin ekstraktı üretimi amaçlanmıştır. İlk aşamada ekstraksiyon için uygun örnek ve solvent miktarları ‘katı sıvı özütleme’ yöntemi kullanılarak belirlenmiş ve denemeler 1:15; örnek:solvent (etanol) oranıyla yürütülmüştür. Ekstraksiyon işlem koşullarının belirlenmesinde üç farklı süre (20, 40, 60 dakika) ve üç farklı sıcaklıkta (40, 60, 80 °C) geleneksel ve ultrasonik ekstraksiyon yöntemleriyle denemeler gerçekleştirilmiştir. Uygun ekstraksiyon koşulları olarak belirlenen 40 ºC sıcaklık 40 ve 60 dakikalık sürelerde, antosiyanin ekstraktları üretilmiş ve ekstraktlar toplam antosiyanin, toplam fenolik madde, antioksidan kapasite (ABTS), pH, toplam kuru madde, suda çözünür kuru madde, titrasyon asitliği ve renk açısından kıyaslanmıştır. Sonuç olarak, antosiyanin içerikleri açısından en yüksek antosiyanin içeriğine 40ºC sıcaklık 40 dakika sürede ultrasonik yöntemle elde edilen ekstraktların sahip olduğu belirlenmiştir. Ayrıca, antioksidan kapasite, toplam fenolik madde içeriği ve renk değerleri bakımından ultrasonik yöntemin üstün olduğu saptanmıştır.

References

  • Alasalvar, C., Al-Farsi M., Quantick P.C., Shahidi F., Wiktorowicz R. (2005) Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots. Food Chemistry, 89(1): 69–76.
  • AOAC (1990) Official methods of analysis, association of official analytical chemists. 15th Edition, Arlington, VA.
  • Cemeroğlu, B., Yemenicioğlu A. ve Özkan M. (2001) Meyve ve sebzelerin bileşimi soğukta depolanmaları. Gıda Teknolojisi Derneği Yayınları, (No: 24), Ankara, 328s.
  • Cemeroğlu, B., 2007. Gıda analizleri. Gıda Teknolojisi Derneği Yayınları, (No: 34), Ankara, 530s.
  • Chen, F., Sun Y., Zhao G., Liao X., Hu X., Wu J., Wang Z. (2007) Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography–mass spectrometry. Ultrasonics Sonochemistry, 14(6): 767-78.
  • Corrales, M., Garcia A.F., Butz P. ve Tauscher B., (2009) Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure. Journal of Food Engineering, 90(4): 415–421.
  • Franke, S. I. R., Chless K., Silveria J. D., Robensa G. (2004) Study of antioxidant and mutajenic activity of different orange juices. Food Chemistry, 88(1): 45–55.
  • Fuleki, T. ve Francis F. J. (1968) Qualitative methods for anthocyanins, extraction and determination of total anthocyanins in cranberries. Journal of Food Science, 33:72-77.
  • Ghafoor, K., Park J., Choi Y.-H. (2010) Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology. Innovative Food Science and Emerging Technologies, 11(3): 485–490.
  • Giusti, M. M. ve Wrolstad R. E. (2001) Anthocyanins, characterization and measurement with UV visible spectroscopy. Current Protocols in Food Analytical Chemistry, ed: Wrolstad, R. E. New York: Wiley, Unit F1.2.1-13.
  • Kırca, A. (2004) Siyah havuç antosiyaninlerinin bazı meyve ürünlerinde ısıl stabilitesi, Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi Ankara, Türkiye, 121 s.
  • Kırca, A., Özkan M., Cemeroğlu B. (2005) Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chemistry, 97(4): 598-605.
  • MAcDougall, D.B. (2002) Color in food improving quality. Woodhead Publishing Limited, Cambridge, England, 179-221p.
  • Özcan, E. (2006) Ultrasound assisted extraction of phenolics from grape pomace. (Y.Lisans Tezi), Ortadoğu Teknik Üniversitesi Fen Bilimleri Enstitüsü Kimya Mühendisliği Anabilim Dalı Yüksek Lisans Tezi Ankara, Türkiye, 89p.
  • Palma, M. ve Taylor L.T. (1999) Extraction of polyphenolic compounds from grape seeds with near critical carbon dioxide. Journal of Chromatography A, 849(1): 117-124.
  • Pan, Z., Qu W., Ma H., Atungulu G.G., McHugh T.H. (2011) Continuous and pulsed ultrasound assisted extractions of antioxidants from pomegranate peel. Ultrasonics Sonochemistry, 19(2): 365-372.
  • Re, R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. (1999) Antioxidant activity applying an improved ABTS radical cation decolarization assay. Free Radical Biology & Medicine, 26(9-10): 1231–1237.
  • Spears, K. (1988) Developments in food colourings: the natural alternatives. Trends in Biotechnology, 6(11): 283-288.
  • TUİK, (2019) Tarım ve Orman Bakanlığı Bitkisel Üretim İstatistikleri, http://www.tuik.gov.tr/PreTablo.do?alt_id=1001, (Erişim tarihi: 23.09.2020).
  • Vieira, G.S., Cavalcanti R.N., Meireles M.A.A. ve Hubinger M.D. (2013) Chemical and economic evaluation of natural antioxidant extracts obtained by ultrasound-assisted and agitated bed extraction from jussara pulp (Euterpe edulis). Journal of Food Engineering, 119(2): 196–204.
  • Virot, M., Tomao V., Bourvellec C.L., Renard C. M.C.G. ve Chemat F. (2010) Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. Ultrasonics Sonochemistry,17(6): 1066–1074.
  • Wang, L., Weller C.L. (2006) Recent advances in extraction of nutraceuticals from plants. Trends in Food Science and Technology, 17(6): 300–312.
  • Yıldız, H. ve Toprak E. (2009) Meyve ve Sebzelerden Doğal Renk Maddelerinin Ekstraksiyonu. Akademik Gıda, 7(4): 28-34.
There are 23 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Aslihan Demirdöven 0000-0003-1246-9132

Kader Tokatlı 0000-0002-3837-0248

Yeter Korkmaz This is me 0000-0003-1434-3656

Publication Date December 11, 2020
Published in Issue Year 2021 Volume: 46 Issue: 1

Cite

APA Demirdöven, A., Tokatlı, K., & Korkmaz, Y. (2020). GELENEKSEL VE ULTRASONİK YÖNTEMLERLE VİŞNE POSASI ANTOSİYANİNLERİNİN EKSTRAKSİYONU. Gıda, 46(1), 168-179. https://doi.org/10.15237/gida.GD20119
AMA Demirdöven A, Tokatlı K, Korkmaz Y. GELENEKSEL VE ULTRASONİK YÖNTEMLERLE VİŞNE POSASI ANTOSİYANİNLERİNİN EKSTRAKSİYONU. The Journal of Food. December 2020;46(1):168-179. doi:10.15237/gida.GD20119
Chicago Demirdöven, Aslihan, Kader Tokatlı, and Yeter Korkmaz. “GELENEKSEL VE ULTRASONİK YÖNTEMLERLE VİŞNE POSASI ANTOSİYANİNLERİNİN EKSTRAKSİYONU”. Gıda 46, no. 1 (December 2020): 168-79. https://doi.org/10.15237/gida.GD20119.
EndNote Demirdöven A, Tokatlı K, Korkmaz Y (December 1, 2020) GELENEKSEL VE ULTRASONİK YÖNTEMLERLE VİŞNE POSASI ANTOSİYANİNLERİNİN EKSTRAKSİYONU. Gıda 46 1 168–179.
IEEE A. Demirdöven, K. Tokatlı, and Y. Korkmaz, “GELENEKSEL VE ULTRASONİK YÖNTEMLERLE VİŞNE POSASI ANTOSİYANİNLERİNİN EKSTRAKSİYONU”, The Journal of Food, vol. 46, no. 1, pp. 168–179, 2020, doi: 10.15237/gida.GD20119.
ISNAD Demirdöven, Aslihan et al. “GELENEKSEL VE ULTRASONİK YÖNTEMLERLE VİŞNE POSASI ANTOSİYANİNLERİNİN EKSTRAKSİYONU”. Gıda 46/1 (December 2020), 168-179. https://doi.org/10.15237/gida.GD20119.
JAMA Demirdöven A, Tokatlı K, Korkmaz Y. GELENEKSEL VE ULTRASONİK YÖNTEMLERLE VİŞNE POSASI ANTOSİYANİNLERİNİN EKSTRAKSİYONU. The Journal of Food. 2020;46:168–179.
MLA Demirdöven, Aslihan et al. “GELENEKSEL VE ULTRASONİK YÖNTEMLERLE VİŞNE POSASI ANTOSİYANİNLERİNİN EKSTRAKSİYONU”. Gıda, vol. 46, no. 1, 2020, pp. 168-79, doi:10.15237/gida.GD20119.
Vancouver Demirdöven A, Tokatlı K, Korkmaz Y. GELENEKSEL VE ULTRASONİK YÖNTEMLERLE VİŞNE POSASI ANTOSİYANİNLERİNİN EKSTRAKSİYONU. The Journal of Food. 2020;46(1):168-79.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/