Optimization of microwave-assisted extraction of anthocyanins in red cabbage by response surface methodology

Yigit U., YOLAÇANER E., Hamzalioglu A., GÖKMEN V.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.46, sa.1, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46 Sayı: 1
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1111/jfpp.16120
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Hacettepe Üniversitesi Adresli: Evet

Özet

Response surface methodology was performed to optimize the microwave-assisted extraction of red cabbage anthocyanins. Influence of solid:solvent ratio (1:10, 1:20, and 1:30, w:w), extraction time (5, 10, and 15 min), and microwave power (200, 400, and 600 W) on total monomeric anthocyanin (TMA) content was investigated. During the conventional method, three independent variables were extraction time (4-6 hr), extraction temperature (40-70 degrees C), and the solvent type (water and ethanol/water, 1:1). The highest TMA content, which was 241.20 mg cyanidin/L resulted from a 4-hr extraction at 40 degrees C by using ethanol-water mixture. All the independent variables were found to be significantly effective on TMA content during MAE. The optimum conditions for MAE for the ethanol-water solvent were 5 min extraction at 1:20 solid:solvent ratio and 200 W microwave power. For the water-only trial, the optimum conditions were 9.95 min extraction at 1:20 solid:solvent ratio and 442.42 W microwave power. Novelty impact statement Microwave-assisted extraction of anthocyanins from red cabbage using water and ethanol-water mixture was performed. Extraction process conditions were optimized using Response Surface Methodology (RSM). Eight types of anthocyanins from red cabbage extracts were identified by HPLC-MS.