Pressurized acidified water extraction of black carrot [<Emphasis Type="Italic">Daucus carota</Emphasis> ssp. <Emphasis Type="Italic">sativus</Emphasis> var. <Emphasis Type="Italic">atrorubens</Emphasis> Alef.] anthocyanins |
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Authors: | A Murat Gizir Nuzhet Turker Erdem Artuvan |
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Affiliation: | 1.Department of Chemistry,University of Mersin,?iftlikk?y,Turkey;2.Department of Food Engineering,University of Mersin,?iftlikk?y,Turkey |
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Abstract: | The anthocyanins present in black carrot were extracted with pressurized water acidified with sulfuric, citric and lactic
acids. Anthocyanin degradation became significant above 100 °C and there was no improvement when extraction pressure was increased
to 100 bar. Therefore, the extraction from black carrot was carried out at temperatures 50, 75 and 100 °C under 50 bar pressure.
The extraction efficiencies in terms of acylated and non-acylated anthocyanins were comparable for all three acids used to
acidify water at 50 °C, while similar results were observed at 75 °C for both citric and lactic acids. Water acidified with
lactic acid showed significantly higher extraction efficiency at 100 °C compared to water acidified with sulfuric and citric
acids. Highest degree of polymerization together with increasing degree of browning was observed within extracts when sulfuric
acid was used. On the other hand, when organic acids were used to acidify water, a higher extraction efficiency of anthocyanins,
accompanied with a relatively low polymerization and browning was observed, with lactic acid giving the best results. |
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Keywords: | Black carrot Anthocyanins Pressurized liquid extraction |
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