Journal of Food Processing & Technology

Supercritical CO2 extraction of anthocyanins from black carrots

19^th International Conference on Food Processing & Technology

October 23-25, 2017 | Paris, France

Merve Yavuz Duzgun, Gulkirpik E, Ozel N and Ozcelik B

Istanbul Technical University, Turkey

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Black carrots are one of the richest sources of anthocyanin among other vegetable varieties and accordingly have high phenolic content and antioxidant capacity. Importance of these compounds found in fruits, vegetables, and other herbs are increasing day by day, and people pay more attention to consume natural vegetables. In this study, total monomeric anthocyanin content, polymeric color, antioxidant activity and total phenolic content of the black carrot extracts obtained by supercritical fluid extraction (SFE) were evaluated and the results were compared with results from conventional extraction. The operating conditions for supercritical extraction were shown as follows: pressures of 200, 300 and 400 bars, temperatures of 30 and 40°C, extraction time of 20 minutes, CO2 flow rate of 100 g/min and solvent (50% ethanol:50% water) flow rate of 10 ml/min. According to results maximum anthocyanin content, antioxidant capacity with ABTS and DPPH and total phenolic content was obtained by 200 bars 30°C. Anthocyanin content was found as 2.23±0.01 mg/g DW while the maximum total phenolic content was found as 1057.38±302.09 mg GAE/100 g DW. Maximum antioxidant capacity using ABTS method was found as 6.32±0.21 mg TEAC/100 g DW sample whereas it was found as 15.81±1.33 mg TEAC/100 g DW using DPPH assay. Minimum percent polymeric color was found as 26.5% and maximum total antioxidant capacity using CUPRAC assay were found as 11.84±0.21 mg/100 g DW sample from SFE with 400 bars 30°C. When comparing the results with the values of extraction with the conventional method, conventional extraction remained incapable with respect to supercritical extraction.

Biography :

Merve Yavuz Duzgun is a Research Assistant and PhD student in Food Engineering Department at Istanbul Technical University. She has completed her Master degree at Middle East Technical University, Food Engineering Department and her undergraduate degree at Istanbul Technical University, Food Engineering Department. She studied the effect of different ingredients on quality parameters and acrylamide level of whole wheat flour extrudates for her Master thesis under the supervision of Assistant Professor Dr. Ilkay Sensoy. She was a Visiting Researcher and studied protein complexes at Hohenheim University under the supervision of Professor Dr. Jochen Weiss. Her research interests include Plant Proteins, Bioactive Compounds, Encapsulation and supercritical CO2 systems. She continues her PhD studies under the supervision of Professor Dr. Beraat Ozcelik.