KIRMIZI SOĞAN KABUĞUNDAN ANTOSİYANİN GERİ KAZANIMI İÇİN FARKLI EKSTRAKSİYON YÖNTEMLERİNİN KARŞILAŞTIRMALI DEĞERLENDİRMESİ: ENZİM DESTEKLİ, ULTRASON DESTEKLİ VE ULTRASON DESTEKLİ ENZİMATİK YÖNTEMLER

Abstract

Bu çalışmada, kırmızı soğan kabuklarından antosiyaninleri geri kazanmak için enzim destekli ekstraksiyon (EAE), banyo ve prop tipi ultrason destekli ekstraksiyon (UAE-B, UAE-P) ve banyo ve prob tipi ultrason destekli enzimatik ekstraksiyon (UAEE-B, UAEE-P) geleneksel ekstraksiyona (CE) ile karşılaştırılmıştır. Ekstraktlar toplam fenolik (TPC), toplam flavonoid (TFC), toplam monomerik antosiyanin (TMA), antioksidan aktivite (AA-ABTS, AA-DPPH), bireysel antosiyaninler ve renk parametreleri açısından analiz edilmiştir. UAEE-B ile CE’den %33.12 daha yüksek ekstraksiyon verimi elde edilmiştir. UAEE-B diğer yöntemlerle karşılaştırıldığında daha fazla TPC gösterirken, UAEE-B ve UAEE-P istatistiksel olarak daha yüksek TFC ve TMA içeriği sergilemiştir. Ekstraksiyon yöntemleri, bireysel antosiyaninlerin konsantrasyonunu farklı şekillerde etkilemiştir. EAE en yüksek AA-ABTS ile sonuçlanırken, kombine ultrason ve enzim destekli yöntemler AA-DPPH'de en büyük etkinliği göstermiştir. Gözlemlenen renk değişimi UAEE-B için 2.17±0.91 ve UAEE-P için 3.48±0.24’dir. Sonuç olarak, ultrason ve enzim destekli ekstraksiyon tekniklerinin birlikte kullanılmasının kırmızı soğan kabuğundan antosiyaninleri geri kazanmak için faydalı olduğu tespit edildi.

Keywords

• Kırmızı soğan kabuğu
• antosiyanin
• ultrason destekli ekstraksiyon
• enzim destekli ekstraksiyon
• ultrason destekli enzimatik ekstraksiyon

COMPARATIVE EVALUATION OF DIFFERENT EXTRACTION METHODS FOR ANTHOCYANIN RECOVERY FROM RED ONION PEEL: ENZYME-ASSISTED, ULTRASOUND-ASSISTED, AND ULTRASOUND-ASSISTED ENZYMATIC METHODS

Abstract

In this study, enzyme-assisted extraction (EAE), bath and probe type ultrasound-assisted extraction (UAE-B, UAE-P), and ultrasound-assisted enzymatic extraction using bath and probe-type ultrasound (UAEE-B, UAEE-P) were compared to conventional extraction (CE) for recovering anthocyanins from red onion peel. Extracts were analyzed for total phenolic (TPC), total flavonoid (TFC), total monomeric anthocyanin (TMA), antioxidant activities (AA-ABTS, AA-DPPH), individual anthocyanins, and colour parameters. UAEE-B achieved 33.12% higher extraction yield than CE. UAEE-B showed more TPC compared to other methods, while UAEE-B and UAEE-P exhibited statistically significant TFC and TMA content. The extraction methods influenced the concentration of individual anthocyanins in distinct ways. EAE resulted in the highest AA-ABTS, while combined ultrasound- and enzyme-assisted methods showed the greatest efficacy in the AA-DPPH. The colour variation observed was 2.17±0.91 for UAEE-B and 3.48±0.24 for UAEE-P. In conclusion, combining ultrasound- and enzyme-assisted extraction techniques detected to be beneficial for recovering anthocyanins from red onion peel.

Keywords

• Red onion peel
• anthocyanin
• ultrasound-assisted extraction
• enzyme-assisted extraction
• ultrasound-assisted enzymatic extraction

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