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Extraction of Carotenoids by Ultrasound (Turkish with English Abstract)

Year 2013, Volume: 38 Issue: 4, 239 - 246, 01.08.2013

Ahsen Rayman Ergün Taner Baysal Hamza Bozkır

Abstract

Gıda desteği olarak alınan bazı ürünlerde ve gıdaların zenginleştirilmesinde kullanılmak üzere fonksiyonel özelliği yüksek gıda bileşenlerinin eldesi önemli bir konu olarak karşımıza çıkmaktadır. Serbest radikal yakalama gibi biyolojik aktiviteye sahip olan ve doğal renk maddesi olmaları ile bilinen; kanser, kalp rahatsızlıkları riskini azaltma gibi özellikleri ile çok değerli olan karotenoitlerin ekstraksiyonu üzerine birçok çalışma yapılmıştır. Gıda endüstrisinde; mikrobiyel inaktivasyon, enzim inaktivasyonu, canlı hücrelerin uyarılması, köpük kırma, kesme, kristalizasyon gibi işlemlerde başarıyla kullanılmakta olan ultrases tekniğinin, birçok çalışmada geleneksel ekstraksiyon yöntemine alternatif olarak fenolik bileşiklerin, kırmızı ve sarı pigmentlerin, soya fasulyesinden yağ ve proteinlerin ekstraksiyonunda kullanımının da mümkün olduğu belirtilmiştir. Bu çalışmada ise ß-karoten, lutein, likopen gibi karotenlerin ekstraksiyonunda ultrases teknolojisinden yararlanılmış olan çalışmaların incelenmesi amaçlanmaktadır. Yapılan araştırmalar, ultrases destekli extraksiyonun gıda bileşenleri ekstraksiyonunda, verimli bir şekilde kullanılabileceğini ortaya koymuştur. Ayrıca ultrases destekli ekstraksiyonla yağ, protein gibi maddelerin ekstraksiyonunda çalışmalar bulunmasına karşın, karotenoitler gibi renk maddelerinin ekstraksiyonunda yeterli sayıda çalışma bulunmamaktadır.

Keywords

Ultrases ekstraksiyon karotenoitler ß- karoten.

References

  • Chaudhry Y. 2003. Carotenoids-Natural Food Colors and Health Benefits. Symposium 12. Interaction of Natural Colors with Other Ingredients. 7(19):1-11.
  • Ye J, Feng L, Xiong J, Xiong Y. 2011. Ultrasound -assisted extraction of corn carotenoids in ethanol. Int J Food Sci Technol, 46: 2131-2136
  • Erge HS. 2007. Domateste (Lycopersicum Esculentum) Karotenoit Madde Da¤ılımı Ve Antioksidan Aktivite. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisli¤i Anabilim Dalı Doktora Tezi. Ankara. Türkiye. 91 s.
  • Kopsell AD, Kopsell DE. 2006. Accumulation and bioavailability of dietary carotenoids in vegetable crops. Trends Plant Sci, 11: 499-507.
  • Basu HN, Del Vecchio AJ, Flider F, Orthoefer FT. 2001. Nutritional and potential disease prevention properties of carotenoids. J Am Oil Chem Soc,78: 665-667.
  • Rock CL. 1997. Carotenoids: Biology and Treatment. Pharmacology Ther., 75 (3): 185-197. 7. Von Elbe JH, Schwartz SJ. 1996. Colorants in "Food Chemistry",10: 651–722. Marcel Dekker Inc., New York.
  • Parker RS. 1996. Absorption, metabolism, and transport of carotenoids. FASEB Journal, 10:542-551. 9. Çalımlı A. 2003. Kayısı ve viflne suyu üretimindeki atıkların de¤erlendirilmesi, Ankara Üniversitesi Bilimsel Arafltırma Projeleri, Ankara. 16 s.
  • Othman N, Manan ZA, Wan Alwi SR, Sarmidi MR. 2010. A Review of Extraction Tehnology for Carotenoids and Vitamin E Recovery from Palm Oil. J Appl Sci, 10: 1187-1191.
  • Ercan Sfi, Soysal Ç, 2011. Ultrasonun gıdalarda ve enzimlerin inaktivasyonunda kullanılması. GIDA, 36 (4): 225-231
  • Jap´on-Luj´an R, Luque-Rodr´ıguez JM, Luque de Castro MD. 2006 J Chromatogr A, 1108: 76-82 13.Virot M, Tomao V, Le Bourvellec C, Renard CMCG, Chemat F. 2010. Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. Ultrason. Sonochem,17: 1066-1074
  • Pingret, D. Fabiano-Tixier, AS, Le Bourvellec, C. Renard, CMGC, Chemat, F. 2012. Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace. J Food Eng, 111: 73-81.
  • Terefe NS, Gamage M, Vilkhu K, Simons L. Mawson R, Versteeg C. 2009. The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication. Food Chem, 117 : 20-27.
  • Knorr D, Zenker M, Heinz V, Lee DU. 2004. Applications and potential of ultrasonics in food processing. Trends Food Sci Tech, 15: 261-266.
  • Demirdöven A, Baysal T. 2008 The Use of Ultrasound and Combined Technologies in Food Preservation, Food Reviews Int, 25 (1) : 1-11.
  • Brennan J G. 2006. Food Processing Handbook. Wiley VCH Germany, 582 p.
  • Chandrapala J, Oliver C. Kentish S, Ashokkumar M. 2012. Ultrasonics in food processing-Food quality assurance and food safety. Trends Food Sci Tech,26 (2) : 88-98.
  • Cárcel JA, Garc a-Pérez JV, Benedito J, Mulet A. 2012 Food process innovation through new technologies: Use of ultrasound. J Food Eng, 110:200-207.
  • Fuente-Blanco E, Riera-Franco de Sarabia E. Acosta-Aparicio EA, Blanco Blanco, J.A. Gallego- Jua´rez. 2006. Food drying process by power ultrasound Ultrasonics, 44: 523-527.
  • Jambrak AR, Mason TJ, Paniwnyk, L, Lelas V. 2007. Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties. J Food Eng,81: 88-97.
  • Fernandes FAN, Rodrigues S. 2007. Ultrasound as pre-treatment for drying of fruits: Dehydration of banana. J Food Eng, 82: 261-267.
  • Tiwari BK, O’Donnell CP, Muthukumarappan K, Cullen PJ. 2009. Ascorbic acid degradation of sonicated orange juice during storage and comparison with thermally pasteurized juice. Food Sci Tec,42: 700-704.
  • Vercet A, Sanchez A, Burgos J, Monta~n_es L, Buesa PL, Valero M, Recrosio N, 2002. Effect of monothermosonication on tomato pectic enzymes and tomato paste rhelogical properties. J Food Eng,53: 273-278.
  • Mizrach A. 2008. Ultrasonic technology for quality evaluation of fresh fruit and vegetables in pre- and postharvest processes Postharvest Biol Tec,48: 315-330.
  • Zhang, Y, Zhang Z, Chen F, Zhang H, Hu X. 2012. Effect of sonication on eliminating of phorate in apple juice. Ultrason Sonochem, 19: 43-48.
  • Du J, Yan H, She D, Liu B, Yang G. 2010. Simultaneous determination of cypermethrin and permethrin in pear juice by ultrasound-assisted dispersive liquid-liquid microextraction combined with gas chromatography Talanta, 82: 698-703.
  • Wong E, Vaillant F, P´erez, A. 2010. Osmosonication of Blackberry Juice: Impact on Selected Pathogens, Spoilage Microorganisms, and Main Quality Parameters J Food Sci, Vol. 75, Nr. 7.
  • Wong, E. Vaillant-Barka F, Chaves-Olarte E. 2012. Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice. Food Res Int,45:1072-1079.
  • Bermudez-Aguirre D, Barbosa-Canovas, GV. 2012. Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments. J Food Eng,108:383-392.
  • Valdramidis VP, Cullen VP, Tiwari BK, O’Donnell, CP, 2010. Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing. J Food Eng, 96: 449-454.
  • Cheng LH, Soh CY, Liew SC. Teh, FF. 2007. Effects of sonication and carbonation on guava juice quality. Food Chem, 104: 1396-1401.
  • Go´ mez-Lo´ pez VM, Orsolani L, Martı´nez-Ye´ pez A, Tapia MS. 2010. Microbiological and sensory quality of sonicated calcium-added orange juice. LWT - Food Sci Technol, 43: 808-813.
  • Tiwari BK, Patras A, Brunton N, Cullen PJ, O’Donnell CP. 2010. Effect of ultrasound processing on anthocyanins and color of red grape juice. Ultrason Sonochem,17: 598-604.
  • Lieu LN, Le VMN. 2010. Application of ultrasound in grape mash treatment in juice processing. Ultrason Sonochem, 17: 273-279.
  • Adekunte A, Tiwari BK, Scannell A, Cullen PJ, O'Donnell C. 2010. Modelling of yeast inactivation in sonicated tomato juice. Int J Food Micro, 137: 116-120 (Short Communication).
  • Valero M, Recrosio N, Saura D, Mun oz N, Martı´ N, Lizama V. 2007. Effects of ultrasonic treatments in orange juice processing. J Food Eng,80:509-516.
  • Rawson A, Tiwari BK, Patras A, Brunton N, Brennan C, Cullen PJ, O'Donnell C. 2011. Effect of thermosonication on bioactive compounds in watermelon juice. Food Res Int, 44: 1168-1173.
  • Sun DW, Li B. 2003. Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing. J Food Eng, 57: 337-345.
  • Kim SM, Zayas JF. 1989. Processing parameter of chymosin extraction by ultrasound; in J. Food Sci,54:700.
  • Haizhou L, Pordesimo L, Weiss J. 2004. High Intensity Ultrasound-Assisted Extraction of Oil from Soybeans. Food Res Int, 37: 731-738.
  • Anon 2010. Ultrasound In The Food Industry. http://www.hielscher.com/ultrasonics/food_01.htm. 46. Wang J, Sun B, Cao Y, Tian Y, Li X. 2008. Optimization of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chem,106:804-810.
  • Wang L, Weller CL. 2006. Recent advances in extraction of nutraceuticals from plants. Trends Food Sci Tech,17: 300-312.
  • Wu J, Lin L, Chau F, 2001. Ultrasound-assisted extraction of gingseng saponins from gingseng roots and cultured gingseng cells. Ultrason Sonochem,8: 347-352.
  • Bruni R, Guerrini A, Scalia S, Romagnoli C, Sacchetti G. 2002. Rapid Techniques for the Extraction of Vitamin E Isomers from Amaranthus Caudatus Seeds: Ultrasonic And Supercritical Fluid Extraction. Phytochem Anal, 13, 257-261.
  • Rajaei A, Barzegar M, Yamini Y. 2005. Supercritical Fluid Extraction of Tea Seed Oil and Its Comparison with Solvent Extraction. Eur Food Res Technol,220: 401-405.
  • Baysal, T (ed), ‹çier, F. (ed) 2012. Gıda Mühendisli¤inde Isıl Olmayan Teknolojiler. Nobel Yayınları, Ankara, Türkiye, 424 s.
  • Khan MK, Abert-Vian M, Fabiano-Tixier AS, Dangles O, Chemat F. 2009. Ultrasound-assisted extraction of polyphenols (flavanone glycosides from orange (Citrus sinensis L.) peel. Food Chem,119 : 851-858.
  • M. Orozco-Solano, J. Ruiz-Jiménez, M.D. Luque de Castro. 2010. Ultrasound-assisted extraction and derivatization of sterols and fatty alcohols from olive leaves and drupes prior to determination by gas chromatography–tandem mass spectrometry. J Chromatogr A,1217: 1227-1235.
  • Zhu KX, Sun XH, Zhou HM. 2009. Optimization of ultrasound-assisted extraction of defatted wheat germ proteins by reverse micelles. J Cereal Sci, 50: 266-271.
  • Pan, Z, Qu W, Ma H, Atungulu GG, McHugh TH. 2012. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Ultrason Sonochem, 19 :365-372.
  • Matthieu V, Valerie T, Carine LB, Catherine MCG, Renard FC. 2010. Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. Ultrason Sonochem, 17: 1066-1074.
  • Sivakumar V, Vijaeeswarri J, Anna JL. 2011. Effective natural dye extraction from different plant materials using ultrasound Ind Crop Prod, 33: 116-122.
  • Alissandrakis E, Daferera D, Tarantilis PA, Polissiou M, Harizanisa PC. 2003. Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey. Food Chem, 82 : 575-582.
  • Mac as-Sánchez MD, Mantell C, Rodr guez M, Ossa, M, Lubián E, Montero O. 2009. Comparison of supercritical fluid and ultrasound-assisted extraction of carotenoids and chlorophyll a from Dunaliella salina. Talanta,77 : 948-952.
  • Sun Y, Guangpeng M, Ye X, Kakuda Y, Meng R. 2010. Stability of all-trans-b-carotene under ultrasound treatment in a model system:Effects of different factors, kinetics and newly formed compounds. Ultrason Sonochem, 17: 654-661.
  • Sun Y, Liu D, Chen J, Ye X, Yu D. 2011. Effects of different factors of ultrasound treatment on the extraction yield of the all-trans-b-carotene from citrus peels. Ultrason Sonochem, 18: 243-249. 64. Dey S, Rathod K. 2013 Ultrasound assisted extraction of b-carotene from Spirulina platensis Ultrason Sonochem,20: 271-276.
  • Li Y, Fabiano-Tixier SA, Tomao V, Cravotto G, Chemat F. 2013. Green ultrasound-assisted extraction of carotenoids based on the bio-refinery concept using sunflower oil as an alternative solvent. Ultrason Sonochem, 20 :12-18.
  • Lianfu Z, Zelong L. 2008. Optimization and comparison of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UDE) of lycopene from tomatoes Ultrason Sonochem, 15 : 731-737.
  • Lee-Sie Eh A, Teoh SG. 2012. Novel modified ultrasonication technique for the extraction of lycopene from tomatoes. Ultrason Sonochem, 19: 151-159.
  • Kumcuo¤lu S, Yılmaz Y,Tavman fi. 2011. Salça Üretim Atıklarından Ultrason Destekli Ekstraksiyon ‹slemiyle Likopen Ekstraksiyonu. Akademik Gıda, 9 (6) : 23-28
  • Gao Y, Nagy B, Liu X, Simand B, Wang Q. 2009. Supercritical CO2extraction of lutein esters from marigold (Tagetes erecta L.) enhanced by ultrasound J Supercrit Fluid, 49: 345-350.
  • Sun T, Xu Z, Godber SJ. 2006. Ultrasound assisted extraction in quantifying lutein from chicken liver using high-performance liquid chromatography. J Chromatogr B, 830: 158-160.

Ultrases Yöntemi ile Karotenoitlerin Ekstraksiyonu

Year 2013, Volume: 38 Issue: 4, 239 - 246, 01.08.2013

Ahsen Rayman Ergün Taner Baysal Hamza Bozkır

Abstract

Gıda desteği olarak alınan bazı ürünlerde ve gıdaların zenginleştirilmesinde kullanılmak üzere fonksiyonel özelliği yüksek gıda bileşenlerinin eldesi önemli bir konu olarak karşımıza çıkmaktadır. Serbest radikal yakalama gibi biyolojik aktiviteye sahip olan ve doğal renk maddesi olmaları ile bilinen; kanser, kalp rahatsızlıkları riskini azaltma gibi özellikleri ile çok değerli olan karotenoitlerin ekstraksiyonu üzerine birçok çalışma yapılmıştır. Gıda endüstrisinde; mikrobiyel inaktivasyon, enzim inaktivasyonu, canlı hücrelerin uyarılması, köpük kırma, kesme, kristalizasyon gibi işlemlerde başarıyla kullanılmakta olan ultrases tekniğinin, birçok çalışmada geleneksel ekstraksiyon yöntemine alternatif olarak fenolik bileşiklerin, kırmızı ve sarı pigmentlerin, soya fasulyesinden yağ ve proteinlerin ekstraksiyonunda kullanımının da mümkün olduğu belirtilmiştir. Bu çalışmada ise ß-karoten, lutein, likopen gibi karotenlerin ekstraksiyonunda ultrases teknolojisinden yararlanılmış olan çalışmaların incelenmesi amaçlanmaktadır. Yapılan araştırmalar, ultrases destekli extraksiyonun gıda bileşenleri ekstraksiyonunda, verimli bir şekilde kullanılabileceğini ortaya koymuştur. Ayrıca ultrases destekli ekstraksiyonla yağ, protein gibi maddelerin ekstraksiyonunda çalışmalar bulunmasına karşın, karotenoitler gibi renk maddelerinin ekstraksiyonunda yeterli sayıda çalışma bulunmamaktadır.

Keywords

Ultrases ekstraksiyon karotenoitler ß- karoten.

References

  • Chaudhry Y. 2003. Carotenoids-Natural Food Colors and Health Benefits. Symposium 12. Interaction of Natural Colors with Other Ingredients. 7(19):1-11.
  • Ye J, Feng L, Xiong J, Xiong Y. 2011. Ultrasound -assisted extraction of corn carotenoids in ethanol. Int J Food Sci Technol, 46: 2131-2136
  • Erge HS. 2007. Domateste (Lycopersicum Esculentum) Karotenoit Madde Da¤ılımı Ve Antioksidan Aktivite. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisli¤i Anabilim Dalı Doktora Tezi. Ankara. Türkiye. 91 s.
  • Kopsell AD, Kopsell DE. 2006. Accumulation and bioavailability of dietary carotenoids in vegetable crops. Trends Plant Sci, 11: 499-507.
  • Basu HN, Del Vecchio AJ, Flider F, Orthoefer FT. 2001. Nutritional and potential disease prevention properties of carotenoids. J Am Oil Chem Soc,78: 665-667.
  • Rock CL. 1997. Carotenoids: Biology and Treatment. Pharmacology Ther., 75 (3): 185-197. 7. Von Elbe JH, Schwartz SJ. 1996. Colorants in "Food Chemistry",10: 651–722. Marcel Dekker Inc., New York.
  • Parker RS. 1996. Absorption, metabolism, and transport of carotenoids. FASEB Journal, 10:542-551. 9. Çalımlı A. 2003. Kayısı ve viflne suyu üretimindeki atıkların de¤erlendirilmesi, Ankara Üniversitesi Bilimsel Arafltırma Projeleri, Ankara. 16 s.
  • Othman N, Manan ZA, Wan Alwi SR, Sarmidi MR. 2010. A Review of Extraction Tehnology for Carotenoids and Vitamin E Recovery from Palm Oil. J Appl Sci, 10: 1187-1191.
  • Ercan Sfi, Soysal Ç, 2011. Ultrasonun gıdalarda ve enzimlerin inaktivasyonunda kullanılması. GIDA, 36 (4): 225-231
  • Jap´on-Luj´an R, Luque-Rodr´ıguez JM, Luque de Castro MD. 2006 J Chromatogr A, 1108: 76-82 13.Virot M, Tomao V, Le Bourvellec C, Renard CMCG, Chemat F. 2010. Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. Ultrason. Sonochem,17: 1066-1074
  • Pingret, D. Fabiano-Tixier, AS, Le Bourvellec, C. Renard, CMGC, Chemat, F. 2012. Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace. J Food Eng, 111: 73-81.
  • Terefe NS, Gamage M, Vilkhu K, Simons L. Mawson R, Versteeg C. 2009. The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication. Food Chem, 117 : 20-27.
  • Knorr D, Zenker M, Heinz V, Lee DU. 2004. Applications and potential of ultrasonics in food processing. Trends Food Sci Tech, 15: 261-266.
  • Demirdöven A, Baysal T. 2008 The Use of Ultrasound and Combined Technologies in Food Preservation, Food Reviews Int, 25 (1) : 1-11.
  • Brennan J G. 2006. Food Processing Handbook. Wiley VCH Germany, 582 p.
  • Chandrapala J, Oliver C. Kentish S, Ashokkumar M. 2012. Ultrasonics in food processing-Food quality assurance and food safety. Trends Food Sci Tech,26 (2) : 88-98.
  • Cárcel JA, Garc a-Pérez JV, Benedito J, Mulet A. 2012 Food process innovation through new technologies: Use of ultrasound. J Food Eng, 110:200-207.
  • Fuente-Blanco E, Riera-Franco de Sarabia E. Acosta-Aparicio EA, Blanco Blanco, J.A. Gallego- Jua´rez. 2006. Food drying process by power ultrasound Ultrasonics, 44: 523-527.
  • Jambrak AR, Mason TJ, Paniwnyk, L, Lelas V. 2007. Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties. J Food Eng,81: 88-97.
  • Fernandes FAN, Rodrigues S. 2007. Ultrasound as pre-treatment for drying of fruits: Dehydration of banana. J Food Eng, 82: 261-267.
  • Tiwari BK, O’Donnell CP, Muthukumarappan K, Cullen PJ. 2009. Ascorbic acid degradation of sonicated orange juice during storage and comparison with thermally pasteurized juice. Food Sci Tec,42: 700-704.
  • Vercet A, Sanchez A, Burgos J, Monta~n_es L, Buesa PL, Valero M, Recrosio N, 2002. Effect of monothermosonication on tomato pectic enzymes and tomato paste rhelogical properties. J Food Eng,53: 273-278.
  • Mizrach A. 2008. Ultrasonic technology for quality evaluation of fresh fruit and vegetables in pre- and postharvest processes Postharvest Biol Tec,48: 315-330.
  • Zhang, Y, Zhang Z, Chen F, Zhang H, Hu X. 2012. Effect of sonication on eliminating of phorate in apple juice. Ultrason Sonochem, 19: 43-48.
  • Du J, Yan H, She D, Liu B, Yang G. 2010. Simultaneous determination of cypermethrin and permethrin in pear juice by ultrasound-assisted dispersive liquid-liquid microextraction combined with gas chromatography Talanta, 82: 698-703.
  • Wong E, Vaillant F, P´erez, A. 2010. Osmosonication of Blackberry Juice: Impact on Selected Pathogens, Spoilage Microorganisms, and Main Quality Parameters J Food Sci, Vol. 75, Nr. 7.
  • Wong, E. Vaillant-Barka F, Chaves-Olarte E. 2012. Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice. Food Res Int,45:1072-1079.
  • Bermudez-Aguirre D, Barbosa-Canovas, GV. 2012. Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments. J Food Eng,108:383-392.
  • Valdramidis VP, Cullen VP, Tiwari BK, O’Donnell, CP, 2010. Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing. J Food Eng, 96: 449-454.
  • Cheng LH, Soh CY, Liew SC. Teh, FF. 2007. Effects of sonication and carbonation on guava juice quality. Food Chem, 104: 1396-1401.
  • Go´ mez-Lo´ pez VM, Orsolani L, Martı´nez-Ye´ pez A, Tapia MS. 2010. Microbiological and sensory quality of sonicated calcium-added orange juice. LWT - Food Sci Technol, 43: 808-813.
  • Tiwari BK, Patras A, Brunton N, Cullen PJ, O’Donnell CP. 2010. Effect of ultrasound processing on anthocyanins and color of red grape juice. Ultrason Sonochem,17: 598-604.
  • Lieu LN, Le VMN. 2010. Application of ultrasound in grape mash treatment in juice processing. Ultrason Sonochem, 17: 273-279.
  • Adekunte A, Tiwari BK, Scannell A, Cullen PJ, O'Donnell C. 2010. Modelling of yeast inactivation in sonicated tomato juice. Int J Food Micro, 137: 116-120 (Short Communication).
  • Valero M, Recrosio N, Saura D, Mun oz N, Martı´ N, Lizama V. 2007. Effects of ultrasonic treatments in orange juice processing. J Food Eng,80:509-516.
  • Rawson A, Tiwari BK, Patras A, Brunton N, Brennan C, Cullen PJ, O'Donnell C. 2011. Effect of thermosonication on bioactive compounds in watermelon juice. Food Res Int, 44: 1168-1173.
  • Sun DW, Li B. 2003. Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing. J Food Eng, 57: 337-345.
  • Kim SM, Zayas JF. 1989. Processing parameter of chymosin extraction by ultrasound; in J. Food Sci,54:700.
  • Haizhou L, Pordesimo L, Weiss J. 2004. High Intensity Ultrasound-Assisted Extraction of Oil from Soybeans. Food Res Int, 37: 731-738.
  • Anon 2010. Ultrasound In The Food Industry. http://www.hielscher.com/ultrasonics/food_01.htm. 46. Wang J, Sun B, Cao Y, Tian Y, Li X. 2008. Optimization of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chem,106:804-810.
  • Wang L, Weller CL. 2006. Recent advances in extraction of nutraceuticals from plants. Trends Food Sci Tech,17: 300-312.
  • Wu J, Lin L, Chau F, 2001. Ultrasound-assisted extraction of gingseng saponins from gingseng roots and cultured gingseng cells. Ultrason Sonochem,8: 347-352.
  • Bruni R, Guerrini A, Scalia S, Romagnoli C, Sacchetti G. 2002. Rapid Techniques for the Extraction of Vitamin E Isomers from Amaranthus Caudatus Seeds: Ultrasonic And Supercritical Fluid Extraction. Phytochem Anal, 13, 257-261.
  • Rajaei A, Barzegar M, Yamini Y. 2005. Supercritical Fluid Extraction of Tea Seed Oil and Its Comparison with Solvent Extraction. Eur Food Res Technol,220: 401-405.
  • Baysal, T (ed), ‹çier, F. (ed) 2012. Gıda Mühendisli¤inde Isıl Olmayan Teknolojiler. Nobel Yayınları, Ankara, Türkiye, 424 s.
  • Khan MK, Abert-Vian M, Fabiano-Tixier AS, Dangles O, Chemat F. 2009. Ultrasound-assisted extraction of polyphenols (flavanone glycosides from orange (Citrus sinensis L.) peel. Food Chem,119 : 851-858.
  • M. Orozco-Solano, J. Ruiz-Jiménez, M.D. Luque de Castro. 2010. Ultrasound-assisted extraction and derivatization of sterols and fatty alcohols from olive leaves and drupes prior to determination by gas chromatography–tandem mass spectrometry. J Chromatogr A,1217: 1227-1235.
  • Zhu KX, Sun XH, Zhou HM. 2009. Optimization of ultrasound-assisted extraction of defatted wheat germ proteins by reverse micelles. J Cereal Sci, 50: 266-271.
  • Pan, Z, Qu W, Ma H, Atungulu GG, McHugh TH. 2012. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Ultrason Sonochem, 19 :365-372.
  • Matthieu V, Valerie T, Carine LB, Catherine MCG, Renard FC. 2010. Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. Ultrason Sonochem, 17: 1066-1074.
  • Sivakumar V, Vijaeeswarri J, Anna JL. 2011. Effective natural dye extraction from different plant materials using ultrasound Ind Crop Prod, 33: 116-122.
  • Alissandrakis E, Daferera D, Tarantilis PA, Polissiou M, Harizanisa PC. 2003. Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey. Food Chem, 82 : 575-582.
  • Mac as-Sánchez MD, Mantell C, Rodr guez M, Ossa, M, Lubián E, Montero O. 2009. Comparison of supercritical fluid and ultrasound-assisted extraction of carotenoids and chlorophyll a from Dunaliella salina. Talanta,77 : 948-952.
  • Sun Y, Guangpeng M, Ye X, Kakuda Y, Meng R. 2010. Stability of all-trans-b-carotene under ultrasound treatment in a model system:Effects of different factors, kinetics and newly formed compounds. Ultrason Sonochem, 17: 654-661.
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There are 61 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Ahsen Rayman Ergün This is me

Taner Baysal This is me

Hamza Bozkır This is me

Publication Date August 1, 2013
Published in Issue Year 2013 Volume: 38 Issue: 4

Cite

APA Ergün, A. R. ., Baysal, T. ., & Bozkır, H. . (2013). Ultrases Yöntemi ile Karotenoitlerin Ekstraksiyonu. Gıda, 38(4), 239-246.
AMA Ergün AR, Baysal T, Bozkır H. Ultrases Yöntemi ile Karotenoitlerin Ekstraksiyonu. The Journal of Food. August 2013;38(4):239-246.
Chicago Ergün, Ahsen Rayman, Taner Baysal, and Hamza Bozkır. “Ultrases Yöntemi Ile Karotenoitlerin Ekstraksiyonu”. Gıda 38, no. 4 (August 2013): 239-46.
EndNote Ergün AR, Baysal T, Bozkır H (August 1, 2013) Ultrases Yöntemi ile Karotenoitlerin Ekstraksiyonu. Gıda 38 4 239–246.
IEEE A. R. . Ergün, T. . Baysal, and H. . Bozkır, “Ultrases Yöntemi ile Karotenoitlerin Ekstraksiyonu”, The Journal of Food, vol. 38, no. 4, pp. 239–246, 2013.
ISNAD Ergün, Ahsen Rayman et al. “Ultrases Yöntemi Ile Karotenoitlerin Ekstraksiyonu”. Gıda 38/4 (August 2013), 239-246.
JAMA Ergün AR, Baysal T, Bozkır H. Ultrases Yöntemi ile Karotenoitlerin Ekstraksiyonu. The Journal of Food. 2013;38:239–246.
MLA Ergün, Ahsen Rayman et al. “Ultrases Yöntemi Ile Karotenoitlerin Ekstraksiyonu”. Gıda, vol. 38, no. 4, 2013, pp. 239-46.
Vancouver Ergün AR, Baysal T, Bozkır H. Ultrases Yöntemi ile Karotenoitlerin Ekstraksiyonu. The Journal of Food. 2013;38(4):239-46.

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