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

Year 2025, Volume: 50 Issue: 3, 389 - 405, 10.06.2025

İrem Damar

https://doi.org/10.15237/gida.GD25040

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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