TY  - JOUR
T1  - COMPARATIVE EVALUATION OF DIFFERENT EXTRACTION METHODS FOR ANTHOCYANIN RECOVERY FROM RED ONION PEEL: ENZYME-ASSISTED, ULTRASOUND-ASSISTED, AND ULTRASOUND-ASSISTED ENZYMATIC METHODS
TT  - KIRMIZI SOĞAN KABUĞUNDAN ANTOSİYANİN GERİ KAZANIMI İÇİN FARKLI EKSTRAKSİYON YÖNTEMLERİNİN KARŞILAŞTIRMALI DEĞERLENDİRMESİ: ENZİM DESTEKLİ, ULTRASON DESTEKLİ VE ULTRASON DESTEKLİ ENZİMATİK YÖNTEMLER
AU  - Damar, İrem
PY  - 2025
DA  - June
Y2  - 2025
DO  - 10.15237/gida.GD25040
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 389
EP  - 405
VL  - 50
IS  - 3
LA  - en
AB  - 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.
KW  - Red onion peel
KW  - anthocyanin
KW  - ultrasound-assisted extraction
KW  - enzyme-assisted extraction
KW  - ultrasound-assisted enzymatic extraction
N2  - 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.
CR  - Bains, A., Sridhar, K., Singh, B. N., Kuhad, R. C., Chawla, P., Sharma, M. (2023). Valorization of onion peel waste: From trash to treasure. Chemosphere, 343: 140178, doi: 10.1016/j.chemosphere.2023.140178.
CR  - Benito-Román, Ó., Blanco, B., Sanz, M. T., Beltrán, S. (2021). Freeze-dried extract from onion (Allium cepa cv. Horcal) skin wastes: Extraction intensification and flavonoids identification. Food and Bioproducts Processing, 130: 92-105, doi: 10.1016/j.fbp.2021.09.005.
CR  - Buyuktuncel, E. (2013). Toplam fenolik içerik ve antioksidan kapasite tayininde kullanılan başlıca spektrofotometrik yöntemler. Marmara Pharmaceutical Journal, 17(2): 93-103, doi: 10.12991/201317377.
CR  - Celano, R., Docimo, T., Piccinelli, A. L., Gazzerro, P., Tucci, M., Di Sanzo, R., Rastrelli, L. (2021). Onion peel: Turning a food waste into a resource. Antioxidants, 10(2): 304, doi: 10.3390/antiox10020304.
CR  - Chadorshabi, S., Hallaj-Nezhadi, S., Ghasempour, Z. (2022). Red onion skin active ingredients, extraction and biological properties for functional food applications. Food Chemistry, 386: 132737, doi: 10.1016/j.foodchem.2022.132737.
CR  - Chemat, F., Khan, M. K. (2011). Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry, 18(4): 813-835, doi: 10.1016/j.ultsonch.2010.11.023.
CR  - Davidson, M., Louvet, F., Meudec, E., Landolt, C., Grenier, K., Périno, S., ..., Saad, N. (2023). Optimized single-step recovery of lipophilic and hydrophilic compounds from raspberry, strawberry and blackberry pomaces using a simultaneous ultrasound-enzyme-assisted extraction (UEAE). Antioxidants, 12(10): 1793, doi: 10.3390/antiox12101793.
CR  - Ersoy, Ş. K., Tütem, E., Başkan, K. S., Apak, R. (2020). Valorization of red onion peels for quercetin recovery using quercetin-imprinted polymer. Journal of Chromatographic Science, 58(2): 163-170, doi.org/10.1093/chromsci/bmz079.
CR  - Gamage, G. C. V., Choo, W. S. (2023). Hot water extraction, ultrasound, microwave and pectinase-assisted extraction of anthocyanins from blue pea flower. Food Chemistry Advances, 2: 100209, doi.org/10.1016/j.focha.2023.100209.
CR  - Gorrepati, K., Kumar, A., Ahammed Shabeer, T. P., Khan, Z., Satpute, P., Anandhan, S., ..., Singh, M. (2024). Characterization and evaluation of antioxidant potential of onion peel extract of eight differentially pigmented short-day onion (Allium cepa L.) varieties. Frontiers in Sustainable Food Systems, 8: 1469635, doi: 10.3389/fsufs.2024.1469635.
CR  - Hammad, K. S., Hefzalrahman, T., Morsi, M. K., Morsy, N. F., Abd El-Salam, E. A. (2024). Optimization of ultrasound-and enzymatic-assisted extractions of polyphenols from dried red onion peels and evaluation of their antioxidant activities. Preparative Biochemistry & Biotechnology, 54(2): 247-259, doi.org/10.1080/10826068.2023.2225086.
CR  - Han, K. N., Meral, H., Demirdöven, A. (2024). Recovery of carotenoids as bioactive compounds from peach pomace by an eco-friendly ultrasound-assisted enzymatic extraction. Journal of Food Science and Technology, 61(12): 2354-2366, doi.org/10.1007/s13197-024-06001-4.
CR  - Hefzalrahman, T., Morsi, M. K., Morsy, N. F., Hammad, K. S. (2022). Application of enzyme and ultrasound assisted extraction of polyphenols from avocado (Persea americana Mill.) peel as natural antioxidants. Acta Scientiarum Polonorum Technologia Alimentaria, 21(2): 129-138, doi.org/10.17306/J.AFS.2022.0980.
CR  - Islam, M. R., Kamal, M., Kabir, M. R., Hasan, M., Haque, A. R., Hasan, S. M. K. (2023). Phenolic compounds and antioxidants activity of banana peel extracts: testing and optimization of enzyme-assisted conditions. Measurement: Food, 10: 100085, doi: 10.1016/j.meafoo.2023.100085.
CR  - Jha, A. K., Sit, N. (2022). Extraction of bioactive compounds from plant materials using combination of various novel methods: A review. Trends in Food Science & Technology, 119: 579-591, doi: 10.1016/j.tifs.2021.11.019.
CR  - Jin, E. Y., Lim, S., Kim, S. O., Park, Y. S., Jang, J. K., Chung, M. S., Choi, Y. J. (2011). Optimization of various extraction methods for quercetin from onion skin using response surface methodology. Food Science and Biotechnology, 20: 1727-1733, doi: 10.1007/s10068-011-0238-8.
CR  - Kaur, C., Rudraa, S. G., Sahac, S., Vargheseb, E., Nagala, S. (2016). Increasing anthocyanin content in black carrot juice by an enzyme assisted process: Optimization using response surface methodology. Nutrafoods, 15: 59-67, doi: 10.17470/NF-016-1021-1.
CR  - Kitryte, V., Kraujalienė, V., Šulniūtė, V., Pukalskas, A., Venskutonis, P. R. (2017). Chokeberry pomace valorization into food ingredients by enzyme-assisted extraction: Process optimization and product characterization. Food and Bioproducts Processing, 105: 36-50, doi: 10.1016/j.fbp.2017.06.001.
CR  - Kumar, M., Barbhai, M. D., Hasan, M., Punia, S., Dhumal, S., Rais, N., Mekhemar, M. (2022). Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities. Biomedicine & Pharmacotherapy, 146: 112498, doi: 10.1016/j.biopha.2021.112498.
CR  - Kumar, M., Dahuja, A., Sachdev, A., Kaur, C., Varghese, E., Saha, S., Sairam, K. V. S. S. (2019). Evaluation of enzyme and microwave-assisted conditions on extraction of anthocyanins and total phenolics from black soybean (Glycine max L.) seed coat. International Journal of Biological Macromolecules, 135: 1070-1081, doi: 10.1016/j.ijbiomac.2019.06.034.
CR  - Kumar, M., Tomar, M., Punia, S., Amarowicz, R., Kaur, C. (2020). Evaluation of cellulolytic enzyme-assisted microwave extraction of Punica granatum peel phenolics and antioxidant activity. Plant Foods for Human Nutrition, 75: 614-620, doi: 10.1007/s11130-020-00859-3.
CR  - Lipșa, F. D., Stoica, F., Rațu, R. N., Veleșcu, I. D., Cârlescu, P. M., Motrescu, I., Râpeanu, G. (2024). Red onion peel powder as a functional ingredient for manufacturing ricotta cheese. Foods, 13(2): 182, doi: 10.3390/foods13020182.
CR  - Ma, N. B., Ton, N. M. N., Le, N. L. (2024). Co-optimization of polysaccharides and polyphenols extraction from mangosteen peels using ultrasound-microwave assisted extraction (UMAE) and enzyme-ultrasound assisted extraction (EUAE) and their characterization. Journal of Food Measurement and Characterization, 18(8): 6379-6393, doi: 10.1007/s11694-024-02656-x.
CR  - Meral, H., Demirdöven, A. (2024). Green extraction of carotenoids from lemon peels. GIDA, 49(3): 580-593, doi: 10.15237/gida.GD24039.
CR  - Mirzazadeh, N., Bagheri, H., Mirzazadeh, M., Soleimanimehr, S., Rasi, F., Akhavan-Mahdavi, S. (2024). Comparison of different green extraction methods used for the extraction of anthocyanin from red onion skin. Food Science & Nutrition, 12(10): 7347-7357, doi: 10.1002/fsn3.4354.
CR  - Mushtaq, M., Sultana, B., Anwar, F., Adnan, A., Rizvi, S. S. (2015). Enzyme-assisted supercritical fluid extraction of phenolic antioxidants from pomegranate peel. The Journal of Supercritical Fluids, 104: 122-131, doi: 10.1016/j.supflu.2015.05.020.
CR  - Nguyen, C. L., Nguyen, H. V. (2018). The quality of mulberry juice as affected by enzyme treatments. Beverages, 4(2): 41, doi: 10.3390/beverages4020041.
CR  - Nour, V., Stampar, F., Veberic, R., Jakopic, J. (2013). Anthocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influenced by genotype and ethanol concentration. Food Chemistry, 141(2): 961-966, doi: 10.1016/j.foodchem.2013.03.105.
CR  - Pagano, I., Campone, L., Celano, R., Piccinelli, A. L., Rastrelli, L. (2021). Green non-conventional techniques for the extraction of polyphenols from agricultural food by-products: A review. Journal of Chromatography A, 1651: 462295, doi: 10.1016/j.chroma.2021.462295.
CR  - Patil, N., Yadav, P., Gogate, P. R. (2024). Ultrasound assisted intensified enzymatic extraction of total phenolic compounds from pomegranate peels. Separation and Purification Technology, 350: 127967, doi: 10.1016/j.seppur.2024.127967.
CR  - Patras, A. (2019). Stability and colour evaluation of red cabbage waste hydroethanolic extract in presence of different food additives or ingredients. Food Chemistry, 275: 539-548, doi: 10.1016/j.foodchem.2018.09.100.
CR  - Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9-10): 1231-1237, doi: 10.1016/S0891-5849(98)00315-3.
CR  - Ribeiro, B. D., Ferreira, R. D. M., Coelho, L. A. B., Barreto, D. W. (2024). Production of anthocyanin-rich red rose petal extract by enzymatic maceration. Biomass, 4(2): 429-441, doi: 10.3390/biomass4020021.
CR  - Samota, M. K., Sharma, M., Kaur, K., Sarita, Yadav, D. K., Pandey, A. K., …., Rani, H. (2022). Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications. Frontiers in Nutrition, 9: 917617, doi: 10.3389/fnut.2022.917617.
CR  - Santos, L. G., Martins, V. G. (2022). Recovery of phenolic compounds from purple onion peel using bio‐based solvents: Thermal degradation kinetics and color stability of anthocyanins. Journal of Food Processing and Preservation, 46(12): e17161, doi: 10.1111/jfpp.17161.
CR  - Shahidi, F., Chavan, U. D., Naczk, M., Amarowicz, R. (2001). Nutrient distribution and phenolic antioxidants in air-classified fractions of beach pea (Lathyrus maritimus L.). Journal of Agricultural and Food Chemistry, 49(2): 926-933, doi: 10.1021/jf0005317.
CR  - Syrpas, M., Valanciene, E., Augustiniene, E., Malys, N. (2021). Valorization of bilberry (Vaccinium myrtillus L.) pomace by enzyme-assisted extraction: Process optimization and comparison with conventional solid-liquid extraction. Antioxidants, 10(5): 773, doi: 10.3390/antiox10050773.
CR  - Tan, J., Li, Q., Xue, H., Tang, J. (2020). Ultrasound‐assisted enzymatic extraction of anthocyanins from grape skins: Optimization, identification, and antitumor activity. Journal of Food Science, 85(11): 3731-3744, doi: 10.1111/1750-3841.15497.
CR  - Tiwari, B. K., Patras, A., Brunton, N., Cullen, P. J., O’Donnell, C. P. (2010). Effect of ultrasound processing on anthocyanins and color of red grape juice. Ultrasonics Sonochemistry, 17(3): 598-604, doi: 10.1016/j.ultsonch.2009.10.009.
CR  - Vinatoru, M., Mason, T., Calinescu, I. (2017). Ultrasonically assisted extraction (UAE) and microwave assisted extraction (MAE) of functional compounds from plant materials. TrAC Trends in Analytical Chemistry, 97: 159-178, doi: 10.1016/j.trac.2017.09.002.
CR  - Wannes, W. A., Mhamdi, B., Sriti, J., Jemia, M. B., Ouchikh, O., Hamdaoui, G., Kchouk, M. E., Marzouk, B. (2010). Antioxidant activities of the essential oils and methanol extracts from myrtle (Myrtus communis var. italica L.) leaf, stem and flower. Food and Chemical Toxicology, 48(5): 1362-1370, doi: 10.1016/j.fct.2010.03.002.
CR  - Wrolstad, R. E., Durst, R. W., Lee, J. (2005). Tracking color and pigment changes in anthocyanin products. Trends in Food Science & Technology, 16(9): 423-428, doi: 10.1016/j.tifs.2005.03.019.
CR  - Zhang, D., Hamauzu, Y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry, 88: 503-509, doi: 10.1016/j.foodchem.2004.01.065.
UR  - https://doi.org/10.15237/gida.GD25040
L1  - https://dergipark.org.tr/tr/download/article-file/4680111
ER  -