Extraction technology-driven changes in phenolic selectivity, color quality and chemical composition of black carrot pomace extracts Siyah havuç posası ekstraktlarında fenolik seçicilik, renk kalitesi ve kimyasal kompozisyonun ekstraksiyon teknolojisine bağlı değişimi
Turk Hijyen ve Deneysel Biyoloji Dergisi, cilt.83, sa.3, ss.251-272, 2026 (Scopus, TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 83 Sayı: 3
- Basım Tarihi: 2026
- Doi Numarası: 10.5505/turkhijyen.2026.25675
- Dergi Adı: Turk Hijyen ve Deneysel Biyoloji Dergisi
- Derginin Tarandığı İndeksler: Scopus, CAB Abstracts, TR DİZİN (ULAKBİM), Academic Search Ultimate (EBSCO)
- Sayfa Sayıları: ss.251-272
- Anahtar Kelimeler: anthocyanin recovery, Black carrot pomace, green extraction, microwave-assisted extraction, ultrasound-assisted extraction
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Ankara Üniversitesi Adresli: Evet
Özet
Objective: Black carrot pomace is a valuable agro-industrial byproduct rich in anthocyanins and phenolic compounds that can be utilized as natural colorants and functional food ingredients. This study aimed to compare conventional extraction, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and pressurized liquid extraction (PLE) for the recovery of anthocyanins and phenolic compounds from black carrot pomace and to determine the effects of extraction technology on phenolic selectivity, color quality, antioxidant activity, and the co-extraction of minerals. Methods: The effects of solvent type [water, acidified water containing 0.01% (w/v) citric acid, and 50% (v/v) ethanol], solid-to-solvent ratio, extraction time, and microwave power were investigated. Extraction performance was evaluated in terms of total monomeric anthocyanin (TMA) and total phenolic content (TPC), antioxidant activity, color characteristics, phenolic profile determined by LC-HRMS, and mineral composition. Results: Among the extraction systems evaluated, MAE provided the highest TMA [1.74 mg cyanidin-3-glucoside equivalents (C3G)/g dry matter], TPC [7.16 mg gallic acid equivalents (GAE)/g dry matter], and antioxidant activity [60.3 μmol Trolox equivalents (TE)/g dry matter] under the determined optimum conditions [540 W, 1:20 solid-to-solvent ratio, 30 s, and 50% (v/v) ethanol]. UAE demonstrated high extraction efficiency under milder processing conditions and achieved antioxidant activity comparable to that obtained by MAE. In both MAE and UAE systems, 50% (v/v) ethanol was identified as the most effective solvent, whereas acidified water did not improve anthocyanin recovery under ultrasound conditions. LC-HRMS analyses showed that extraction technology had significant effects on the selective recovery of phenolic compounds. MAE extracts exhibited a broader phenolic profile and were richer in chlorogenic acid, ferulic acid, isoquercitrin, vitexin, and isorhamnetin, whereas UAE extracts had a more selective phenolic composition. Color analyses showed that MAE and UAE extracts had higher color intensity and lower L* values than the extracts obtained by conventional extraction and PLE. Extraction technology also affected the transfer of minerals, particularly phosphorus and calcium, into the extract phase. Conclusion: The findings demonstrated that extraction technology determined not only the recovery of anthocyanins and phenolic compounds but also the compositional selectivity, functional quality, and color characteristics of the extracts. Therefore, the extraction method should be selected by considering not only the maximum extraction yield but also the targeted compositional and functional properties of the final product. MAE and UAE emerged as promising green extraction technologies for producing anthocyanin-rich natural colorants and functional ingredients from black carrot processing byproducts.