Advanced characterization and recovery optimization of phytochemicals from purple carrot peels
DOI:
https://doi.org/10.48162/rev.57.1.9Keywords:
purple carrot, extraction , polyphenolic compounds, antioxidant activity , CCDAbstract
Purple carrot peels contain an important amount of phytochemicals with a high potential for being used as natural food colorants. The study aimed to optimize the parameters of the solvent extraction technique to obtain the best efficiency in terms of anthocyanin and polyphenol concentration and antioxidant activity. 30 experimental variants regarding temperature (0-107.5 ℃), time (0-80 minutes), solvent concentration (25-100%), and pH (0-5.5) variations were studied and optimized using the Central Composite Design (CCD) method. The resulting optimal conditions for extraction were pH 4, ethanol concentration 50%, temperature 80 °C, and extraction time 39.52 min. The models projected 2.03 mg C3G/g D.W. maximum anthocyanin, 20.46 mg GAE/g D.W. total polyphenols, and 18.98 mMol Trolox/g D.W. antioxidant activity.
Laboratory values closely resemble the model's predicted value, with maximum anthocyanin concentration of 2.10±0.02mg C3G/g D.W., total polyphenols of 0.60±0.70 mg GAE/g D.W., and AA of 19.02 mMol Trolox/g D.W. (Rpred²=0.9092 for total anthocyanin content, Rpred²=0.9312 for total phenolic content, Rpred²=0.9412 for antioxidant activity). Moreover, the extraction can be improved by setting operating factors to maximize the model results. This suggests that purple carrot by-products represent an opportunity for the natural food pigment industry.
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