COMPARATIVE EVALUATION OF DIFFERENT EXTRACTION METHODS FOR ANTHOCYANIN RECOVERY FROM RED ONION PEEL: ENZYME-ASSISTED, ULTRASOUND-ASSISTED, AND ULTRASOUND-ASSISTED ENZYMATIC METHODS

Authors : İrem Damar

Pages : 389-405

Doi:10.15237/gida.GD25040

View : 60 | Download : 80

Publication Date : 2025-06-10

Article Type : Research Paper

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 : Kırmızı soğan kabuğu, antosiyanin, ultrason destekli ekstraksiyon, enzim destekli ekstraksiyon, ultrason destekli enzimatik ekstraksiyon

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