Search

Nowadays, there is a growing interest in fully utilizing agro-industrial wastes, with carotenoids gaining attention as valuable coloring agents. One of the potential sources for carotenoid extraction is lemon peel. The purpose of this study was to determine optimal extraction techniques for extracting as much carotenoids as possible from lemon peel. In this context, a comparison was conducted among extracts obtained via conventional, ultrasound-assisted (UAE), and ultrasound-assisted enzymatic (UAEE) extraction methods. The highest carotenoid content (0.792±0.01 mg/L) was achieved with UAEE, while the lowest (0.493±0.01 mg/L) was obtained conventionally. UAEE exhibited the highest antioxidant activity values among three methods: 753.80±5.79 mg TE/L (ABTS), 624.64±10.52 mg TE/L (DPPH), and 186.64±1.66 μmol TE/L (FRAP). In conclusion, UAEE showed promise in extracting carotenoids from lemon peel. Thus, by carotenoid extraction using green technology from waste lemon peels, with higher added value, richer in terms of phenolic composition and antioxidant properties, has been obtained. [ABSTRACT FROM AUTHOR]

In this study, production of sour cherry pomace anthocyanin extracts with conventional and ultrasonic methods were investigated. Firstly, the appropriate amount of sample and solvent was determined by using 'solid-liquid extraction method' and in trials the rate of 1:15; sample-solvent (ethanol) was used. In the determination of extraction process conditions, trials were carried out in three different durations (20, 40, 60 minutes) and three different temperatures (40, 60, 80oC). Appropriate extraction conditions were determined as, 40oC and 40, 60 minutes. In obtained extracts, total anthocyanin, total phenolic, antioxidant capacity (ABTS), pH, total dry material, water soluble mater, titratable acidity and color values were compared. Consequently, it was determined that in terms of anthocyanin contents, extracts which were produced with ultrasonic technique at 40oC and 40 minutes have the highest anthocyanin contents. Also, it was detected that ultrasonic technique is superior in terms of antioxidant capacity, phenolic content, and color rates. [ABSTRACT FROM AUTHOR]