Green Extraction Processes Focusing on Maximization of Black Carrot Anthocyanins along with Cytotoxic Activities

Abstract Interest in anthocyanins has intensified due to their health promoting ability by reducing the risk of atherosclerosis, cancer, diabetes, and neurodegenerative disorders. In this study, anthocyanin extraction from black carrot was optimized by using solvent, ultrasound-, and microwave-assis...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Pala, Cansu [verfasserIn] Sevimli-Gur, Canan Yesil-Celiktas, Ozlem

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2016

Schlagwörter:	Black carrot Anthocyanins Microwave-assisted extraction Ultrasound-assisted extraction Cytotoxicity

Anmerkung:	© Springer Science+Business Media New York 2016

Übergeordnetes Werk:	Enthalten in: Food analytical methods - New York, NY : Springer, 2008, 10(2016), 2 vom: 21. Juli, Seite 529-538
Übergeordnetes Werk:	volume:10 ; year:2016 ; number:2 ; day:21 ; month:07 ; pages:529-538

Links:	Volltext

DOI / URN:	10.1007/s12161-016-0599-y

Katalog-ID:	SPR025180819

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520			\|a Abstract Interest in anthocyanins has intensified due to their health promoting ability by reducing the risk of atherosclerosis, cancer, diabetes, and neurodegenerative disorders. In this study, anthocyanin extraction from black carrot was optimized by using solvent, ultrasound-, and microwave-assisted techniques, where the independent variables were temperature, liquid/solid ratio, and extraction time. The extractions were carried out with ethanol, whereas water was applied in each technique under elicited optimum conditions. Total anthocyanin content of the extracts was determined by a pH differential method, and the extracts possessing the highest anthocyanin contents were further analyzed with UPLC. Additionally, cytotoxic activity of the extracts was tested against breast adenocarcinoma, bone osteosarcoma, alveolar adenocarcinoma, and neuroblastoma. Microwave-assisted extraction yielded the highest amount of anthocyanins (319.57 μg/mL) when a liquid/solid ratio of 5:1 was applied at 60 °C for only 9 min. The cytotoxic activity was remarkable in most of the cell lines with $ IC_{50} $ values below 5.5 μg/mL. Consequently, the results obtained results suggest that microwave-assisted extraction of black carrot has a potential to be scaled up for full utilization on an industrial scale.
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912			\|a GBV_ILN_170
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allfields	10.1007/s12161-016-0599-y doi (DE-627)SPR025180819 (SPR)s12161-016-0599-y-e DE-627 ger DE-627 rakwb eng Pala, Cansu verfasserin aut Green Extraction Processes Focusing on Maximization of Black Carrot Anthocyanins along with Cytotoxic Activities 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media New York 2016 Abstract Interest in anthocyanins has intensified due to their health promoting ability by reducing the risk of atherosclerosis, cancer, diabetes, and neurodegenerative disorders. In this study, anthocyanin extraction from black carrot was optimized by using solvent, ultrasound-, and microwave-assisted techniques, where the independent variables were temperature, liquid/solid ratio, and extraction time. The extractions were carried out with ethanol, whereas water was applied in each technique under elicited optimum conditions. Total anthocyanin content of the extracts was determined by a pH differential method, and the extracts possessing the highest anthocyanin contents were further analyzed with UPLC. Additionally, cytotoxic activity of the extracts was tested against breast adenocarcinoma, bone osteosarcoma, alveolar adenocarcinoma, and neuroblastoma. Microwave-assisted extraction yielded the highest amount of anthocyanins (319.57 μg/mL) when a liquid/solid ratio of 5:1 was applied at 60 °C for only 9 min. The cytotoxic activity was remarkable in most of the cell lines with $ IC_{50} $ values below 5.5 μg/mL. Consequently, the results obtained results suggest that microwave-assisted extraction of black carrot has a potential to be scaled up for full utilization on an industrial scale. Black carrot (dpeaa)DE-He213 Anthocyanins (dpeaa)DE-He213 Microwave-assisted extraction (dpeaa)DE-He213 Ultrasound-assisted extraction (dpeaa)DE-He213 Cytotoxicity (dpeaa)DE-He213 Sevimli-Gur, Canan aut Yesil-Celiktas, Ozlem aut Enthalten in Food analytical methods New York, NY : Springer, 2008 10(2016), 2 vom: 21. Juli, Seite 529-538 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:10 year:2016 number:2 day:21 month:07 pages:529-538 https://dx.doi.org/10.1007/s12161-016-0599-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 10 2016 2 21 07 529-538
spelling	10.1007/s12161-016-0599-y doi (DE-627)SPR025180819 (SPR)s12161-016-0599-y-e DE-627 ger DE-627 rakwb eng Pala, Cansu verfasserin aut Green Extraction Processes Focusing on Maximization of Black Carrot Anthocyanins along with Cytotoxic Activities 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media New York 2016 Abstract Interest in anthocyanins has intensified due to their health promoting ability by reducing the risk of atherosclerosis, cancer, diabetes, and neurodegenerative disorders. In this study, anthocyanin extraction from black carrot was optimized by using solvent, ultrasound-, and microwave-assisted techniques, where the independent variables were temperature, liquid/solid ratio, and extraction time. The extractions were carried out with ethanol, whereas water was applied in each technique under elicited optimum conditions. Total anthocyanin content of the extracts was determined by a pH differential method, and the extracts possessing the highest anthocyanin contents were further analyzed with UPLC. Additionally, cytotoxic activity of the extracts was tested against breast adenocarcinoma, bone osteosarcoma, alveolar adenocarcinoma, and neuroblastoma. Microwave-assisted extraction yielded the highest amount of anthocyanins (319.57 μg/mL) when a liquid/solid ratio of 5:1 was applied at 60 °C for only 9 min. The cytotoxic activity was remarkable in most of the cell lines with $ IC_{50} $ values below 5.5 μg/mL. Consequently, the results obtained results suggest that microwave-assisted extraction of black carrot has a potential to be scaled up for full utilization on an industrial scale. Black carrot (dpeaa)DE-He213 Anthocyanins (dpeaa)DE-He213 Microwave-assisted extraction (dpeaa)DE-He213 Ultrasound-assisted extraction (dpeaa)DE-He213 Cytotoxicity (dpeaa)DE-He213 Sevimli-Gur, Canan aut Yesil-Celiktas, Ozlem aut Enthalten in Food analytical methods New York, NY : Springer, 2008 10(2016), 2 vom: 21. Juli, Seite 529-538 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:10 year:2016 number:2 day:21 month:07 pages:529-538 https://dx.doi.org/10.1007/s12161-016-0599-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 10 2016 2 21 07 529-538
allfields_unstemmed	10.1007/s12161-016-0599-y doi (DE-627)SPR025180819 (SPR)s12161-016-0599-y-e DE-627 ger DE-627 rakwb eng Pala, Cansu verfasserin aut Green Extraction Processes Focusing on Maximization of Black Carrot Anthocyanins along with Cytotoxic Activities 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media New York 2016 Abstract Interest in anthocyanins has intensified due to their health promoting ability by reducing the risk of atherosclerosis, cancer, diabetes, and neurodegenerative disorders. In this study, anthocyanin extraction from black carrot was optimized by using solvent, ultrasound-, and microwave-assisted techniques, where the independent variables were temperature, liquid/solid ratio, and extraction time. The extractions were carried out with ethanol, whereas water was applied in each technique under elicited optimum conditions. Total anthocyanin content of the extracts was determined by a pH differential method, and the extracts possessing the highest anthocyanin contents were further analyzed with UPLC. Additionally, cytotoxic activity of the extracts was tested against breast adenocarcinoma, bone osteosarcoma, alveolar adenocarcinoma, and neuroblastoma. Microwave-assisted extraction yielded the highest amount of anthocyanins (319.57 μg/mL) when a liquid/solid ratio of 5:1 was applied at 60 °C for only 9 min. The cytotoxic activity was remarkable in most of the cell lines with $ IC_{50} $ values below 5.5 μg/mL. Consequently, the results obtained results suggest that microwave-assisted extraction of black carrot has a potential to be scaled up for full utilization on an industrial scale. Black carrot (dpeaa)DE-He213 Anthocyanins (dpeaa)DE-He213 Microwave-assisted extraction (dpeaa)DE-He213 Ultrasound-assisted extraction (dpeaa)DE-He213 Cytotoxicity (dpeaa)DE-He213 Sevimli-Gur, Canan aut Yesil-Celiktas, Ozlem aut Enthalten in Food analytical methods New York, NY : Springer, 2008 10(2016), 2 vom: 21. Juli, Seite 529-538 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:10 year:2016 number:2 day:21 month:07 pages:529-538 https://dx.doi.org/10.1007/s12161-016-0599-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 10 2016 2 21 07 529-538
allfieldsGer	10.1007/s12161-016-0599-y doi (DE-627)SPR025180819 (SPR)s12161-016-0599-y-e DE-627 ger DE-627 rakwb eng Pala, Cansu verfasserin aut Green Extraction Processes Focusing on Maximization of Black Carrot Anthocyanins along with Cytotoxic Activities 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media New York 2016 Abstract Interest in anthocyanins has intensified due to their health promoting ability by reducing the risk of atherosclerosis, cancer, diabetes, and neurodegenerative disorders. In this study, anthocyanin extraction from black carrot was optimized by using solvent, ultrasound-, and microwave-assisted techniques, where the independent variables were temperature, liquid/solid ratio, and extraction time. The extractions were carried out with ethanol, whereas water was applied in each technique under elicited optimum conditions. Total anthocyanin content of the extracts was determined by a pH differential method, and the extracts possessing the highest anthocyanin contents were further analyzed with UPLC. Additionally, cytotoxic activity of the extracts was tested against breast adenocarcinoma, bone osteosarcoma, alveolar adenocarcinoma, and neuroblastoma. Microwave-assisted extraction yielded the highest amount of anthocyanins (319.57 μg/mL) when a liquid/solid ratio of 5:1 was applied at 60 °C for only 9 min. The cytotoxic activity was remarkable in most of the cell lines with $ IC_{50} $ values below 5.5 μg/mL. Consequently, the results obtained results suggest that microwave-assisted extraction of black carrot has a potential to be scaled up for full utilization on an industrial scale. Black carrot (dpeaa)DE-He213 Anthocyanins (dpeaa)DE-He213 Microwave-assisted extraction (dpeaa)DE-He213 Ultrasound-assisted extraction (dpeaa)DE-He213 Cytotoxicity (dpeaa)DE-He213 Sevimli-Gur, Canan aut Yesil-Celiktas, Ozlem aut Enthalten in Food analytical methods New York, NY : Springer, 2008 10(2016), 2 vom: 21. Juli, Seite 529-538 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:10 year:2016 number:2 day:21 month:07 pages:529-538 https://dx.doi.org/10.1007/s12161-016-0599-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 10 2016 2 21 07 529-538
allfieldsSound	10.1007/s12161-016-0599-y doi (DE-627)SPR025180819 (SPR)s12161-016-0599-y-e DE-627 ger DE-627 rakwb eng Pala, Cansu verfasserin aut Green Extraction Processes Focusing on Maximization of Black Carrot Anthocyanins along with Cytotoxic Activities 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media New York 2016 Abstract Interest in anthocyanins has intensified due to their health promoting ability by reducing the risk of atherosclerosis, cancer, diabetes, and neurodegenerative disorders. In this study, anthocyanin extraction from black carrot was optimized by using solvent, ultrasound-, and microwave-assisted techniques, where the independent variables were temperature, liquid/solid ratio, and extraction time. The extractions were carried out with ethanol, whereas water was applied in each technique under elicited optimum conditions. Total anthocyanin content of the extracts was determined by a pH differential method, and the extracts possessing the highest anthocyanin contents were further analyzed with UPLC. Additionally, cytotoxic activity of the extracts was tested against breast adenocarcinoma, bone osteosarcoma, alveolar adenocarcinoma, and neuroblastoma. Microwave-assisted extraction yielded the highest amount of anthocyanins (319.57 μg/mL) when a liquid/solid ratio of 5:1 was applied at 60 °C for only 9 min. The cytotoxic activity was remarkable in most of the cell lines with $ IC_{50} $ values below 5.5 μg/mL. Consequently, the results obtained results suggest that microwave-assisted extraction of black carrot has a potential to be scaled up for full utilization on an industrial scale. Black carrot (dpeaa)DE-He213 Anthocyanins (dpeaa)DE-He213 Microwave-assisted extraction (dpeaa)DE-He213 Ultrasound-assisted extraction (dpeaa)DE-He213 Cytotoxicity (dpeaa)DE-He213 Sevimli-Gur, Canan aut Yesil-Celiktas, Ozlem aut Enthalten in Food analytical methods New York, NY : Springer, 2008 10(2016), 2 vom: 21. Juli, Seite 529-538 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:10 year:2016 number:2 day:21 month:07 pages:529-538 https://dx.doi.org/10.1007/s12161-016-0599-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 10 2016 2 21 07 529-538
language	English
source	Enthalten in Food analytical methods 10(2016), 2 vom: 21. Juli, Seite 529-538 volume:10 year:2016 number:2 day:21 month:07 pages:529-538
sourceStr	Enthalten in Food analytical methods 10(2016), 2 vom: 21. Juli, Seite 529-538 volume:10 year:2016 number:2 day:21 month:07 pages:529-538
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Black carrot Anthocyanins Microwave-assisted extraction Ultrasound-assisted extraction Cytotoxicity
isfreeaccess_bool	false
container_title	Food analytical methods
authorswithroles_txt_mv	Pala, Cansu @@aut@@ Sevimli-Gur, Canan @@aut@@ Yesil-Celiktas, Ozlem @@aut@@
publishDateDaySort_date	2016-07-21T00:00:00Z
hierarchy_top_id	566007320
id	SPR025180819
language_de	englisch
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author	Pala, Cansu
spellingShingle	Pala, Cansu misc Black carrot misc Anthocyanins misc Microwave-assisted extraction misc Ultrasound-assisted extraction misc Cytotoxicity Green Extraction Processes Focusing on Maximization of Black Carrot Anthocyanins along with Cytotoxic Activities
authorStr	Pala, Cansu
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topic_title	Green Extraction Processes Focusing on Maximization of Black Carrot Anthocyanins along with Cytotoxic Activities Black carrot (dpeaa)DE-He213 Anthocyanins (dpeaa)DE-He213 Microwave-assisted extraction (dpeaa)DE-He213 Ultrasound-assisted extraction (dpeaa)DE-He213 Cytotoxicity (dpeaa)DE-He213
topic	misc Black carrot misc Anthocyanins misc Microwave-assisted extraction misc Ultrasound-assisted extraction misc Cytotoxicity
topic_unstemmed	misc Black carrot misc Anthocyanins misc Microwave-assisted extraction misc Ultrasound-assisted extraction misc Cytotoxicity
topic_browse	misc Black carrot misc Anthocyanins misc Microwave-assisted extraction misc Ultrasound-assisted extraction misc Cytotoxicity
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title	Green Extraction Processes Focusing on Maximization of Black Carrot Anthocyanins along with Cytotoxic Activities
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title_full	Green Extraction Processes Focusing on Maximization of Black Carrot Anthocyanins along with Cytotoxic Activities
author_sort	Pala, Cansu
journal	Food analytical methods
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author_browse	Pala, Cansu Sevimli-Gur, Canan Yesil-Celiktas, Ozlem
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author-letter	Pala, Cansu
doi_str_mv	10.1007/s12161-016-0599-y
title_sort	green extraction processes focusing on maximization of black carrot anthocyanins along with cytotoxic activities
title_auth	Green Extraction Processes Focusing on Maximization of Black Carrot Anthocyanins along with Cytotoxic Activities
abstract	Abstract Interest in anthocyanins has intensified due to their health promoting ability by reducing the risk of atherosclerosis, cancer, diabetes, and neurodegenerative disorders. In this study, anthocyanin extraction from black carrot was optimized by using solvent, ultrasound-, and microwave-assisted techniques, where the independent variables were temperature, liquid/solid ratio, and extraction time. The extractions were carried out with ethanol, whereas water was applied in each technique under elicited optimum conditions. Total anthocyanin content of the extracts was determined by a pH differential method, and the extracts possessing the highest anthocyanin contents were further analyzed with UPLC. Additionally, cytotoxic activity of the extracts was tested against breast adenocarcinoma, bone osteosarcoma, alveolar adenocarcinoma, and neuroblastoma. Microwave-assisted extraction yielded the highest amount of anthocyanins (319.57 μg/mL) when a liquid/solid ratio of 5:1 was applied at 60 °C for only 9 min. The cytotoxic activity was remarkable in most of the cell lines with $ IC_{50} $ values below 5.5 μg/mL. Consequently, the results obtained results suggest that microwave-assisted extraction of black carrot has a potential to be scaled up for full utilization on an industrial scale. © Springer Science+Business Media New York 2016
abstractGer	Abstract Interest in anthocyanins has intensified due to their health promoting ability by reducing the risk of atherosclerosis, cancer, diabetes, and neurodegenerative disorders. In this study, anthocyanin extraction from black carrot was optimized by using solvent, ultrasound-, and microwave-assisted techniques, where the independent variables were temperature, liquid/solid ratio, and extraction time. The extractions were carried out with ethanol, whereas water was applied in each technique under elicited optimum conditions. Total anthocyanin content of the extracts was determined by a pH differential method, and the extracts possessing the highest anthocyanin contents were further analyzed with UPLC. Additionally, cytotoxic activity of the extracts was tested against breast adenocarcinoma, bone osteosarcoma, alveolar adenocarcinoma, and neuroblastoma. Microwave-assisted extraction yielded the highest amount of anthocyanins (319.57 μg/mL) when a liquid/solid ratio of 5:1 was applied at 60 °C for only 9 min. The cytotoxic activity was remarkable in most of the cell lines with $ IC_{50} $ values below 5.5 μg/mL. Consequently, the results obtained results suggest that microwave-assisted extraction of black carrot has a potential to be scaled up for full utilization on an industrial scale. © Springer Science+Business Media New York 2016
abstract_unstemmed	Abstract Interest in anthocyanins has intensified due to their health promoting ability by reducing the risk of atherosclerosis, cancer, diabetes, and neurodegenerative disorders. In this study, anthocyanin extraction from black carrot was optimized by using solvent, ultrasound-, and microwave-assisted techniques, where the independent variables were temperature, liquid/solid ratio, and extraction time. The extractions were carried out with ethanol, whereas water was applied in each technique under elicited optimum conditions. Total anthocyanin content of the extracts was determined by a pH differential method, and the extracts possessing the highest anthocyanin contents were further analyzed with UPLC. Additionally, cytotoxic activity of the extracts was tested against breast adenocarcinoma, bone osteosarcoma, alveolar adenocarcinoma, and neuroblastoma. Microwave-assisted extraction yielded the highest amount of anthocyanins (319.57 μg/mL) when a liquid/solid ratio of 5:1 was applied at 60 °C for only 9 min. The cytotoxic activity was remarkable in most of the cell lines with $ IC_{50} $ values below 5.5 μg/mL. Consequently, the results obtained results suggest that microwave-assisted extraction of black carrot has a potential to be scaled up for full utilization on an industrial scale. © Springer Science+Business Media New York 2016
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title_short	Green Extraction Processes Focusing on Maximization of Black Carrot Anthocyanins along with Cytotoxic Activities
url	https://dx.doi.org/10.1007/s12161-016-0599-y
remote_bool	true
author2	Sevimli-Gur, Canan Yesil-Celiktas, Ozlem
author2Str	Sevimli-Gur, Canan Yesil-Celiktas, Ozlem
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doi_str	10.1007/s12161-016-0599-y
up_date	2024-07-03T14:22:52.821Z
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Green Extraction Processes Focusing on Maximization of Black Carrot Anthocyanins along with Cytotoxic Activities

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