Enzyme-assisted extraction of stabilized chlorophyll from spinach

Gülay Özkan, Seda Ersus Bilek*

*Bu çalışma için yazışmadan sorumlu yazar

Araştırma sonucu: ???type-name???Makalebilirkişi

87 Atıf (Scopus)

Özet

Zinc complex formation with chlorophyll derivatives in spinach pulp was studied by adding 300 ppm Zn2+ for production of stable food colorant, followed by the heating at 110 °C for 15 min. Zinc complex formation increased at pH values of 7.0 or greater. Pectinex Ultra SP-L was selected for enzyme-assisted release of zinc-chlorophyll derivatives from spinach pulp. Effect of enzyme concentration (1-9%), treatment temperature (30-60 °C), and time (30-210 min) on total chlorophyll content (TCC) were optimized using response surface methodology. A quadratic regression model (R2 = 0.9486) was obtained from the experimental design. Optimum treatment conditions were 8% enzyme concentration, 45 °C, and 30 min, which yielded a 50.747 mg TCC/100 g spinach pulp. Enzymatic treatment was followed by solvent extraction with ethanol at a solvent-to-sample ratio of 2.5:1 at 60 °C for 45 min for the highest TCC recovery. Pretreatment with enzyme and extraction in ethanol resulted in 39% increase in Zn-chlorophyll derivative yield.

Orijinal dilİngilizce
Sayfa (başlangıç-bitiş)152-157
Sayfa sayısı6
DergiFood Chemistry
Hacim176
DOI'lar
Yayın durumuYayınlandı - 1 Haz 2015
Harici olarak yayınlandıEvet

Bibliyografik not

Publisher Copyright:
© 2014 Elsevier B.V. All rights reserved.

Finansman

This research was supported by The Scientific and Technological Research Council of Turkey (TUBİTAK) with project number 112 O 930. We thank Novozymes (Denmark) for providing valuable enzymes.

FinansörlerFinansör numarası
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu112 O 930

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