Aroma, Sugar and Anthocyanin Profile of Fruit and Seed of Mahlab ( Prunus mahaleb L.): Optimization of Bioactive Compoun
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Aroma, Sugar and Anthocyanin Profile of Fruit and Seed of Mahlab (Prunus mahaleb L.): Optimization of Bioactive Compounds Extraction by Simplex Lattice Mixture Design Ismet Ozturk & Safa Karaman & Mehmet Baslar & Mustafa Cam & Oznur Caliskan & Osman Sagdic & Hasan Yalcin Received: 10 April 2013 / Accepted: 5 July 2013 # Springer Science+Business Media New York 2013
Abstract In the present study, bioactive properties of black mahlab fruit and seed were investigated. Simplex lattice mixture design was used to determine the best solvent composition for the extraction of bioactive compounds of the samples. The content of total phenolics, total flavonoids, condensed tannins, total anthocyanins, and antiradical efficiency of mahlab fruit and seed extracts were investigated by spectrophotometric methods. Moreover, major sugar composition, individual anthocyanins, fatty acids, and aroma profile of the samples were determined by chromatographic methods. Effect of temperature on degradation of anthocyanins was also investigated, and degradation kinetic model parameters were calculated. Finally, the constructed simplex lattice mixture design model was optimized to estimate the optimum solvent mixtures that would yield maximum total phenolic content. The best solvent mixture was found to be 36 % of acetone and 64 % of water. It was concluded that the experimental and predicted values were in good agreement. Total phenolics and flavonoids of the fruit were 2,266 mg gallic acid equivalent/100 g of dry sample and 946.57 mg catechin equivalent/100 g of dry sample, respectively. Total anthocyanin content of the fruit was 505.7 mg/100 g of dry sample. Temperature showed a significant degradation effect on the anthocyanins.
I. Ozturk : S. Karaman : M. Cam : O. Caliskan : H. Yalcin Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039 Kayseri, Turkey M. Baslar : O. Sagdic Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, 34210 Istanbul, Turkey I. Ozturk (*) Engineering Faculty, Food Engineering Department, Erciyes University, 38039 Kayseri, Turkey e-mail: [email protected]
Keywords Black mahlab . Thermal kinetics . Simplex lattice mixture design . Optimization Abbreviations Abs Absorbance A Frequency factor β1 Linear term regression coefficient Β2 Linear term regression coefficient β3 Linear term regression coefficient β12 Interaction term regression coefficient β13 Interaction term regression coefficient Β23 Interaction term regression coefficient C Concentration of anthocyanin C0 Initial anthocyanin content D Decimal reduction time DF Dilution factor EC Efficiency of concentration Ea Activation energy (J/mol) −k First order kinetic constant MW Molecular weight R2 Coefficient of determination T Absolute temperature (K) R Universal gas constant (J/mol K) ε Extinction coefficient Y Estimated response t1/2 Half-life time
Introduction Mahlab or mahaleb cherry (Prunus mahaleb L.) from Rosaceae family, subfamily Prunoidae, is a tree that grows
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