Effects of Temperature, Time, and pH on the Stability of Anthocyanin Extracts: Prediction of Total Anthocyanin Content U
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Effects of Temperature, Time, and pH on the Stability of Anthocyanin Extracts: Prediction of Total Anthocyanin Content Using Nonlinear Models Lutfiye Ekici & Zeynep Simsek & Ismet Ozturk & Osman Sagdic & Hasan Yetim
Received: 18 September 2013 / Accepted: 31 October 2013 # Springer Science+Business Media New York 2013
Abstract In this study, different anthocyanin sources including grape skin, black carrot, and red cabbage were used to determine the effect of thermal treatment, different acidity levels, and time on the anthocyanin content and degradation. The total anthocyanin contents were modeled by neuro fuzzy inference system (ANFIS) and artificial neural network (ANN) models. The red cabbage anthocyanin stabilities were higher than others. The anthocyanins degraded more rapidly at higher temperatures. The anthocyanin contents of samples decreased with the increase of pH from 3 to 7. Comparison of the models showed that the ANFIS model performed better than the ANN model for the estimation of total anthocyanin content in all samples. The lowest root mean square error (0.0457) and highest R 2 (0.9942) values were obtained for red cabbage and grape skin in the validation period with the ANFIS model, respectively. This study showed that both models can be utilized efficiently for the prediction of total anthocyanin content affected by temperature, time, and pH.
Keywords Anthocyanin . Heat degradation . Modeling . ANFIS . ANN
L. Ekici (*) : I. Ozturk : H. Yetim Faculty of Engineering, Department of Food Engineering, Erciyes University, 38039 Kayseri, Turkey e-mail: [email protected] Z. Simsek Pazarlar Vocational College, Department of Food Processing, Dumlupinar University, 43530 Kutahya, Turkey O. Sagdic Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
Introduction Interest in anthocyanins as natural colorants and antioxidant ingredients has recently increased due to their color characteristics and potential health benefits (Walkowiak-Tomczak and Czapski 2007). Furthermore, epidemiological studies have suggested that the anthocyanins have a protective effect against some cancers (Castaneda-Ovando et al. 2009). Anthocyanins are glycosides of anthocyanidins (aglycone), which differ from one another in the position of substitution of hydroxyl and methoxy groups in the β-ring. Anthocyanin residues are frequently acylated with phenolic acids (Walkowiak-Tomczak and Czapski 2007). Some factors like pH, temperature, copigments, light, metallic ions, enzymes, oxygen, ascorbic acid, sugar, and their degradation products can cause anthocyanin degradation and deterioration of food color (Mazza and Miniati 1993). Black carrot, red cabbage, red radish, red potato, and grape pomace are popular anthocyanin sources (Newsome 1986). For example, the black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) originating from Turkey, Afghanistan, Egypt, Pakistan, and India has been known for 3,000 years (Kammerer et al. 2004). Red c
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