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


FOOD ANALYTICAL METHODS, vol.10, no.2, pp.529-538, 2017 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 10 Issue: 2
  • Publication Date: 2017
  • Doi Number: 10.1007/s12161-016-0599-y
  • Title of Journal : FOOD ANALYTICAL METHODS
  • Page Numbers: pp.529-538


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 mu g/mL) when a liquid/solid ratio of 5:1 was applied at 60 A degrees C for only 9 min. The cytotoxic activity was remarkable in most of the cell lines with IC50 values below 5.5 mu g/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.