Enzyme-assisted extraction of stabilized chlorophyll from spinach

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dc.contributor.authorOzkan, Gulay
dc.contributor.authorBilek, Seda Ersus
dc.date.accessioned2019-10-27T22:26:50Z
dc.date.available2019-10-27T22:26:50Z
dc.date.issued2015
dc.departmentEge Üniversitesien_US
dc.description.abstractZinc 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 degrees C), and time (30-210 mm) on total chlorophyll content (TCC) were optimized using response surface methodology. A quadratic regression model (R-2 = 0.9486) was obtained from the experimental design. Optimum treatment conditions were 8% enzyme concentration, 45 degrees C, and 30 mm, 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 degrees 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. (C) 2014 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [112 O 930]en_US
dc.description.sponsorshipThis research was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) with project number 112 O 930. We thank Novozymes (Denmark) for providing valuable enzymes.en_US
dc.identifier.doi10.1016/j.foodchem.2014.12.059en_US
dc.identifier.endpage157en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid25624218en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage152en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2014.12.059
dc.identifier.urihttps://hdl.handle.net/11454/50462
dc.identifier.volume176en_US
dc.identifier.wosWOS:000349723100021en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSpinachen_US
dc.subjectChlorophyll stabilizationen_US
dc.subjectZn-chlorophyll derivativesen_US
dc.subjectEnzyme-assisted extractionen_US
dc.subjectPectinex Ultra SP-Len_US
dc.titleEnzyme-assisted extraction of stabilized chlorophyll from spinachen_US
dc.typeArticleen_US

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