Enzymatic extraction of anthocyanins from the pomace of aronia (Aronia melanocarpa)
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kim, Jinman | - |
dc.contributor.author | Lee, Yejin | - |
dc.contributor.author | Suh, Hee-Jae | - |
dc.contributor.author | Lee, Hee-Seok | - |
dc.contributor.author | Lee, Chan | - |
dc.date.accessioned | 2024-04-13T05:00:23Z | - |
dc.date.available | 2024-04-13T05:00:23Z | - |
dc.date.issued | 2024-05 | - |
dc.identifier.issn | 0916-8451 | - |
dc.identifier.issn | 1347-6947 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/73254 | - |
dc.description.abstract | Efficient extraction of natural pigments is a key focus in enhancing the utilization of by-products for applications in the food industry. In this study, an enzymatic extraction method using Pectinex Ultra SP-L, Pectinex XXL, Novoshape, and Celluclast was used to investigate natural pigment production from the pomace of aronia, a commercially important plant. The method's performance was monitored using high-performance liquid chromatography with diode-array detection by measuring total and individual anthocyanin levels. Pectinex XXL (0.5%) yielded the highest total anthocyanin extraction (2 082.41 ± 85.69 mg/100 g) in the single enzyme treatment, followed by Pectinex Ultra SP-L (0.05%), Celluclast (0.01%), and Novoshape (0.1%). Combining Pectinex XXL (0.25%) with Celluclast (0.01%) increased the extraction ratio of total anthocyanins (2 323.04 ± 61.32 mg/100 g) by approximately 50.7% compared to that obtained using the solvent extraction method. This study demonstrated an effective enzymatic extraction method for application in the food industry. © The Author(s) 2024. Published by Oxford University Press on behalf of Japan Society for Bioscience, Biotechnology, and Agrochemistry. | - |
dc.format.extent | 9 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | OXFORD UNIV PRESS | - |
dc.title | Enzymatic extraction of anthocyanins from the pomace of aronia (Aronia melanocarpa) | - |
dc.type | Article | - |
dc.identifier.doi | 10.1093/bbb/zbae037 | - |
dc.identifier.bibliographicCitation | Bioscience, biotechnology, and biochemistry, v.88, no.6, pp 639 - 647 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 001207390300001 | - |
dc.identifier.scopusid | 2-s2.0-85193948549 | - |
dc.citation.endPage | 647 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 639 | - |
dc.citation.title | Bioscience, biotechnology, and biochemistry | - |
dc.citation.volume | 88 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | anthocyanin pigments | - |
dc.subject.keywordAuthor | aronia pomace | - |
dc.subject.keywordAuthor | enzymatic extraction | - |
dc.subject.keywordPlus | ASSISTED EXTRACTION | - |
dc.subject.keywordPlus | BLACK-CURRANT | - |
dc.subject.keywordPlus | CHOKEBERRY | - |
dc.subject.keywordPlus | PHENOLS | - |
dc.relation.journalResearchArea | Biochemistry & Molecular Biology | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Biochemistry & Molecular Biology | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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