Effects of electroplasmolysis treatment on chlorophyll and carotenoid extraction yield from spinach and tomato
| dc.contributor.author | Toprak Aktas E. | |
| dc.contributor.author | Yildiz H. | |
| dc.date.accessioned | 2025-04-10T11:15:08Z | |
| dc.date.available | 2025-04-10T11:15:08Z | |
| dc.date.issued | 2011 | |
| dc.description.abstract | In this study, the effects of electroplasmolysis on β-carotene, chlorophyll-a, chlorophyll-b and total chlorophyll contents of spinach extract and β-carotene and lycopene contents of tomatoes extracts were investigated. Three different voltage gradients (40, 60, 80 V/cm) and three different application periods (4, 8, 12 s) were used. The effects of water bath heating at different temperatures on the extraction yield of colorants were also studied. After pre-treatments, β-carotene, lycopene, chlorophyll-a, and chlorophyll-b extraction was performed. Total solid content, pH and titratable acidity of the spinach and tomato samples were also determined. In spinach, the highest extraction yield efficiency for β-carotene (19.7%) was obtained by water bath heating. The extraction yield efficiencies for chlorophyll-a, chlorophyll-b and total chlorophyll were 14.9%, 12.6% and 13.7% respectively, by the electroplasmolysis treatment at 60 V/cm for 8 s. In tomato, the highest increase in extraction yield efficiencies of β-carotene (139.1%) and lycopene (112.4%) was obtained by electroplasmolysis treatment at 80 V/cm for 4 s. © 2011 Elsevier Ltd. All rights reserved. | |
| dc.identifier.DOI-ID | 10.1016/j.jfoodeng.2011.05.033 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/50776 | |
| dc.title | Effects of electroplasmolysis treatment on chlorophyll and carotenoid extraction yield from spinach and tomato | |
| dc.type | Article |