title: Optimization of ultrasound assisted extraction of anthocyanins from red cabbage using Taguchi design method.
abstract: There is a growing demand for developing suitable and more efficient extraction of active compounds from the plants and ultrasound is one of these novel methodologies. Moreover, the experimental set up to reach an appropriate condition for an optimum yield is demanding and time consuming. In the present study, Taguchi L9 orthogonal design was applied to optimize the process parameters (output power, time, temperature and pulse mode) for ultrasound assisted extraction of anthocyanins from red cabbage and the concluding yield of anthocyanin was measured by pH differential method. The statistical analysis revealed that the most important factors contributing to the extraction efficiency were time, temperature and power, respectively and the optimum condition was at 30 min, 15 °C and 100 W which could result the maximum anthocyanin yield of about 20.9 mg/L. The theoretical result was confirmed experimentally by carrying out the trials at the optimum condition and evaluating the actual yield.
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran.
authors.forename: Raheleh
authors.initials: R
authors.lastname: Ravanfar
authors.affiliation: Shiraz Faculty of Pharmacy, Shiraz University of Medical Science, Shiraz, Iran.
authors.forename: Ali Mohammad
authors.initials: AM
authors.lastname: Tamadon
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran ; Faculty of Advanced Technologies, Shiraz University, Shiraz, Iran.
authors.forename: Mehrdad
authors.initials: M
authors.lastname: Niakousari
keywords: Anthocyanin; Red cabbage; Taguchi design; Ultrasound assisted extraction