Monomeric Anthocyanin Content Research Articles

Effect of pH on the extraction and stability of anthocyanins from jaboticaba berries

Anthocyanins are water-soluble plant pigments whose stability is strongly influenced by pH. The effects of pH on the extraction of anthocyanins from jaboticaba berries were investigated using an ultrasound-assisted method. A strong acidic condition (pH 1.5) was found to produce a higher yield and monomeric anthocyanin content, particularly at longer ultrasonication time (30 min). The small pH increment of 0.3 over 2 weeks following a zero-order kinetic model. The monomeric anthocyanins increased more rapidly in refrigerated samples, with a kinetic constant of 0.017 mg/g per day, following a first-order kinetic model. Anthocyanins underwent a two-step mechanism in which colour intensity was reduced significantly in the first week, followed by lightness reduction in the second week. The decline of browning index suggested enzymatic reactions contributed to colour darkening. Negative activation energy reflected the complexity of biochemical reactions, possibly involving a balance of reversible and irreversible processes where the reaction equilibrium was influenced by temperature.

Microencapsulation of Hibiscus sabdariffa extract in taro starch: Determination of optimal conditions of bioactive compound retention using response surface methodology

Hibiscus sabdariffa (HS) extract contains a large amount of bioactive compounds with antioxidant, anticarcinogenic, and antihypertensive effects. The extraction of total phenols, flavonoids, and anthocyanins is more efficient at boiling temperature (~91 °C) than that performed at room temperature (~27 °C). In this study, a central composite rotatable design (CCRD) was used to optimize the inlet temperature conditions of a spray dryer and the concentration of taro starch solids to obtain microcapsules with the highest retention of bioactive compounds in hibiscus extracts. Optimized microcapsules (OM) were obtained at an inlet temperature of 118 °C and solid concentration of 26.5 %. Low moisture content (4.54 %) and water activity (0.2) and high content of total phenols (3374.91 mg GAE/100 g), flavonoids (372.81 mg QE/100 g), monomeric anthocyanins (36.74 mg C-3-GE/100 g), and angiotensin-converting enzyme inhibitory activity (80.01 %), were determined in OM using response surface methodology. OM showed a range of spherical agglomerate sizes (10––32 μm). These results indicate that CCRD is a good tool for establishing the optimal conditions for solid concentration and drying temperature to maximize the protection of bioactive compounds using taro starch as the wall material.

Potential of Cranberry to Stimulate Osteogenesis: An In Vitro Study

This study investigated the potential of Cranberry extract to stimulate osteogenesis in vitro. The total phenolic and monomeric anthocyanin contents in the Cranberry were determined. Liquid chromatography coupled with mass spectrometry was used to identify the Cranberry’s constituents. To assess the Cranberry’s cytotoxicity, a thiazolyl blue tetrazolium bromide assay was employed. Concerning the osteogenesis potential of Cranberry, alkaline phosphatase (ALP) activity, bone morphogenetic protein 2 (BMP-2) expression, and extracellular matrix mineralization were evaluated. The total phenolic content was 522.72 ± 9.80 mg GAE g-1 ES and 364.95 ± 12.49 mg GAE/g detected by the Fast Blue BB and Folin–Ciocalteu method, respectively. For monomeric anthocyanin, the content was 460 ± 30 mg ECG g-1 ES. Moreover, Cranberry concentrations ranged from 62.5 to 500 mg/mL and were found to be biocompatible with osteoblasts and mesenchymal stromal cells. Regarding osteogenesis, 20 mg/mL of Cranberry promoted 2-fold more ALP activity and almost 1.5-fold more BMP-2 than compared to the positive control group. Additionally, 200 mg/mL of Cranberry stimulated a 1.7-fold increase in extracellular matrix mineralization compared to the positive control group. In conclusion, Cranberry displayed potential in stimulating early and late markers of osteogenesis. Its ability to promote osteogenesis and its biocompatibility at higher concentrations hold promise for future application into biomaterials for bone regeneration.

Effects of different low-temperature maceration times on the chemical and sensory characteristics of Syrah wine

This study aimed to investigate the effects of three different cold maceration times on the color, volatiles, and sensory of Syrah wine. The results showed that the physicochemical parameters were not influenced by maceration time. Extending the maceration time significantly increased the color intensity and decreased the hue of the wines. The content of monomeric anthocyanins and monomeric phenols increased gradually with the prolongation of immersion time, however, there was no significant difference between 72 and 120 h. Malvidin-3-O-glucoside was the most abundant monomer in anthocyanins, accounting for 67 % of the total content. Moreover, the highest flavanol content (95.42 ± 0.66 mg/L) was found in 120-h sample. The aroma contents of wines macerated for 72 and 120 h were significantly higher than that of 24 h (p < 0.05). Sensory evaluations showed that extended maceration enhanced the color intensity and floral-fruity aromas of the Syrah wines, while increasing astringency.

Eryngo essential oil nanoemulsion stabilized by sonicated-insect protein isolate: An innovative edible coating for strawberry quality and shelf-life extension

New bioactive coatings with eryngo essential oil (EEO) nanoemulsions stabilized by ultrasonically-treated lesser mealworm protein isolate (LMPI) were developed to extend strawberry shelf life and quality. EEO due to high carvone (43.03 %), phenolics (87.45 mg gallic acid equivalent/g), flavonoids (13.56 mg quercetin equivalent/g), and carotenoids (635.07 mg/kg) contents exhibited a significant antioxidant activity comparable to ascorbic acid (AA) and BHT. Nanoemulsions stabilized with 9 % sonicated LMPI showed smaller droplet size, higher negative ζ-potential, and greater stability, turbidity, and encapsulation efficiency of EEO compared to those stabilized with native LMPI. The FTIR spectra showed that sonicated LMPI had structural changes enhancing its emulsifying activity, with key peaks indicating the presence of hydrogen bonds, carbonyl groups, and protein conformations in both EEO and LMPI. Strawberries coated with optimal EEO-loaded nanoemulsions showed superior quality with minimal storage-dependent physicochemical, textural, color, and sensory changes compared to control samples. This edible coating also maintained higher total monomeric anthocyanin and AA contents with lower peroxidase activity during storage than EEO-based coatings. However, no significant difference in superoxide dismutase activity between samples covered by EEO and EEO-loaded nanoemulsions over 14 days of storage was found. Bioactive nanoemulsions stabilized by insect proteins would be an eco-friendly and safe approach to upholding quality standards in stored fruits and vegetables.

Artificial neural networks in the retention of anthocyanins and total phenolics in the osmotic pre-treatment of Biloxi variety blueberry (Vaccinium corymbosum L.) jam

Blueberries are a fruit that is an important source of bioactive components beneficial to the human diet, such as anthocyanins and total phenolics, which are altered by the use of high temperatures during processing. This study aimed to evaluate the use of artificial neural networks in the optimization of sucrose concentration and time for the osmotic pre-treatment of blueberries of the Biloxi variety, to retain the greatest amount of anthocyanins and total phenolics in the subsequent preparation of jam. Artificial neural networks of the feedforward type were used, with a Backpropagation training algorithm with Levenberg-Marquardt weight adjustment, to achieve the optimal predicted combination that maximizes the retention of these bioactive components. The model achieved its best performance with 11 neurons in the hidden layer, achieving an R2 coefficient of 0.98 and a mean square error of 4.76, indicating a strong ability for generalization. Artificial neural networks allowed to obtain the best optimal combination of predicted multiple responses of factors consisting of a sucrose concentration of 1.64 M and a time of 211.52 min, which retained a higher content of total monomeric anthocyanins with 70.98 mg cyanidin-3-O-glucoside 100 g-1 of jam and total phenolics with 110.54 mg GAE g-1 of jam. On the other hand, through single-response optimization was obtained that the combination of experimental factors that maximized total anthocyanins (71.59 mg cyanidin-3-O-glucoside 100 g-1 of jam) was 1.54 M of sucrose and 232.73 min and for total phenols (111.06 mg GAE g-1 of jam) 1.79 M of sucrose and 196.36 min. The use of artificial neural networks is an excellent alternative for modeling phenomena, compared to traditional methods.

Ultrasound-assisted extraction of anthocyanins from grape pomace using acidified water: Assessing total monomeric anthocyanin and specific anthocyanin contents

This study aimed to optimize the ultrasound-assisted extraction (UAE) of anthocyanins from oven-dried and freeze-dried Vitis labrusca grape pomace, using acidified water as the solvent. The effects of power density (8.3–16.7 W/mL), pulse interval (0–2 s), and extraction time (1–5 min) on both total and specific anthocyanins were investigated. The findings suggested that acidified water can be a viable alternative to conventional solvents and that oven drying was an effective method for drying the pomace. Using response surface methodology, the study identified power density and extraction time as key factors influencing total anthocyanin content, with extracts reaching contents up to 2.56 mg/g. The analysis using LC-MS identified 14 anthocyanins, while NMR quantified 3 and malvidin diglucoside was generally the most abundant. However, higher power and longer extraction times were found to reduce its content while increasing malvidin monoglucoside content, suggesting ultrasound-induced anthocyanin hydrolysis. In conclusion, this study presents a sustainable method for extracting anthocyanins using acidified water, contributing to the valorization of Vitis labrusca grape pomace for industrial use.

Evaluation of Chemical Composition among the Multi Colored Germplasm of Abrus precatorius L.

The medicinal plant Abrus precatorius L. was traditionally used in the Siddha and Ayurvedic systems of medicine in India. The Indian center of origin holds a vast variability in its seed color. The objective of this study was to assess the total monomeric anthocyanin, flavonol, as well as the antioxidative potential, protein content and ash content among the accessions. A total of 99 accessions conserved in the Indian National Genebank were used in this study. The methods used for the estimation of total monomeric anthocyanin, flavonol, as well as the antioxidative potential, protein content and ash content were the pH differential method, Oomah method, Ferric Reducing Antioxidant Potential, Dumas method and gravimetric method, respectively. The completely black colored accession was recorded with highest total monomeric anthocyanin (51.95 mg/100 g of cyanidin 3-glucoside equivalent) and flavonol content (66.41 mg/g of quercetin equivalent). Red + black colored accessions have recorded the maximum value with respect to antioxidants (14.18 mg/g of gallic acid equivalent). The highest amount of protein content was found in a completely white colored accession (20.67%) and the maximum ash content was recorded in red + black colored accession (4.01%). The promising accessions identified can be used by pharmaceutical companies in drug development and in curing degenerative diseases.

The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir‐like beverages

AbstractWater kefir (WK) is a nondairy probiotic beverage produced using water kefir grains that are highly adaptable to diverse food substrates. Fruit and vegetables have been used more in beverage production in recent years due to their plentiful nutritional qualities. In this context, the aim of this study is to develop fruit–vegetable juice‐based beverages fermented with WK grains in order to produce novel, non‐dairy, probiotic water kefir‐like beverages (W‐KLBs) with improved sensory and nutritional properties. In this context, black carrot (BC), apple (A), grape (G), and green cabbage (GC) juices are fermented with commercial WK grains. Results showed that BC‐KLB possessed the highest antioxidant activity (75.50%), total phenolic (1248.60 mg GA/L), and total monomeric anthocyanin (391.31 mg/L as cyaniding‐3‐glucoside equivalent) content. Also, the sensory evaluation demonstrated that BC‐KLB was the most favorable sample, while GC‐KLB received negative feedback. These findings strongly support the suitability of BC juice to develop W‐KLB with high added value and functional properties.

Use of waste fermented black carrot powder dried by different methods as a substitute in noodle production

This study delved into various aspects of noodle production, emphasizing the impact of waste fermented black carrot powder (WFBCP) concentration and drying techniques. Higher concentrations of WFBCP increased cooking times, particularly in freeze-dried (FD) samples, resulting in varying water absorption and notable cooking losses. Color variations, influenced by both WFBCP concentration and drying methods, led to generally darker hues in the FD samples. Significant differences in the water content were observed across treatments. Ash content increased significantly with higher WFBCP concentrations, particularly at 40%, indicating the impact of WFBCP on ash formation. Noodle samples exhibited a significant rise in oil content with increasing WFBCP concentration, reaching a peak at 20%. Total Phenolic Content notably increased at higher WFBCP concentrations, peaking at 40%, suggesting potential nutritional benefits. Similarly, antioxidant activity increased significantly with higher WFBCP concentrations, indicating enhanced protection against food oxidation. Total monomeric anthocyanin content surged with increased WFBCP concentration, establishing WFBCP as a noteworthy source of anthocyanins. HPLC analysis revealed elevated levels of phenolic compounds when WFBCP was added to noodles, with FD-WFBCP showing the highest content. Freeze-drying effectively preserved the phenolic compounds, while the protein content remained stable. Sensory analysis, conducted using a 0–10 scale, emphasized the impact of processing methods and WFBCP concentrations on attributes such as color, stickiness, chewing, flavor, and overall rating. This study underscores the importance of precise control over WFBCP concentrations and processing for enhancing noodle attributes. Principal component analysis, explaining 90.8% of the total variation, highlights distinct differences between control and treated samples.

Mathematical modeling of extraction kinetics from black chokeberries enhanced by cold plasma pretreatment

The application of cold plasma as a pretreatment for extraction process is a recent development. This research investigates the impact of cold plasma (CP) treatment on the extraction process of bioactive compounds from black chokeberry samples. Utilizing a 12-h maceration process, various analyses, including total phenolic content (TPC), antioxidant capacity (DPPH, ABTS+, CUPRAC assays), total monomeric anthocyanin content (TMA), color parameters, and comprehensive mathematical modeling, were employed to assess the effectiveness of CP treatment. The kinetic modeling with Peleg, Power Law, Elovic's, and Two-site Kinetic Models emphasized the critical role of CP treatment duration in the extraction process. This study indicates that the power-law kinetic model provided the best fit for the experimental data from CP-treated samples, suggesting that this model most accurately describes the extraction kinetics under the conditions tested. In summary, this investigation underlines the crucial role of mathematical modeling in understanding the dynamics of bioactive compound extraction under CP treatment.

Advanced NADES-based extraction processes for the recovery of phenolic compounds from Hass avocado residues: A sustainable valorization strategy

Natural Deep Eutectic Solvents (NADES) are eco-friendly solvents with considerable potential for extracting bioactive compounds. In this study, we aimed to extract phenolic compounds from Hass avocado residues (epicarp and seed) using NADES in combination with ultrasound-assisted extraction (UAE) and pressurized liquid extraction (PLE) as advanced processes. Ten eutectic mixtures, consisting of choline chloride (ChCl) or betaine as hydrogen bond acceptors (HBA), as well as fructose (Fru), glucose, lactic acid (Lac), citric acid, or glycerol as hydrogen bond donors (HBD), were prepared through stirring and heating. The estimated values for total phenol content (TPC), proanthocyanidin content (PAC), monomeric anthocyanin content (MAC), and antioxidant capacity of the extracts demonstrated a noticeable influence of these solvents. The PLE process significantly enhanced the extraction of phenolic compounds from the epicarp, as evidenced by TPC (185 ± 9 mg gallic acid equivalent/g dry sample) and PAC (77.8 ± 6 mg proanthocyanidin B2/g dry sample) values. Phytochemical characterization conducted via HPLC-QTOF-MS/MS revealed the great extraction capacity of ChCl:Fru and ChCl:Lac, and the improvement of extraction efficiency through PLE. The results suggest that employing these innovative solvents along with advanced extraction processes, especially under high pressures, provides a sustainable approach to recover extracts with high content of phenolic compounds from Hass avocado agro-industrial waste, thus enabling their valorization.

Elderberry pomace for food/nutraceutical product development: impact of drying methods and simulated in vitro gastrointestinal digestion on phenolic profile and bioaccessibility

SummaryThe aim of this work was to develop ingredients from elderberry pomace (EP) analysing the effect of different drying methods (conventional air‐drying (C), freeze‐drying (F), and fluidised‐bed drying (FB)) on phenolic compounds retention and their bioaccessibility. The dry pomaces were chemically characterised before and after an in vitro gastrointestinal digestion (GID). Cianidin‐3‐glucoside and rutin were the main phenolic compounds determined by HPLC‐DAD. After GID, phenolic content and antioxidant capacity were drastically reduced regardless of the drying process. Freeze‐drying better preserved the total polyphenol and monomeric anthocyanin content, and the antioxidant capacity, however, EP‐C and EP‐FB presented more bioaccessible antioxidant compounds than EP‐F. Fluidised‐bed drying generated, in a shorter drying time, a more bioaccessible granular product (EP‐FB), that could be used directly in ready‐to‐eat foods. EP‐C and EP‐F products could be used as functional foods or nutraceutical ingredients. Also, the obtained elderberry products were not cytotoxic against the Caco‐2 cell line.

Determination of total phenolic, flavonoid and monomeric anthocyanin contents and antioxidant properties of 15 different fruit vinegars produced by traditional method

In this study, vinegars were produced using traditional method from 15 different fruits (rosehip, pear, fig, wild pear, apple, plum, hawthorn (yellow and red), pomegranate, grape (cimin, cardinal), peach, cranberry, quince and medlar). It was aimed to determine the total phenolic, total flavonoid and total monomeric anthocyanin contents and antioxidant capacities of vinegars. As a result, it was concluded that the phenolic, flavonoid contents and the antioxidant capacity in all 3 methods (TEAC, FRAP and DPPH) of rosehip vinegar was significantly higher than other vinegars. In addition, wild pear and hawthorn vinegars were very rich in phenolic and flavonoid compounds and these vinegars had very high antioxidant capacity. The results of the study suggest that an alternative consumption method can be provided by producing vinegar, which is a healthy, aromatic and alternative product with high added value, from fruits such as rosehip, wild pear, hawthorn, cranberry, quince and medlar, whose usage and consumption are limited due to their natural structure.

Optimization of Process Parameters for Microwave Drying of Yellow- and Purple-Fleshed Potatoes

The main objective of the present work was to study the optimization of microwave drying of potatoes that have different flesh colors. The effects of independent variables of microwave power (300, 450, 600 W), slice thickness (2–4, 6 mm), and steam blanching time (2, 5, 8 min) on the color, total phenolic content (TPC), antioxidant activity, starch ratio, and total monomeric anthocyanin content (TMA) were investigated by using the Response Surface Methodology (RSM). Before drying, potato slices that had different thicknesses were blanched in steam at 90 °C for indicated times. Optimization was applied to improve bioactive compounds, starch ratio, and color. The optimum drying parameters were determined as 300 W, 6 mm, and 8 min for purple-fleshed potatoes, and 450 W, 6 mm, and 2 min for yellow-fleshed potatoes. This study is beneficial to the development of the processing of potatoes in the food industry and provides more insights into the application of microwave drying technology.

Effect of ultrasonication, germination, and steaming on the properties of a black rice variety

This study determined the combined effect of ultrasonication (50 KHz for 5 min and 7 min), germination (for 96 h), and steaming (100 °C for 10 and 20 min) that was given sequentially on colour, physicochemical, phytochemical, and antioxidant properties of Chakhao Poireiton, a black rice variety. The treated rice decreased significantly (p < 0.05) in amylose content and total starch, and increased in sediment volume, and the values were affected maximum in the samples given higher severity of treatments. There was loss of lightness with treatments and increase of redeness and yellowness, indicating the impact of steaming. Chakhao Poireiton had considerable amount of phenolic content (488.16 mg/100 g), flavonoid content (77.31 mg/100 g), and monomeric anthocyanin content (40 mg/100 g). The most severely treated sample had 167 mg/100 g of total phenolic content, which was 34.2% of the raw rice value, and showed strong DPPH scavenging activity (90.40%). GABA (γ-aminobutyric acid) level increased substantially to 334.98 mg/100 g in this sample. Surface morphology of the treated flour samples showed changes that are characteristic of the treatment. Thus, combination of ultrasonication, germination, and steaming had very high GABA levels and such treated rice can be used as a functional food.

Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace

This research article describes the approach of the electrospinning technique for the development of nanofibers from anthocyanin powder and the possibility of using biodegradable polymers, such as gelatin. The irradiation technique was also examined to improve the technological properties of the AP, which was prepared from black carrot pomace. In the present study, the monomeric anthocyanin content of the anthocyanin powder was reduced from 254.6 to 167.9 mg/g after irradiation treatment. The nano-encapsulated anthocyanin powder with wall material showed stronger color properties compared to those of the irradiated samples. FTIR results revealed that changes in OH stretching and galacturonic acid peaks were observed in anthocyanin powder samples at wave numbers of 3500–3200 cm−1 and 800–1000 cm−1, respectively. The electrospinning technique showed a significant improvement in the thermal stability of the AP compared to that with irradiation. Based on this evidence thus far, it can be concluded that irradiation and electrospinning are promising techniques to develop a natural red colorant from industrial food waste for food, food supplement, and pharmaceutical applications. Industrial relevanceNatural colorants are attracting growing attention as a result of consumer demand. For this reason, the black carrot pomace can be considered an important source of natural colorants from industrial food waste resulting from juice extraction. However, the use of BCP to produce red colorants for various products (eg., food and food supplements) is not an easy task. In this regard, both electrospinning and irradiation are beneficial and effective technologies to produce a red colorant from industrial food waste sources, and improve its technological properties that provide opportunities for clean labeling.

Optimization of minimal thermal treatment conditions for sour cherry (Prunus cerasus L.) juice using ultrasound‐ohmic combination treatment

AbstractThis study aimed to optimize minimal thermal treatment conditions for sour cherry juice using response surface methodology. The effects of ultrasound power (UP; 54, 35, 14 W), ultrasound time (UT; 8, 5, 3 min), ohmic electrical field strength (OE; 40, 30, 20 V/cm) and ohmic time (OT; 8, 5, 3 min) on total phenolic content (TPC), antioxidant activity (AA), color values (L*, a*, b*, ), total monomeric anthocyanin content (TMAC), polymeric color (PC), color density (CD), polymeric color ratio (PC%), total mesophilic aerobic bacteria (TMAB) and yeast‐mold count (YM) were investigated. UP significantly affected TPC, L*, a*, b*, and , while OE affected TPC, TMAC, PC, PC%, and TYC. UT affected TPC, L*, AA, CD, PC and PC%, and OT level affected TPC and b* values. The optimum points were determined by considering maximum TPC as 28.7564, maximum AA as 6.7714, maximum TMAC as 4.9616, maximum L* as 21.3839, maximum a* as 5.5396, maximum b* as 3.4260, maximum color density as 27.1412, minimum polymeric color as 17.3148, minimum PC% as 4.9253, minimum TYC as 1.9251 and minimum TMBC as 2.3301. The optimum levels were found to be 54 W, 8 min, 27.06 V/cm and 8 min. Improvements in TPC, TMAC and AA were determined after ultrasound‐ohmic combination thermal treatment. Although ohmic (OH) has the effect of maintaining juice quality, its effectiveness is impacted by the electrochemical properties of food. By using ultrasound, the electrical conductivity values of juices were increased; thus, ultrasound improved the electrochemical properties of sour cherry juice. Further studies are needed to evaluate the effects of ultrasound‐ohmic combination for juice processing on a large scale.

Determination of fruit characteristics, nutrients and biochemical contents of Transvalia (Prunus persica L.) peach cultivar grafted on different clonal rootstocks obtained by selection and hybridization

Rootstocks are frequently used in modern orchard practices due to their special characteristics. They not only eliminate the limiting factors in fruit growing but also have advantages such as increasing productivity, fruit quality, dwarfing, and nutrient yield. In addition, rootstocks have a significant impact on plant development, fruit characteristics, nutrients, and biochemical content. The study was conducted to investigate the effects of different peach rootstocks on fruit quality, nutrient content, and biochemical content. A total of 16 rootstocks of the species P. persica were used as test material. GGF3 rootstock has the highest values in terms of fruit weight (297.33 g), fruit width (83.50 mm), fruit length (77.58 mm), seed weight (9.96 g), seed width (28.16 mm), and seed length (43.47 mm) features. The effect of rootstocks on nutrients (except Cu, K, P, and Fe) in the fruits was statistically significant. The effect of rootstocks on nutrients (except Cr and Na) in the leaves was found to be statistically significant. The effect of rootstocks on both leaf and fruit plant nutrient contents varied. The rootstocks had statistically significant effects on fruit nutrient contents (except Cu, K, P, and Fe) and leaf nutrient contents (except Cr, and Na). It has been found that there is a positive relationship between micro and macronutrients. According to the results of biochemical analysis, statistically significant differences were found in biochemical contents. The highest total phenolic, total flavonoid, and total monomeric anthocyanin contents except for the total antioxidant content of peach fruits were observed in Kl 38 rootstock (137.19 mg kg−1, 25.68 mg kg−1 and 7.48 mg kg−1, respectively). The highest total antioxidant content was detected in NG1 and NGF14 rootstocks (349.46 mg kg−1). According to principal component analysis (PCA), the eigenvalue of 13 PCs was above 1.0 and accounted for 86.08 % of the total variation; this effectively showed the variation among peach rootstocks with respect to the traits analyzed. The data obtained show that rootstock varieties have a significant impact on the traits and that the selection of rootstock varieties has a very important place, especially in economic breeding.

Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy.

In this study, powder colorant was obtained from red cabbage (Brassica oleracea L.). The stability of the colorants obtained by spray and freeze drying was investigated in terms of antioxidant capacity and anthocyanin content. The yield of the products increased with the encapsulation for both drying methods and encapsulation application. Drying method and encapsulation application had a significant effect on most of the physical properties of powders except for flowability and adhesiveness values. An increase in L*, a*, and C values was observed with the encapsulation process. Antioxidant activity of the samples increased with the encapsulation process by 13.44% in the spray-dried samples, while it increased by 9.75% in the freeze-dried samples. Total monomeric anthocyanin content was detected as 9039.21 mg/kg for encapsulated freeze-dried samples and 7811 mg/kg for encapsulated spray-dried ones. Nine anthocyanins were detected in the samples by using high-performance liquid chromatography. To discriminate samples according to drying methods with/without encapsulation principal component analysis (PCA) was used based on the Fourier transform infrared (FTIR) data. Four groups were observed for the PCA. The chemometric evaluation was done to predict the antioxidant capacity, anthocyanin content, and individual anthocyanins using FTIR spectra. High correlations were observed between the calculated and reference values for partial least square regression analysis.