A practical method for isolation of phenolic compounds from black carrot utilizing pressurized water extraction with in-site particle generation in hot air assistance

Abstract

Anthocyanins and related phenolic compounds can be extracted from highly pigmented garden vegetables and their by-products using subcritical water with or without a secondary co-solvent ethanol. Carrot being one of the richest vegetables for its natural components is well known for its high phenolic content. The present study is concerned with the study of bioactive compound profile of black carrot. Extracted phenolic compounds were recovered in powdered form by establishing a novel system capable of doing subcritical water extraction along with powdered particle production. Pressurized water extraction was carried out at 10 and 20 MPa and at temperatures ranging from 40 to 100 degrees C. The extraction efficiencies in terms of anthocyanin recovery were compared with respect to the extraction parameters employed and the product was fed to air assisted particle formation system to investigate the process functions the effect of temperature and pressure on the resultant particle as well. (C) 2016 Elsevier B.V. All rights reserved.