Investigation of anthocyanin pigment extraction by conventional and green solvents from agricultural food wastes

In this thesis study, the extraction of high-value anthocyanin and betalain pigments from industrial food waste, specifically black carrot and red beet pomaces, was investigated using water, citric acid, and ascorbic acid solutions, and various deep eutectic solvents in a batch system. In the initial part of the study, the effects of temperature, pretreatment (freezing and drying), stirring speed, particle size range, and solid/liquid ratio on the extraction rate and yield of anthocyanin and betalain pigments from dried black carrot pomace (DBCP) and dried red beet pomace (DRBP) using water as a solvent were examined. For anthocyanin extraction from DBCP with water, the optimal conditions were determined to be a temperature of 50°C, a stirring speed of 160 rpm, a particle size range of 0.065mm