2.2. Processing methods
2.2.1. Extraction of red cabbage and sour cherry pomace anthocyanins
Sorting, washing, cutting and chopping operations were carried out for red cabbages. Red cabbages were chopped (Moulinex FP519G-750 W) at 500 rev/min under standardized conditions determined by pre-trials. Sour cherry pomace was used after separation
of stones and stems. The extraction process was carried out using solideliquid extraction method. 1% formic acid was used to acidify the environment during the extractions. An ethanol/water/formic acid mixture was used as the solvent in all extraction applications.Extractions were carried out with conventional and ultrasonic
methods. The raw material amount that was determined by pre-trials was mixed with extraction solvent (red cabbage 1/3;m/v and sour cherry pomace 1/15; m/v). The mixture was homogenized at the fourth speed position for 45 s (Ultra-Turrax Ika-Werke, Staufen, Germany). Conventional and ultrasonic extractions were applied after the homogenization process. The obtained mixture was filtered (Whatman no:1, 125 mm) under a vacuum
(Milipore, WP6122050, Germany). The extraction solvent was evaporated in a rotary evaporator at 50 C. Single extraction step was used in all samples and for all methods.