Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology
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School of Food Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China
Faculty of Pharmacy, Nutrition and Food Science Area, Universitat de València, Avda. Vicent Andrés Estellés, s/n. 46100 Burjassot, Spain
UMR 7338, Technological University of Compiegne, 60205 Compiegne Cedex, France
Publication date: 2016-01-17
Int. Agrophys. 2016, 30(1): 113–122
Response surface methodology was used to optimize experimental conditions for ultrasound-assisted extraction of valuable components (anthocyanins and phenolics) from purple sweet potatoes using water as a solvent. The Box-Behnken design was used for optimizing extraction responses of anthocyanin extraction yield, phenolic extraction yield, and specific energy consumption. Conditions to obtain maximal anthocyanin extraction yield, maximal phenolic extraction yield, and minimal specific energy consumption were different; an overall desirability function was used to search for overall optimal conditions: extraction temperature of 68ºC, ultrasonic treatment time of 52 min, and a liquid/solid ratio of 20. The optimized anthocyanin extraction yield, phenolic extraction yield, and specific energy consumption were 4.91 mg 100 g-1 fresh weight, 3.24 mg g-1 fresh weight, and 2.07 kWh g-1, respectively, with a desirability of 0.99. This study indicates that ultrasound-assisted extraction should contribute to
a green process for valorization of purple sweet potatoes.