Conventional, ultrasound-assisted, and accelerated-solvent extractions of anthocyanins from purple sweet potatoes

卷:197

Cai, Zhan ; Qu, Ziqian ; Lan, Yu ; Zhao, Shujuan ; Ma, Xiaohua ; Wan, Qiang ; Jing, Pu ; Li, Pingfan

Shanghai Jiao Tong Univ

关键词: Extraction efficiency;    Anthocyanins;    Phenolics;    Flavonoids;    Antioxidant activity;   

DOI  :  10.1016/j.foodchem.2015.10.110

学科分类：食品科学和技术

【 摘 要 】

Purple sweet potatoes (PSPs) are rich in anthocyanins. In this study, we investigated the extraction efficiency of anthocyanins from PSPs using conventional extraction (CE), ultrasound-assisted extraction (UAE), and accelerated-solvent extraction (ASE). Additionally, the effects of these extraction methods on antioxidant activity and anthocyanin composition of PSP extracts were evaluated. In order of decreasing extraction efficiency, the extraction methods were ASE > UAE > CE for anthocyanins (218-244 mg/100 g DW) and CE > UAE > ASE for total phenolics (631-955 mg/100 g DW) and flavonoids (28-40 mg/100 g DW). Antioxidant activities of PSP extracts were CE approximate to UAE > ASE for ORAC (766-1091 mg TE/100 g DW) and ASE > CE approximate to UAE for FRAP (1299-1705 mg TE/100 g DW). Twelve anthocyanins were identified. ASE extracts contained more diacyl anthocyanins and less nonacyl and monoacyl anthocyanins than CE and ASE extracts (P < 0.05). (C) 2015 Elsevier Ltd. All rights reserved.