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Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology

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Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology

dc.contributor.author	Zhu, Zhenzhou
dc.contributor.author	Guan, Qingyan
dc.contributor.author	Guo, Ying
dc.contributor.author	He, Jingren
dc.contributor.author	Liu, Gang
dc.contributor.author	Li, Shuyi
dc.contributor.author	Barba Orellana, Francisco José
dc.contributor.author	Jaffrin, Michel Y.
dc.date.accessioned	2017-01-26T16:30:24Z
dc.date.available	2017-01-26T16:30:24Z
dc.date.issued	2016
dc.identifier.citation	Zhu, Zhenzhou Guan, Qingyan Guo, Ying He, Jingren Liu, Gang Li, Shuyi Barba Orellana, Francisco José Jaffrin, Michel Y. 2016 Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology International Agrophysics 30 1 113 122
dc.identifier.uri	http://hdl.handle.net/10550/56908
dc.description.abstract	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 68C, 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.
dc.language.iso	eng
dc.relation.ispartof	International Agrophysics, 2016, vol. 30, num. 1, p. 113-122
dc.subject	Agronomia
dc.title	Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology
dc.type	journal article	es_ES
dc.date.updated	2017-01-26T16:30:25Z
dc.identifier.doi	10.1515/intag-2015-0066
dc.identifier.idgrec	115498
dc.rights.accessRights	open access	es_ES