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Ultrasound-assisted extraction, centrifugation and ultrafiltration: Multistage process for polyphenol recovery from purple sweet potatoes

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Ultrasound-assisted extraction, centrifugation and ultrafiltration: Multistage process for polyphenol recovery from purple sweet potatoes

dc.contributor.author	Zhu, Zhenzhou
dc.contributor.author	Jiang, Tian
dc.contributor.author	He, Jingren
dc.contributor.author	Barba Orellana, Francisco José
dc.contributor.author	Cravotto, Giancarlo
dc.contributor.author	Koubaa, Mohamed
dc.date.accessioned	2017-01-30T07:28:41Z
dc.date.available	2017-01-30T07:28:41Z
dc.date.issued	2016
dc.identifier.citation	Zhu, Zhenzhou Jiang, Tian He, Jingren Barba Orellana, Francisco José Cravotto, Giancarlo Koubaa, Mohamed 2016 Ultrasound-assisted extraction, centrifugation and ultrafiltration: Multistage process for polyphenol recovery from purple sweet potatoes Molecules 21 11
dc.identifier.uri	http://hdl.handle.net/10550/56935
dc.description.abstract	This work provides an evaluation of an ultrasound-assisted, combined extraction, centrifugation and ultrafiltration process for the optimal recovery of polyphenols. A purple sweet potato (PSP) extract has been obtained using ultrasonic circulating extraction equipment at a power of 840 W, a frequency of 59 kHz and using water as solvent. Extract ultrafiltration, using polyethersulfone (PES), was carried out for the recovery of polyphenol, protein and anthocyanin. Pre-treatment, via the centrifugation of purple sweet potato extract at 2500 rpm over 6 min, led to better polyphenol recovery, with satisfactory protein removal (reused for future purposes), than PSP extract filtration without centrifugation. Results showed that anthocyanin was efficiently recovered (99%) from permeate. The exponential model fit well with the experimental ultrafiltration data and led to the calculation of the membrane's fouling coefficient. The optimization of centrifugation conditions showed that, at a centrifugation speed of 4000 rpm (1195x g) and duration of 7.74 min, the optimized polyphenol recovery and fouling coefficient were 34.5% and 29.5 m-1, respectively. The removal of proteins in the centrifugation process means that most of the anthocyanin content (90%) remained after filtration. No significant differences in the intensities of the HPLC-DAD-ESI-MS2 peaks were found in the samples taken before and after centrifugation for the main anthocyanins; peonidin-3-feruloylsophoroside-5-glucoside, peonidin-3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, and peonidin-3-caffeoyl-feruloyl sophoroside-5-glucoside. This proves that centrifugation is an efficient method for protein removal without anthocyanin loss. This study considers this process an ultrasound-assisted extraction-centrifugation-ultrafiltration for purple sweet potato valorization in 'green' technology.
dc.language.iso	eng
dc.relation.ispartof	Molecules, 2016, vol. 21, p. 11
dc.subject	Agronomia
dc.subject	Química agrícola
dc.title	Ultrasound-assisted extraction, centrifugation and ultrafiltration: Multistage process for polyphenol recovery from purple sweet potatoes
dc.type	journal article	es_ES
dc.date.updated	2017-01-30T07:28:41Z
dc.identifier.doi	10.3390/molecules21111584
dc.identifier.idgrec	115503
dc.rights.accessRights	open access	es_ES