Conventional, ultrasound-assisted, and accelerated-solvent extractions of anthocyanins from purple sweet potatoes.
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≈UAE>ASE for ORAC (766-1091 mg TE/100 g DW) and ASE>CE≈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).
['Cai|Zhan|Z|', 'Qu|Ziqian|Z|', 'Lan|Yu|Y|', 'Zhao|Shujuan|S|', 'Ma|Xiaohua|X|', 'Wan|Qiang|Q|', 'Jing|Pu|P|', 'Li|Pingfan|P|']
D000872:Anthocyanins D027723:Ipomoea batatas D010636:Phenols D010936:Plant Extracts D012997:Solvents D014465:Ultrasonics
Anthocyanins Extraction efficiency Antioxidant activity Phenolics Flavonoids Cyanidin 3-sophoroside-5-glucoside (PubChem CID: 44256732) Peonidin 3-sophoroside-5-glucoside (PubChem CID: 44256845)