Ultrasound-Assisted Anthocyanin Extraction of Purple Sweet Potato Variety TNG73, Ipomoea batatas, L

Ching-Yi Lien; Chin-Feng Chan; Yung-Chang Lai; Che-Lun Huang; Wayne C. Liao

doi:10.1080/01496395.2011.644610

Ultrasound-Assisted Anthocyanin Extraction of Purple Sweet Potato Variety TNG73, Ipomoea batatas, L

Journal

Separation Science and Technology

Journal Volume

47

Journal Issue

8

Pages

1241-1247

Date Issued

2012-02

Author(s)

Ching-Yi Lien

Chin-Feng Chan

Yung-Chang Lai

Che-Lun Huang

Wayne C. Liao

DOI

10.1080/01496395.2011.644610

URI

https://www.tandfonline.com/doi/full/10.1080/01496395.2011.644610

https://scholars.tari.gov.tw/handle/123456789/17049

Abstract

The acidic-ethanol anthocyanin extraction process of TNG73 sweet potatoes was improved with introducing the sonication treatment. The linear terms of sonication time and extraction temperature were determined to be significant factors. Response surface methodology (RSM) models were successfully established to perform the extraction study and energy requirement analysis. After calculating the required energy for collected anthocyanins (J/mu g), the process with higher extraction temperature became less effective. Based on the combined results of extraction study and energy requirement analysis, the recommended operating condition of anthocyanin extraction process was at 25 degrees C with 22 min sonication.

Subjects

anthocyanins

purple sweet potato

response surface

methodology

ultrasound

Publisher

Taylor & Francis

Type

journal article