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

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 esta...

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Bibliographic Details
Published inSeparation science and technology Vol. 47; no. 8; pp. 1241 - 1247
Main Authors Lien, Ching-Yi, Chan, Chin-Feng, Lai, Yung-Chang, Huang, Che-Lun, Liao, Wayne C.
Format Journal Article
LanguageEnglish
Published Taylor & Francis Group 01.05.2012
Subjects
anthocyanins
purple sweet potato
response surface methodology
ultrasound
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Summary: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/µg), 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°C with 22 min sonication.
ISSN:0149-6395
1520-5754
DOI:10.1080/01496395.2011.644610