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

Open access


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 68ºC, 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.

Ahmed M., Akter M.S., and Eun J.-B., 2011. Optimization conditions for anthocyanin and phenolic content extraction form purple sweet potato using response surface methodology. Int. J. Food Sci Nutr., 62(1), 91-96.

Barba F.J., Brianceau S., Turk M., Boussetta N., and Vorobiev E., 2015a. Effect of alternative physical treatments (ultrasounds, pulsed electric fields, and high-voltage electrical discharges) on selective recovery of bio-compounds from fermented grape pomace. Food Bioprocess Technol., 8(5), 1139-1148.

Barba F.J., Galanakis C.M., Esteve M.J., Frigola A., and Vorobiev E., 2015b. Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries. J. Food Eng., 167(Part A), 38-44.

Bovell-Benjamin A.C., 2007. Sweet potato: a review of its past, present, and future role in human nutrition. Adv. Food Nutr. Res., 52, 1-59.

Bridgers E.N., Chinn M.S., and Truong V.-D., 2010. Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars. Ind. Crop Prod., 32(3), 613-620.

Brown C., Culley D., Yang C.-P., Durst R., and Wrolstad R., 2005. Variation of anthocyanin and carotenoid contents and associated antioxidant values in potato breeding lines. J. Am. Soc. Hort. Sci., 130(2), 174-180.

Buckow R., Kastell A., Terefe N.S., and Versteeg C., 2010. Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice. J. Agr. Food Chem., 58(18), 10076-10084.

Cacace J. and Mazza G., 2003. Mass transfer process during extraction of phenolic compounds from milled berries. J. Food Eng., 59(4), 379-389.

Cai M., Wang S., and Liang H.-h., 2012. Optimization of ultrasound-assisted ultrafiltration of Radix astragalus extracts with hollow fiber membrane using response surface methodology. Sep Purif Technol., 100, 74-81.

Chemat F. and Khan M.K., 2011. Applications of ultrasound in food technology: processing, preservation and extraction. Ultrason Sonochem., 18(4), 813-835.

Corrales M., Toepfl S., Butz P., Knorr D., and Tauscher B., 2008. Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison. Innovative Food Sci. Emerging Technol., 9(1), 85-91.

Deng Q., Zinoviadou K.G., Galanakis C.M., Orlien V., Grimi N., Vorobiev E., Lebovka N., and Barba F.J., 2014. The effects of conventional and non-conventional processing on glucosinolates and its derived forms, isothiocyanates: extraction, degradation, and applications. Food Eng. Rev., 7(3), 357-381.

Derringer G., 1980. Simultaneous optimization of several response variables. J. Qual. Technol., 12, 214-219.

Escribano-Bailón M.T., Santos-Buelga C., and Rivas-Gonzalo J.C., 2004. Anthocyanins in cereals. J. Chromatogr. A, 1054(1), 129-141.

Fang X., Wang J., Wang Y., Li X., Zhou H., and Zhu L., 2014. Optimization of ultrasonic-assisted extraction of wedelolactone and antioxidant polyphenols from Eclipta prostrate L. using response surface methodology. Sep Purif Technol., 138, 55-64.

Galanakis C.M., 2012. Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends Food Sci. Technol., 26(2), 68-87.

Galanakis C.M., 2013. Emerging technologies for the production of nutraceuticals from agricultural by-products: a viewpoint of opportunities and challenges. Food Bioprod Process., 91(4), 575-579.

Galanakis C.M., Markouli E., and Gekas V., 2013. Recovery and fractionation of different phenolic classes from winery sludge using ultrafiltration. Sep. Purif. Technol., 107, 245-251.

Galanakis C.M. and Schieber A., 2014. Editorial. Food Res Int. 65, Part C, 299-300.

González-Centeno M.R., Knoerzer K., Sabarez H., Simal S., Rosselló C., and Femenia A., 2014. Effect of acoustic frequency and power density on the aqueous ultrasonic-assisted extraction of grape pomace (Vitis vinifera L.) A response surface approach. Ultrason Sonochem., 21(6), 2176-2184.

Hu Y.-Y., Zheng P., He Y.-Z., and Sheng G.-P., 2005. Response surface optimization for determination of pesticide multiresidues by matrix solid-phase dispersion and gas chromatography. J. Chromatogr. A, 1098(1), 188-193.

Hwang Y.P., Choi J.H., Choi J.M., Chung Y.C., and Jeong H.G., 2011. Protective mechanisms of anthocyanins from purple sweet potato against tert-butyl hydroperoxide-induced hepatotoxicity. Food Chem. Toxicol., 49(9), 2081-2089.

Iqbal M., Ahmad I., Hussain S., Khera R., Bokhari T., and Shehzad M., 2013. Optimization of pre-sowing magnetic field doses through RSM in pea. Int Agrophys., 27, 265-273.

Kechinski C.P., Guimarães P.V.R., Noreña C.P.Z., Tessaro I.C., and Marczak L.D.F., 2010. Degradation kinetics of anthocyanin in blueberry juice during thermal treatment. J. Food Sci., 75(2), C173-C176.

Kobus Z., 2008. Dry matter extraction from valerian roots (Valeriana officinalis L.) with the help of pulsed acoustic field. Int Agrophysics, 22, 133.

Koubaa M., Roselló-Soto E., Šic Žlabur J., Režek Jambrak A., Brnčicì M., Grimi N., Boussetta N., and Barba F.J., 2015. Current and new insights in the sustainable and green recovery of nutritionally valuable compounds from Stevia rebaudiana Bertoni. J. Agr. Food Chem., 63(31), 6835-6846.

Lagnika C., Zhang M., Nsor-Atindana J., and Tounkara F., 2014. Extension of mushroom shelf-life by ultrasound treatment combined with high pressure argon. Int Agrophys., 28, 39-47.

Lai T.N.H., André C.M., Chirinos R., Nguyen T.B.T., Larondelle Y., and Rogez H., 2014. Optimisation of extraction of piceatannol from Rhodomyrtus tomentosa seeds using response surface methodology. Sep. Purif. Technol., 134, 139-146.

Lapornik B., Prošek M., and Wondra A.G., 2005. Comparison of extracts prepared from plant by-products using different solvents and extraction time. J. Food Eng., 71(2), 214-222.

Lee J., Durst R.W., and Wrolstad R.E., 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. J. Aoac. Int., 88(5), 1269-1278.

Liu X., Mu T., Sun H., Zhang M., and Chen J., 2013. Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology. Food Chem., 141(3), 3034-3041.

Pedro A.C., Granato D., and Rosso N.D., 2015. Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability. Food Chem., 191, 12-20.

Pinzauti S., Gratteri P., Furlanetto S., Mura P., Dreassi E., and Phan-Tan-Luu R., 1996. Experimental design in the development of voltammetric method for the assay of omeprazole. J. Pharmaceut Biomed., 14(8), 881-889.

Ramic M., Vidovic S., Zekovic Z., Vladic J., Cvejin A., and Pavlic B., 2015. Modeling and optimization of ultrasound-assisted extraction of polyphenolic compounds from Aronia melanocarpa by-products from filter-tea factory. Ultrason Sonochem., 23, 360-368.

Roselló-Soto E., Barba F.J., Parniakov O., Galanakis C.M., Lebovka N., Grimi N., and Vorobiev E., 2014. High voltage electrical discharges, pulsed electric field, and ultrasound assisted extraction of protein and phenolic compounds from olive kernel. Food Bioprocess Technol., 8(4), 885-894.

Roselló-Soto E., Galanakis C.M., Brnčicì M., Orlien V., Trujillo F.J., Mawson R., Knoerzer K., Tiwari B.K., and Barba F.J., 2015. Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions. Trends Food Sci. Technol., 42(2), 134-149.

Šic Žlabur J., Vocìa S., Dobričevicì N., Brnčicì M., Dujmicì F., and Rimac Brnčicì S., 2015. Optimization of ultrasound assisted extraction of functional ingredients from Stevia rebaudiana Bertoni leaves. Int Agrophys., 29, 231-237.

Spigno G., Tramelli L., and De Faveri D.M., 2007. Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. J. Food Eng., 81(1), 200-208.

Tabaraki R., Heidarizadi E., and Benvidi A., 2012. Optimization of ultrasonic-assisted extraction of pomegranate (Punica granatum L.) peel antioxidants by response surface methodology. Sep. Purif Technol., 98, 16-23.

Teow C.C., Truong V.-D., McFeeters R.F., Thompson R.L., Pecota K.V., and Yencho G.C., 2007. Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours. Food Chem., 103(3), 829-838.

Tiwari B.K., Patras A., Brunton N., Cullen P.J., and O’Donnell C.P., 2010. Effect of ultrasound processing on anthocyanins and color of red grape juice. Ultrason Sonochem., 17(3), 598-604.

Wang S.-M., Yu D.-J., and Song K.B., 2011. Quality characteristics of purple sweet potato (Ipomoea batatas) slices dehydrated by the addition of maltodextrin. Hortic, Environ Biotechnol., 52(4), 435-441.

Wong W.H., Lee W.X., Ramanan R.N., Tee L.H., Kong K.W., Galanakis C.M., Sun J., and Prasad K.N., 2015. Two level half factorial design for the extraction of phenolics, flavonoids and antioxidants recovery from palm kernel by-product. Ind. Crop Prod., 63, 238-248.

Zhang Z.-f., Lu J., Zheng Y.-l., Hu B., Fan S.-h., Wu D.-m., Zheng Z.-h., Shan Q., and Liu C.-m., 2010. Purple sweet potato color protects mouse liver against d-galactose-induced apoptosis via inhibiting caspase-3 activation and enhancing PI3K/Akt pathway. Food Chem. Toxicol., 48(8), 2500-2507.

Zhu Z., Ladeg S., Ding L., Bals O., Nadji M.-M., Jaffrin M.Y., and Vorobiev E., 2014. Study of rotating disk assisted dead-end filtration of chicory juice and its performance optimization. Ind. Crop Prod., 53(0), 154-162.

Zinoviadou K.G., Galanakis C.M., Brnčicì M., Grimi N., Boussetta N., Mota M.J., Saraiva J.A., Patras A., Tiwari B., and Barba F.J., 2015. Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties. Food Res. Int., 77,743-752.

International Agrophysics

The Journal of Institute of Agrophysics of Polish Academy of Sciences

Journal Information

IMPACT FACTOR 2017: 1.242
5-year IMPACT FACTOR: 1.267

CiteScore 2017: 1.38

SCImago Journal Rank (SJR) 2017: 0.435
Source Normalized Impact per Paper (SNIP) 2017: 0.849

Cited By


All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 441 428 46
PDF Downloads 297 286 24