Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction Technology
This study aimed to develop an effective technique for extracting total anthocyanins from purple sweet potato (Mianzishu 9) (PSP9) by ultrasound-assisted compound enzymatic extraction (UAEE). Single-factor experiments, Plackett-Burman experimental design, and response surface methodology were utiliz...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/14/4344 |
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| author | Fang Wang Shuo Zhang Guowei Deng Kun Xu Haiyan Xu Jialei Liu |
| author_facet | Fang Wang Shuo Zhang Guowei Deng Kun Xu Haiyan Xu Jialei Liu |
| author_sort | Fang Wang |
| collection | DOAJ |
| description | This study aimed to develop an effective technique for extracting total anthocyanins from purple sweet potato (Mianzishu 9) (PSP9) by ultrasound-assisted compound enzymatic extraction (UAEE). Single-factor experiments, Plackett-Burman experimental design, and response surface methodology were utilized for optimizing extraction conditions, and the antioxidant activities were evaluated. Anthocyanins were also measured using an ultra-performance liquid chromatograph linked to a mass spectrometer (UPLC-MS). The maximum yield of total anthocyanins was 2.27 mg/g under the following conditions: the ethanol concentration was 78%, the material-to-liquid ratio was 1:15 g/mL, the enzyme ratio (cellulase: pectinase: papain) was 2:2:1 and its hydrolysis was at 41 °C, pH = 4.5, 1.5 h, the ultrasonication was at 48 °C and conducted twice for 20 min each time. In addition to higher yield, anthocyanins extracted from purple sweet potato by UAEE showed great ability to scavenge DPPH (IC<sub>50</sub> of 0.089 μg/mL) and hydroxyl radicals (IC<sub>50</sub> of 100.229 μg/mL). Five anthocyanins were found in the purple sweet potato extract from UAEE. Taken together, the ultrasound-assisted compound enzymatic method can rapidly and effectively extract anthocyanins with greater antioxidant capacity from purple sweet potato. |
| first_indexed | 2024-03-09T13:19:00Z |
| format | Article |
| id | doaj.art-f9b9b986c4b347d7b837231962a041a8 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T13:19:00Z |
| publishDate | 2022-07-01 |
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| record_format | Article |
| series | Molecules |
| spelling | doaj.art-f9b9b986c4b347d7b837231962a041a82023-11-30T21:32:39ZengMDPI AGMolecules1420-30492022-07-012714434410.3390/molecules27144344Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction TechnologyFang Wang0Shuo Zhang1Guowei Deng2Kun Xu3Haiyan Xu4Jialei Liu5Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, ChinaSichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, ChinaSichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, ChinaSichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, ChinaCollege of Life Sciences, Sichuan Normal University, Chengdu 610101, ChinaInstitute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaThis study aimed to develop an effective technique for extracting total anthocyanins from purple sweet potato (Mianzishu 9) (PSP9) by ultrasound-assisted compound enzymatic extraction (UAEE). Single-factor experiments, Plackett-Burman experimental design, and response surface methodology were utilized for optimizing extraction conditions, and the antioxidant activities were evaluated. Anthocyanins were also measured using an ultra-performance liquid chromatograph linked to a mass spectrometer (UPLC-MS). The maximum yield of total anthocyanins was 2.27 mg/g under the following conditions: the ethanol concentration was 78%, the material-to-liquid ratio was 1:15 g/mL, the enzyme ratio (cellulase: pectinase: papain) was 2:2:1 and its hydrolysis was at 41 °C, pH = 4.5, 1.5 h, the ultrasonication was at 48 °C and conducted twice for 20 min each time. In addition to higher yield, anthocyanins extracted from purple sweet potato by UAEE showed great ability to scavenge DPPH (IC<sub>50</sub> of 0.089 μg/mL) and hydroxyl radicals (IC<sub>50</sub> of 100.229 μg/mL). Five anthocyanins were found in the purple sweet potato extract from UAEE. Taken together, the ultrasound-assisted compound enzymatic method can rapidly and effectively extract anthocyanins with greater antioxidant capacity from purple sweet potato.https://www.mdpi.com/1420-3049/27/14/4344anthocyaninsultrasound-assisted compound enzymatic extractionpurple sweet potatoresponse surface methodologyantioxidant activity |
| spellingShingle | Fang Wang Shuo Zhang Guowei Deng Kun Xu Haiyan Xu Jialei Liu Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction Technology Molecules anthocyanins ultrasound-assisted compound enzymatic extraction purple sweet potato response surface methodology antioxidant activity |
| title | Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction Technology |
| title_full | Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction Technology |
| title_fullStr | Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction Technology |
| title_full_unstemmed | Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction Technology |
| title_short | Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction Technology |
| title_sort | extracting total anthocyanin from purple sweet potato using an effective ultrasound assisted compound enzymatic extraction technology |
| topic | anthocyanins ultrasound-assisted compound enzymatic extraction purple sweet potato response surface methodology antioxidant activity |
| url | https://www.mdpi.com/1420-3049/27/14/4344 |
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