| Literature DB >> 26616949 |
Zhan Cai1, Ziqian Qu1, Yu Lan2, Shujuan Zhao1, Xiaohua Ma2, Qiang Wan1, Pu Jing3, Pingfan Li4.
Abstract
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).Entities:
Keywords: Anthocyanins; Antioxidant activity; Cyanidin 3-sophoroside-5-glucoside (PubChem CID: 44256732); Extraction efficiency; Flavonoids; Peonidin 3-sophoroside-5-glucoside (PubChem CID: 44256845); Phenolics
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Year: 2015 PMID： 26616949 DOI： 10.1016/j.foodchem.2015.10.110
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514