title: Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato.
abstract: The influence of pulsed electric field (PEF) treatment on the anthocyanin extraction yield (AEY) from purple-fleshed potato (PFP) at different extraction times (60-480 min) and temperatures (10-40°C) using water and ethanol (48% and 96%) as solvents has been investigated. Response surface methodology was used to determine optimal PEF treatment and optimise anthocyanin extraction. A PEF treatment of 3.4 kV/cm and 105 μs (35 pulses of 3 μs) resulted in the highest cell disintegration index (Z(p)=1) at the lowest specific energy requirements (8.92 kJ/kg). This PEF treatment increased the AEY, the effect being higher at lower extraction temperature with water as solvent. After 480 min at 40°C, the AEY obtained for the untreated sample using 96% ethanol as the solvent (63.9 mg/100 g fw) was similar to that obtained in the PEF-treated sample using water (65.8 mg/100 g fw). Therefore, PEF was possible with water, a more environmental-friendly solvent than ethanol, without decreasing the AEY from PFP.
authors.affiliation: Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, c/Miguel Servet 177, 50013 Zaragoza, Spain.
authors.forename: Eduardo
authors.initials: E
authors.lastname: Puértolas
authors.forename: Oliver
authors.initials: O
authors.lastname: Cregenzán
authors.forename: Elisa
authors.initials: E
authors.lastname: Luengo
authors.forename: Ignacio
authors.initials: I
authors.lastname: Alvarez
authors.forename: Javier
authors.initials: J
authors.lastname: Raso
mesh_terms: D000872:Anthocyanins / Q000032:analysis / Q000302:isolation & purification*; D004563:Electrochemistry / Q000379:methods*; D010936:Plant Extracts / Q000032:analysis / Q000302:isolation & purification*; D011198:Solanum tuberosum / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D010936:Plant Extracts