title: Effect of ultrasound on the extraction of total anthocyanins from Purple Majesty potato.
abstract: This study examined anthocyanin extraction using the application of ultrasound to raw freeze dried, microwaved and raw sliced Purple Majesty potato, a new pigmented potato variety rich in anthocyanins. A 20 kHz probe was used for the sonication at 3 different amplitudes (30%, 50% and 70%) and ethanol in water at different ratios (50:50 and 70:30 v/v) was used for the extraction. Anthocyanin extraction from raw freeze dried purple potato was optimal at an ethanol:water ratio (70:30; v/v) after 5 min of ultrasonication, while the least amount of anthocyanins was extracted from raw sliced potatoes. The application of microwaves (as a pre-treatment) before the UAE resulted in an increase in the amount of anthocyanins extracted and a decrease in the amount of solvent used. Analysis of variance showed that potato form, ultrasonication time, ultrasonication amplitude and solvent ratio as well as two and three way interactions between some of these factors had a very significant effect (p<0.000) on the amount of anthocyanins extracted.
authors.affiliation: Food and Life Sciences, School of Science, Engineering & Technology, Abertay University, Dundee DD1 1HG, UK.
authors.forename: Shon
authors.initials: S
authors.lastname: Mane
authors.affiliation: Computing and Forensic Science, School of Science, Engineering & Technology, Abertay University, Dundee DD1 1HG, UK.
authors.forename: David H
authors.initials: DH
authors.lastname: Bremner
authors.affiliation: Food and Life Sciences, School of Science, Engineering & Technology, Abertay University, Dundee DD1 1HG, UK.
authors.forename: Athina
authors.initials: A
authors.lastname: Tziboula-Clarke
authors.affiliation: Food and Life Sciences, School of Science, Engineering & Technology, Abertay University, Dundee DD1 1HG, UK. Electronic address: a.lemos@abertay.ac.uk.
authors.forename: M Adília
authors.initials: MA
authors.lastname: Lemos
mesh_terms: D000872:Anthocyanins / Q000302:isolation & purification*; D005591:Chemical Fractionation / Q000379:methods*; D015925:Cryopreservation; D000431:Ethanol / Q000737:chemistry; D008872:Microwaves; D011198:Solanum tuberosum / Q000737:chemistry*; D012997:Solvents / Q000737:chemistry; D013997:Time Factors; D000069453:Ultrasonic Waves; D014867:Water / Q000737:chemistry
chemical_list: D000872:Anthocyanins; D012997:Solvents; D014867:Water; D000431:Ethanol
keywords: Anthocyanin extraction; Purple Majesty potato; Ultrasonication