title: Conventional, ultrasound-assisted, and accelerated-solvent extractions of anthocyanins from purple sweet potatoes.
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).
authors.affiliation: Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
authors.forename: Zhan
authors.initials: Z
authors.lastname: Cai
authors.affiliation: Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
authors.forename: Ziqian
authors.initials: Z
authors.lastname: Qu
authors.affiliation: Hainan Yedao Group Co. Ltd., Hainan 570105, China.
authors.forename: Yu
authors.initials: Y
authors.lastname: Lan
authors.affiliation: Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
authors.forename: Shujuan
authors.initials: S
authors.lastname: Zhao
authors.affiliation: Hainan Yedao Group Co. Ltd., Hainan 570105, China.
authors.forename: Xiaohua
authors.initials: X
authors.lastname: Ma
authors.affiliation: Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
authors.forename: Qiang
authors.initials: Q
authors.lastname: Wan
authors.affiliation: Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: pjing@sjtu.edu.cn.
authors.forename: Pu
authors.initials: P
authors.lastname: Jing
authors.affiliation: Guangdong Industry Technical College, Guangdong 510300, China.
authors.forename: Pingfan
authors.initials: P
authors.lastname: Li
mesh_terms: D000872:Anthocyanins / Q000302:isolation & purification*; D027723:Ipomoea batatas / Q000737:chemistry*; D010636:Phenols / Q000302:isolation & purification; D010936:Plant Extracts / Q000032:analysis*; D012997:Solvents / Q000737:chemistry; D014465:Ultrasonics
chemical_list: D000872:Anthocyanins; D010636:Phenols; D010936:Plant Extracts; D012997:Solvents
keywords: Anthocyanins; Antioxidant activity; Cyanidin 3-sophoroside-5-glucoside (PubChem CID: 44256732); Extraction efficiency; Flavonoids; Peonidin 3-sophoroside-5-glucoside (PubChem CID: 44256845); Phenolics