title: HPLC-DAD-ESI-MS(2) analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction.
abstract: Ultrasound pre-treatment (UAE) was applied to assist the extraction of valuable compounds (polyphenols (especially anthocyanins), and proteins) from purple sweet potato (PSP). Under optimum conditions (ultrasound time (40min); supplementary hot extraction (80°C) up to 120min; pH: 2.5; ethanol concentration: 58%), the highest concentrations of polyphenols (3.877mg/g), anthocyanins (0.293mg/g), and proteins (0.753mg/g) were found, with minimal specific energy consumption (8406J/mg). Moreover, anthocyanin and non-anthocyanin polyphenols in PSP extract from optimized extraction temperature were identified using HPLC-DAD-ESI-MS(2). The major identified anthocyanins were peonidin-3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside, peonidin-3-(6″-caffeoyl-6‴-feruloyl sophoroside)-5-glucoside, cyanidin-3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside, whereas the major identified non-anthocyanin molecules were quinic acid, chlorogenic acid, caffeic acid, and chlorogenic acid-3-glucose. The amount of the predominant anthocyanin and non-anthocyanin compounds from PSP extract obtained after UAE was higher than that extracted after conventional solvent extraction. The results obtained in this work demonstrated the efficiency of UAE for the recovery of anthocyanins from PSP.
authors.affiliation: School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
authors.forename: Zhenzhou
authors.initials: Z
authors.lastname: Zhu
authors.affiliation: School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
authors.forename: Qingyan
authors.initials: Q
authors.lastname: Guan
authors.affiliation: Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France.
authors.forename: Mohamed
authors.initials: M
authors.lastname: Koubaa
authors.affiliation: Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, Avda.Vicent Andrés Estellés, s/n. 46100 Burjassot, València, Spain. Electronic address: Francisco.Barba@uv.es.
authors.forename: Francisco J
authors.initials: FJ
authors.lastname: Barba
authors.affiliation: University of Otago, Department of Food Science, PO Box 56, Dunedin 9054, New Zealand.
authors.forename: Shahin
authors.initials: S
authors.lastname: Roohinejad
authors.affiliation: Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, Turin 10125, Italy.
authors.forename: Giancarlo
authors.initials: G
authors.lastname: Cravotto
authors.affiliation: Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
authors.forename: Xinsun
authors.initials: X
authors.lastname: Yang
authors.affiliation: School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
authors.forename: Shuyi
authors.initials: S
authors.lastname: Li
authors.affiliation: School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
authors.forename: Jingren
authors.initials: J
authors.lastname: He
mesh_terms: D000872:Anthocyanins / Q000302:isolation & purification; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D027723:Ipomoea batatas / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D035281:Plant Tubers / Q000737:chemistry; D059808:Polyphenols / Q000302:isolation & purification; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods*; D014465:Ultrasonics
chemical_list: D000872:Anthocyanins; D010936:Plant Extracts; D059808:Polyphenols
keywords: Anthocyanins; HPLC-DAD-ESI-MS(2); Polyphenols; Proteins; Purple sweet potato; Ultrasound-assisted extraction