Optimization conditions for anthocyanin and phenolic content extraction form purple sweet potato using response...

Area of Science:

• Food Science and Technology
• Nutraceuticals and Functional Foods
• Agricultural Chemistry

Background:

• Purple sweet potato is a valuable source of bioactive compounds, including anthocyanins and phenolic compounds.
• These compounds possess antioxidant properties, making them desirable for nutraceutical and functional food applications.
• Enhancing the concentration of these bioactive components in purple sweet potato flour is crucial for maximizing its health benefits.

Purpose of the Study:

• To optimize the conditions for maximizing anthocyanin and phenolic content in purple sweet potato flour.
• To investigate the effects of drying temperature, citric acid concentration, and soaking time on bioactive component levels.
• To evaluate the potential of treated purple sweet potato flour as a functional ingredient for enhancing antioxidant activity in foods.

Main Methods:

• Response surface methodology (RSM) with a face-centered cube design was employed for optimization.
• Independent variables studied included drying temperature (55-65°C), citric acid concentration (1-3% w/v), and soaking time (1-3 min).
• Anthocyanin and total phenolic content were measured under various treatment conditions.

Main Results:

• Optimal conditions for phenolic content were determined as 60.94°C, 1.04% citric acid, and 2.24 min soaking time.
• Optimal conditions for anthocyanin content were found to be approximately 62.91°C, 1.38% citric acid, and 2.53 min soaking time.
• Experimental values for anthocyanin (19.78 mg/100 g) and phenolic content (61.55 mg/g) closely matched predicted values, validating the model.

Conclusions:

• The study successfully identified optimal processing parameters to enhance bioactive components in purple sweet potato flour.
• Treated purple sweet potato flour demonstrates potential for improving the antioxidant capacity of formulated foods.
• This research supports the use of purple sweet potato flour as a functional ingredient in the food industry.