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Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic
Fang Wang1, Shuo Zhang1, Guowei Deng1
1Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, China.
Molecules (Basel, Switzerland)
|July 27, 2022
Summary
Ultrasound-assisted compound enzymatic extraction (UAEE) effectively extracts anthocyanins from purple sweet potato. This method enhances antioxidant activity and yield, offering a rapid and efficient approach for anthocyanin isolation.
Area of Science:
- Food Science
- Biotechnology
- Analytical Chemistry
Background:
- Purple sweet potato (PSP9) is rich in anthocyanins, potent antioxidants.
- Efficient extraction methods are crucial for utilizing PSP9's bioactive compounds.
- Ultrasound-assisted compound enzymatic extraction (UAEE) shows promise for improved bioactive compound recovery.
Purpose of the Study:
- To develop and optimize an effective UAEE technique for total anthocyanin extraction from PSP9.
- To evaluate the antioxidant activities of the extracted anthocyanins.
- To identify and quantify anthocyanins using advanced analytical techniques.
Main Methods:
- Optimization of extraction parameters using single-factor experiments, Plackett-Burman design, and response surface methodology.
- Ultrasound-assisted compound enzymatic extraction (UAEE) with cellulase, pectinase, and papain.
- Antioxidant activity assessment using DPPH and hydroxyl radical scavenging assays.
- Anthocyanin profiling via ultra-performance liquid chromatography-mass spectrometry (UPLC-MS).
Main Results:
- Optimized UAEE conditions yielded a maximum of 2.27 mg/g total anthocyanins.
- Extracts exhibited significant DPPH (IC50 = 0.089 μg/mL) and hydroxyl radical scavenging activity (IC50 = 100.229 μg/mL).
- Five distinct anthocyanins were identified in the PSP9 extract.
Conclusions:
- UAEE is a rapid and effective method for extracting high-yield anthocyanins from purple sweet potato.
- The extracted anthocyanins possess substantial antioxidant properties.
- This optimized UAEE method provides a valuable tool for anthocyanin isolation and application.
