Cited by 121Phytochemicals and Antioxidant ActivitiesAgricultural and Biological ResearchFood and Agricultural Sciences

HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

Zhu, Zhenzhou, Guan, Qingyan, Koubaa, Mohamed, Barba, Francisco J., Roohinejad, Shahin, Cravotto, Giancarlo, Yang, Xinsun, Li, Shuyi +1 more·2017·Food Chemistry

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.

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Crossref · 10.1016/j.foodchem.2016.07.157

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Authors
Zhu, Z., Guan, Q., Koubaa, M., Barba, F. J., Roohinejad, S., Cravotto, G., Yang, X., Li, S., & He, J.
Affiliations
  • Wuhan Polytechnic University (CN)
  • Université de Technologie de Compiègne (FR)
  • Universitat de València (ES)
  • Shiraz University of Medical Sciences (IR)
  • University of Turin (IT)
  • Hubei Academy of Agricultural Sciences (CN)
Corresponding author
  • Barba, Francisco J.
  • He, Jingren
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2017-01
Volume
215
Pages
391-400
ISSN
0308-8146 (ISSN-L)
OpenAlex
W2496589629
Cited by
121
References
40
Citations by year
2026: 4 · 2025: 6 · 2024: 16 · 2023: 11 · 2022: 7 · 2021: 11 · 2020: 8 · 2019: 20 · 2018: 23 · 2017: 13 · 2016: 2
FWCI
15.19
Type
journal article
Language
en
Open access
closed
Locations
  • Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
  • HAL (submittedVersion)
  • Institutional Research Information System University of Turin (University of Turin) (submittedVersion)
Funders
  • Ministry of Science and Technology of the People’s Republic of China (2014DFG32310)
  • Natural Science Foundation of Hubei Province, China (2014CFB891)
  • Science and Technology Support Program of Hubei Province, China (2015BHE015)
  • National Natural Science Foundation of China (31371727)
Topics
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
purple sweet potato, ultrasound-assisted extraction, anthocyanins, polyphenols, protein extraction, extraction optimization, specific energy consumption, chlorogenic acid, caffeic acid, quinic acid
MeSH terms
Anthocyanins, Chromatography, High Pressure Liquid, Plant Extracts, Ultrasonics, Spectrometry, Mass, Electrospray Ionization, Ipomoea batatas, Plant Tubers, Polyphenols

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