0000000000242634

AUTHOR

Qingyan Guan

showing 3 related works from this author

Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology

2016

AbstractResponse surface methodology was used to optimize experimental conditions for ultrasound-assisted extraction of valuable components (anthocyanins and phenolics) from purple sweet potatoes using water as a solvent. The Box-Behnken design was used for optimizing extraction responses of anthocyanin extraction yield, phenolic extraction yield, and specific energy consumption. Conditions to obtain maximal anthocyanin extraction yield, maximal phenolic extraction yield, and minimal specific energy consumption were different; an overall desirability function was used to search for overall optimal conditions: extraction temperature of 68ºC, ultrasonic treatment time of 52 min, and a liquid/…

PhysicsChromatographyExtraction (chemistry)Agronomia04 agricultural and veterinary sciencesUltrasound assisted040401 food sciencechemistry.chemical_compound0404 agricultural biotechnologyPlant sciencechemistryAnthocyaninBotanyResponse surface methodologyInternational Agrophysics
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HPLC-DAD-ESI-MS2analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

2016

International audience; 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 (40 min); supplementary hot extraction (80 °C) up to 120 min; pH: 2.5; ethanol concentration: 58%), the highest concentrations of polyphenols (3.877 mg/g), anthocyanins (0.293 mg/g), and proteins (0.753 mg/g) were found, with minimal specific energy consumption (8406 J/mg).Moreover, anthocyanin and non-anthocyanin polyphenols in PSP extract from optimized extraction temperature were identified using HPLC-DAD-ESI-MS2. The major identified anthocyanins we…

Spectrometry Mass Electrospray Ionization[SDV.BIO]Life Sciences [q-bio]/Biotechnology[SDV]Life Sciences [q-bio]Hplc dad esi msAnalytical ChemistryAnthocyaninschemistry.chemical_compound0404 agricultural biotechnologyChlorogenic acidHPLC-DAD-ESI-MS2Caffeic acid[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringUltrasonicsIpomoea batatasChromatography High Pressure LiquidChromatographyChromatographyEthanolPlant ExtractsSpectrometryExtraction (chemistry)Electrospray IonizationPolyphenolsProteins04 agricultural and veterinary sciencesGeneral MedicineQuinic acidMass040401 food sciencePlant TuberschemistryPolyphenolAnthocyaninUltrasound-assisted extractionHigh Pressure LiquidAnthocyanins; HPLC-DAD-ESI-MS2; Polyphenols; Proteins; Purple sweet potato; Ultrasound-assisted extraction; Anthocyanins; Chromatography High Pressure Liquid; Ipomoea batatas; Plant Extracts; Plant Tubers; Polyphenols; Spectrometry Mass Electrospray Ionization; Ultrasonics; Analytical Chemistry; Food SciencePurple sweet potato[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Science
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Preparation of Highly Clarified Anthocyanin-Enriched Purple Sweet Potato Juices by Membrane Filtration and Optimization of Their Sensorial Properties

2016

The aim of this work was to prepare clarified anthocyanin-enriched juices from purple sweet potatoes (PSP) and to evaluate their sensorial properties, with promising prospect for antioxidant molecules. Four PSP juice samples were prepared and annotated as (1) crude PSP extract, (2) PSP extract followed by microfiltration, (3) by ultrafiltration and (4) by nanofiltration (4). Although anthocyanins retention was observed during the filtration process, PSP microfiltrated juices generated better permeate with compromising between appearance transparency and anthocyanin content. Juice sensory properties (color, flavor, mouthfeel and clarity) were optimized by an L9(34) orthogonal design using PS…

General Chemical EngineeringMicrofiltration010401 analytical chemistryUltrafiltration04 agricultural and veterinary sciencesGeneral Chemistry040401 food science01 natural sciences0104 chemical scienceschemistry.chemical_compoundMouthfeel0404 agricultural biotechnologychemistryAnthocyaninNanofiltrationFood scienceSugarCitric acidFlavorFood ScienceJournal of Food Processing and Preservation
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