6533b872fe1ef96bd12d3b1f
RESEARCH PRODUCT
Ultrasound-Assisted Extraction, Centrifugation and Ultrafiltration: Multistage Process for Polyphenol Recovery from Purple Sweet Potatoes
Zhenzhou ZhuTian JiangFrancisco J. BarbaJingren HeGiancarlo CravottoMohamed Koubaasubject
Ultrafiltrationpurple sweet potatoAgronomiaPharmaceutical Science01 natural sciencesArticleAnalytical Chemistrylaw.inventionAnthocyaninslcsh:QD241-441chemistry.chemical_compound0404 agricultural biotechnologylcsh:Organic chemistrylawDrug DiscoveryCentrifugation; Filtration; Polyphenols; Purple sweet potato; Ultrasound; Anthocyanins; Chromatography High Pressure Liquid; Ipomoea batatas; Plant Extracts; Polyphenols; Ultrasonics; Medicine (all); Organic ChemistryCentrifugationUltrasonicspurple sweet potato; ultrasound; polyphenols; filtration; centrifugationPhysical and Theoretical ChemistryIpomoea batatasFiltrationChromatography High Pressure LiquidpolyphenolsfiltrationcentrifugationQuímica agrícolaChromatographyChromatographyFoulingPlant ExtractsultrasoundMedicine (all)010401 analytical chemistryExtraction (chemistry)Organic Chemistry04 agricultural and veterinary sciences040401 food science0104 chemical sciencesSolventchemistryChemistry (miscellaneous)PolyphenolAnthocyaninHigh Pressure LiquidMolecular Medicinedescription
This work provides an evaluation of an ultrasound-assisted, combined extraction, centrifugation and ultrafiltration process for the optimal recovery of polyphenols. A purple sweet potato (PSP) extract has been obtained using ultrasonic circulating extraction equipment at a power of 840 W, a frequency of 59 kHz and using water as solvent. Extract ultrafiltration, using polyethersulfone (PES), was carried out for the recovery of polyphenol, protein and anthocyanin. Pre-treatment, via the centrifugation of purple sweet potato extract at 2500 rpm over 6 min, led to better polyphenol recovery, with satisfactory protein removal (reused for future purposes), than PSP extract filtration without centrifugation. Results showed that anthocyanin was efficiently recovered (99%) from permeate. The exponential model fit well with the experimental ultrafiltration data and led to the calculation of the membrane's fouling coefficient. The optimization of centrifugation conditions showed that, at a centrifugation speed of 4000 rpm (1195× g) and duration of 7.74 min, the optimized polyphenol recovery and fouling coefficient were 34.5% and 29.5 m-1, respectively. The removal of proteins in the centrifugation process means that most of the anthocyanin content (90%) remained after filtration. No significant differences in the intensities of the HPLC-DAD-ESI-MS² peaks were found in the samples taken before and after centrifugation for the main anthocyanins; peonidin-3-feruloylsophoroside-5-glucoside, peonidin-3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, and peonidin-3-caffeoyl-feruloyl sophoroside-5-glucoside. This proves that centrifugation is an efficient method for protein removal without anthocyanin loss. This study considers this process an ultrasound-assisted extraction-centrifugation-ultrafiltration for purple sweet potato valorization in "green" technology.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2016-11-20 | Molecules; Volume 21; Issue 11; Pages: 1584 |