Effect of ultrasound on the extraction of total anthocyanins from Purple Majesty potato

• Published in: Ultrasonics sonochemistry 2015-11, Vol.27, p.509-514
• Main Authors: Mane, Shon, Bremner, David H., Tziboula-Clarke, Athina, Lemos, M. Adília
• Format: Article
• Language: English
• Subjects: Anthocyanin extraction; Anthocyanins - isolation & purification; Chemical Fractionation - methods; Cryopreservation; Ethanol - chemistry; Microwaves; Purple Majesty potato; Solanum tuberosum - chemistry; Solvents - chemistry; Time Factors; Ultrasonic Waves; Ultrasonication; Water - chemistry
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2015.06.021

•Ultrasound assisted extraction (UAE) proved to be a helpful technology for anthocyanins extraction.•Optimal conditions for the anthocyanins extraction depends on the form of potato used.•UAE enabled the amount of solvent used to be decreased in certain circumstances (microwave potato).•Longer extraction times can destroy anthocyanins. This study examined anthocyanin extraction using the application of ultrasound to raw freeze dried, microwaved and raw sliced Purple Majesty potato, a new pigmented potato variety rich in anthocyanins. A 20kHz probe was used for the sonication at 3 different amplitudes (30%, 50% and 70%) and ethanol in water at different ratios (50:50 and 70:30 v/v) was used for the extraction. Anthocyanin extraction from raw freeze dried purple potato was optimal at an ethanol:water ratio (70:30; v/v) after 5min of ultrasonication, while the least amount of anthocyanins was extracted from raw sliced potatoes. The application of microwaves (as a pre-treatment) before the UAE resulted in an increase in the amount of anthocyanins extracted and a decrease in the amount of solvent used. Analysis of variance showed that potato form, ultrasonication time, ultrasonication amplitude and solvent ratio as well as two and three way interactions between some of these factors had a very significant effect (p