Tags

Type your tag names separated by a space and hit enter

Optimization conditions for anthocyanin and phenolic content extraction form purple sweet potato using response surface methodology.
Int J Food Sci Nutr. 2011 Feb; 62(1):91-6.IJ

Abstract

Purple sweet potato flour could be used to enhance the bioactive components such as phenolic compounds and anthocyanin content that might be used as nutraceutical ingredients for formulated foods. Optimization of anthocyanin and phenolic contents of purple sweet potato were investigated using response surface methodology. A face-centered cube design was used to investigate the effects of three independent variables: namely, drying temperature 55-65°C, citric acid concentration 1-3% w/v and soaking time 1-3 min. The optimal conditions for anthocyanin and phenolic contents were 62.91°C, 1.38%, 2.53 min and 60.94°C, 1.04% and 2.24 min, respectively. However, optimal conditions of anthocyanin content were not apparent. The experimental value of anthocyanin content was 19.78 mg/100 g and total phenolic content was 61.55 mg/g. These data showed that the experimental responses were reasonably close to the predicted responses. Therefore, the results showed that treated flours could be used to enhance the antioxidant activities of functional foods.

Links

Publisher Full Text

Authors+Show Affiliations

Ahmed M
Department of Food Science and Technology and Institute of Biotechnology, Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, South Korea.
Akter MS
No affiliation info available
Eun JB
No affiliation info available

MeSH

AnthocyaninsAntioxidantsCitric AcidFood TechnologyFunctional FoodIpomoea batatasPhenolsPlant ExtractsPlant TubersTemperature

Pub Type(s)

Journal Article

Language

eng

PubMed ID

20858156

Citation

Ahmed, Maruf, et al. "Optimization Conditions for Anthocyanin and Phenolic Content Extraction Form Purple Sweet Potato Using Response Surface Methodology." International Journal of Food Sciences and Nutrition, vol. 62, no. 1, 2011, pp. 91-6.
Ahmed M, Akter MS, Eun JB. Optimization conditions for anthocyanin and phenolic content extraction form purple sweet potato using response surface methodology. Int J Food Sci Nutr. 2011;62(1):91-6.
Ahmed, M., Akter, M. S., & Eun, J. B. (2011). Optimization conditions for anthocyanin and phenolic content extraction form purple sweet potato using response surface methodology. International Journal of Food Sciences and Nutrition, 62(1), 91-6. https://doi.org/10.3109/09637486.2010.511167
Ahmed M, Akter MS, Eun JB. Optimization Conditions for Anthocyanin and Phenolic Content Extraction Form Purple Sweet Potato Using Response Surface Methodology. Int J Food Sci Nutr. 2011;62(1):91-6. PubMed PMID: 20858156.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Optimization conditions for anthocyanin and phenolic content extraction form purple sweet potato using response surface methodology. AU - Ahmed,Maruf, AU - Akter,Mst Sorifa, AU - Eun,Jong-Bang, Y1 - 2010/09/22/ PY - 2010/9/23/entrez PY - 2010/9/23/pubmed PY - 2011/6/8/medline SP - 91 EP - 6 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 62 IS - 1 N2 - Purple sweet potato flour could be used to enhance the bioactive components such as phenolic compounds and anthocyanin content that might be used as nutraceutical ingredients for formulated foods. Optimization of anthocyanin and phenolic contents of purple sweet potato were investigated using response surface methodology. A face-centered cube design was used to investigate the effects of three independent variables: namely, drying temperature 55-65°C, citric acid concentration 1-3% w/v and soaking time 1-3 min. The optimal conditions for anthocyanin and phenolic contents were 62.91°C, 1.38%, 2.53 min and 60.94°C, 1.04% and 2.24 min, respectively. However, optimal conditions of anthocyanin content were not apparent. The experimental value of anthocyanin content was 19.78 mg/100 g and total phenolic content was 61.55 mg/g. These data showed that the experimental responses were reasonably close to the predicted responses. Therefore, the results showed that treated flours could be used to enhance the antioxidant activities of functional foods. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/20858156/Optimization_conditions_for_anthocyanin_and_phenolic_content_extraction_form_purple_sweet_potato_using_response_surface_methodology_ L2 - https://www.tandfonline.com/doi/full/10.3109/09637486.2010.511167 DB - PRIME DP - Unbound Medicine ER -