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HPLC-DAD-ESI-MS(2) analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction.
Food Chem. 2017 Jan 15; 215:391-400.FC

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.

Authors+Show Affiliations

School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France.Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, Avda.Vicent Andrés Estellés, s/n. 46100 Burjassot, València, Spain. Electronic address: Francisco.Barba@uv.es.University of Otago, Department of Food Science, PO Box 56, Dunedin 9054, New Zealand.Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, Turin 10125, Italy.Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27542491

Citation

Zhu, Zhenzhou, et al. "HPLC-DAD-ESI-MS(2) Analytical Profile of Extracts Obtained From Purple Sweet Potato After Green Ultrasound-assisted Extraction." Food Chemistry, vol. 215, 2017, pp. 391-400.
Zhu Z, Guan Q, Koubaa M, et al. HPLC-DAD-ESI-MS(2) analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction. Food Chem. 2017;215:391-400.
Zhu, Z., Guan, Q., Koubaa, M., Barba, F. J., Roohinejad, S., Cravotto, G., Yang, X., Li, S., & He, J. (2017). HPLC-DAD-ESI-MS(2) analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction. Food Chemistry, 215, 391-400. https://doi.org/10.1016/j.foodchem.2016.07.157
Zhu Z, et al. HPLC-DAD-ESI-MS(2) Analytical Profile of Extracts Obtained From Purple Sweet Potato After Green Ultrasound-assisted Extraction. Food Chem. 2017 Jan 15;215:391-400. PubMed PMID: 27542491.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - HPLC-DAD-ESI-MS(2) analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction. AU - Zhu,Zhenzhou, AU - Guan,Qingyan, AU - Koubaa,Mohamed, AU - Barba,Francisco J, AU - Roohinejad,Shahin, AU - Cravotto,Giancarlo, AU - Yang,Xinsun, AU - Li,Shuyi, AU - He,Jingren, Y1 - 2016/07/29/ PY - 2016/05/22/received PY - 2016/07/25/revised PY - 2016/07/28/accepted PY - 2016/8/21/entrez PY - 2016/8/21/pubmed PY - 2016/12/22/medline KW - Anthocyanins KW - HPLC-DAD-ESI-MS(2) KW - Polyphenols KW - Proteins KW - Purple sweet potato KW - Ultrasound-assisted extraction SP - 391 EP - 400 JF - Food chemistry JO - Food Chem VL - 215 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27542491/HPLC_DAD_ESI_MS_2__analytical_profile_of_extracts_obtained_from_purple_sweet_potato_after_green_ultrasound_assisted_extraction_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)31190-6 DB - PRIME DP - Unbound Medicine ER -