Browse > Article
http://dx.doi.org/10.9721/KJFST.2020.52.3.290

Optimization of anthocyanidin extraction conditions from sweet potato tips and tuber  

Hong, Chae Young (Department of Food Science and Biotechnology, Chungbuk National University)
Seo, Jeong Hyun (Department of Food Science and Biotechnology, Chungbuk National University)
Kim, Min Young (National Institute of Crop Science, Rural Development Administration)
Lee, Yoon Jeong (National Institute of Horticultural and Herbal Science, Rural Development Administration)
Yoon, Hyang Sik (Chungcheongbuk-do Agricultural Research & Extension Services)
Nam, Sang Sik (Bioenergy Crop Research Institute, Rural Development Administration)
Lee, Junsoo (Department of Food Science and Biotechnology, Chungbuk National University)
Jeong, Heon Sang (Department of Food Science and Biotechnology, Chungbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.3, 2020 , pp. 290-295 More about this Journal
Abstract
In this study, the optimum conditions were established for anthocyanidin extraction from sweet potato tips and tubers. The dependent variables of ethanol concentration (X1), citric acid concentration (X2), and extraction temperature (X3) were designed using a central composite design. All three variables significantly affected anthocyanidin extraction, and the influence of X1 was greater than that of X2 and X3. The highest anthocyanidin content in tips and tubers were 26.58±0.07 and 117.32±0.39 mg/100 g at 50% (X1), 0.3% (X2), and 50℃ (X3), respectively. The optimal extraction conditions for the tips were 56.10% (X1), 0.25% (X2), and 52.24℃ (X3) and tubers were 55.08% (X1), 0.30% (X2), and 53.06℃ (X3). The predicted values under optimal extraction conditions were 27.45 and 119.61 mg/100 g, and the experimental values were 27.09±0.11 and 118.72±0.67 mg/100 g, respectively. The extraction conditions were validated by comparing the predicted and actual values with those of 98.69 and 99.26%, respectively.
Keywords
sweet potato tips; sweet potato tuber; anthocyanidin; optimization; response surface methodology;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Bovellbenjamin AC. Sweet potato: a review of its past, present, and future role in human nutrition. Adv. Food Nutr. Res. 52: 1-59 (2007)   DOI
2 Giusti MM, Wrolstad RE. Characterization of red radish anthocyanins. J. Food Sci. 61: 322-326 (1996)   DOI
3 Huang AS, Tanudjaja L, Lum D. Content of alpha-, beta-carotene, and dietary fiber in 18 sweet potato varieties grown in Hawaii. J. Food Compos. Anal. 12: 147-151 (1999)   DOI
4 Ishida H, Suzuno H, Sugiyama N, Innami S, Tadokoro T, Maekawa A. Nutritive evaluation on chemical components of leaves, stalks and stems of sweet potatoes (Ipomoea batatas poir). Food Chem. 68: 359-367 (2000)   DOI
5 Islam S. Sweetpotato (Ipomoea batatas L.) leaf: Its potential effect on human health and nutrition. J. Food Sci. 71: R13-R121 (2006)   DOI
6 Jung JK, Im HW. A Study on the phenolic content analysis of Korean sweet potatoes. Food Ser. Ind. J. 15: 7-24 (2011)
7 Ji YM, Kim MY, Lee SH, Jang GY, Li M, Yoon NR, Kim KM, Lee JS, Jeong HS. Effects of acidic treatments for anthocyanin and proanthocyanidin extraction on black bean (Glycine max Merrill.). J. Korean Soc. Food Sci. Nutr. 44: 1594-1598 (2015)   DOI
8 Ji YM, Kim MY, Lee SH, Jang GY, Li M, Yoon NR, Kim EH, Kim KM, Lee JS, Jeong HS. Storage stability of anthocyanin extracted from black bean (Glycine max Merrill.) with copigments treatment. J. Korean Soc. Food Sci. Nutr. 45: 996-1000 (2016)   DOI
9 Jun HI, Jang SW, Oh HH, Jeong DY, Song GS. Antioxindant activity and anthocyanin analysis of blueberry with different extraction conditions. J. Korean Soc. Food Sci. Nutr. 48: 1223-1232 (2019)   DOI
10 Jung JY, Park HJ, Kim BH, Kim SS. Effects of extraction time on the quality characteristics of purple corn cob extract. J. Appl. Biol. Chem. 58: 339-344 (2015)   DOI
11 Kim SJ, Rhim JW, Lee LS, Lee JS. Extraction and characteristics of purple sweet potato pigment. Korean J. Food Sci. Technol. 28: 345-351 (1996)
12 Kim MY, Jang GY, Oh NS, Baek SY, Kim KH, Kim KM, Kim HS, Lee JS, Jeong HS. Changes in free and bound forms of bioactive compound profiles of adzuki bean with germination. J. Korean Soc. Food Sci. Nutr. 46: 937-943 (2017)   DOI
13 Kim HS, Kang EJ, Kim WS, Kim MH. Study to find the optimal purification processing conditions of anthocyanin from Bokbunja byproducts. Food Eng. Prog. 18: 25-31 (2014)   DOI
14 Kim HW, Kim JB, Cho SM, Chung MN, Lee YM, Chu SM, Che HJ, Kim SN, Kim SY, Cho YS, Kim JH, Park HJ, Lee DJ. Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking. Food Chem. 130: 966-972 (2012)   DOI
15 Mazza G. Anthocyanins in fruits, vegetables, and grains. CRC press, Boca Raton, FL, USA (2018)
16 Lee JW, Lee HH, Rhim JW, Jo JS. Determination of the conditions for anthocyanin extraction from purple-fleshed sweet potato. J. Korean Soc. Food Sci. Nutr. 29: 790-795 (2000)
17 Li M, Jang GY, Lee SH, Kim ST, Lee JH, Hwang SG, Sin HM, Kim HS, Kang TS, Jeong HS. Optimization of extraction conditions for useful components from sweet potato leaves. J. Korean Soc. Food Sci. Nutr. 43: 1749-1756 (2014)   DOI
18 Li M, Jang GY, Lee SH, Woo KS, Sin HM, Kim HS, Lee JS, Jeong HS. Chemical compositions and antioxidant activities of leaves and stalks from different sweet potato cultivars. J. Korean Soc. Food Sci. Nutr. 41: 1656-1662 (2012)   DOI
19 Seeram NP, Nair MG. Inhibition of lipid peroxidation and structureactivity-related studies of the dietary constituents anthocyanins, anthocyanidins, and catechins. J. Agric. Food Chem. 50: 5308-5312 (2002)   DOI
20 Park JS, Bae JO, Chung BW, Jung MY, Choi DS. Degradation kinetics of anthocyanin pigment solutions from purple-fleshed sweet potato cultivars. Korean J. Food Nutr. 24: 559-566 (2011)   DOI
21 Villareal RL, Tsou SCS, Lin SK, Chiu SC. Use of sweet potato (Ipomoea batatas) leaf tips as vegetables II. Evaluation of yield and nutritive quality. Exp. Agr. 15: 117-122 (1979)   DOI
22 Yoshimoto M. New trends of processing and use of sweet-potato in Japan. Farming Japan 35: 22-28 (2001)
23 Yoshimoto M, Okuno S, Yamaguchi M, Yamakawa O. Antimutagenicity of deacylated anthocyanins in purple-fleshed sweet potato. Biosci. Biotechnol. Biochem. 65: 1652-1655 (2001)   DOI