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

Ultrasonics Sonochemistry

Volumn 27, Issue , 2015, Pages 509-514

  Mane, Shon ^a   Bremner, David H ^a   Tziboula Clarke, Athina ^a   Lemos, M Adília ^a  

^a UNIVERSITY OF ABERTAY DUNDEE   (United Kingdom)

Author keywords

Anthocyanin extraction; Purple Majesty potato; Ultrasonication

Indexed keywords

ETHANOL; EXTRACTION; ULTRASONICS;

PIGMENTED POTATOES; PRE-TREATMENT; PURPLE MAJESTY POTATO; SOLVENT RATIOS; THREE-WAY INTERACTIONS; ULTRA-SONICATION; WATER RATIO;

ANTHOCYANINS;

ANTHOCYANIN; SOLVENT; ALCOHOL; WATER;

ARTICLE; CONTROLLED STUDY; EXTRACTION; MICROWAVE RADIATION; POTATO; PRIORITY JOURNAL; PURPLE MAJESTY POTATO; ULTRASOUND; CHEMISTRY; CRYOPRESERVATION; FRACTIONATION; ISOLATION AND PURIFICATION; PROCEDURES; TIME FACTOR;

ANTHOCYANINS; CHEMICAL FRACTIONATION; CRYOPRESERVATION; ETHANOL; MICROWAVES; SOLANUM TUBEROSUM; SOLVENTS; TIME FACTORS; ULTRASONIC WAVES; WATER;

EID: 84933518344     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2015.06.021     Document Type: Article

References (51)

1. A. Rawson, B.K. Tiwari, A. Patras, N. Brunton, C. Brennan, P.J. Cullen, and C. O'Donnell Effect of thermosonication on bioactive compounds in watermelon juice Food Res. Int. 44 2011 1168 1173
2. T.V. Fonteles, M.G.M. Costa, A.L.T. Jesus, M.R.A. Miranda, F.A.N. Fernandes, and S. Rodrigues Power ultrasound processing of cantaloupe melon juice: effects on quality parameters Food Res. Int. 48 2012 41 48
3. A.C. Soria, and M. Villamiel Effect of ultrasound on the technological properties and bioactivity of food: a review Trends Food Sci. Technol. 21 2010 323 331
4. B. Kwiatkowska, J. Bennet, J. Akunna, G.M. Walker, and D.H. Bremner Stimulation of bioprocesses by ultrasound Biotechnol. Adv. 29 2011 768 780
5. X.-F. Cheng, M. Zhang, and B. Adhikari The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonication treatments Ultrason. Sonochem. 20 2013 674 679
6. B.K. Tiwari, C.P. O'Donnell, and P.J. Cullen Effect of non-thermal processing technologies on the anthocyanin content of fruit juices - review Trends Food Sci. Technol. 20 2009 137 145
7. B.K. Tiwari, C.P. O'Donnell, A. Patra, N. Brunton, and P.J. Cullen Stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage Eur. Food Res. Technol. 228 2009 717 724
8. J. Chandrapala, C. Oliver, S. Kentish, and M. Ashokkumar Ultrasonic in food processing - food quality assurance and food safety - review Trends Food Sci. Technol. 26 2012 88 98
9. C.P. O'Donnell, B.K. Tiwari, P. Bourke, and P.J. Cullen Effect of ultrasonic processing on food enzymes of industrial importance Trends Food Sci. Technol. 21 2010 358 367
10. A. Baiano, L. Bevilacqua, C. Terracone, F. Conto, and M.A. Del Nobile Single and interactive effects of process variables on microwave-assisted and conventional extractions of antioxidants from vegetable solid wastes J. Food Eng. 120 2014 135 145
11. H.-F. Zhang, X.-H. Yang, and Y. Wang Microwave assisted extraction of secondary metabolites from plants: current status and future directions Trends Food Sci. Technol. 22 2011 672 688
12. Y. Picó Ultrasound-assisted extraction for food and environmental samples Trends Anal. Chem. 43 2013 84 99
13. V.D. Truong, Z. Hu, R.L. Thompson, G.C. Yencho, and K.V. Pecota Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweet potato genotypes J. Food Compos. Anal. 26 2012 96 103
14. E. Puértolas, O. Cregenzán, E. Luengo, I. Álvarez, and J. Raso Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato Food Chem. 136 2014 1330 1336
15. Z. Yang, and W. Zhai Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC-MS Innovative Food Sci. Emerg. Technol. 11 2010 470 476
16. M. Corrales, S. Toepfl, P. Butz, D. Knorr, and B. Tauscher Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: a comparison Innovative Food Sci. Emerg. Technol. 11 2008 85 91
17. F. Chemat, M.A. Vian, and G. Cravotto Green extraction of natural products: concept and principles Int. J. Mol. Sci. 13 2012 8615 8627
18. N. Rombout, A.-S. Tixier, A. Bily, and F. Chemat Green extraction processes of natural products as tools for biorefinery Biofuels Bioprod. Biorefin. 8 2014 530 544
19. C.C. Teow, V.D. Truong, R.F. McFeeters, R.L. Thompson, K.V. Pecota, and G.C. Yencho Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours Food Chem. 103 2007 829 838
20. K. Vilkhu, R. Mawson, L. Simons, and D. Bates Applications and opportunities for ultrasound assisted extraction in the food industry - a review Innovative Food Sci. Emerg. Technol. 9 2008 161 169
21. T.J. Mason The extraction of natural products using ultrasound or microwaves Curr. Org. Chem. 15 2011 237 247
22. K. Ghafoor, Y.H. Choi, J.Y. Jeon, and I.H. Jo Optimization of ultrasound-assisted extraction of phenolic compounds, anti-oxidants, and anthocyanins from grape (Vitis vinifera) seeds J. Agric. Food Chem. 57 2009 4988 4994
23. M.D. Thompson, H.J. Thompson, J.N. McGinley, E.S. Neil, D.K. Rush, D.G. Holm, and C. Stushnoff Functional food characteristics of potato cultivars (Solanum tuberosum L.). Phytochemical composition and inhibition of 1-methyl-1-nitrosourea induced breast cancer in rats J. Food Compos. Anal. 22 2009 571 576
24. S. Rodriguez-Rojo, A. Visentin, D. Maestri, and M.J. Cocero Assisted extraction of rosemary antioxidants with green solvents J. Food Eng. 10 2012 98 103
25. Z. Pan, W. Qu, H. Ma, G.G. Atungulu, and T.H. McHugh Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel Ultrason. Sonochem. 18 2011 1249 1257
26. S. Dey, and V.K. Rathod Ultrasound assisted extraction of β-carotene from Spirulina platensis Ultrason. Sonochem. 20 2013 271 276
27. Y. Xu, and S. Pan Effects of various factors of ultrasonic treatment on the extraction yield of all-trans-lycopene from red grapefruit (Citrus paradise Macf.) Ultrason. Sonochem. 20 2013 1026 1032
28. I. Ignat, I. Volf, and V.I. Popa A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables Food Chem. 126 2011 1821 1835
29. J. Shipp, and E-S.M. Abdel-Aal Food applications and physiological effects of anthocyanins as functional food ingredients Open Food Sci. J. 4 2010 7 22
30. M.A. Lemos, M.M. Aliyu, and G. Hungerford Influence of cooking on the levels of bioactive compounds in Purple Majesty potato observed via chemical and spectroscopic means Food Chem. 173 2015 462 467
31. C. Da Porto, E. Porretto, and D. Decorti Comparison of ultrasound-assisted extraction with conventional extraction methods of oil and polyphenols from grape (Vitis vinifera L.) seeds Ultrason. Sonochem. 20 2013 1076 1080
32. Y. Tian, Z. Xu, B. Zheng, and Y.M. Lo Optimization of ultrasonic-assisted extraction of pomegranate (Punica granatum L.) seed oil Ultrason. Sonochem. 20 2013 202 208
33. A. Golmohamadi, G. Möller, J. Powers, and C. Nindo Effect of ultrasound frequency on antioxidant activity, total phenolic and anthocyanin content of red raspberry juice Ultrason. Sonochem. 20 2013 1316 1323
34. M. Abid, S. Jabbar, M.M. hashim, B. Hu, S. Lei, and X. Zeng Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice Ultrason. Sonochem. 21 2014 93 97
35. M.A. Lemos, M.M. Aliyu, and G. Hungerford Observation of the location and form of anthocyanin in purple potato using time-resolved fluorescence Food Sci. Emerg. Technol. 16 2012 61 68
36. C.S. Eskilsson, and E. Bjorklund Analytical-scale microwave-assisted extraction J. Chromatogr. A 902 2000 227 250
37. C. Proestos, and M. Komaitis Application of microwave-assisted extraction to the fast extraction of plant phenolic compounds LWT Food Sci. Technol. 41 2008 652 659
38. M. Vinatoru An overview of the ultrasonically assisted extraction of bioactive principles from herbs Ultrason. Sonochem. 8 2001 347 352
39. M.K. Khan, M. Albert-Vian, A.S. Fabiano-Tixier, O. Dangles, and F. Chemat Ultrasound assisted extraction of polyphenols (flavone glycosides) from orange (Citrus sinensis L.) peel Food Chem. 119 2010 2010 851 858
40. S. Chemat, A. Lagha, H. Aitamar, P.V. Bartels, and F. Chemat Comparison of conventional and ultrasound-assisted extraction of carvone and limonene from caraway seeds Flavour Fragance J. 19 2004 188 195
41. S. Achat, V. Tomao, K. Madani, M. Chibane, M. Elmaataoui, O. Dangles, and F. Chemat Direct enrichment of olive oil in oleuropein by ultrasound-assisted maceration at laboratory and pilot scale Ultrason. Sonochem. 19 2012 777 786
42. S. Albu, E. Joyce, L. Paniwynk, L. Lorimer, and T.J. Mason Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinus officinalis for the food and pharmaceutical industry Ultrason. Sonochem. 11 2004 261 265
43. Y. Chukwumah, L.T. Walker, M. Verghese, and S. Ogutu Effect of frequency and duration of ultrasonication on the extraction efficiency of selected isoflavones and trans-resveratrol from peanuts (Arachis hypogaea) Ultrason. Sonochem. 16 2009 293 299
44. B.K. Tiwari, A. Patras, N. Brunton, P.J. Cullen, and C.P. O'Donnell Effect of ultrasound processing on anthocyanins and colour of red grape juice Ultrason. Sonochem. 17 2010 598 604
45. R.N. Cavalcanti, D.T. Santos, and M.A.A. Meireles Non-thermal stabilization mechanisms of anthocyanins in model and food systems - an overview Food Res. Int. 44 2011 2011 499 509
46. A. Patras, N.P. Brunton, C. O'Donnell, and B.K. Tiwari Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation Trends Food Sci. Technol. 21 2010 3 11
47. E. Sadilova, R. Carle, and F.C. Stintzing Thermal degradation of anthocyanins and its impact on colour and in vitro antioxidant capacity Mol. Nutr. Food Res. 51 2007 1461 1471
48. B.K. Tiwari, C.P. O'Donnell, and P.J. Cullen Effect of sonication on retention of anthocyanins in blackberry juice J. Food Eng. 93 2009 166 171
49. D.H. Bremner, A.E. Burgess, and R. Chand The chemistry of ultrasonic degradation of organic compounds Curr. Org. Chem. 15 2011 168 177
50. D. Pingret, A.-S. Fabiano-Tixier, C. Le Bourvellec, C.M. Renard, and F. Chemat Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace J. Food Eng. 111 2012 73 81
51. M. Virot, V. Tomao, C. Le Bourvellec, C.M. Renard, and F. Chemat Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction Ultrason. Sonochem. 17 2010 1066 1074