Teixeira Bárbara Avancini, Gutiérrez Eliana Alviarez, de Souza Mariane Sampaio da Silveira, Rigolon Thaís Caroline Buttow, Martins Evandro, Pessoa Fernando Luiz Pellegrini, Vidigal Márcia Cristina Teixeira Ribeiro, Stringheta Paulo Cesar
Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil.
Campus Piatã, Centro Universitário SENAI CIMATEC, Salvador 41650-010, BA, Brazil.
Foods. 2024 May 12;13(10):1497. doi: 10.3390/foods13101497.
This study focuses on optimizing the ultrasound-assisted extraction (UAE) of bioactive compounds from purple-fleshed sweet potatoes (PFSP) for potential use as natural colorants. Factors such as time, temperature, and solid-to-liquid ratio were varied using a Box-Behnken Design. The optimal conditions were determined as 75 min, 70 °C, and a 1:15 m/v solid-to-liquid ratio, resulting in 18.372 mg/100 g total anthocyanin (TA) and 151.160 mg GAE/100 g total phenolic content (TPC). The validation yielded 18.822 mg/100 g for total anthocyanin and 162.174 mg GAE/100 g for total phenolic content, showing a 7% difference from predictions. UAE significantly increased TA extraction by 81% and TPC by 93% compared with the conventional method, with a notable reduction in process time from 24 h to 75 min. Additionally, three kinetic models were tested to compare extraction mechanisms, confirming the efficiency of UAE for PFSP bioactive compound recovery. This study proposes the UAE technique as a highly effective means of extracting bioactive compounds from PFSP, offering promising applications across multiple industries.
本研究聚焦于优化从紫肉甘薯（PFSP）中超声辅助提取（UAE）生物活性化合物，以用作潜在的天然色素。采用Box-Behnken设计改变时间、温度和固液比等因素。确定最佳条件为75分钟、70°C和1:15 m/v的固液比，得到总花青素（TA）含量为18.372毫克/100克，总酚含量（TPC）为151.160毫克没食子酸当量/100克。验证结果显示总花青素含量为18.822毫克/100克，总酚含量为162.174毫克没食子酸当量/100克，与预测值相差7%。与传统方法相比，超声辅助提取使总花青素提取量显著提高了81%，总酚提取量提高了93%，且处理时间从24小时大幅缩短至75分钟。此外，测试了三种动力学模型以比较提取机制，证实了超声辅助提取在回收紫肉甘薯生物活性化合物方面的效率。本研究提出超声辅助提取技术是从紫肉甘薯中提取生物活性化合物的高效方法，在多个行业具有广阔的应用前景。
