HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

文献类型： 外文期刊

第一作者： Zhu, Zhenzhou

作者： Zhu, Zhenzhou;Guan, Qingyan;Li, Shuyi;He, Jingren;Koubaa, Mohamed;Barba, Francisco J.;Roohinejad, Shahin;Cravotto, Giancarlo;Yang, Xinsun

作者机构：

关键词： Purple sweet potato;Polyphenols;Anthocyanins;Proteins;Ultrasound-assisted extraction;HPLC-DAD-ESI-MS2

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： 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 (40 min); supplementary hot extraction (80 degrees C) up to 120 min; pH: 2.5; ethanol concentration: 58%), the highest concentrations of polyphenols (3.877 mg/g), anthocyanins (0.293 mg/g), and proteins (0.753 mg/g) were found, with minimal specific energy consumption (8406 J/mg).
Moreover, anthocyanin and non-anthocyanin polyphenols in PSP extract from optimized extraction temperature were identified using HPLC-DAD-ESI-MS2. 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. (C) 2016 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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