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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

作者： Zhu, Zhenzhou 1 ; Guan, Qingyan 1 ; Koubaa, Mohamed 2 ; Barba, Francisco J. 3 ; Roohinejad, Shahin 4 ; Cravotto, Gi 1 ;

作者机构： 1.Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China

2.Univ Technol Compiegne, Sorbonne Univ, Lab Transformat Integrees Mat Renouvelable,TIMR, Ctr Rech Royallieu,UTC ESCOM,EA 4297,CS 60319, F-60203 Compiegne, France

3.Univ Valencia, Fac Pharm Nutr & Food Sci Area, Avda Vicent Andres Estelles S-N, E-46100 Valencia, Spain

4.Univ Otago, Dept Food Sci, POB 56, Dunedin 9054, New Zealand

5.Univ Turin, Dipartimento Sci & Tecnol Farmaco, Via P Giuria 9, I-10125 Turin, Italy

6.Hubei Acad Agr Sci, Inst Food Crops, Wuhan 430064, Peoples R China

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 ）

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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.

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[1]Anthocyanins, Hydroxycinnamic Acid Derivatives, and Antioxidant Activity in Roots of Different Chinese Purple-Fleshed Sweetpotato Genotypes. Zhu, Fan,Cai, Yi-Zhong,Corke, Harold,Yang, Xinsun,Ke, Jinxia.

[2]Molecular genetics of blood-fleshed peach reveals activation of anthocyanin biosynthesis by NAC transcription factors. Zhou, Hui,Gu, Chao,Han, Yuepeng,Zhou, Hui,Kui Lin-Wang,Dare, Andrew P.,Espley, Richard V.,Allan, Andrew C.,Wang, Huiliang,He, Huaping.

[3]Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0. Wu, Jine,Wu, Jine,Guan, Yongguang,Zhong, Qixin.

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