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

Shon Mane, David H. Bremner, Athina Tziboula-Clarke, M. Adilia Lemos*

*Corresponding author for this work

    Research output: Contribution to journalArticle

    27 Citations (Scopus)

    Abstract

    This study examined anthocyanin extraction using the application of ultrasound to raw freeze dried, microwaved and raw sliced Purple Majesty potato, a new pigmented potato variety rich in anthocyanins. A 20 kHz probe was used for the sonication at 3 different amplitudes (30%, 50% and 70%) and ethanol in water at different ratios (50:50 and 70:30 v/v) was used for the extraction. Anthocyanin extraction from raw freeze dried purple potato was optimal at an ethanol:water ratio (70:30; v/v) after 5 min of ultrasonication, while the least amount of anthocyanins was extracted from raw sliced potatoes. The application of microwaves (as a pre-treatment) before the UAE resulted in an increase in the amount of anthocyanins extracted and a decrease in the amount of solvent used. Analysis of variance showed that potato form, ultrasonication time, ultrasonication amplitude and solvent ratio as well as two and three way interactions between some of these factors had a very significant effect (p <0.000) on the amount of anthocyanins extracted.
    Original languageEnglish
    Pages (from-to)509-514
    Number of pages6
    JournalUltrasonics Sonochemistry
    Volume27
    Early online date23 Jun 2015
    DOIs
    Publication statusPublished - Nov 2015

    Fingerprint

    Anthocyanins
    potatoes
    Solanum tuberosum
    Ultrasonics
    ethyl alcohol
    Ethanol
    analysis of variance
    Sonication
    Water
    pretreatment
    water
    Microwaves
    Analysis of variance (ANOVA)
    Analysis of Variance
    microwaves
    probes
    interactions

    Cite this

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    title = "Effect of ultrasound on the extraction of total anthocyanins from Purple Majesty potato",
    abstract = "This study examined anthocyanin extraction using the application of ultrasound to raw freeze dried, microwaved and raw sliced Purple Majesty potato, a new pigmented potato variety rich in anthocyanins. A 20 kHz probe was used for the sonication at 3 different amplitudes (30{\%}, 50{\%} and 70{\%}) and ethanol in water at different ratios (50:50 and 70:30 v/v) was used for the extraction. Anthocyanin extraction from raw freeze dried purple potato was optimal at an ethanol:water ratio (70:30; v/v) after 5 min of ultrasonication, while the least amount of anthocyanins was extracted from raw sliced potatoes. The application of microwaves (as a pre-treatment) before the UAE resulted in an increase in the amount of anthocyanins extracted and a decrease in the amount of solvent used. Analysis of variance showed that potato form, ultrasonication time, ultrasonication amplitude and solvent ratio as well as two and three way interactions between some of these factors had a very significant effect (p <0.000) on the amount of anthocyanins extracted.",
    author = "Shon Mane and Bremner, {David H.} and Athina Tziboula-Clarke and Lemos, {M. Adilia}",
    year = "2015",
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    language = "English",
    volume = "27",
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    journal = "Ultrasonics Sonochemistry",
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    Effect of ultrasound on the extraction of total anthocyanins from Purple Majesty potato. / Mane, Shon; Bremner, David H.; Tziboula-Clarke, Athina; Lemos, M. Adilia.

    In: Ultrasonics Sonochemistry, Vol. 27, 11.2015, p. 509-514.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - Effect of ultrasound on the extraction of total anthocyanins from Purple Majesty potato

    AU - Mane, Shon

    AU - Bremner, David H.

    AU - Tziboula-Clarke, Athina

    AU - Lemos, M. Adilia

    PY - 2015/11

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    AB - This study examined anthocyanin extraction using the application of ultrasound to raw freeze dried, microwaved and raw sliced Purple Majesty potato, a new pigmented potato variety rich in anthocyanins. A 20 kHz probe was used for the sonication at 3 different amplitudes (30%, 50% and 70%) and ethanol in water at different ratios (50:50 and 70:30 v/v) was used for the extraction. Anthocyanin extraction from raw freeze dried purple potato was optimal at an ethanol:water ratio (70:30; v/v) after 5 min of ultrasonication, while the least amount of anthocyanins was extracted from raw sliced potatoes. The application of microwaves (as a pre-treatment) before the UAE resulted in an increase in the amount of anthocyanins extracted and a decrease in the amount of solvent used. Analysis of variance showed that potato form, ultrasonication time, ultrasonication amplitude and solvent ratio as well as two and three way interactions between some of these factors had a very significant effect (p <0.000) on the amount of anthocyanins extracted.

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