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 journalArticlepeer-review

    58 Citations (Scopus)


    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
    Early online date23 Jun 2015
    Publication statusPublished - Nov 2015


    • Anthocyanin extraction
    • Purple Majesty potato
    • Ultrasonication


    Dive into the research topics of 'Effect of ultrasound on the extraction of total anthocyanins from Purple Majesty potato'. Together they form a unique fingerprint.

    Cite this