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

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

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Introduction to this special edition of ultrasonics sonochemistry: 'The 1st Yangtze International Summit of Minimally-invasive and Noninvasive Medicine: Clinical Applications of HIFU (high-intensity focused ultrasound)'.

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

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Mane, Shon Bremner, David H. Tziboula-Clarke, Athina Lemos, M. Adília
Description	Country affiliation: United kingdom Author Affiliation: Mane S ( Food and Life Sciences, School of Science, Engineering & Technology, Abertay University, Dundee DD1 1HG, UK.); Bremner DH ( Computing and Forensic Science, School of Science, Engineering & Technology, Abertay University, Dundee DD1 1HG, UK.); Tziboula-Clarke A ( Food and Life Sciences, School of Science, Engineering & Technology, Abertay University, Dundee DD1 1HG, UK.); Lemos MA ( Food and Life Sciences, School of Science, Engineering & Technology, Abertay University, Dundee DD1 1HG, UK. Electronic address: a.lemos@abertay.ac.uk.)
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.
File Format	HTM / HTML
ISSN	13504177
Volume Number	27
e-ISSN	18732828
Journal	Ultrasonics Sonochemistry
Language	English
Publisher	Elsevier
Publisher Date	2015-11-01
Publisher Place	Netherlands
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Diagnostic Imaging Anthocyanins Isolation & Purification Chemical Fractionation Methods Solanum Tuberosum Chemistry Ultrasonic Waves Cryopreservation Ethanol Microwaves Solvents Time Factors Water Journal Article
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Environmental Chemistry Acoustics and Ultrasonics Radiology, Nuclear Medicine and Imaging Chemical Engineering Inorganic Chemistry

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