RT info:eu-repo/semantics/article
T1 Optimization of Anthocyanin Extraction from Purple Sweet Potato Peel (Ipomea batata) Using Sonotrode Ultrasound-Assisted Extraction
A1 Lucas González, Raquel
A1 Pateiro Moure, Mirian
A1 Domínguez Valencia, Rubén
A1 Carrillo Pérez, Celia
A1 Lorenzo Rodríguez, José Manuel
K1 Co-products
K1 Acylated anthocyanins
K1 RSM-BBD
K1 Pigments
K1 Antioxidant activity
K1 Valorisation
K1 Industria alimentaria
K1 Food industry and trade
K1 Nutrición
K1 Nutrition
K1 Residuos agrícolas
K1 Agricultural wastes
AB Sweet potato is a valuable root due to its nutritional benefits, health-promoting properties, and technological applications. The peel, often discarded during food processing, can be employed in the food industry, supporting a circular economy. Purple sweet potato peel (PSPP) is rich in anthocyanins, which can be used as natural colourants and antioxidants. Optimising their extraction can enhance yield and reduce costs. The current work aimed to optimize anthocyanin and antioxidant recovery from PSPP using a Box-Behnken design and sonotrode ultrasound-assisted extraction (sonotrode-UAE). Three independent variables were analysed: extraction time (2–6 min), ethanol concentration (35–85%), and liquid-to-solid ratio (10–30 mL/g). The dependent variables included total monomeric anthocyanin content (TMAC), individual anthocyanins, and antioxidant activity. TMAC in 15 extracts ranged from 0.16 to 2.66 mg/g PSPP. Peonidin-3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside was the predominant anthocyanin. Among four antioxidant assays, Ferric-reducing antioxidant power (FRAP) showed the highest value. Ethanol concentration significantly influenced anthocyanin and antioxidant recovery (p < 0.05). The model demonstrated adequacy based on the coefficient of determination and variation. Optimal extraction conditions were 6 min with 60% ethanol at a 30 mL/g ratio. Predicted values were validated experimentally (coefficient of variation <10%). In conclusion, PSPP is a promising matrix for obtaining anthocyanin-rich extracts with antioxidant activity, offering potential applications in the food industry.
PB MDPI
YR 2025
FD 2025-07
LK https://hdl.handle.net/10259/11290
UL https://hdl.handle.net/10259/11290
LA spa
NO This research was supported by the Spanish Ministry of Science and Innovation project (PID2021-123628OB-C41-Agri-food co-products as a source of bioactive compounds for the development of functional meat products), which is funded by MCIN/AEI/10.13039/501100011033/and FEDER, UE
DS Repositorio Institucional de la Universidad de Burgos
RD 17-abr-2026