2026-09-06T07:47:02Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/112902026-01-27T01:05:55Zcom_10259.4_2520com_10259_5086com_10259_2604col_10259.4_2521

00925njm 22002777a 4500 dc Lucas González, Raquel author Pateiro Moure, Mirian author Domínguez Valencia, Rubén author Carrillo Pérez, Celia author Lorenzo Rodríguez, José Manuel author 2025-07 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. https://hdl.handle.net/10259/11290 10.3390/foods14152686 2304-8158 Co-products Acylated anthocyanins RSM-BBD Pigments Antioxidant activity Valorisation Optimization of Anthocyanin Extraction from Purple Sweet Potato Peel (Ipomea batata) Using Sonotrode Ultrasound-Assisted Extraction