Ultrasound-Assisted Extraction, Centrifugation and Ultrafiltration: Multistage Process for Polyphenol Recovery from Purple Sweet Potatoes
AbstractThis work provides an evaluation of an ultrasound-assisted, combined extraction, centrifugation and ultrafiltration process for the optimal recovery of polyphenols. A purple sweet potato (PSP) extract has been obtained using ultrasonic circulating extraction equipment at a power of 840 W, a frequency of 59 kHz and using water as solvent. Extract ultrafiltration, using polyethersulfone (PES), was carried out for the recovery of polyphenol, protein and anthocyanin. Pre-treatment, via the centrifugation of purple sweet potato extract at 2500 rpm over 6 min, led to better polyphenol recovery, with satisfactory protein removal (reused for future purposes), than PSP extract filtration without centrifugation. Results showed that anthocyanin was efficiently recovered (99%) from permeate. The exponential model fit well with the experimental ultrafiltration data and led to the calculation of the membrane’s fouling coefficient. The optimization of centrifugation conditions showed that, at a centrifugation speed of 4000 rpm (1195× g) and duration of 7.74 min, the optimized polyphenol recovery and fouling coefficient were 34.5% and 29.5 m−1, respectively. The removal of proteins in the centrifugation process means that most of the anthocyanin content (90%) remained after filtration. No significant differences in the intensities of the HPLC-DAD-ESI-MS2 peaks were found in the samples taken before and after centrifugation for the main anthocyanins; peonidin-3-feruloylsophoroside-5-glucoside, peonidin-3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, and peonidin-3-caffeoyl-feruloyl sophoroside-5-glucoside. This proves that centrifugation is an efficient method for protein removal without anthocyanin loss. This study considers this process an ultrasound-assisted extraction-centrifugation-ultrafiltration for purple sweet potato valorization in “green” technology. View Full-Text
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Zhu, Z.; Jiang, T.; He, J.; Barba, F.J.; Cravotto, G.; Koubaa, M. Ultrasound-Assisted Extraction, Centrifugation and Ultrafiltration: Multistage Process for Polyphenol Recovery from Purple Sweet Potatoes. Molecules 2016, 21, 1584.
Zhu Z, Jiang T, He J, Barba FJ, Cravotto G, Koubaa M. Ultrasound-Assisted Extraction, Centrifugation and Ultrafiltration: Multistage Process for Polyphenol Recovery from Purple Sweet Potatoes. Molecules. 2016; 21(11):1584.Chicago/Turabian Style
Zhu, Zhenzhou; Jiang, Tian; He, Jingren; Barba, Francisco J.; Cravotto, Giancarlo; Koubaa, Mohamed. 2016. "Ultrasound-Assisted Extraction, Centrifugation and Ultrafiltration: Multistage Process for Polyphenol Recovery from Purple Sweet Potatoes." Molecules 21, no. 11: 1584.
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