ZHANG Xinyue, ZHAO Siyi, WU Mingyang, et al. Optimization of Extraction Process of Anthocyanins from Purple-fleshed Potatoes and Its Stability and Antioxidant Activity[J]. Science and Technology of Food Industry, 2024, 45(5): 187−196. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050067.
Citation: ZHANG Xinyue, ZHAO Siyi, WU Mingyang, et al. Optimization of Extraction Process of Anthocyanins from Purple-fleshed Potatoes and Its Stability and Antioxidant Activity[J]. Science and Technology of Food Industry, 2024, 45(5): 187−196. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050067.

Optimization of Extraction Process of Anthocyanins from Purple-fleshed Potatoes and Its Stability and Antioxidant Activity

More Information
  • Received Date: May 08, 2023
  • Available Online: December 27, 2023
  • The natural deep eutectic solvent (DES) was prepared by using betaine as hydrogen bond acceptor and organic acid, sugar group and alcohol group as hydrogen bond donor. Based on microwave-assisted extraction method, the extraction process of purple-fleshed potatoes anthocyanins (PPA) was optimized by single factor experiment combined with response surface analysis. The effects of microwave time, microwave power, solvent water content and solvent molar ratio on the extraction content of PPA were investigated. Moreover, the stability of PPA under different temperature and light conditions, and the free radical scavenging rates of DPPH, ABTS+ and OH were compared with conventional solvents to determine the antioxidant capacity in vitro. The results showed that the acidic deep eutectic solvent with betaine and citric acid (molar ratio of 1:2.1) and a water content of 28.6%, under the conditions of microwave power of 800 W and microwave time of 28 s, the extraction content of PPA could reach 228.658±1.241 mg/100 g, which was 56.92% higher than that of the conventional extraction process. In addition, the stability of PPA obtained by DES was significantly improved under different light and temperature conditions. The sunlight had the biggest effect on the PPA. The results showed that the preservation rate of PPA could reach more than 90% in the case of light avoidance, while the preservation rate of conventional solvent extraction was only 82.78%. Moreover, the content of anthocyanins would decrease continuously with the increase of temperature, and the preservation rate of both decreased significantly. Antioxidant capacity results demonstrated that the antioxidant capacity of PPA obtained from DES was stronger, and the values of IC50 for different radical scavenging capacity were less than the conventional solvent extraction. The IC50 values of DPPH radical scavenging capacity ranged from 45.95 μg/mL to 41.54 μg/mL, ABTS+ radical scavenging capacity IC50 values from 17.81 μg/mL to 11.30 μg/mL, OH radical scavenging capacity IC50 values from 162.00 μg/mL to 22.44 μg/mL. Therefore, the content, stability and antioxidant activity of PPA are closely related to the extraction solvent, and our extraction process provides a new idea for the utilization and development of purple-fleshed potatoes anthocyanins.
  • [1]
    AHMED S, ZHOU X, PANG Y, et al. Genetic diversity of potato genotypes estimated by starch physicochemical properties and microsatellite markers[J]. Food Chemistry,2018,257:368−375. doi: 10.1016/j.foodchem.2018.03.029
    [2]
    赵晶, 郝金伟, 李萌, 等. 紫马铃薯与百香果复合果蔬汁饮料[J]. 食品工业,2019,40(9):56−61. [ZHAO J, HAO J W, LI M, et al. Purple potato and passion fruit composite fruit and vegetable juice[J]. Food Industry,2019,40(9):56−61.]

    ZHAO J, HAO J W, LI M, et al. Purple potato and passion fruit composite fruit and vegetable juice[J]. Food Industry, 2019, 409): 5661.
    [3]
    李安, 刘小雨, 张惟广. 发酵及贮藏条件对蓝莓果酒花色苷稳定性的影响及其抗氧化性研究[J]. 中国酿造,2020,39(2):146−151. [LI A, LIU X Y, ZHANG W G. Study on the stability and antioxidant capacity of blueberry wine anthocyanins under fermentation and storage conditions[J]. China Brewing,2020,39(2):146−151.] doi: 10.11882/j.issn.0254-5071.2020.02.027

    LI A, LIU X Y, ZHANG W G. Study on the stability and antioxidant capacity of blueberry wine anthocyanins under fermentation and storage conditions[J]. China Brewing, 2020, 392): 146151. doi: 10.11882/j.issn.0254-5071.2020.02.027
    [4]
    朱玉洁. 葡聚糖凝胶柱层析富集黑果枸杞总花色苷工艺及其抗氧化性研究[J]. 食品研究与开发,2020,41(7):12−18. [ZHU Y J. Study on the enrichment of total anthocyanins from black goji berry by glucan gel column chromatography and its antioxidant capacity[J]. Food Research and Development,2020,41(7):12−18.] doi: 10.12161/j.issn.1005-6521.2020.07.003

    ZHU Y J. Study on the enrichment of total anthocyanins from black goji berry by glucan gel column chromatography and its antioxidant capacity[J]. Food Research and Development, 2020, 417): 1218. doi: 10.12161/j.issn.1005-6521.2020.07.003
    [5]
    STEVENS L J, KUCZEK T, BURGESS J R, et al. Mechanisms of behavioral, atopic, and other reactions to artificial food colors in children[J]. Nutrition Reviews,2013,71(5):268−281. doi: 10.1111/nure.12023
    [6]
    YOUSUF B, GUL K, WANI A A, et al. Health benefits of anthocyanins and their encapsulation for potential use in food systems:A review[J]. Critical Reviews in Food Science and Nutrition,2016,56(13):2223−2230. doi: 10.1080/10408398.2013.805316
    [7]
    DENEV P, CÍ M, KRATCHANOVA M, et al. Black chokeberry ( Aronia melanocarpa) polyphenols reveal different antioxidant, antimicrobial and neutrophil-modulating activities[J]. Food Chemistry,2019,284:108−117. doi: 10.1016/j.foodchem.2019.01.108
    [8]
    WEBER F, BOCH K, SCHIEBER A. Influence of copigmentation on the stability of spray dried anthocyanins from blackberry[J]. LWT - Food Science and Technology,2017,75:72−77. doi: 10.1016/j.lwt.2016.08.042
    [9]
    HEINONEN J, FARAHMANDAZAD H, VUORINEN A, et al. Extraction and purification of anthocyanins from purple-fleshed potato[J]. Food and Bioproducts Processing,2016,99:136−146. doi: 10.1016/j.fbp.2016.05.004
    [10]
    CAI Z, QU Z, LAN Y, et al. Conventional, ultrasound-assisted, and accelerated-solvent extractions of anthocyanins from purple sweet potatoes[J]. Food Chemistry,2016,197:266−272. doi: 10.1016/j.foodchem.2015.10.110
    [11]
    XU Z, GAO Y, SHI S, LIU X. Study on the extraction of pigment from purple sweet potato powder by microwave-assisted technique[J]. Food Science,2005,26:234−239.
    [12]
    ZHU Z, GUAN Q, KOUBAA M, et al. HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction[J]. Food Chemistry,2017,215:391−400. doi: 10.1016/j.foodchem.2016.07.157
    [13]
    JOKIOJA J, LINDERBORG K M, KORTESNIEMI M, et al. Anthocyanin-rich extract from purple potatoes decreases postprandial glycemic response and affects inflammation markers in healthy men[J]. Food Chemistry,2020,310:125797. doi: 10.1016/j.foodchem.2019.125797
    [14]
    ZANNOU O, KOCA I, ALDAWOUD T M S, et al. Recovery and stabilization of anthocyanins and phenolic antioxidants of roselle ( Hibiscus sabdariffa L.) with hydrophilic deep eutectic solvents[J]. Molecules,2020,25(16):3715. doi: 10.3390/molecules25163715
    [15]
    POPOVIC B M, MICIC N, POTKONJAK A, et al. Novel extraction of polyphenols from sour cherry pomace using natural deep eutectic solvents-ultrafast microwave-assisted NADES preparation and extraction[J]. Food Chemistry,2022,366:130562−130562. doi: 10.1016/j.foodchem.2021.130562
    [16]
    YAN X Y, CAI Z H, ZHAO P Q, et al. Application of a novel and green temperature-responsive deep eutectic solvent system to simultaneously extract and separate different polar active phytochemicals from Schisandra chinensis (Turcz.) Baill[J]. Food Research International,2023,165:112541−112541. doi: 10.1016/j.foodres.2023.112541
    [17]
    OLAWUYI I F, PARK J J, LEE W Y. Preparation and film properties of carboxymethyl cellulose from leafstalk waste of okra:Comparative study of conventional and deep eutectic solvent pulping methods[J]. Food Hydrocolloids,2023,138:108464−108464. doi: 10.1016/j.foodhyd.2023.108464
    [18]
    DA SILVA D T, SMANIOTTO F A, COSTA I F, et al. Natural deep eutectic solvent (NADES):A strategy to improve the bioavailability of blueberry phenolic compounds in a ready-to-use extract[J]. Food Chemistry,2021,364:130370−130370. doi: 10.1016/j.foodchem.2021.130370
    [19]
    仇干, 李雨杰, 王丹凤, 等. 紫马铃薯片真空微波干燥动力学及工艺优化[J]. 上海交通大学学报(农业科学版),2018,36(2):70−75,82. [QIU G, LI Y J, WANG D F, et al. Vacuum microwave drying kinetics and process optimization of purple sweet potato slices[J]. Journal of Shanghai Jiaotong University (Agricultural Science),2018,36(2):70−75,82.] doi: 10.3969/J.ISSN.1671-9964.2018.02.012

    QIU G, LI Y J, WANG D F, et al. Vacuum microwave drying kinetics and process optimization of purple sweet potato slices[J]. Journal of Shanghai Jiaotong University (Agricultural Science), 2018, 362): 7075,82. doi: 10.3969/J.ISSN.1671-9964.2018.02.012
    [20]
    崔倩. 紫马铃薯花色苷的提取纯化和结构鉴定[D]. 杭州:浙江大学, 2011. [CUI Q. Study on purple potato anthocyanins extraction, isolation and identification[D]. Hangzhou:Zhejiang University, 2011.]

    CUI Q. Study on purple potato anthocyanins extraction, isolation and identification[D]. Hangzhou: Zhejiang University, 2011.
    [21]
    于雅静, 单虹宇, 孔露, 等. 响应面法优化玫瑰花色苷超声辅助提取工艺[J]. 食品工业科技,2018,39(13):173−179. [YU Y J, SHAN H Y, KONG L, et al. Optimization of ultrasound-assisted extraction of rose anthocyanins by response surface methodology[J]. Science and Technology of Food Industry,2018,39(13):173−179.] doi: 10.13386/j.issn1002-0306.2018.13.031

    YU Y J, SHAN H Y, KONG L, et al. Optimization of ultrasound-assisted extraction of rose anthocyanins by response surface methodology[J]. Science and Technology of Food Industry, 2018, 3913): 173179. doi: 10.13386/j.issn1002-0306.2018.13.031
    [22]
    韩东, 李建颖, 孙怡, 等. 黑果腺肋花楸花色苷微波辅助提取工艺优化[J]. 食品研究与开发,2022,43(13):59−65. [HAN D, LI J Y, SUN Y, et al. Optimization of microwave-assisted extraction of anthocyanins from black fruited gland ribbed Sorbus[J]. Food Research and Development,2022,43(13):59−65.]

    HAN D, LI J Y, SUN Y, et al. Optimization of microwave-assisted extraction of anthocyanins from black fruited gland ribbed Sorbus[J]. Food Research and Development, 2022, 4313): 5965.
    [23]
    XIA N, XIONG L, BI S, et al. Development of biocompatible DES/NADES as co-solvents for efficient biosynthesis of chiral alcohols[J]. Bioprocess and Biosystems Engineering,2020,43:1987−1997. doi: 10.1007/s00449-020-02387-5
    [24]
    OOMEN W W, BEGINES P, MUSTAFA N R, et al. Natural deep eutectic solvent extraction of flavonoids of Scutellaria baicalensis as a replacement for conventional organic solvents[J]. Molecules (Basel, Switzerland),2020,25(3):617−617. doi: 10.3390/molecules25030617
    [25]
    于世莹, 王文秀, 马倩云, 等. 紫马铃薯花色苷的提取、纯化及其稳定性研究[J]. 食品工业科技,2020,41(21):156−163. [YU S Y, WANG W X, MA Q Y, et al. Extraction, purification and stability study of anthocyanins from purple sweet potato[J]. Science and Technology of Food Industry,2020,41(21):156−163.] doi: 10.13386/j.issn1002-0306.2020030003

    YU S Y, WANG W X, MA Q Y, et al. Extraction, purification and stability study of anthocyanins from purple sweet potato[J]. Science and Technology of Food Industry, 2020, 4121): 156163. doi: 10.13386/j.issn1002-0306.2020030003
    [26]
    WANG Y, JIA J, REN X, et al. Extraction, preliminary characterization and in vitro antioxidant activity of polysaccharides from Oudemansiella radicata mushroom[J]. International Journal of Biological Macromolecules,2018,120:1760−1769. doi: 10.1016/j.ijbiomac.2018.09.209
    [27]
    MENG L, ZHU J, MA Y, et al. Composition and antioxidant activity of anthocyanins from Aronia melanocarpa cultivated in Haicheng, Liaoning, China[J]. Food Bioscience,2019,30(C):106102−106102.
    [28]
    SAMSONOWICZ M, REGULSKA E, KARPOWICZ D, et al. Antioxidant properties of coffee substitutes rich in polyphenols and minerals[J]. Food Chemistry,2019,278:101−109. doi: 10.1016/j.foodchem.2018.11.057
    [29]
    MARTYNENKO A, CHEN Y. Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing[J]. Journal of Food Engineering,2016,171(4):44−51.
    [30]
    NAVAS M J, JIMÉNEZ-MORENO A M, BUENO J M, et al. Analysis and antioxidant capacity of anthocyanin pigments. Part IV:Extraction of anthocyanins[J]. Critical Reviews in Analytical Chemistry,2012,42(4):313−342. doi: 10.1080/10408347.2012.680343
    [31]
    ALI A R. Review on extraction of phenolic compounds from natural sources using green deep eutectic solvents[J]. Journal of Agricultural and Food Chemistry,2021,69(3):878−912. doi: 10.1021/acs.jafc.0c06641
    [32]
    BI Y H, CHI X W, ZHANG R, et al. Highly efficient extraction of mulberry anthocyanins in deep eutectic solvents:Insights of degradation kinetics and stability evaluation[J]. Innovative Food Science & Emerging Technologies,2020,66:102512.
    [33]
    SKARPALEZOS D, DETSI A. Deep eutectic solvents as extraction media for valuable flavonoids from natural sources[J]. Applied Sciences,2019,9(19):4169−4169. doi: 10.3390/app9194169
    [34]
    BERTOLO M R V, MARTINS V C A, PLEPIS A M G, et al. Utilization of pomegranate peel waste:Natural deep eutectic solvents as a green strategy to recover valuable phenolic compounds[J]. Journal of Cleaner Production,2021,327:129471−129471. doi: 10.1016/j.jclepro.2021.129471
    [35]
    BOSILJKOV T, DUJMI F, CVJETKO BUBALO M, et al. Natural deep eutectic solvents and ultrasound-assisted extraction:Green approaches for extraction of wine lees anthocyanins[J]. Food and Bioproducts Processing,2017,102:195−203. doi: 10.1016/j.fbp.2016.12.005
    [36]
    SHANG X, ZHANG M, HU J, et al. Chemical compositions, extraction optimizations, and in vitro bioactivities of flavonoids from perilla leaves ( Perillae folium) by microwave-assisted natural deep eutectic solvents[J]. Antioxidants,2022,12(1):104−104. doi: 10.3390/antiox12010104
    [37]
    HADAVI R, JAFARI S M, KATOUZIAN I. Nanoliposomal encapsulation of saffron bioactive compounds; characterization and optimization[J]. International Journal of Biological Macromolecules,2020,164:4046−4053. doi: 10.1016/j.ijbiomac.2020.09.028
    [38]
    张海霞, 包良, 王晓兰, 等. 紫色马铃薯花青素的提取和稳定性评价[J]. 食品研究与开发,2021,42(11):103−108. [ZHANG H X, BAO L, WANG X L, et al. Extraction and stability evaluation of anthocyanins from purple sweet potato[J]. Food Research and Development,2021,42(11):103−108.] doi: 10.12161/j.issn.1005-6521.2021.11.017

    ZHANG H X, BAO L, WANG X L, et al. Extraction and stability evaluation of anthocyanins from purple sweet potato[J]. Food Research and Development, 2021, 4211): 103108. doi: 10.12161/j.issn.1005-6521.2021.11.017
    [39]
    CONDURACHE N N, CROITORU C, ENACHI E, et al. Eggplant peels as a valuable source of anthocyanins:Extraction, thermal stability and biological activities[J]. Plants,2021,10(3):577. doi: 10.3390/plants10030577
  • Other Related Supplements

  • Cited by

    Periodical cited type(17)

    1. 陈科明,马德才,贺嘉夫茹孜,马鸿儒,何思瑶,何瑞,李广永. 沙棘籽油通过调节自噬水平改善多囊卵巢综合征. 中药材. 2024(03): 719-723 .
    2. 刘若琪,刘瑞,马福林,马玉花. 中国沙棘叶黄酮的提取及纯化研究. 北方园艺. 2024(23): 88-96 .
    3. 刘邵凡,何海华. 基于农业食品膳食营养对运动员营养需求的分析. 江苏调味副食品. 2024(04): 33-39 .
    4. 贾敏,李城城,王乐玲,王丽妹,张玲,李俊红. 沙棘黄酮对小鼠动脉粥样硬化斑块和NOD样受体蛋白3的影响及作用机制. 中国医药. 2023(03): 410-414 .
    5. 符家庆,毛志晨. 蒲菜总黄酮的分离纯化及其对小鼠运动耐力的影响. 中国食品添加剂. 2023(06): 138-145 .
    6. 张存存,张娟,谭志超,柳嘉,王永霞. 沙棘叶总黄酮闪式提取工艺优化及组分鉴定. 食品工业. 2022(01): 1-5 .
    7. 赵轶轩,王丽娜,屈凝伊. 沙棘果研究进展. 中国民族民间医药. 2022(03): 56-62 .
    8. 常虹,王爽,周家华,李文生,王云香,王宝刚. 体外模拟消化对鲜切苹果皮渣黄酮类物质及其还原力的影响. 食品工业科技. 2022(20): 39-44 . 本站查看
    9. 戈素芬,张东为,赵鑫丹,胡建忠,温秀凤,高岩. 5个杂交沙棘品种果实营养成分比较分析. 食品工业科技. 2022(22): 328-335 . 本站查看
    10. 刘雅娜,包晓玮,王娟,魏晨业,白羽嘉. 沙棘多糖抗运动性疲劳及抗氧化作用的研究. 食品工业科技. 2021(10): 321-326 . 本站查看
    11. 胡樱,魏晶晶,贾慧萍,乔福鹏,王慧春. 青海省林业发展现状及展望. 青海草业. 2021(01): 26-31 .
    12. 郝娟. 沙棘果实和叶片中黄酮类物质测定方法研究进展. 食品安全导刊. 2021(18): 81-83 .
    13. 朱文军. 抗运动疲劳食源性活性成分的研究进展. 食品安全质量检测学报. 2021(11): 4589-4595 .
    14. 李奕. 大孔树脂纯化襄荷黄酮提取物及其对小鼠运动性疲劳的影响. 保鲜与加工. 2021(07): 64-70 .
    15. 陈三达,乔娟娟,陆耕宇,谢国勇,秦民坚. 大孔树脂富集纯化黄酮类化合物的研究进展. 广州化工. 2021(17): 9-13 .
    16. 郑传痴,杨艳,韦余,周旭美,高健美. 金丝桃苷对小鼠的抗疲劳作用及机制研究. 食品工业科技. 2021(23): 350-355 . 本站查看
    17. 康鹏,李国薇,马宏祥,李香云,宋宇轩,葛武鹏. 运动营养食品及其抗疲劳活性成分研究进展. 食品安全质量检测学报. 2021(23): 9157-9164 .

    Other cited types(6)

Catalog

    Article Metrics

    Article views (150) PDF downloads (24) Cited by(23)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return