Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM)

LWT ◽  
2008 ◽  
Vol 41 (1) ◽  
pp. 155-160 ◽  
Author(s):  
Gongjian Fan ◽  
Yonbin Han ◽  
Zhenxin Gu ◽  
Deming Chen
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Sweet Potato ◽  
Purple Sweet Potato

scholarly journals Optimization of the Drum Drying Parameters and Citric Acid Level to Produce Purple Sweet Potato (Ipomoea batatas L.) Powder Using Response Surface Methodology

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1378
Author(s):  
Sri Sampath Janaka Senevirathna ◽  
Nurul Shazini Ramli ◽  
Ezzat Mohamad Azman ◽  
Nurul Hanisah Juhari ◽  
Roselina Karim
Keyword(s):  
Response Surface Methodology ◽  
Citric Acid ◽  
Response Surface ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Antioxidant Properties ◽  
Processing Condition ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Purple Sweet Potato

Purple sweet potato (PSP) is a rich source of anthocyanins, but the anthocyanin content and color can be affected by the drying method and processing condition. Response surface methodology (RSM) with a Box–Behnken design (BBD) was used to investigate the effects of citric acid (CA) concentration, steam pressure (SP) and rotation speed (DS) on the physicochemical and functional properties of drum-dried purple sweet potato powder (PSPP). The anthocyanins of the PSPP were analyzed using mass spectrometry with electrospray ionization and twelve anthocyanins were identified. The results indicated that the moisture content (4.80 ± 0.17–9.97 ± 0.03%) and water activity (0.290 ± 0.004–0.47 ± 0.001) (p < 0.05) decreased with increasing drum temperature as well as with reduced drum rotating speed. CA had a significant (p < 0.05) effect on the color and total anthocyanin content (101.83 ± 2.20–124.09 ± 2.89 mg/100 g) of the PSPP. High SP and low DS negatively affected the antioxidant properties of the PSPP. DPPH value of the PSPP ranged from 20.41 ± 0.79 to 30.79 ± 1.00 μmol TE/g. The optimal parameters were achieved at 0.59% CA, 499.8 kPa SP and 3 rpm DS.

scholarly journals Optimization of Extraction of Natural Pigment from Purple Sweet Potato by Response Surface Methodology and Its Stability

2013 ◽  
Vol 2013 ◽  
pp. 1-5 ◽  
Author(s):  
Jinwei Li ◽  
Lianfu Zhang ◽  
Yuanfa Liu
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Sweet Potato ◽  
Solution Concentration ◽  
Ethanol Solution ◽  
Extraction Temperature ◽  
Natural Pigment ◽  
Purple Colour ◽  
Purple Sweet Potato ◽  
The Stability

Purple sweet potato colour (PSPC) was a kind of natural pigment that attracted the general concern in recent years. In this paper, the response surface methodology was employed to optimize the extraction conditions of PSPC. The results showed that the extraction yield of purple colour was 11.6355 mg/g at the optimum extraction conditions of extraction temperature 60°C, extraction time 1 h, the ratio of solid to liquid ratio of 1 : 30, and acidified ethanol solution concentration 80%. Stability experiment showed that Fe3+and Al3+could increase the stability of PSPC, but Cu2+, Zn2+, and Pb2+would decrease the stability of PSPC. Ascorbic acidified could significantly increase the stability of PSPC, and Na2SO3would reduce the PSPC’s stability.

Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology

2004 ◽  
Vol 39 (2) ◽  
pp. 191-200 ◽  
Author(s):  
Sukhcharn Singh ◽  
Charanjit Singh Raina ◽  
Amrinder Singh Bawa ◽  
Dharmesh Chandra Saxena
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Sweet Potato ◽  
Product Optimization
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