Anthocyanin-from-purple-sweet-potatoes

NGUYEN TAT THANH UNIVERSITY FACULTY OF CHEMICAL ENGINEERING AND FOOD TECHNOLOGY “ RESPONSE SURFACE METHODOLOGY AND OPTIMIZING CONDITIONS FOR ANTHOCYANINS EXTRACTION FROM PURPLE SWEET POTATO (Ipomoea batatas (l.) Lam) CONTENT Introduction Materials & Methods Results Conclusion Introduction Figure Vinh Long and Lam Dong provine map Introduction Calories Carbohydrates Carbohydrates • Anthocyanins • Other Dietary Carbohydrates Fiber Protein Fat - total [1] Nirmal K Sinha Handbook of vegetables and vegetable processing, Wiley Blackwell, USA, 2011 Introduction Anthocyanins uses Anti-neuro degenerative Antioxidative [1-3] Antiinflammatory [1] Y Goda et al “Two acylated anthocyanins from purple sweet potato”, Phytochemistry, vol 44, no pp 183–186, 1997 [2] A Jose “Extraction and Evaluation of Anthocyanin from Dioscorea Alata ( L ) for Its Application as a Natural Food”, Int J Sci Technoledge, vol 3, no 9, pp 41–47, 2015 [3] I Suda, T Oki, M Masuda, M Kobayashi, Y Nishiba, and S Furuta “Physiological Functionality of PurpleFleshed Sweet Potatoes Containing Anthocyanins and Their Utilization in Foods”, Japan Agricultural Research PSP is increasingly being promoted in many countries because of its inevitable nutritional value Materials & Methods PSP Pulverized Steam & Dry Filter Extract Extract solution Figure Anthocyanin extraction process Materials & Methods Single factor investigation: The optimum condition was determined by testing each of the four alternatives in the selected element Table The single factor investigation Experiments Solvent Concentration (%) Temperature (oC) Liquid/solid ratio (mL/g) Time (min) Survey factor Ethanol Ethanol Ethanol Ethanol 30 40% 40 50% 50 60% 60 70% 70 5 30 40 50 60 70 H2O Materials & Methods Response surface methodology (RSM) Based on the results of single factor experiments, the extraction experiments were performed by Design Design-Expert® software version 11 (DX11), Table Independent variables and corresponding levels for RSM model Levels -1 +1 Independent factor X1 X2 X3 (mL/g) (oC) 60 65 70 (min) 35 40 45 Results The maximum absorption spectrum of anthocyanin 521 nm Figure Maximum absorption wavelength Results Single factor investigation 202,411 mg/L 208.15 mg/L 214.21 mg/L 198.53 mg/L Figure Effects of four different factors on the content of extracted anthocyanin Results Optimization of RSM Table The matrix of observed and predicted values for RSM model Independent No factors Y (mg/L) Independent No factors X1 X2 X3 Actual Predicted 60 35 197.28 197.25 11 60 35 195.45 195.45 12 5 6 3.3 70 70 60 60 70 70 35 35 45 45 45 45 193.32 198.36 200.44 181.83 211.54 201.26 193.32 198.35 200.43 181.82 211.33 201.26 13 14 15 16 17 18 65 40 205.22 205.22 65 40 194.05 194.04 10 6.6 X1 X2 Y (mg/L) X3 Actual Predicted 40 190.16 190.15 203.27 203.26 5 5 5 65 65 65 65 65 65 40 31.59 48.41 40 40 40 40 196.98 202.11 212.59 212.53 212.55 212.58 19 65 40 211.56 196.98 202.11 212.58 212.53 212.54 212.58 211.55 20 65 40 212.57 56.5 73.4 212.57 Results Optimization of RSM a) b) c) Figure 3D model about the influence and interaction of Y with a) X1 and X2; b) X1 and X3; c) X2 and X3 Y = 212.41 - 3.24X1 + 3.76X2 + 1.40X3 + 1.92X1X2 3.99X2X3 + 3.92X1X3 - 4.59X12 - 5.63X22 - 4.63X32 *The equation is used to determine anthocyanin content based on(*)ANOVA Results Application of anthocyanin Figure The color change of the anthocyanin corresponds to the different pH Figure Application of anthocyanin extract in food membrane Conclusion The total anthocyanin content 206.019 (mg/L) was optimized with: • Liquid/solid ratio = 6:1 (mL/g) • Time extraction = 39.61 (min) • Temperature = 67 (oC) Anthocyanin can be used as a natural, environmentally friendly, non-toxic, inexpensive food coloring and natural pH indicator, which opens up new applications for Vietnamese sweet potato Thanks you !