Document Detail

Optimization conditions for anthocyanin and phenolic content extraction form purple sweet potato using response surface methodology.
MedLine Citation:
PMID:  20858156     Owner:  NLM     Status:  In-Process    
Purple sweet potato flour could be used to enhance the bioactive components such as phenolic compounds and anthocyanin content that might be used as nutraceutical ingredients for formulated foods. Optimization of anthocyanin and phenolic contents of purple sweet potato were investigated using response surface methodology. A face-centered cube design was used to investigate the effects of three independent variables: namely, drying temperature 55-65°C, citric acid concentration 1-3% w/v and soaking time 1-3 min. The optimal conditions for anthocyanin and phenolic contents were 62.91°C, 1.38%, 2.53 min and 60.94°C, 1.04% and 2.24 min, respectively. However, optimal conditions of anthocyanin content were not apparent. The experimental value of anthocyanin content was 19.78 mg/100 g and total phenolic content was 61.55 mg/g. These data showed that the experimental responses were reasonably close to the predicted responses. Therefore, the results showed that treated flours could be used to enhance the antioxidant activities of functional foods.
Maruf Ahmed; Mst Sorifa Akter; Jong-Bang Eun
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Publication Detail:
Type:  Journal Article     Date:  2010-09-22
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  62     ISSN:  1465-3478     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2011 Feb 
Date Detail:
Created Date:  2011-01-10     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  91-6     Citation Subset:  IM    
Department of Food Science and Technology and Institute of Biotechnology, Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, South Korea.
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