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KMID : 0380620200520030290
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 3 p.290 ~ p.295
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Optimization of anthocyanidin extraction conditions from sweet potato tips and tuber
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Hong Chae-Young
Seo Jeong-Hyun
Kim Min-Young
Lee Yoon-Jeong
Yoon Hyang-Sik
Nam Sang-Sik
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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In this study, the optimum conditions were established for anthocyanidin extraction from sweet potato tips and tubers. The dependent variables of ethanol concentration (X1), citric acid concentration (X2), and extraction temperature (X3) were designed using a central composite design. All three variables significantly affected anthocyanidin extraction, and the influence of X1 was greater than that of X2 and X3. The highest anthocyanidin content in tips and tubers were 26.58±0.07 and 117.32±0.39 mg/100 g at 50% (X1), 0.3% (X2), and 50°C (X3), respectively. The optimal extraction conditions for the tips were 56.10% (X1), 0.25% (X2), and 52.24°C (X3) and tubers were 55.08% (X1), 0.30% (X2), and 53.06°C (X3). The predicted values under optimal extraction conditions were 27.45 and 119.61 mg/100 g, and the experimental values were 27.09±0.11 and 118.72±0.67 mg/100 g, respectively. The extraction conditions were validated by comparing the predicted and actual values with those of 98.69 and 99.26%, respectively.
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KEYWORD
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sweet potato tips, sweet potato tuber, anthocyanidin, optimization, response surface methodology
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