Design, Optimization, and Modeling Study of Ultrasound-Assisted Extraction of Bioactive Compounds from Purple-Fleshed Sweet Potatoes

Teixeira B.A.; Gutiérrez E.A.; de Souza M.S.D.S.; Rigolon T.C.B.; Martins E.; Pessoa F.L.P.; Vidigal M.C.T.R.; Stringheta P.C. · Foods (2024) · DOI: 10.3390/foods13101497

Resumen

This study focuses on optimizing the ultrasound-assisted extraction (UAE) of bioactive compounds from purple-fleshed sweet potatoes (PFSP) for potential use as natural colorants. Factors such as time, temperature, and solid-to-liquid ratio were varied using a Box–Behnken Design. The optimal conditions were determined as 75 min, 70 °C, and a 1:15 m/v solid-to-liquid ratio, resulting in 18.372 mg/100 g total anthocyanin (TA) and 151.160 mg GAE/100 g total phenolic content (TPC). The validation yielded 18.822 mg/100 g for total anthocyanin and 162.174 mg GAE/100 g for total phenolic content, showing a 7% difference from predictions. UAE significantly increased TA extraction by 81% and TPC by 93% compared with the conventional method, with a notable reduction in process time from 24 h to 75 min. Additionally, three kinetic models were tested to compare extraction mechanisms, confirming the efficiency of UAE for PFSP bioactive compound recovery. This study proposes the UAE technique as a highly effective means of extracting bioactive compounds from PFSP, offering promising applications across multiple industries.

Instituciones: Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas