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07/04/2013 (Added to site)
Author(s): Puertolas, E; Cregenzan, O; Luengo, E; Alvarez, I; Raso, J.

Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato

Journal: Food Chemistry, 136/3-4 (2012), pp.1330-1336
DOI: 10.1016/j.foodchem.2012.09.080
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Abstract: The influence of pulsed electric field (PEF) treatment on the anthocyanin extraction yield (AEY) from purple-fleshed potato (PFP) at different extraction times (60-480 min) and temperatures (10-40 degrees C) using water and ethanol (48% and 96%) as solvents has been investigated. Response surface methodology was used to determine optimal PEF treatment and optimise anthocyanin extraction. A PEF treatment of 3.4 kV/cm and 105 us (35 pulses of 3 us) resulted in the highest cell disintegration index (Z(p) = I) at the lowest specific energy requirements (8.92 kJ/kg). This PEF treatment increased the AEY, the effect being higher at lower extraction temperature with water as solvent. After 480 min at 40 degrees C, the AEY obtained for the untreated sample using 96% ethanol as the solvent (63.9 mg/100 g fw) was similar to that obtained in the PEF-treated sample using water (65.8 mg/100 g fw). Therefore, PEF was possible with water, a more environmental-friendly solvent than ethanol, without decreasing the AEY from PFP.


Keywords: anthocyanin    extraction    potato    pulsed electric field   

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