Abstract
Purple sweet potatoes (PSPs) are rich in anthocyanins. In this study, we investigated the extraction efficiency of anthocyanins from PSPs using conventional extraction (CE), ultrasound-assisted extraction (UAE), and accelerated-solvent extraction (ASE). Additionally, the effects of these extraction methods on antioxidant activity and anthocyanin composition of PSP extracts were evaluated. In order of decreasing extraction efficiency, the extraction methods were ASE>UAE>CE for anthocyanins (218–244mg/100g DW) and CE>UAE>ASE for total phenolics (631–955mg/100g DW) and flavonoids (28–40mg/100g DW). Antioxidant activities of PSP extracts were CE≈UAE>ASE for ORAC (766–1091mg TE/100g DW) and ASE>CE≈UAE for FRAP (1299–1705mg TE/100g DW). Twelve anthocyanins were identified. ASE extracts contained more diacyl anthocyanins and less nonacyl and monoacyl anthocyanins than CE and ASE extracts (P<0.05).
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