Abstract
Dynamic high pressure microfluidization (DHPM) is an emerging technology utilizing the collective forces of high-velocity impact, high-frequency vibration, instantaneous pressure drop, intense shear, cavitation, and ultra-high pressures. DHPM technology was applied to improve the extraction of flavonoids from sweet potato leaves, and its effect was evaluated using six samples under various conditions. Pretreatment with DHPM was found to strengthen the antioxidant activities of the flavonoid, while no treatment or post-treatment with DHPM, produced weaker antioxidant activities. This suggests that the DHPM technology may provide a promising method of utilizing sweet potato leaves as a natural antioxidant in food and pharmaceutical industry.
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