Abstract
The high pressure carbon dioxide (HPCD) technology has been used in separation for a while, but its application was relatively limited to several classes of functional compounds. Not to repeat traditional investigation on kinetics or improvement on yield, this study was designed to evaluate HPCD impact on the quality properties of purple sweet potato anthocyanins extraction, comparing to classical water and ethanol extraction. Pigments relative yield, color properties, pigment HPLC profiles were characterized. Application of 10 MPa HPCD to water increased the anthocyanins relative yield from 45.58%–83.20% in 20 min. Unlike alcoholic solvent brought higher polymeric color and bluer hue, the HPCD technique maintained around 10 % polymeric color without altering the extract shade. Moreover, HPCD significantly improved the extract quality by extending the monomeric anthocyanins half-life from 79 to 315 days (stored at dark, 25 °C). This study indicated HPCD could modify solvent polarity during process, the highest proportion of mono-acylated pigments was found in HPCD extract, while the highest non-acylated was in water and the highest di-acylated was in ethanolic. This study presented HPCD would be an efficient novel technique for green production of high quality natural pigments.
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