A Novel Ultrasound-Assisted Extraction Method for the Analysis of Anthocyanins in Potatoes (Solanum tuberosum L.)

Abstract

Purple potato is one of the least known and consumed potato varieties. It is as rich in nutrients, amino acids and starches as the rest of the potato varieties, but it also exhibits a high content of anthocyanins, which confer it with some attractive health-related properties, such as antioxidant, pain-relieving, anti-inflammatory and other promising properties regarding the treatment of certain diseases. A novel methodology based on ultrasound-assisted extraction has been optimized to achieve greater yields of anthocyanins. Optimal extraction values have been established at 70 °C using 20 mL of a 60% MeOH:H2O solution, with a pH of 2.90 and a 0.5 s−1 cycle length at 70% of the maximum amplitude for 15 min. The repeatability and intermediate precision of the extraction method have been proven by its relative standard deviation (RSD) below 5%. The method has been tested on Vitelotte, Double Fun, Highland and Violet Queen potatoes and has demonstrated its suitability for the extraction and quantification of the anthocyanins found in these potato varieties, which exhibit notable content differences. Finally, the antioxidant capacity of these potato varieties has been determined by means of 2,2-diphenyl-1-picrylhydrazyl (DDPH) radical scavenging and the values obtained were similar to those previously reported in the literature.

Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application

“…UAE is widely used in the extraction of bioactive compounds in different natural matrices [ 10 , 21 , 29 , 41 , 42 , 43 , 44 , 45 ]. However, to obtain the maximum yield of anthocyanins by UAE, it is necessary to optimize the extraction conditions.…”

“…Demirdöven et al [37] optimized the extraction conditions, time, temperature and solvent composition (percentage of ethanol) to maximize the efficiency of anthocyanin extraction from red cabbage by UAE (Table 1). UAE is widely used in the extraction of bioactive compounds in different natural matrices [10,21,29,[41][42][43][44][45]. However, to obtain the maximum yield of anthocyanins by UAE, it is necessary to optimize the extraction conditions.…”

“…For this reason, new sources of anthocyanins are being studied, in order to extract these compounds at lower costs. Recent studies have explored the extraction performances of anthocyanins in different matrices, such as microalgae [ 20 ], potatoes [ 21 , 22 ], and rice [ 19 , 23 ]. In order to comply with current regulations regarding environmental sustainability, to improve economic performance and reduce waste in the food industry, there is growing interest in investigating the possibility of extracting anthocyanins from by-products and waste generated at different industrial food productions [ 17 , 24 , 25 , 26 , 27 , 28 , 29 ].…”

Development of Optimized Ultrasound-Assisted Extraction Methods for the Recovery of Total Phenolic Compounds and Anthocyanins from Onion Bulbs

“…Anthocyanins are natural pigments from the phenolic compounds family. Their interest comes from their capacity to directly scavenge reactive oxygen species (ROS) [ 10 ]. In fact, anthocyanin-rich vegetables have been demonstrated to have a health-promoting effect against several disorders or processes such as cancer, neurological diseases, inflammation, diabetes, or bacterial infections [ 11 , 12 ].…”

Anthocyanin-Rich Vegetables for Human Consumption – Focus on Potato, Sweetpotato and Tomato

“…Temperature and percent methanol are the most influential variables. UE has been evaluated in determining total phenols and anthocyanins in berry crops, grape, and potato [12][13][14][15]. It is an ideal assay for quantifying total phenol and anthocyanin contents in plants.…”