کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7704053 | 1496877 | 2015 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of ultrasound on the extraction of total anthocyanins from Purple Majesty potato
ترجمه فارسی عنوان
اثر اولتراسوند بر استخراج کل آنتوسیانین ها از سیب زمینی اربعه ارغوانی
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کلمات کلیدی
استخراج آنتوسیانین، سیب زمینی ارباب ارغوانی، سونوگرافی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی (عمومی)
چکیده انگلیسی
This study examined anthocyanin extraction using the application of ultrasound to raw freeze dried, microwaved and raw sliced Purple Majesty potato, a new pigmented potato variety rich in anthocyanins. A 20 kHz probe was used for the sonication at 3 different amplitudes (30%, 50% and 70%) and ethanol in water at different ratios (50:50 and 70:30 v/v) was used for the extraction. Anthocyanin extraction from raw freeze dried purple potato was optimal at an ethanol:water ratio (70:30; v/v) after 5 min of ultrasonication, while the least amount of anthocyanins was extracted from raw sliced potatoes. The application of microwaves (as a pre-treatment) before the UAE resulted in an increase in the amount of anthocyanins extracted and a decrease in the amount of solvent used. Analysis of variance showed that potato form, ultrasonication time, ultrasonication amplitude and solvent ratio as well as two and three way interactions between some of these factors had a very significant effect (p < 0.000) on the amount of anthocyanins extracted.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Ultrasonics Sonochemistry - Volume 27, November 2015, Pages 509-514
Journal: Ultrasonics Sonochemistry - Volume 27, November 2015, Pages 509-514
نویسندگان
Shon Mane, David H. Bremner, Athina Tziboula-Clarke, M. AdÃlia Lemos,