Application of Response Surface Methodology to Acidified Water Extraction of Purple Sweet Potato (Ipomoea batatas L.) for Improving Bioactive Compounds and Antioxidant Activity
Keywords:
Purple sweet potato, Phenolic compound, Flavonoid compound, Anthocyanin compound, Antioxidant activity, Response surface methodologyAbstract
Purple sweet potatoes (PSP) are rich in bioactive compounds, especially antioxidants. However, due to increased production and imports, there is now an oversupply, causing prices to drop for farmers. Nonetheless, PSP can be processed into value-added products. The objectives of this study were to optimize the extraction conditions of bioactive compounds from PSP using response surface methodology (RSM). The independent variables were viz. acidified water to purple sweet potato powder (PSPP) ratio (A: 20-60 ml/g PSPP), HCl concentration (B: 0.2-0.6%), extraction time (C: 1-5 h) and extraction temperature (D: 20-60oC). ANOVA results showed that acidified water to PSPP ratio, HCl concentration, extraction time and extraction temperature affected the total phenolic content (TPC, YTPC), total flavonoid content (TFC, YTFC), total anthocyanin content (TAC, YTAC), ferric reducing antioxidant power (FRAP, YFRAP) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+, YABTS•+) radical scavenging activities significantly (p < 0.05). A second-order polynomial model satisfactorily fitted the experimental data with the R2 values of 0.9895, 0.9940, 0.9855, 0.9966 and 0.9912, respectively for the responses YTPC, YTFC, YTAC, YFRAP and YABTS•+ (p < 0.0001), implying a good agreement between the experimental and predicted values. Under the optimized conditions, TPC, TFC, TAC, FRAP and ABTS•+ in acidified water extraction were 6.28 mg GAE/g PSPP, 5.50 mg RE/g PSPP, 1.48 mg CGE/g PSPP, 11.26 mg TE/g PSPP and 2.97 mg TE/g PSPP, respectively, with % error 0.64-2.70 and desirability 0.972. These results suggest that bioactive compounds from purple sweet potato are potential natural antioxidant agent that can be used as functional food ingredients, natural colorant and nutraceutical products.
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