Ultrasonic-assisted extraction technology and antioxidant activity of anthocyanins from purple potato

To explore the ultrasonic-assisted extraction technology of anthocyanins from purple potato, the influence of extractive concentration, temperature, water bath temperature, extraction time and solid-liquid ratio on anthocyannins extraction rate was studied. Moreover, the extraction technology of anthocyanin from purple potato was optimized. The results showed that the optimum extraction process of anthocyanin from purple potato was as follows: ultrasonic-assisted extraction for 60 min under the 300 W power, temperature of the water bath 40°C, solid-liquid ratio 1:25, acetic acid volume fraction 15%. Under this condition, the anthocyanin extraction rate reached the max. Meanwhile, the ability of anthocyanin on scavenging hydroxyl radicals was detected. Anthocyanin had a good performance in scavenging hydroxyl radical at pH 7.0, and the antioxidant activity of purple potato anthocyanins was stronger than ascorbic acid.