Dynamic high pressure microfluidization-assisted extraction and antioxidant activities of sweet potato (Ipomoea batatas L.) leaves flavonoid

2013 ◽  
Vol 91 (1) ◽  
pp. 1-6 ◽  
Author(s):  
Xiaoqin Huang ◽  
Zongcai Tu ◽  
Hui Xiao ◽  
Zhi Li ◽  
Qiuting Zhang ◽  
...  
Keyword(s):  
High Pressure ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Antioxidant Activities ◽  
Assisted Extraction ◽  
Dynamic High Pressure Microfluidization ◽  
Dynamic High Pressure

EFFECT OF HEAT TREATMENT ON THE ANTIOXIDANT ACTIVITIES OF TWO CULTIVARS OF SWEET POTATOES

2016 ◽  
Vol 78 (6-12) ◽  
Author(s):  
Amir H. M. S. ◽  
Nurun N. ◽  
Nida Iqbal ◽  
Nur F. R. ◽  
Lee L. H. ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Antioxidant Activities ◽  
Sweet Potatoes ◽  
Moist Heat ◽  
Dry Heat ◽  
Significant Difference ◽  
Ic50 Values ◽  
Purple Sweet Potato

Natural sources of antioxidants are derived from fruits, vegetables and wine, whilst artificial supplements are from teas and spices. Sweet potato (Ipomoea batatas) is an excellent natural source of vitamins and minerals, and likely a great source of antioxidant. The objective of this study  is to analyze the antioxidant activity of orange sweet potato (Vitato) and  purple sweet potato (All purple), prepared as heat dry and  moist heat for 30 minutes at 100oC. All the samples were obtained from Pasir Puteh and MARDI Telong, Bachok, Kelantan, respectively. Both samples were soaked into methanol to obtain the crude extract prior to analyzing for antioxidant activity by using 2, 2-diphenyl-1-picryl hydrazyl (DPPH). IC50 values of dry heat and moist heat Vitato were 0.40mg/L and 0.20mg/L while dry heat and moist heat, All purple were 0.32mg/L and 0.19mg/L, respectively. Both moist heat samples enjoyed higher scavenging activities compared to dry heat samples. However, the All purple sample of moist heat is the most superior one. Significant difference of IC50values between dry heat and moist heat sample differ significantly. Thus, this study clearly demonstrated that moist heat sweet potato exhibited  excellent increase in antioxidant activity.

Modification of food macromolecules using dynamic high pressure microfluidization: A review

2020 ◽  
Vol 100 ◽  
pp. 223-234 ◽  
Author(s):  
Xiaojuan Guo ◽  
Mingshun Chen ◽  
Yuting Li ◽  
Taotao Dai ◽  
Xixiang Shuai ◽  
...  
Keyword(s):  
High Pressure ◽  
Dynamic High Pressure Microfluidization ◽  
Dynamic High Pressure

scholarly journals Dynamic High-Pressure Microfluidization-Treated Pectin under Different Ethanol Concentrations

Polymers ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1410 ◽  
Author(s):  
Cheng-Mei Liu ◽  
Lu Liang ◽  
Xi-Xiang Shuai ◽  
Rui-Hong Liang ◽  
Jun Chen
Keyword(s):  
High Pressure ◽  
Average Molecular Weight ◽  
Average Particle Size ◽  
Suitable Condition ◽  
Uv Spectra ◽  
Average Particle ◽  
Dynamic High Pressure Microfluidization ◽  
Dynamic High Pressure ◽  
Ethanol System ◽  
Induced Aggregation

We previously reported that dynamic high-pressure microfluidization (DHPM) can degrade pectin in aqueous solution. In this study, we further investigated the effect of DHPM on pectin in water-ethanol systems. In the absence of DHPM treatment, it was found that pectin exhibited increased average particle size and unchanged average molecular weight, but a decline in reducing-sugar-ends content with the increase of ethanol concentrations (0–10% v/v). These results indicated that the addition of ethanol induced aggregation of pectin. During DHPM treatment, pectin underwent disaggregation and degradation under all measured ethanol concentrations. Disaggregation was enhanced but degradation was weakened with the increase of ethanol concentration. FT-IR and UV spectra indicated that demethylation but no β-elimination occurred in the water-ethanol system during DHPM. Finally, the mechanism of DHPM-induced disaggregation and degradation of pectin under a water-ethanol system was updated. This work may help us to find a suitable condition for reducing the degradation of pectin during the process of homogenization.

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