Optimization of ultrasound-assisted extraction of anthocyanins and bioactive compounds from butterfly pea petals using Taguchi method and Grey relational analysis
Ultrasound-assisted extraction (UAE) was used to extract anthocyanins, antioxidants and phenolic compounds from butterfly pea petals, as an alternative to traditional methods. Taguchi method with three factors: extraction time (30, 45, 60 min), temperature (40, 60, 80 °C) and liquid–solid ratio (5,...
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| Veröffentlicht in: | Journal of food science and technology 2020-10, Vol.57 (10), p.3720-3730 |
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| creator | Salacheep, Supanat Kasemsiri, Pornnapa Pongsa, Uraiwan Okhawilai, Manunya Chindaprasirt, Prinya Hiziroglu, Salim |
| description | Ultrasound-assisted extraction (UAE) was used to extract anthocyanins, antioxidants and phenolic compounds from butterfly pea petals, as an alternative to traditional methods. Taguchi method with three factors: extraction time (30, 45, 60 min), temperature (40, 60, 80 °C) and liquid–solid ratio (5, 7.5, 10 mL distilled water/mg butterfly pea) was used to obtain the high extraction yield. Grey relational analysis was employed to convert multi-response problem into single response optimization. The high extraction efficiency could be achieved at optimal parameter condition using 45 min of extraction time, 40 °C and 10 ml distilled water/mg butterfly pea. Liquid–solid ratio exhibited the highest contribution for anthocyanin and total phenolic content. A high temperature of ultrasonication resulted in a negative effect on antioxidant capacity and total phenolic content. The findings from this study indicated that the UAE process optimization would be an efficient and sustainable method for the preparation of bioactive compounds from medical plants with saving of reaction time and cost in which extraction yields of antioxidant capacity and total phenolic content were also increased. The color response analysis results suggested that the gelatin film incorporated with butterfly pea extract can be potentially used as pH-indicator for detecting food spoilage for intelligent packaging. |
| doi_str_mv | 10.1007/s13197-020-04404-7 |
| format | Article |
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Taguchi method with three factors: extraction time (30, 45, 60 min), temperature (40, 60, 80 °C) and liquid–solid ratio (5, 7.5, 10 mL distilled water/mg butterfly pea) was used to obtain the high extraction yield. Grey relational analysis was employed to convert multi-response problem into single response optimization. The high extraction efficiency could be achieved at optimal parameter condition using 45 min of extraction time, 40 °C and 10 ml distilled water/mg butterfly pea. Liquid–solid ratio exhibited the highest contribution for anthocyanin and total phenolic content. A high temperature of ultrasonication resulted in a negative effect on antioxidant capacity and total phenolic content. The findings from this study indicated that the UAE process optimization would be an efficient and sustainable method for the preparation of bioactive compounds from medical plants with saving of reaction time and cost in which extraction yields of antioxidant capacity and total phenolic content were also increased. The color response analysis results suggested that the gelatin film incorporated with butterfly pea extract can be potentially used as pH-indicator for detecting food spoilage for intelligent packaging.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-020-04404-7</identifier><identifier>PMID: 32903992</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Anthocyanins ; Antioxidants ; Bioactive compounds ; Biological activity ; Butterflies & moths ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Clitoria ternatea ; Content analysis ; Distilled water ; Food packaging ; Food Science ; Food spoilage ; Gelatin ; High temperature ; Nutrition ; Optimization ; Original ; Original Article ; Peas ; Petals ; Phenolic compounds ; Phenols ; Reaction time ; Spoilage ; Taguchi methods ; Ultrasonic imaging ; Ultrasound</subject><ispartof>Journal of food science and technology, 2020-10, Vol.57 (10), p.3720-3730</ispartof><rights>Association of Food Scientists & Technologists (India) 2020</rights><rights>Association of Food Scientists & Technologists (India) 2020.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-6eec119b7fb5042347a1ae23f3070fdc6c825d56767680ba3625854f105218153</citedby><cites>FETCH-LOGICAL-c474t-6eec119b7fb5042347a1ae23f3070fdc6c825d56767680ba3625854f105218153</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7447736/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7447736/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,41488,42557,51319,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32903992$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Salacheep, Supanat</creatorcontrib><creatorcontrib>Kasemsiri, Pornnapa</creatorcontrib><creatorcontrib>Pongsa, Uraiwan</creatorcontrib><creatorcontrib>Okhawilai, Manunya</creatorcontrib><creatorcontrib>Chindaprasirt, Prinya</creatorcontrib><creatorcontrib>Hiziroglu, Salim</creatorcontrib><title>Optimization of ultrasound-assisted extraction of anthocyanins and bioactive compounds from butterfly pea petals using Taguchi method and Grey relational analysis</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Ultrasound-assisted extraction (UAE) was used to extract anthocyanins, antioxidants and phenolic compounds from butterfly pea petals, as an alternative to traditional methods. Taguchi method with three factors: extraction time (30, 45, 60 min), temperature (40, 60, 80 °C) and liquid–solid ratio (5, 7.5, 10 mL distilled water/mg butterfly pea) was used to obtain the high extraction yield. Grey relational analysis was employed to convert multi-response problem into single response optimization. The high extraction efficiency could be achieved at optimal parameter condition using 45 min of extraction time, 40 °C and 10 ml distilled water/mg butterfly pea. Liquid–solid ratio exhibited the highest contribution for anthocyanin and total phenolic content. A high temperature of ultrasonication resulted in a negative effect on antioxidant capacity and total phenolic content. The findings from this study indicated that the UAE process optimization would be an efficient and sustainable method for the preparation of bioactive compounds from medical plants with saving of reaction time and cost in which extraction yields of antioxidant capacity and total phenolic content were also increased. The color response analysis results suggested that the gelatin film incorporated with butterfly pea extract can be potentially used as pH-indicator for detecting food spoilage for intelligent packaging.</description><subject>Anthocyanins</subject><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>Biological activity</subject><subject>Butterflies & moths</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Clitoria ternatea</subject><subject>Content analysis</subject><subject>Distilled water</subject><subject>Food packaging</subject><subject>Food Science</subject><subject>Food spoilage</subject><subject>Gelatin</subject><subject>High temperature</subject><subject>Nutrition</subject><subject>Optimization</subject><subject>Original</subject><subject>Original Article</subject><subject>Peas</subject><subject>Petals</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Reaction time</subject><subject>Spoilage</subject><subject>Taguchi methods</subject><subject>Ultrasonic 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of ultrasound-assisted extraction of anthocyanins and bioactive compounds from butterfly pea petals using Taguchi method and Grey relational analysis</title><author>Salacheep, Supanat ; Kasemsiri, Pornnapa ; Pongsa, Uraiwan ; Okhawilai, Manunya ; Chindaprasirt, Prinya ; Hiziroglu, Salim</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c474t-6eec119b7fb5042347a1ae23f3070fdc6c825d56767680ba3625854f105218153</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Anthocyanins</topic><topic>Antioxidants</topic><topic>Bioactive compounds</topic><topic>Biological activity</topic><topic>Butterflies & moths</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Clitoria ternatea</topic><topic>Content analysis</topic><topic>Distilled water</topic><topic>Food packaging</topic><topic>Food Science</topic><topic>Food spoilage</topic><topic>Gelatin</topic><topic>High temperature</topic><topic>Nutrition</topic><topic>Optimization</topic><topic>Original</topic><topic>Original Article</topic><topic>Peas</topic><topic>Petals</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Reaction time</topic><topic>Spoilage</topic><topic>Taguchi methods</topic><topic>Ultrasonic imaging</topic><topic>Ultrasound</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Salacheep, Supanat</creatorcontrib><creatorcontrib>Kasemsiri, Pornnapa</creatorcontrib><creatorcontrib>Pongsa, Uraiwan</creatorcontrib><creatorcontrib>Okhawilai, Manunya</creatorcontrib><creatorcontrib>Chindaprasirt, Prinya</creatorcontrib><creatorcontrib>Hiziroglu, Salim</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & 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titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Salacheep, Supanat</au><au>Kasemsiri, Pornnapa</au><au>Pongsa, Uraiwan</au><au>Okhawilai, Manunya</au><au>Chindaprasirt, Prinya</au><au>Hiziroglu, Salim</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimization of ultrasound-assisted extraction of anthocyanins and bioactive compounds from butterfly pea petals using Taguchi method and Grey relational analysis</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2020-10-01</date><risdate>2020</risdate><volume>57</volume><issue>10</issue><spage>3720</spage><epage>3730</epage><pages>3720-3730</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Ultrasound-assisted extraction (UAE) was used to extract anthocyanins, antioxidants and phenolic compounds from butterfly pea petals, as an alternative to traditional methods. Taguchi method with three factors: extraction time (30, 45, 60 min), temperature (40, 60, 80 °C) and liquid–solid ratio (5, 7.5, 10 mL distilled water/mg butterfly pea) was used to obtain the high extraction yield. Grey relational analysis was employed to convert multi-response problem into single response optimization. The high extraction efficiency could be achieved at optimal parameter condition using 45 min of extraction time, 40 °C and 10 ml distilled water/mg butterfly pea. Liquid–solid ratio exhibited the highest contribution for anthocyanin and total phenolic content. A high temperature of ultrasonication resulted in a negative effect on antioxidant capacity and total phenolic content. The findings from this study indicated that the UAE process optimization would be an efficient and sustainable method for the preparation of bioactive compounds from medical plants with saving of reaction time and cost in which extraction yields of antioxidant capacity and total phenolic content were also increased. The color response analysis results suggested that the gelatin film incorporated with butterfly pea extract can be potentially used as pH-indicator for detecting food spoilage for intelligent packaging.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>32903992</pmid><doi>10.1007/s13197-020-04404-7</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Anthocyanins Antioxidants Bioactive compounds Biological activity Butterflies & moths Chemistry Chemistry and Materials Science Chemistry/Food Science Clitoria ternatea Content analysis Distilled water Food packaging Food Science Food spoilage Gelatin High temperature Nutrition Optimization Original Original Article Peas Petals Phenolic compounds Phenols Reaction time Spoilage Taguchi methods Ultrasonic imaging Ultrasound |
| title | Optimization of ultrasound-assisted extraction of anthocyanins and bioactive compounds from butterfly pea petals using Taguchi method and Grey relational analysis |
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