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Optimization conditions for anthocyanin and phenolic content extraction form purple sweet potato using response surface methodology

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Pages 91-96 | Published online: 22 Sep 2010

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Bratati Chaudhary & Kunal Mukhopadhyay. (2013) Solvent optimization for anthocyanin extraction from Syzygium cumini L. Skeels using response surface methodology. International Journal of Food Sciences and Nutrition 64:3, pages 363-371.
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Rongbin Cui, Michelle Ji Yeon Yoo & Fan Zhu. (2022) Comparison of microwave and conventional heating on physicochemical properties and phenolic profiles of purple sweetpotato and wheat flours. Food Bioscience 46, pages 101602.
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Louiza BELKACEMI. (2022) Blanching effect on physicochemical and functional properties of flours processed from peeled and unpeeled white‐fleshed sweet potato Algerian cultivar. Food Science and Technology 42.
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Rowena Grace R. Sanchez, Genelyn Alilly C. San Juan, Patricia Anne A. Lim & Alonzo A. Gabriel. (2020) Effect of flour processing on the proximate composition, polyphenolic content, and antioxidant activity of 19 Philippine sweet potato cultivars. Journal of Food Processing and Preservation 44:10.
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Xian‐jun Meng, Chang Tan & Ying Feng. (2019) Solvent extraction and in vitro simulated gastrointestinal digestion of phenolic compounds from purple sweet potato . International Journal of Food Science & Technology 54:10, pages 2887-2896.
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Chin-Chia Chen, Chi Lin, Min-Hung Chen & Po-Yuan Chiang. (2019) Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts. Foods 8:9, pages 393.
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Song-Yi Gu, Yunhee Jo, Kashif Ameer & Joong-Ho Kwon. (2019) Optimization of the microwave-assisted extraction characteristics for bioactive compounds from eggplant (Solanum melongena L.). Korean Journal of Food Preservation 26:4, pages 405-415.
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An N. Truong, Yiwen Thor, G. Keith Harris, Josip Simunovic & Van‐Den Truong. (2019) Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin‐Rich Juice and Co‐product Recovery from Purple‐Fleshed Sweetpotatoes. Journal of Food Science 84:7, pages 1730-1736.
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Julian Q. Quiroz, Angélica C. Torres, Luisa M. Ramirez, Mariluz S. Garcia, Gelmy C. Gomez & John Rojas. (2019) Optimization of the Microwave-Assisted Extraction Process of Bioactive Compounds from Annatto Seeds (Bixa orellana L.). Antioxidants 8:2, pages 37.
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Ida I. Muhamad, Yanti M.M. Jusoh, Norazlina M. Nawi, Azni A. Aziz, Alyani M. Padzil & Hong L. Lian. 2018. Natural and Artificial Flavoring Agents and Food Dyes. Natural and Artificial Flavoring Agents and Food Dyes 495 526 .
Vivek Kumar & H. K. Sharma. (2016) Process optimization for extraction of bioactive compounds from taro (Colocasia esculenta), using RSM and ANFIS modeling. Journal of Food Measurement and Characterization 11:2, pages 704-718.
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Zunlai Sheng, Biying Wang, Jiahong Zhao & Wenhui Yu. (2017) Optimization of Ultrasonic-Assisted Extraction for Pinocembrin from Flos populi Using Response Surface Methodology . International Journal of Food Engineering 13:5.
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Ida I. Muhamad, Nor D. Hassan, Siti N.H. Mamat, Norazlina M. Nawi, Wahida A. Rashid & Nuraimi A. Tan. 2017. Ingredients Extraction by Physicochemical Methods in Food. Ingredients Extraction by Physicochemical Methods in Food 523 560 .
Ricardo N. Pereira, Rui M. Rodrigues, Zlatina Genisheva, Hélder Oliveira, Victor de Freitas, José A. Teixeira & António A. Vicente. (2016) Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato. LWT 74, pages 493-503.
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Lai-Yee Kuan, Yin-Yin Thoo & Lee-Fong Siow. (2016) Bioactive components, ABTS radical scavenging capacity and physical stability of orange, yellow and purple sweet potato ( Ipomoea batatas ) powder processed by convection- or vacuum-drying methods . International Journal of Food Science & Technology 51:3, pages 700-709.
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Phạm Thị Phương Thảo, Lê Văn Hòa, Phạm Phước Nhẫn, Đỗ Tấn Khang & Lê Thị Tuyết Ngân. (2016) Khảo sát ảnh hưởng của thời điểm thu hoạch đến đặc tính củ, năng suất và hàm lượng anthocyanin trong thịt củ khoai lang tím nhật (Ipomoea batatas (L.) Lam.). Can Tho University Journal of Science 46, pages 61.
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Phạm Thị Phương Thảo, Lê Văn Hòa, Phạm Phước Nhẫn, Lê Thị Hoàng Yến, Vương Ngọc Đăng Khoa, Phan Hữu Nghĩa, Đỗ Hữu Thông & Phạm Thị Hoàng Ái. (2016) Ảnh hưởng của việc bổ sung silic và calcium qua lá đến năng suất và chất lượng củ khoai lang tím Nhật (Ipomoea batatas (L.) Lam.). Can Tho University Journal of Science Nông nghiệp 2016, pages 109.
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Zhenzhou Zhu, Qingyan Guan, Ying Guo, Jingren He, Gang Liu, Shuyi Li, Francisco J. Barba & Michel Y. Jaffrin. (2016) Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology. International Agrophysics 30:1, pages 113-122.
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T. K. LimT. K. Lim. 2016. Edible Medicinal and Non-Medicinal Plants. Edible Medicinal and Non-Medicinal Plants 92 171 .
Man Jae Cho & Hyun Jung Kim. (2015) Effect of the Dextrose Equivalent of Maltodextrin on the Quality Characteristics of Jeju Purple Sweet Potato (Ipomoea batatas L.) during Molecular Press Dehydration. Korean Journal of Food Science and Technology 47:6, pages 744-750.
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Gun Hee Park, Hyun-Mok Ju, Yoon Jung Park, Eun Hye Lee, Han Sol Kim, Ri Na Ma, Hyun Hee Kim, Hyo Bin Kim, Dong Jun Seo, Hae Rin Min, Gug In Kang, Da Young Kim, Soohyeon Park, Ju Hyeon Kim, Gayoung Kil, Jina Kim, Geumbi Baek & Ki Han Kwon. (2015) Antioxidant Activity of Korean Rice Cake Added Cicer arietinum for Post-Menopausal Women. Pakistan Journal of Nutrition 14:10, pages 686-692.
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Mahmoud Yolmeh, Mohammad B. Habibi Najafi & Reza Farhoosh. (2014) Optimisation of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (RSM). Food Chemistry 155, pages 319-324.
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Sadaf Yaqoob, Bushra Sultana & Muhammad Mushtaq. (2014) In vitro Antioxidant Activities of Trianthema portulacastrum L. Hydrolysates. Preventive Nutrition and Food Science 19:1, pages 27-33.
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