Ultrasonic Condition Optimization for Anthocyanin Extraction from Purple Cabbage by Using Response Surface Methodology (RSM)

Abstract:

The aim was to optimize the ultrasonic extraction method for anthocyanins from purple cabbage [Brassica campestris L. ssp. chinensis (L.) Makino var. communis Tsen et Lee] leaves. Under the conditions of 420 W ultrasonic power, 40% ethanol and twice extraction, the interactive effects of four crucial parameters, including pH, ratio of solid to liquid, ultrasonic time and ultrasonic temperature, were studied by central composite (Box-Behnken) and response surface methodology (RSM). The results showed that the optimum process for anthocyanin extraction was 1:16 of solid to liquid with pH 2.76 extracted at 58℃ for 12 min under 420 W ultrasonic power. Under this condition, the extract yield of anthocyanins from purple cabbage leaves reached up to 4.11 mg g^-1 DW.