Use of unconventional mixed Acetone-Butanol-Ethanol solvents for anthocyanin extraction from Purple-Fleshed sweetpotatoes
Published in Food Chemistry, 2020
This study explores sustainable alternatives to traditional organic solvents for anthocyanin extraction from purple-fleshed sweetpotatoes (PSP). The research demonstrates that unconventional diluted solvent mixtures containing acetone, butanol, and ethanol - which can be produced through fermentation of biomass-derived sugars - are equally or more effective than commonly used concentrated extractants like methanol.
The work evaluated extraction performance across different sweetpotato genotypes (peonidin-rich vs cyanidin-rich), preparation methods (flour vs fresh), temperatures, and solvent compositions. Results showed that diluted ABE solvent blends not only matched the extraction efficiency of traditional 80% methanol but also offered environmental and economic advantages by reducing pure solvent consumption and enabling integration with biorefinery processes.
This research supports the development of sustainable bio-based manufacturing processes where sweetpotato sugars, anthocyanins, and phenolics can be captured as valuable co-products, contributing to the transition toward a circular bioeconomy in food processing and natural colorant production.
Recommended citation: Zuleta-Correa, A., Chinn, M. S., Alfaro-Córdoba, M., Truong, V. D., Yencho, G. C., & Bruno-Bárcena, J. M. (2020). "Use of unconventional mixed Acetone-Butanol-Ethanol solvents for anthocyanin extraction from Purple-Fleshed sweetpotatoes." Food Chemistry, 314, 125959.
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