Optimisation of drying conditions for the extraction of p-carotene, phenolic and ascorbic acid content from yellow-fleshed sweet potato using response surface methodology

摘要

The objective of this study was to optimise drying conditions for the extractions of (3-carotene, phenolic and ascorbic content from yellow-fleshed sweet potato using response surface methodology. A face-centred cubic was used to investigate the effects of three independent variables namely drying temperature 55-65 ℃, citric acid concentration 1-3% w/v and soaking time 1-3 min. The optimal conditions for parameters were 55-62 ℃, citric acid concentration 1.08-2.19% and soaking time 1.53-2.00 min. Under the above mentioned conditions, the experimental P-carotene content was 14.61 mg g~(-1), total phenolic and ascorbic acid content were 4.0 and 17.53 mg g~(-1) respectively, which were close to the predicted values. Therefore, the results showed that optimise conditions could be used to enhance the antioxidant activities of functional foods.