The effect of extrusion pretreatment ultrasound-assisted extraction on chlorogenic acid from sweet potato stems and leaves

摘要

The study aimed to investigate the effect of extrusion on the yield of chlorogenic acidand the extrudate's physicochemical property from sweet potato stems and leavesand enhance the rational utilization of resources. Chlorogenic acid was obtained inan ultrasonic bath and a single-screw extruder following Box-Benhnken design andorthogonal array design. A desirable value (yield of CGA of 1.529%) was procured atlow temperature (70°C), low moisture content (21%), and intermediate screw speed(120 rpm), and ultrasonic bath condition was the volume fraction of ethanol solutionof 40%, the solution/solid ratio of 40 ml/g, time of 50 min, temperature of 50°C, andthe IC_(50) values of crude extract of chlorogenic acids was 0.168 mg/ml. The resultssuggested that sweet potato stems and leaves had the potential to become a newsource of chlorogenic acids and was applied to functional food industry.Practical applicationsThe effects of extrusion technique on the extraction of chlorogenic acid from sweetpotato leaves and stems were studied. Sweet potato leaves and stems were discardedin the fields, whereas it is rich in bioactive substances. The cost can be reduced byutilization of extrusion technique on it. This paper can put forward some suggestionsfor food industry and environmental protection.