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Adsorption Characteristics of Anthocyanins from Purple-fleshed Potato (Solanum tuberosum Jasim) Extract on Macroporous Resins
- Liu, Xuan, Xu, Zhenghong, Gao, Yangxiang, Yang, Bin, Zhao, Jian, Wang, Lijun
- International journal of food engineering 2007 v.3 no.5 pp. 18
- Solanum tuberosum, adsorption, anthocyanins, filtration, models, porous media, potatoes, proteins, resins, sorption isotherms, sugars, temperature
- The adsorption characteristics of anthocyanins from purple-fleshed potatoes on 11 macroporous SDVB, acrylic and methacrylic resins were investigated. Anthocyanins were first extracted from purple-fleshed potatoes using dilute acid solutions, and then partially purified by membrane filtration, which resulted in the removal of more than 90% of the total sugar and proteins from the crude extract. The partially purified extract were mixed with the resins at varying extract/resin ratios until equilibrium adsorption was reached and the adsorption data were fitted to the Langmuir and Freundlich isotherms. Both models were found suitable to describe the adsorption isotherms of anthocyanins on the resins tested. Adsorption capacities for anthocyanins increased with the rise of temperature for SDVB resins but decreased for metharcylic resins. The resin with the highest adsorption capacity for anthocyanins was XAD-1600, on which anthocyanin adsorption was an endothermic process and favored at higher temperature.