Extraction and Antioxidant Activity of Polyphenols from Waste of Processed Ipomoea batatas Lam.

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Extraction and Antioxidant Activity of Polyphenols from Waste of Processed Ipomoea batatas Lam.
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In order to increase the utilization rate of resources,the process parameters for extracting the polyphenol from solid waste of processed Ipomoea batatas Lam.was studied using single factor experiment and the orthogonal tests in this manuscript.The optimum extraction process conditions determined and listed as follows: ethanol 55%,temperature 50 ℃,extraction time of 70 min,and ratio of materials and solution was 1∶20(W∶V).The results also showed that the polyphenolic extract had the ability to clear away H2O2 and the deoxidizing ability,and is a promising natural antioxidant.

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ZHANG Kuan-chao, LI Dong-lei. Extraction and Antioxidant Activity of Polyphenols from Waste of Processed Ipomoea batatas Lam.[J]. Journal of Food Science and Biotechnology,2011,30(4):565-570.

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Online: June 17,2014
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