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Optimization of ultrasound-assisted extraction of anthocyanins and bioactive compounds from butterfly pea petals using Taguchi method and Grey relational analysis

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Abstract

Ultrasound-assisted extraction (UAE) was used to extract anthocyanins, antioxidants and phenolic compounds from butterfly pea petals, as an alternative to traditional methods. Taguchi method with three factors: extraction time (30, 45, 60 min), temperature (40, 60, 80 °C) and liquid–solid ratio (5, 7.5, 10 mL distilled water/mg butterfly pea) was used to obtain the high extraction yield. Grey relational analysis was employed to convert multi-response problem into single response optimization. The high extraction efficiency could be achieved at optimal parameter condition using 45 min of extraction time, 40 °C and 10 ml distilled water/mg butterfly pea. Liquid–solid ratio exhibited the highest contribution for anthocyanin and total phenolic content. A high temperature of ultrasonication resulted in a negative effect on antioxidant capacity and total phenolic content. The findings from this study indicated that the UAE process optimization would be an efficient and sustainable method for the preparation of bioactive compounds from medical plants with saving of reaction time and cost in which extraction yields of antioxidant capacity and total phenolic content were also increased. The color response analysis results suggested that the gelatin film incorporated with butterfly pea extract can be potentially used as pH-indicator for detecting food spoilage for intelligent packaging.

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Acknowledgements

The authors would like to thank Institute of Research and Development, Rajamangala University of Technology Rattanakosin. The authors sincerely acknowledge Sustainable Infrastructure Research and Development Center and the Applied Engineering for Important Crops of the North East Research Group, Khon Kaen University. Part of this work was carried out within the analytical instrument support from Industrial Production and Testing Service Center, Division of Industrial Engineering Technology, Faculty of Industry and Technology, Rajamangala University of Technology Rattanakosin Wang Klai Kang Won Campus.

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Authors and Affiliations

  1. Department of Chemical Engineering, Faculty of Engineering, Sustainable Infrastructure Research and Development Center, Khon Kaen University, Khon Kaen, 40002, Thailand

    Supanat Salacheep & Pornnapa Kasemsiri

  2. Division of Industrial Engineering Technology, Faculty of Industry and Technology, Rajamangala University of Technology Rattanakosin, Wang Klai Kang Won Campus, Prachuap Khiri Khan, 77110, Thailand

    Uraiwan Pongsa

  3. Metallurgy and Materials Science Research Institute, Chulalongkorn University, Bangkok, 10330, Thailand

    Manunya Okhawilai

  4. Department of Civil Engineering, Faculty of Engineering, Sustainable Infrastructure Research and Development Center, Khon Kaen University, Khon Kaen, 40002, Thailand

    Prinya Chindaprasirt

  5. The Royal Society of Thailand, Bangkok, Thailand

    Prinya Chindaprasirt

  6. Department of Natural Resource Ecology and Management, Oklahoma State University, 303-G Agricultural Hall, Stillwater, OK, 74078, USA

    Salim Hiziroglu

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  1. Supanat Salacheep
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  2. Pornnapa Kasemsiri
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  3. Uraiwan Pongsa
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  4. Manunya Okhawilai
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  5. Prinya Chindaprasirt
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  6. Salim Hiziroglu
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Correspondence to Uraiwan Pongsa.

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Salacheep, S., Kasemsiri, P., Pongsa, U. et al. Optimization of ultrasound-assisted extraction of anthocyanins and bioactive compounds from butterfly pea petals using Taguchi method and Grey relational analysis. J Food Sci Technol 57, 3720–3730 (2020). https://doi.org/10.1007/s13197-020-04404-7

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  • DOI: https://doi.org/10.1007/s13197-020-04404-7

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