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Adsorption Characteristics of Anthocyanins from Purple-fleshed Potato (Solanum tuberosum Jasim) Extract on Macroporous Resins
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Xuan Liu
Published/Copyright:
September 19, 2007
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.
Keywords: purple-fleshed potato; anthocyanins; macroporous resin; adsorption; Langmuir isotherm; Freundlich isotherm
Published Online: 2007-9-19
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Keywords for this article
purple-fleshed potato;
anthocyanins;
macroporous resin;
adsorption;
Langmuir isotherm;
Freundlich isotherm
Articles in the same Issue
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- A Non-Contact Computer Vision Based Analysis of Color in Foods
- Dynamic Effect in High Pressure Microbe Inactivation
- Study of the Influence of Product and Process Variables in the Salting and Post-salting Stages of PSE Thawed Hams
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