September 10, 2025FoodsOpen Access

Optimization of Anthocyanin Extraction from Purple Sweet Potato Peel (Ipomea batata) Using Sonotrode Ultrasound-Assisted Extraction

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Optimal extraction conditions yielded anthocyanins and antioxidants from purple sweet potato peel.
Maximum total monomeric anthocyanin content reached 2.66 mg/g PSPP at specific ethanol and time parameters.
Utilizing sonotrode ultrasound-assisted extraction improved efficiency in recovering bioactive compounds.
Research indicates purple sweet potato peel can be a valuable source for natural antioxidants in the food industry.

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Box-Behnken design optimized anthocyanin yield in purple sweet potato peel, suggesting improved extraction methods for natural colourants.

Lucas‐González et al. (2025) studied this question.

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Box-Behnken design optimized anthocyanin yield in purple sweet potato peel, suggesting improved extraction methods for natural colourants.