Effects of low acyl and high acyl gellan gum on the thermal stability of purple sweet potato anthocyanins in the presence of ascorbic acid

2019 ◽  
Vol 86 ◽  
pp. 116-123 ◽  
Author(s):  
Xue-Jiao Xu ◽  
Sheng Fang ◽  
Yan-Hua Li ◽  
Fan Zhang ◽  
Zhi-Peng Shao ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Ascorbic Acid ◽  
Sweet Potato ◽  
Gellan Gum ◽  
Purple Sweet Potato ◽  
Thermal Stability Of

Synthesis of Stable Oil Dispersions of Silver Nanoparticles

2011 ◽  
Vol 694 ◽  
pp. 73-78
Author(s):  
Dan Li
Keyword(s):  
Thermal Stability ◽  
Silver Nanoparticles ◽  
Ascorbic Acid ◽  
Spectral Analysis ◽  
Oleic Acid ◽  
Aqueous Medium ◽  
Aqueous Phase ◽  
Thermal Stability Of

Hydrophobic silver nanoparticles have been carried out by use of ascorbic acid in cyclohexylamine and aqueous medium. Nanosilver can be effectively coated with oleic acid and possesses oil-soluble property. Oleic acid as an extractant is also effective at stabilizing particles of similar size in an oil phase when the AgNO3 is reduced in a coexisting aqueous phase. Stable spherical silver nanoparticles 15~25 nm in diameter with a well-crystallized structure were obtained at 120 °C. The thermal stability of surface-coated silver prepared in cyclohexylamine solution was monitored by UV-vis spectral analysis.

scholarly journals Preliminary Study: Purple Sweet Potato Extract Seems to Be Superior to Increase the Migration of Impaired Endothelial Progenitor Cells Compared to l-Ascorbic Acid

2019 ◽  
Vol 87 (3) ◽  
pp. 16
Author(s):  
Yudi Her Oktaviono ◽  
Makhyan Jibril Al-Farabi ◽  
Luh Oliva Saraswati Suastika ◽  
Febriyanti Hartono ◽  
Yanni Dirgantara ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Progenitor Cells ◽  
Endothelial Progenitor Cells ◽  
Sweet Potato ◽  
Acid Treatment ◽  
Endothelial Progenitor ◽  
Treatment Dose ◽  
Purple Sweet Potato ◽  
And Migration ◽  
Proliferation And Migration

Impairment of the endothelial progenitor cells (EPCs) ability to proliferate and migrate in the patients with coronary heart disease (CHD) is partly caused by oxidative stress. This research evaluates the effect of treatment with Ipomoea batatas L./purple sweet potato (PSP) extract and l-ascorbic acid on the proliferation and migration of impaired EPCs. EPCs were isolated from CHD patient’s peripheral blood. EPCs culture were cultivated and divided into control (untreated), PSP extract treatment (dose 1 and 25 μg/mL), and l-ascorbic acid treatment (dose 10 and 250 μg/mL) groups for 48 h. EPCs proliferation was analyzed with the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) cell proliferation assay, and migration was evaluated with the cell migration assay kit. Statistical tests were evaluated using SPSS 25.0. This research showed that EPCs proliferation and migration was significantly higher in all PSP extract and l-ascorbic acid treatment compared to the control (p < 0.001). EPCs migration on treatment with a PSP extract dose of 25 μg/mL was significantly higher compared to the treatment with l-ascorbic acid dose of 250 μg/mL (303,000 ± 1000 compared to 215,000 ± 3000 cells, p< 0.001). In conclusion, both treatments with PSP extract and l-ascorbic acid can improve the proliferation and migration of impaired EPCs. At the dose of 25 μg/mL, PSP extract seems to be superior to the l-ascorbic acid dose of 250 μg/mL to improve EPCs migration.

Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices

2013 ◽  
Vol 136 (3-4) ◽  
pp. 1429-1434 ◽  
Author(s):  
Jie Li ◽  
Xiao-ding Li ◽  
Yun Zhang ◽  
Zheng-dong Zheng ◽  
Zhi-ya Qu ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Aqueous Solutions ◽  
Sweet Potato ◽  
Fruit Juices ◽  
Ph Values ◽  
Thermal Stability Of

Thermal Stability of Ascorbic Acid and Ascorbic Acid Oxidase in African Cowpea Leaves (Vigna unguiculata) of Different Maturities

2011 ◽  
Vol 59 (5) ◽  
pp. 1774-1783 ◽  
Author(s):  
Michael Wawire ◽  
Indrawati Oey ◽  
Francis Mathooko ◽  
Charles Njoroge ◽  
Douglas Shitanda ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Ascorbic Acid ◽  
Vigna Unguiculata ◽  
Acid Oxidase ◽  
Ascorbic Acid Oxidase ◽  
Thermal Stability Of

Interaction of Purple Sweet Potato Extract with Ascorbic Acid in FeCl3 Solution

2014 ◽  
Vol 680 ◽  
pp. 32-37
Author(s):  
Ayende ◽  
Andi Rustandi ◽  
Johny Wahyuadi Soedarsono ◽  
Dedi Priadi ◽  
Sulistijono ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Corrosion Inhibitor ◽  
Sweet Potato ◽  
Inhibition Efficiency ◽  
Antioxidant Properties ◽  
Enzymatic Reaction ◽  
Iron Chelate ◽  
Green Corrosion Inhibitor ◽  
Potato Extract ◽  
Purple Sweet Potato

Utilization of ascorbic acid as corrosion inhibitor has several weaknesses. These weaknesses are easy to oxidize in solution form and reduction of its antioxidant properties due to heat, light, oxidizing agent, dissolve oxygen, and heavy metals. Purple sweet potato extract is an alternative green corrosion inhibitor with major contains of anthocyanin compound. Anthocyanin will withstand enzymatic reaction and oxidation process of ascorbic acid. Addition of purple sweet potato extract in ascorbic acid will enhance inhibition efficiency of steel compare to the used of ascorbic acid alone. Interaction of purple sweet potato extract with 0.01M ascorbic acid in 0.1M FeCl3environment was analyzed using FTIR spectroscopy. The result shows that interaction of purple sweet potato extract with ascorbic acid in 0.1M FeCl3build ability to form iron chelate.

Effects of Purple Sweet Potato Extract Addition in Ascorbic Acid Inhibitor to Corrosion Rate of API 5L Steel in 3.5%NaCl Environment

2014 ◽  
Vol 709 ◽  
pp. 384-389 ◽  
Author(s):  
Ayende ◽  
Andi Rustandi ◽  
Johny Wahyuadi Soedarsono ◽  
Dedi Priadi ◽  
Sulistijono ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Corrosion Rate ◽  
Corrosion Inhibitor ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Enzyme Reaction ◽  
Liquid Form ◽  
Acid Inhibitor ◽  
Potato Extract ◽  
Purple Sweet Potato

Using vitamin C or ascorbic acid as corrosion inhibitor has several weakness. In its liquid form ascorbic acid is easily oxidized and its anti oxidant properties unstable due to heat, light, oxidizer, dissolved oxygen and heavy metals. Purple sweet potato (ipomoea batatas L) with its high anthocyanin is one of alternative for green corrosion inhibitor. Extract of purple sweet potato has the ability to hold the enzyme reaction and oxidation proses of ascorbic acid. Purple sweet potato extract mixed with ascorbid acid is used as inhibitor of API 5L steel in 3.5%NaCl. This compound is classifid as mixed type inhibitor. The adding of purple sweet potato extract will assist ascorbic acid to maintance its inhibition efficiency and increases surface layer corrosion resistant of steel. Polarization methods and electrocehmical impedance spectroscopy (EIS) are used to investigate corrosion rate and mechanism of the steel. Appliaction of 4 ml purple sweet potato mixed with 10-4M ascorbic acid inhibitor increases inhibition ability of API 5L steel from 23.5 to 57.52%. Purple sweet potato extract moves polarization curve to lower potential (below 82 mVolt) with tends to be more negative.

scholarly journals PENGARUH PENAMBAHAN ASAM ASKORBAT TERHADAP SIFAT FUNGSIONAL PATI UBI JALAR UNGU (Ipomea batatas L.)

2019 ◽  
pp. 90-97
Author(s):  
Amran Laga ◽  
Tuflika Primi Putri ◽  
Adiansyah Syarifuddin ◽  
Nuril Hidayah ◽  
Muhpidah Muhpidah
Keyword(s):  
Ascorbic Acid ◽  
Water Content ◽  
Sweet Potato ◽  
Potato Starch ◽  
Anthocyanin Content ◽  
High Carbohydrate ◽  
Ipomea Batatas ◽  
Long Time ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato

Purple sweet potato starch is known for its anthocyanin content and has a high carbohydrate content, especially starch. Starch extraction in purple sweet potato can cause browning due to the presence of PPO enzymes which results in decreased anthocyanin content in the resulting starch. Ascorbic acid can be used as an anti-browning agent. The analysis results obtained are the drying of purple sweet potato starch can be done for 4 hours because at that time the water content has been constant for a long time of further drying. The anthocyanin content of purple sweet potato starch decreases with increasing concentration of the addition of ascorbic acid, but the addition of ascorbic acid causes an increase in antioxidants of purple sweet potato starch because ascorbic acid is one type of antioxidant

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