4D printing of mashed potato/purple sweet potato puree with spontaneous color change

2019 ◽

Vol 19 (2) ◽

pp. 118

Author(s):

M. Yasser ◽

Andi Muhamad Iqbal Akbar Asfar

Keyword(s):

Gold Nanoparticles ◽

Green Synthesis ◽

Sweet Potato ◽

Red Wine ◽

Color Change ◽

Ipomea Batatas ◽

Vis Spectroscopy ◽

Potato Extract ◽

Purple Sweet Potato ◽

Over Time

ABSTRAK Nanopartikel emas telah berhasil disintesis menggunakan teknologi Green Sintesis memanfaatkan Ekstrak Ubi Jalar Ungu (Ipomea batatas) sebagai agen pereduksi emas menjadi nanopartikel emas. Secara fisika terbentuknya nanopartikel emas ditandai dengan perubahan warna ketika larutan emas direaksikan dengan pereduksi ekstrak Ubi Jalar Ungu dari kuning menjadi merah anggur. Selain itu pengukuran menggunakan Spektroskopi UV-Vis juga menunjukkan bahwa telah terbentuk nanopartikel emas yang ditandai dengan terbentuk puncak pada kisaran panjang gelombang 500 – 600 nm. Pengukuran nanopartikel emas yang dihasilkan pada berbagai variasi waktu menunjukkan bahwa nanopartikel emas yang dihasilkan cukup stabil terhadap waktu yang ditandai dengan puncak yang terbentuk pada kisaran 541 – 544 nm. Kata kunci: Nanopartikel Emas, Green Sintesis, Ubi Jalar Ungu, Spektroskopi UV-Vis ABSTRACT Gold nanoparticles have been successfully synthesized using Green Synthesis technology utilizing Purple Sweet Potato Extract (Ipomea batatas) as a reducing agent of gold into gold nanoparticles. In physics the formation of gold nanoparticles marked with a color change when a solution of gold reacted with the reducing Purple sweet potato extract from yellow to red wine. Measurements using UV-Vis spectroscopy also showed that gold nanoparticles have been formed which is characterized by peaks formed in the wavelength range of 500-600 nm. Measurement of the gold nanoparticles produced at various times showed that gold nanoparticles produced quite stable over time characterized by peaks formed in the range of 541-544 nm. Keywords: Gold Nanoparticles, Green Synthesis, Purple Sweet Potato, UV-Vis Spectroscopy

Download Full-text

Pemanfaatan Ekstrak Ubi Ungu sebagai Pewarna Merah pada Soft Candy dan Stabilitasnya

Jurnal Agritech ◽

10.22146/agritech.32195 ◽

2019 ◽

Vol 39 (1) ◽

pp. 20

Author(s):

Putu Timur Ina ◽

Gusti Ayu Kadek Diah Puspawati ◽

Gusti Ayu Ekawati ◽

Gusti Putu Ganda Putra

Keyword(s):

Sweet Potato ◽

Color Change ◽

Total Phenolic ◽

Red Pigment ◽

Extract Concentration ◽

Pigment Extract ◽

Stability Examination ◽

Refrigerator Temperature ◽

Purple Sweet Potato ◽

The Stability

This study aimed to determine the purple sweet potato pigment extract concentration in soft candy formulation and its stability during storage. The research was conducted in two steps i.e. the addition of purple sweet potato pigment extract concentration in soft candy and of soft candy’s red pigment stability during storage. Firstly, the soft candy formulation was added with the red pigment of purple sweet potato extract in various concentrations, i.e. control (0% extract); 0.25% concentration of the pigment extract; 0.50%; 0.75%; and 1%. Secondly, the stability examination of pigment extract in soft candy was carried out at various storage temperatures: at refrigerator temperature (4 °C); at room temperature (27 ℃); and at 35 °C within the observation period of every 2 days for 14 days. The results showed that soft candy with the purple sweet potato red pigment extract addition of 0.75% concentration gave the highest value on panelists’ acceptance in terms of color, odor, texture, taste and overall acceptance as follows: 6.08 (like); 4.02 (neutral); 5.58 (like); 5.46 (rather like); and 5.92 (like), respectively, with the following levels of anthocyanin, total phenolic and antioxidant activity: 12,74±0,06 mg/100 g; 0,73±0,02 g/100 g and 0,76±0,02 g AAE/100 g, respectively. Stability of soft candy’s red pigment extract during storage at a temperature of 35 °C for 14 days showed a decline in the value of a* (redness), but an increase in the value of b* (yellowness) and the value of L (brightness), as a significant indicator of the purple sweet potato red pigment extract color change on soft candy, meanwhile at refrigerator (4 ℃) and room temperatures (27 ℃) after 14 days observation has not shown the loss or a significant reduction of red pigment color.

Download Full-text

Pengaruh Profilaksis Ekstrak Ubi Jalar Ungu (Ipomoea batatas L.) terhadap Kadar Malondialdehida Hepar Tikus Putih (Rattus norvegicus) Jantan Galur Wistar yang Diinduksi Karagenan

Hang Tuah Medical journal ◽

10.30649/htmj.v15i2.66 ◽

2018 ◽

Vol 15 (2) ◽

pp. 146

Author(s):

BRILIAN DINANTI ◽

FITRI HANDAJANI

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Wistar Rats ◽

Group Method ◽

Control Group ◽

Intraplantar Injection ◽

Significant Difference ◽

Male Wistar Rats ◽

Potato Extract ◽

Purple Sweet Potato

Liver is an organ with complex metabolism. When the liver is inflamed, cellular immunity will defend against inflammatory agents by stimulating immune cells to produce reactive oxygen species (ROS). Excessive ROS accumulation cause oxydative stress with increased liver malondialdehyde (MDA) level. Some researches showed that purple sweet potato contain flavonoids (anthocyanins) that functioned as antioxydants. This study aimed to show the prophylactic effect of purple sweet potato extract to the liver MDA level of male Wistar rats induced by carrageenan.This study used post-only control group method using 18 male Wistar rats divided into 3 groups: group of rats without treatment, group of rats induced by 0,1 ml of 1% carrageenan by intraplantar injection on day-8, and group of rats given with 872 mg/kgBW of purple sweet potato extract for 7 days and induced by 0,1 ml of 1% carrageenan. In the end of the study, the liver MDA levels were measured by Thio-Barbituric Acid method on each groups.The results of One-Way ANOVA test showed there was no significant difference (p = 0,290) between group of rats without treatment (x̅= 207,50) and group of rats induced by carrageenan (x̅=233,17). Then, there is no significant difference (p = 0.978) between group of rats induced by carrageenan and group of rats given with prophylactic purple sweet potato extract and induced by carrageenan (x̅= 232,50).The conclusion of this study is giving intraplantar injection of carrageenan can increase liver MDA level insignificantly and giving prophylactic purple sweet potato extract has an effect to decrease the liver MDA level of rats induced by carragenan insignificantly because it contains anthocyanins as antioxidants. Keywords: Liver, Ipomoea batatas L., Malondialdehyde, Anthocyanins

Download Full-text

PENGARUH PEMBERIAN FRAKSI ETILASETAT KULIT UBI JALAR UNGU TERHADAP KADAR MALONDIALDEHID (MDA) SERUM MENCIT PUTIH JANTAN HIPERGLIKEMIA

SCIENTIA : Jurnal Farmasi dan Kesehatan ◽

10.36434/scientia.v8i2.170 ◽

2018 ◽

Vol 8 (2) ◽

pp. 144

Author(s):

Ria Afrianti

Keyword(s):

Blood Glucose ◽

Statistical Analysis ◽

Sweet Potato ◽

Ethyl Acetate Fraction ◽

Serum Levels ◽

Negative Control ◽

Control Group ◽

Glucose Levels ◽

Blood Glucose Levels ◽

Purple Sweet Potato

This study aims to determine the effect giving of ethylacetate fraction of leather purple sweet potato (Ipomoea batatas (L.) Lam, on levels of malondialdehyde (MDA) serum in mice hyperglicemia were induced with streptozocin dose of 50 mg/kgBW. Mice were divided into 5 groups, each group consisting of 3 tails, group I is a negative control, group II is a positive control, group III,IV and V is given ethylacetate fraction a dose of 100 mg/kgBW, 300 mg/kgBW, and 600 mg/kgBW. Ethyl Acetate Fraction leather purple sweet potato given orally for 15 days after the animal is declared hyperglicemia and measurement of blood glucose levels on 5, 10, and 15 day after giving test preparation in animal experiments. On the 16 day throughout the mice were taken serum levels measured malondialdehid. The statistical analysis results showed that giving of ethyl acetate fraction of leather purple sweet potato at a dose of 100 mg/kgBW, 300 mg/kgBW, and 600 mg/kgBW can lower blood glucose levels in mice hyperglycemia significantly (p<0.05). Malondialdehid levels on average in each group is 1.35 nmol/ml, 3.00 nmol/ml, 2.72 nmol/ml, 2.20 nmol/ml and 2.61 nmol/ml, the results of statistical analysis showed a decrease in melondialdehid serum levels were significantly (p<0.05), where a dose of 300 mg/kgBW is an effective dose for lowering blood glucose levels followed by decreased levels of malondialdehid which give effect approaching negative control.

Download Full-text

Preparation and antioxidant activity of phosphorylated polysaccharide from purple sweet potato

Chemical Biology & Drug Design ◽

10.1111/cbdd.13936 ◽

2021 ◽

Author(s):

Gangliang Huang ◽

Wenjian Yang

Keyword(s):

Antioxidant Activity ◽

Sweet Potato ◽

Purple Sweet Potato

Download Full-text

Enhancement of the Antiobesity and Antioxidant Effect of Purple Sweet Potato Extracts and Enhancement of the Effects by Fermentation

Antioxidants ◽

10.3390/antiox10060888 ◽

2021 ◽

Vol 10 (6) ◽

pp. 888

Author(s):

Seul Gi Lee ◽

Jongbeom Chae ◽

Dong Se Kim ◽

Jung-Bok Lee ◽

Gi-Seok Kwon ◽

...

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Radical Scavenging ◽

The Body ◽

Brown Adipocyte ◽

Obese Mice ◽

Adipose Tissues ◽

White Adipocytes ◽

Beige Adipocytes ◽

Purple Sweet Potato

The browning of white adipocytes, which transforms energy-storing white adipocytes to heat-producing beige adipocytes, is considered a strategy against metabolic diseases. Several dietary compounds, such as anthocyanins, flavonoids, and phenolic acids, induce a brown adipocyte-like phenotype in white adipocytes. In this study, we demonstrated that purple sweet potato (Ipomoea batatas) extract (PSP) exhibited potent radical scavenging activity. In addition, PSP was found to contain large amounts of phenolic, flavonoid, and anthocyanin compounds; the amount of these compounds was affected by fermentation. Functionally, PSP-induced adipose browning in high-fat-diet (HFD)-induced obese mice. The administration of PSP significantly suppressed the body weight gain and abnormal expansion of white adipose tissues in the obese mice. The expression of adipose browning-related genes was higher in the inguinal white adipose tissues from the PSP-treated mice than those in the HFD-fed mice. Moreover, PSP-treated 3T3-L1 adipocytes formed multilocular lipid droplets, similar to those formed in the 3T3-L1 adipocytes treated with a browning induction cocktail. The PSP-treated cells had an increased expression level of mitochondria and lipolysis-related genes. The browning effects of PSP were enhanced by fermentation with Lactobacillus. This study, to our knowledge, is the first to identify a new mechanism to increase the antiobesity effects of PSP by inducing adipocyte browning of adipocytes.

Download Full-text