scholarly journals Investigation of stability of colorant powders extracting from Japanese purple sweet potato (Ipomoea batatas (L.) Poir)

2018 ◽  
Vol 20 (K7) ◽  
pp. 28-34
Author(s):  
Anh Nguyen Quynh Phan ◽  
Nhan Thi Hong Le
Keyword(s):  
Antioxidant Activity ◽  
Low Temperature ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Inhibitory Concentration ◽  
Anthocyanin Content ◽  
Acidic Media ◽  
Anthocyanin Concentration ◽  
Purple Sweet Potato ◽  
The Stability

The stability of colorant powders from Japanese purple sweet potato (Ipomoea batatas (L.) Poir) harvested in Vinh Long province was investigated. The colorants were formed from extracting solutions which were adjusted to pH of 6, 5, 4 and 3 before converted to powder matrix. They had red-purple color and contained anthocyanin concentration of about 32 mg/g. The IC50 inhibitory concentration of the neutral powder was 292.7 μg/mL, whereas the IC50 of pH3 powder was 484 μg/mL, which antioxidant activity decreased by increasing of acidic media clearly. Stability of appearance colors, anthocyanin content, polyanthocyanin index and antioxidant capacity were investigated and they depended on storing conditions (temperature and radiation) and pH media. To avoid denaturation of anthocyanin content, the pigment should be stored in the dark and at low temperature (10 °C). The acidic media could preserve the colorant powder by protecting anthocyanins, but it reduced the biological property of the pigment.

scholarly journals PENGARUH PENAMBAHAN Eucheuma cottonii DAN Sargassum sp. TERHADAP KOMPOSISI KIMIA, AKTIVITAS ANTIOKSIDAN SERTA SIFAT SENSORI SELAI UBI JALAR UNGU (Ipomoea batatas Poir)

2020 ◽  
Vol 3 (1) ◽  
pp. 43
Author(s):  
Umi Kalsum ◽  
Asnani Asnani ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Water Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Test Results ◽  
Purple Sweet Potato ◽  
Eucheuma Cottonii

The effect of addition of Eucheuma cotttonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam (Ipomoea batatas Poir) ABSTRACT         This study aims to determine the effect of the addition of Eucheuma cottonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam. This study used a Completely Randomized Design (CRD) consisting of four treatments using the combination of Sargassum sp., E. cottonii and purple sweet potatoes respectively: 45: 5: 50% (S1), 40: 10: 50% (S2), 35 : 15 : 50 % (S3), 30 : 20 : 50% (S4) and repeat three times. The results of the research obtained showed a real effect on sensory values which included color, aroma, and texture. The test results of the chemical content of jam showed water content between 27.62 %, ash content 1.59 %, crude fiber 1.44 % and carbohydrates 88.96 %. The test results of antioxidant content with percentage inhibitor (IC50) that is 337.81 μg / mL respectively. The results of this study indicate that there is an influence on the content of water content, ash, crude fiber, total carbohydrates and antioxidant content present in the purple sweet potato jam in each treatment.Keywords: Eucheuma cottonii, Ipomoea batatas, chemical composition and antioxidants, Sargassum sp., Jam, Sensory test ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan rumput laut jenis Eucheuma cottonii dan Sargassum sp. terhadap komposisi kimia, aktivitas antioksidan dan sifat sensori selai ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari  empat perlakuan kombinasi penggunaan Sargassum sp., E. cottonii dan ubi jalar ungu, yaitu berturut-turut: 45: 5: 50 % (S1), 40: 10: 50 % (S2), 35: 15: 50 % (S3), serta 30: 20: 50 % (S4), ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi warna, aroma dan tekstur. Hasil uji kandungan kimia selai menunjukkan kadar air 27,62 %, kadar abu 1,59%, serat kasar 1,44 % dan karbohidrat 88,96 %. Hasil uji kandungan antioksidan dengan nilai persentase penghambat (IC50) yaitu 337,81 g/mL. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh terhadap kandungan kadar air, abu, serat kasar, karbohidrat total dan kandungan antioksidan yang ada pada selai ubi jalar ungu pada setiap perlakuan.Kata kunci: Eucheuma cottonii, Ipomoea batatas Poir, komposisi kimia dan antioksidan, Sargassum sp., Selai, uji sensori.

EFFECT OF HEAT TREATMENT ON THE ANTIOXIDANT ACTIVITIES OF TWO CULTIVARS OF SWEET POTATOES

2016 ◽  
Vol 78 (6-12) ◽  
Author(s):  
Amir H. M. S. ◽  
Nurun N. ◽  
Nida Iqbal ◽  
Nur F. R. ◽  
Lee L. H. ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Antioxidant Activities ◽  
Sweet Potatoes ◽  
Moist Heat ◽  
Dry Heat ◽  
Significant Difference ◽  
Ic50 Values ◽  
Purple Sweet Potato

Natural sources of antioxidants are derived from fruits, vegetables and wine, whilst artificial supplements are from teas and spices. Sweet potato (Ipomoea batatas) is an excellent natural source of vitamins and minerals, and likely a great source of antioxidant. The objective of this study  is to analyze the antioxidant activity of orange sweet potato (Vitato) and  purple sweet potato (All purple), prepared as heat dry and  moist heat for 30 minutes at 100oC. All the samples were obtained from Pasir Puteh and MARDI Telong, Bachok, Kelantan, respectively. Both samples were soaked into methanol to obtain the crude extract prior to analyzing for antioxidant activity by using 2, 2-diphenyl-1-picryl hydrazyl (DPPH). IC50 values of dry heat and moist heat Vitato were 0.40mg/L and 0.20mg/L while dry heat and moist heat, All purple were 0.32mg/L and 0.19mg/L, respectively. Both moist heat samples enjoyed higher scavenging activities compared to dry heat samples. However, the All purple sample of moist heat is the most superior one. Significant difference of IC50values between dry heat and moist heat sample differ significantly. Thus, this study clearly demonstrated that moist heat sweet potato exhibited  excellent increase in antioxidant activity.

scholarly journals PENGARUH PERBANDINGAN TEPUNG BERAS DENGAN PASTA UBI JALAR UNGU (Ipomoea batatas L. Poir) TERHADAP KARAKTERISTIK CENDOL

2019 ◽  
Vol 8 (3) ◽  
pp. 248
Author(s):  
Putri Ayu Wulandari ◽  
I Made Sugitha ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Rice Flour ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Purple Sweet Potato

This research was aimed to identify the comparison effect of rice flour and purple sweet potato (Ipomoea batatas L. Poir) paste on the characteristics of cendol and to identify the right ratio of rice flour and purple sweet potato paste to produce cendol with the best characteristics. Completely randomized design was used in this research with treatment ratio of rice flour and purple sweet potato paste which consisted of 6 levels :  50% : 50%, 40% : 60%, 30% : 70%, 20% : 80%, 10% : 90%, and 0% : 100 %. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed with analysis of variance and if the treatment had an effect on the variable, the Duncan test was performed. The results showed that rice flour and purple sweet potato paste ratio had significant effect on water content, ash content, crude fiber content, antioxidant activity, anthocyanin, color, texture, flavor, taste, and overall acceptance of cendol. Making purple sweet potato cendol without using rice flour resulted the best characteristic under the following criteria: 89,47%  water content, 0,14% ash content, 1,44% crude fiber content, 93,42 mg/mL antioxidant activity, 1,37 mg/100g  anthocyanin, dark purple and very liked color, texture chewy and liked, flavor typical of purple sweet potato and liked, taste very typical of purple sweet potato and liked, and overall acceptance very liked.   Keyword : cendol, purple sweet potato paste, rice flour

Fractionation, enzyme inhibitory and cellular antioxidant activity of bioactives from purple sweet potato (Ipomoea batatas)

2017 ◽  
Vol 221 ◽  
pp. 447-456 ◽  
Author(s):  
Tuba Esatbeyoglu ◽  
Miriam Rodríguez-Werner ◽  
Anke Schlösser ◽  
Peter Winterhalter ◽  
Gerald Rimbach
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Cellular Antioxidant Activity ◽  
Purple Sweet Potato

scholarly journals STABILITY OF ANTHOCYANIN DURING PROCESSING, STORAGE AND SIMULATED DIGESTION OF PURPLE SWEET POTATO PASTA

2018 ◽  
Vol 19 (1) ◽  
pp. 1
Author(s):  
Ira Mulyawanti ◽  
Slamet Budijanto ◽  
Sedarnawati Yasni
Keyword(s):  
Product Development ◽  
Sweet Potato ◽  
Food Product ◽  
Anthocyanin Content ◽  
Simulated Digestion ◽  
Purple Sweet Potato ◽  
Food Product Development ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

<p class="Default">Purple sweet potato is rich in anthocyanin giving a potential application in food product development.  However, anthocyanin is relatively unstable and easily degraded during processing and storage. Understanding the stability and bio-accessibility of anthocyanin during processing, storage and simulated digestion is very important. The study aimed to investigate changes in anthocyanin degradation during processing, storage and simulated digestion of purple sweet potato pasta. The pasta was prepared through several processing steps, i.e. steaming the tuber, steaming the dough formula, extrusion, drying and boiling. Anthocyanin was analyzed at every stages of processing and storage of the pasta. The durability of the pasta during storage was analysed using an accelerated shelf-life testing method at 30, 40 and 50ºC for 28 days. The study showed that anthocyanin content decreased during the whole stages of processing and storage, but slightly increased during steaming. The highest loss of the anthocyanin occurred in the boiling process. Based on resistance to stomach and intestinal conditions, the bio-accessibility of anthocyanin was better in the digestive system in the stomach than that in the intestines. The increased anthocyanin appeared again in the colon. This study provides useful information for designing an effective method to minimize an extensive loss of anthocyanin of purple sweet potato for food product development.</p>

scholarly journals Optimization of the Drum Drying Parameters and Citric Acid Level to Produce Purple Sweet Potato (Ipomoea batatas L.) Powder Using Response Surface Methodology

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1378
Author(s):  
Sri Sampath Janaka Senevirathna ◽  
Nurul Shazini Ramli ◽  
Ezzat Mohamad Azman ◽  
Nurul Hanisah Juhari ◽  
Roselina Karim
Keyword(s):  
Response Surface Methodology ◽  
Citric Acid ◽  
Response Surface ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Antioxidant Properties ◽  
Processing Condition ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Purple Sweet Potato

Purple sweet potato (PSP) is a rich source of anthocyanins, but the anthocyanin content and color can be affected by the drying method and processing condition. Response surface methodology (RSM) with a Box–Behnken design (BBD) was used to investigate the effects of citric acid (CA) concentration, steam pressure (SP) and rotation speed (DS) on the physicochemical and functional properties of drum-dried purple sweet potato powder (PSPP). The anthocyanins of the PSPP were analyzed using mass spectrometry with electrospray ionization and twelve anthocyanins were identified. The results indicated that the moisture content (4.80 ± 0.17–9.97 ± 0.03%) and water activity (0.290 ± 0.004–0.47 ± 0.001) (p < 0.05) decreased with increasing drum temperature as well as with reduced drum rotating speed. CA had a significant (p < 0.05) effect on the color and total anthocyanin content (101.83 ± 2.20–124.09 ± 2.89 mg/100 g) of the PSPP. High SP and low DS negatively affected the antioxidant properties of the PSPP. DPPH value of the PSPP ranged from 20.41 ± 0.79 to 30.79 ± 1.00 μmol TE/g. The optimal parameters were achieved at 0.59% CA, 499.8 kPa SP and 3 rpm DS.

scholarly journals PENGARUH PENGOLAHAN PANAS TERHADAP KONSENTRASI ANTOSIANIN MONOMERIK UBI JALAR UNGU (Ipomoea batatas L) (Efect of Heat Processing on Monomeric Anthocyanin of Purple Sweet Potato (Ipomoea batatas L))

2015 ◽  
Vol 35 (02) ◽  
pp. 129 ◽  
Author(s):  
Ai Mahmudatussa'adah ◽  
Dedi Fardiaz ◽  
Nuri Andarwulan ◽  
Feri Kusnandar
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Degradation Kinetics ◽  
Heat Processing ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Randomized Design ◽  
Total Anthocyanin Content ◽  
Purple Sweet Potato ◽  
Potato Flakes

potato (PSP) is one source of antocyanin consisting of 98% acylated anthocyanin of the total anthocyanin content in tuber. Anthocyanin color varies from red, purple, blue to yellow. The color and amount of anthocyanin may change due to heating processings. The purpose of this research was to observe the changes in color and anthocyanin monomericcontent in PSP during heat processing of flakes. The other purpose of this reseach was to observe the order kinetics model of effect temperature and time baking on total anthocyanin monomeric of fresh PSP and rehydration PSP flakes. The experimental applied a completely randomized design with three replications. The color and amount of anthocyanin (L * = 23.38 ± 0.71, C = 9.84 ± 0.98, Hue = 12.25 ± 1.61). Total monomeric anthocyanin in fresh PSP was 1.45 ± 0.00 mg cyanidin equivalent (CyE)/g dry basis (db). In general, the color and the amount of PSP anthocyanin changed during the flakes processing. Steamed PSP for 7 minutes turned its color into a bright purple (L * = 25.88 ± 0.47, C = 24.64 ± 0.25, Hue = 348.83 ± 0.33) with the amount of monomeric anthocyanin increased to 3.76 ± 0.01 CyE mg/g db. Flakes PSP was very bright purple (L * = 36.12 ± 0.11, C = 9.97 ± 0.18, Hue = 359.29 ± 0.31) and the amount of monomericanthocyanin was slightly lower than that of steamed sweet potato (3.19 ± 0.12 mg CyE / g db). Total monomeric anthocyanin of fresh PSP and rehydration flakes PSP decrease during baking time.Keywords: Color, anthocyanin, purple sweet potato, flakes, degradation kinetics ABSTRAKAntosianin merupakan salah satu kelompok zat warna alami yang terdapat pada tanaman, seperti daun, bunga, umbi, buah atau sayur. Salah satu sumber antosianin pada tanaman adalah ubi jalar ungu (UJU) yang mengandung lebih dari 98% antosianin terasilasi dari konsentrasi antosianin umbi. Warna antosianin bervariasi mulai dari merah, ungu,biru, sampai kuning. Warna dan konsentrasi antosianin dapat berubah karena pengaruh panas. Penelitian ini bertujuan untuk mempelajari perubahan warna dan konsentrasi antosianin monomerik sebagai akibat proses pengolahan dalam pembuatan  UJU. Penelitian ini mengkaji juga mengenai model kinetika reaksi pengaruh suhu dan waktu panggang terhadap konsentrasi antosianin UJU segar dan  rehidrasi. Penelitian menggunakan rancangan acak lengkap dengan tiga kali ulangan. Warna dan konsentrasi antosianin dari UJU segar, setelah proses pengukusandan setelah menjadi  dibandingkan. UJU segar berwarna ungu kecoklatan (L =23,38±0,71, C=9,84±0,98, Hue=12,25±1,61). Konsentrasi antosianin monomerik pada UJU segar adalah 1,45±0,00 mg setara sianidin (CyE)/gbasis kering (bk). Secara umum, warna dan konsentrasi antosianin UJU berubah selama proses pembuatan . UJU yang dikukus selama 7 menit berubah menjadi ungu cerah (L* * =25,88±0,47, C=24,64±0,25, Hue=348,83±0,33) dengan konsentrasi antosianin monomerik meningkat menjadi 3,76±0,01 mg CyE/g bk.  UJU berwarna ungu sangat cerah (L =36,12±0,11, C=9,97±0,18, Hue=359,29±0,31) dan konsentrasi antosianin monomerik sedikit lebih rendah dibandingkan ubi jalar setelah dikusus (3,19±0,12 mg CyE/g bk). Jumlah antosianin monomerik UJU segar dan rehidrasi menurun seiring dengan waktu dan suhu pemanggangan.Kata kunci: Warna, antosianin, ubi jalar ungu, kecepatan penururunan

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

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

<p>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.</p><p>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.</p><p>The results of One-Way ANOVA test showed there was no significant difference (p = 0,290) between group of rats without treatment (<em>x̅</em>= 207,50) and group of rats induced by carrageenan (<em>x̅</em>=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 (<em>x̅</em>= 232,50).</p><p>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.</p><p> </p><strong>Keywords: </strong>Liver, <em>Ipomoea batatas</em> L., Malondialdehyde, Anthocyanins

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