Open AccessAntioxidant Extraction from Purple Sweet Potato (Ipomea batatas l.) using Ultrasound Assisted Extraction (UAE)
Author(s) -
M. Yasser,
Muhammad Badai,
Ridhawati Thahir,
Arifah Sukasri,
Kurniawan Kurniawan
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/2049/1/012027
Subject(s) - extraction (chemistry) , antioxidant , dpph , chemistry , ipomoea , food science , antioxidant capacity , botany , chromatography , biochemistry , biology
Ultrasound technology has been used in extracting the antioxidant reserves the Purple Sweet Potato (Ipomea batatas L.). Total Phenolic Content was determined using the Folin-Ciocalteau method and Antioxidant Activity was measured using the DPPH method. The extract was also characterized using FTIR. The best results were obtained with the Total Phenolic Content of 51.167 ± 0.2887 mg/g in GAE and value of IC 50 of 26.7861 mg/L at the extraction temperature of 50° C. These results indicate that the purple sweet potato can be used as an immune system booster foods.