Open AccessThe Influence of Process Parameters on Anthocyanin Content in Ipomoea Batatas Extract
Author(s) -
Nguyen Thuc Boi Huyen,
Hoc Thang Nguyen
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/881/1/012191
Subject(s) - anthocyanin , ipomoea , absorbance , convolvulaceae , chemistry , extraction (chemistry) , food science , chromatography , botany , biology
Anthocyanin content reaches high value in hot extraction conditions of Ipomoea Batatas at 60°C, using a mixture of ethanol: water at ratio of 4:1. The sizes of the material had significantly affected the anthocyanin content in Ipomoea Batatas solution. The colour of the anthocyanin-rich extracted solution varied significantly in range of pH from 1-12. So, anthocyanin was used as a colour indicator. Qualitative method by colorimetric showed that the colour of anthocyanin extracted solution was very little change during the 30-day survey period (without preservatives). However, quantitative analysis by UV-Vis, with a maximum wavelength of λ max = 523 nm, shows that the absorbance of anthocyanin decreased markedly with time of storage. Experimental results showed that the storage environment also influences anthocyanin colour and uptake in Ipomoea Batatas extracted solution.