Abstract
To investigate the effect of processing method on the stability and antioxidant properties of anthocyanins-based colorants, purple potato (Solanum tuberosum L.) was treated by steaming, baking before lyophilization, oven drying and direct lyophilization before extracted by 0.5% HCl-methanol solution twice. The concentration of total anthocyanins in different treated samples ranged from 0.34 to 1.03 mg/g fresh weight. The direct lyophilization treated sample had significant higher content than other processing method. Stability study showed that both light and heat could accelerate the degradation of anthocyanin-based purple potato colorant. The fresh purple potato colorant showed the most stable property, followed by the lyophilization, oven drying, steaming before lyophilization and baking before lyophilization samples. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability of purple potato extracts ranged from 0.25 to 0.37 mg/ml. The ability of the extracts to reduce Fe 2+ ranged from 395.40 to 1320.47 µmol/L equivalent to FeSO4 at the concentration of 10 mg/ml. Lyophilization treated samples showed the most strongest antioxidant activity, significantly higher than that of other processing methods. Our results suggest that to keep stable and functional anthocyaninsbased purple potato colorants, lyophilization was a recommended suitable processing method in food industry.
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