Purple Sweet Potato Extract Research Articles

Synthesis and Evaluation of New Type Plant Extraction Corrosion Inhibitor

The use of corrosion inhibitors in the development of oil and gas fields is an important means of effectively preventing metal corrosion, at present, the green growth of the oil and gas industry requires low-toxicity, low-residue, easy-to-post-treatment and other environmentally friendly corrosion inhibitors, however, most industrially used corrosion inhibitors such as mercury salts quaternary ammonium salts, and imidazolines are toxic to some degree. In this paper, a plant extract corrosion inhibitor was synthesized, firstly, the purple sweet potato extract was extracted by ethanol, and then the purple sweet potato extract and alkyl halide such as methane were used to produce the purple sweet potato corrosion inhibitor through condensation extraction and other processes, and the corrosion inhibitory performance of the inhibitor was evaluated by the loss-in-weight method, scanning electron microscopy, polarization curves, and impedance spectroscopy. The results show that there is a certain inhibition effect on N80 steel in the simulated stratum water environment, and the retardation rate can reach 91.38% in the gas phase, and the corrosion product morphology and chemical elements on the surface of N80 steel specimens were characterized by SEM, EDS, and it can be observed that a relatively dense protective film was formed after adding purple sweet potato corrosion inhibitor, and the corrosion inhibition rate can be known according to the weightlessness curve, Tafel curve and impedance curve. The corrosion inhibition rate increases with the increase of corrosion inhibitor concentration.

DIAGNOSTIK PAPER ANALYTICAL DEVICE (PAD) MENGGUNAKAN EKSTRAK UBI JALAR UNGU UNTUK DETEKSI BORAKS DALAM MAKANAN

Consuming foods containing borax (tetraborate) will cause health problems. However, in reality, borax is often added to foods such as crackers, meatballs, wet noodles, dumplings. These foods are usually produced by unregistered public members, so their quality is less controlled, so routine monitoring of borax levels in food is needed so that the food quality circulating in the community is maintained and safe for consumption. This research aimed to develop simple method that does not use special instruments to diagnose borax using a Paper Analytical Device (PAD) based on digital imaging using natural reagents from purple sweet potato extract. The research design was laboratory research and development (RnD). The research was conducted at Poltekkes Kemenkes Bandung in January-June 2022. The samples used were borax samples at concentrations of 100, 300, and 500 ppm. The research method was PAD based on digital imaging using Image J. This research was carried out by extracting anthocyanins from purple sweet potatoes, then optimizing the anthocyanin concentration extract; pH; measurement time, determining measurement linearity, and validation by determining % recovery. The research results include that the optimum pH is 9. Optimized measurement time is 3 minutes and is stable until the 5th minute, the linear concentration range of tetraborate is 100-500 ppm tetraborate. In the validation test of the PAD method, a recovery percentage of 87.58-87.95% was obtained for 200 and 300 ppm tetraborate samples. The research result will be able to diagnose and monitor borax in food.

Effect of the Fermentation Time of Purple Sweet Potato (Ipomea Batatas L) Synbiotic Yoghurt with Probiotic Starter on Product Quality and Antioxidant Activity

Purple sweet potato (Ipomea batatas L) has the potential as a fermentation medium because it has a high carbohydrate content of around 20.1%. The combination of purple sweet potato extract, skimmed milk, and probiotic starter is expected to be a synbiotic yogurt that can help the digestive system. This study aims to determine the effect of long-term fermentation of purple sweet potato synbiotic yogurt with probiotic starter culture on product quality and antioxidant activity. The observed quality was chemical, microbiological, and organoleptic, with variations in fermentation time of 0, 4, 8, and 12 hours. The study's results showed a long-term effect of the fermentation of purple sweet potato synbiotic yogurt with probiotic starter culture on the quality of yogurt. The variation of 0-hour fermentation time did not meet the pH chemical quality standard with a value of 5.16. Still, it met the TAT chemical quality standard with a value of 0.513%, while the variation of fermentation time of 4-12 hours met the pH quality standard with a value of 3.88-4.33 and a TAT of 1.268-1.967%. In the quality of microbiology, there was a total increase in BAL, which was 46.2×107 - 90.61×107. The best organoleptic quality of color, taste, and aroma was obtained in the 8-hour fermentation variation, while the best texture organoleptic quality was obtained in the 12-hour fermentation variation. The best antioxidant activity was received at 12 hours of fermentation with an IC50 value of 62.727 ppm. From this study, it can be concluded that the best yogurt results are obtained with a fermentation time of 12 hours.

Functional pH-sensitive film based on pectin and whey protein for grape preservation and shrimp freshness monitoring

A pH-sensitive film was prepared from pectin (P) and whey protein (W), incorporating anthocyanin-rich purple sweet potato extract (PPE) as the pH indicator. The effect of PPE content on the structure and properties of the films and the pH indicating function were determined and evaluated for shrimp freshness and grape preservation. The solubility (60.23 ± 7.36 %) and water vapor permeability (0.15 ± 0.04 × 10−11 g·cm/(cm2·s·Pa)) of the pectin/whey protein/PPE (PW-PPE) film with 500 mg/100 mL PPE were the lowest of the films tested and much lower than PW films without PPE. PW-PPE films were non-cytotoxic and had excellent biodegradability in soil. Grapes coated with PW-PPE film had reduced weight loss from water evaporation, and decay during storage was inhibited. The total color change (ΔE) of the PW-PPE films had a strong linear correlation with the pH of shrimps during storage. PW-PPE films have application potential to monitor the real-time freshness of meat and extend the shelf life of fruit.

Preparation of a colorimetric hydrogel indicator reinforced with modified aramid nanofiber employing natural anthocyanin to monitor shrimp freshness.

The pH-responsive hydrogels have potential applications in food visualization detection, but their fragile mechanical properties limit their applicability. The excellent mechanical properties and thermal stability of aramid nanofibers (ANFs) can improve the structural stability of hydrogels. In this study, the surface properties of ANFs were enhanced through modification to improve their surface activity. The modified ANFs, designated as ANF-SN, were produced following treatment with a mixture of sulfuric acid (H2SO4) and nitric acid (HNO3), which led to increased reactivity and dispersibility of the ANFs due to the proliferation of active groups on their nanofiber surface. The preferred anthocyanin extract from purple sweet potatoes (purple sweet potato extract [PSPE]) had significant color responses to pH (2-12) and ammonia vapor. A stable dual-network colorimetric hydrogel was fabricated by combining ANF-SN, polyvinyl alcohol/sodium alginate (PVA/SA), and PSPE through a two-step method (freeze-thawing and staining). Characterization analysis showed that the strong acid modification of ANFs effectively improved their chemical reactivity. ANF-SN was better than ANF in promoting the formation of hydrogen bond networks, enhancing hydrogel network structures, and improving the viscoelasticity of hydrogels. The optimal hydrogel indicator PVA/SA/ANF-SN/PSPE had good color responsiveness and sensitivity to ammonia. It can also be used to further determine shrimp freshness value using a smartphone and RGB color-picking software.

Exploring the Potential of Anthocyanin-Based Edible Coatings in Confectionery-Temperature Stability, pH, and Biocapacity.

This study aims to develop purple-coloured polymeric coatings using natural anthocyanin and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds. The objective is to achieve a stable and uniform colour formulation throughout processing and storage, enhancing the appearance and durability of the almonds to appeal to health-conscious consumers and align with market demands. Plant materials like sweet potato pulp, sweet potato peel, radish peel, black carrot, and sorghum were employed to obtain the desired purple hue. Anthocyanidins and 3-DXA were extracted from the matrices using solvent extraction and ultrasound-assisted methods at different pH values. High-performance liquid chromatography with diode array detection (HPLC-DAD) and high-resolution tandem mass spectrometry (HRMS/MS) were used to identify the compounds in the extracts. The highest antioxidant capacities, as measured by the DPPH• and FRAP methods, were observed in purple sweet potato and dye factory extracts, respectively; meanwhile, sorghum extract inhibited both α-amylase and α-glucosidase, indicating its potential for managing postprandial hyperglycemia and type 2 diabetes. The degradation kinetics of coloured coatings in sugar syrup formulations with anthocyanins and 3-DXA revealed that locust bean gum offered the best colour stabilization for plant extracts, with sorghum extracts showing the highest and black carrot extracts the lowest colour variation when coated with Arabic gum. Sweet potato pulp extracts exhibited less colour variation in sugar pastes, both with and without blue spirulina dye, compared to factory dye, highlighting their potential as a more stable and suitable alternative for colouring purple almonds, particularly over a five-month storage period. This study supports sustainable practices in the confectionery industry while aligning with consumer preferences for healthier and environmentally friendly products.

In Vitro Evaluation of Purple Sweet Potato Leaf Extract (Ipomoea batatas) as a Tyrosinase Inhibitor and Malondialdehyde Formation Inhibitor

The study purple sweet potato is known to contain flavonoids, a class of natural polyphenols with the capability to mitigate skin pigmentation. The research aims to assess the antioxidant and tyrosinase inhibitory activities of purple sweet potato extracts obtained through hexane, ethyl acetate, ethanol, and water solvents. The results of phytochemical identification show that the extract contains various secondary metabolites which have the potential to act as antioxidants. The DPPH method IC50 values of 6948.12ppm for n-hexane, 3015.19ppm for ethyl acetate, 128.05ppm for ethanol, and 791.77ppm for water extract. The MDA inhibitor test IC50 values of 2067.02ppm for n-hexane, 1968.13ppm for ethyl acetate, 116.14ppm for ethanol, and 921.14ppm for water extract. In the tyrosinase inhibitor assay, IC50 values were 1328.29ppm for n-hexane, 1245.13ppm for ethyl acetate, 217.35ppm for ethanol, and 391.21ppm for water extract. Tuckey test statistics, ethanol extract was not significantly different from the positive control in the DPPH test, MDA inhibitor and tyrosinase test. These findings suggest that purple sweet potato extracts, particularly the ethanol extract, hold promise as natural ingredients with antioxidant and tyrosinase inhibitory properties, making them potential candidates for safe and effective skin brightening formulations.

Purple Sweet Potato Extract and Aerobic Exercise Reduce Lipid Profiles in Hyperlipidemic Rats Model

Obesity and dyslipidemia are the major risk factors for cardiovascular disease. It has been shown that dietary supplementation combined with exercise at appropriate intensity improves lipid profile and reduces the risk of cardiovascular disease. This study investigates the effect of purple sweet potato extract and swimming training on the lipid profile of a hyperlipidemic rat model. Twenty-five male Wistar rats were grouped into standard diet and high-fat diet and given their respective diet for two weeks. Afterward, they were randomly divided into five weight-matched groups; normal control (C; n=5), high-fat diet (HF; n=5), exercise (E; n=5), purple sweet potato extract (PSP; n=5), and exercise combined with purple sweet potato extract (EPSP; n=5). Purple sweet potato extract was given 100 mg/day through oral gavage for three weeks. Swimming exercise was performed for 30 minutes/day, five days a week, for three weeks at an intensity of 6% of body weight. At the end of the experimental period, intracardiac blood samples were drawn to measure lipid profiles. Data analysis technique using a one-way ANOVA test with a significant level of 5%. The findings revealed that the concentration of TC and LDL was highest in HF. The combination of exercise and purple sweet potato extract significantly reduced LDL and increased HDL levels compared to exercise or PSP alone (p ≤ 0.05). It indicates that purple sweet potato extract combined with swimming exercise is shown to be effective in improving lipid profiles in hyperlipidemic rat models. Keyword: Aerobic exercise, hyperlipidemia, lipid profile, purple sweet potato.

Pemberdayaan Masyarakat Desa Jatisari Kabupaten Boyolali Melalui Pengolahan Nata Ubi Jalar Ungu (Ipomoea batatas)

Community empowerment can create self-sufficiency in various fields, both in the economic and food fields. The people of Jatisari Village who are members of the PKK have the potential to process various food products including nata made from purple sweet potato extract (Ipomoea batatas). The purpose of this service program is to provide knowledge and skills to the community about the technology for making nata made from purple sweet potato extract with the addition of red beans (Phaseolus vulgaris) as a nitrogen source in the fermentation process. The benefits of this service are that it can provide knowledge and skills in processing and making nata made from purple sweet potato extract. The method of implementing the service program consists of several stages, including the preparation stage, problem identification, pretest, workshop, workshop, posttest, and evaluation. The results of the implementation of the service program show that members of the Jatisari Village PKK have attended training in making nata made from purple sweet potato extract starting from the process of preparing raw materials, concocting various ingredients, to the process of preparing fermentation to produce nata. The evaluation results showed that most of the training participants did not know how to make nata. In addition, the participants also had never practiced making nata, so this dedication program to introduce nata-making technology could add to the knowledge and experience of PKK Jatisari Village members.

Functional pH-Sensitive Film Containing Purple Sweet Potato Anthocyanins for Pork Freshness Monitoring and Cherry Preservation.

An antioxidative and pH-sensitive multifunctional film, incorporating anthocyanin-rich purple sweet potato extract (PPE) was fabricated from polyvinyl alcohol (PVA) and sodium alginate (SA)/sodium carboxymethyl cellulose (CMC-Na). The film was composed of 6:4 PVA:SA/CMC-Na (mass ratio, SA:CMC-Na at 1:1) with added PPE, and changed color with changes in pH, and also had useful UV-blocking, antioxidant, mechanical, and water vapor barrier properties, which enable its use as a food coating film. In addition, the incorporation of 300 mg PPE increased the biodegradability of the film in soil from 52.47 ± 1.12% to 64.29 ± 1.75% at 17 days. The pH sensitivity of the film enabled its successful use for the evaluation of pork freshness. Cherries coated with the film had an extended shelf life from 3-4 to 7-9 days, during storage at 25 °C. Consequently, the multifunctional film can be applied to packaging for real-time pH/freshness monitoring and for effectively preserving the freshness of meat and fruit.

Evaluation of antioxidant properties from purple tubers and their ability to improve glucose and lipid metabolism in streptozotocin-induced diabetic rats

BackgroundPurple tubers have been used as a rich-nutrition source and are believed to have antioxidant properties. ObjectivesThe research aimed to evaluate the computational modelling and antioxidant activity of purple sweet potato (PSP), purple yam (PY), and taro. The selected tuber was then evaluated by in vivo experiment using streptozotocin-induced diabetic rats. Material and methodsMolecular docking of α-glucosidase, dipeptidyl peptidase 4 (DPP4), and 3‑hydroxy-3-methylglutaryl coenzyme-A reductase (HMGCR) protein was examined with various active compounds in PSP, PY, and taro. Antioxidant activity was measured using 2,2-diphenyl-1-picryhydrazyl (DPPH). The highest activity of antioxidant was then continued as treatment in streptozotocin (STZ)-induced diabetic rats. ResultsProtein-ligand docking demonstrated that the amino acid residues of α-glucosidase, DPP4, and HMGCR with drug control also appeared in purple tubers active compounds. Antioxidant activity of PSP were higher (77.23 %) than PY (32.22 %) and taro (14.72 %). In diabetic rats, the blood glucose level, serum glutamic oxaloacetic transaminase (SGOT), serum glutamic oxaloacetic transaminase (SGPT), low-density lipoprotein (LDL), total cholesterol (TC), and triglyceride (TG) was higher than normal group while high-density lipoprotein (HDL) levels decreased. The number of hepatic necrosis cells and tumor necrosis factor α (TNF-α) increased compared to normal group, while PSP extract showed a significant decrease in blood glucose, SGOT, SGPT, LDL, TC, and TG and increased HDL. Proinflammatory cytokine TNF-α also decreases following the improvement of hepatic cells structure. ConclusionPurple tubers could be an alternative treatment for hyperglycemia and hyperlipidemia. Purple tubers, especially PSP, have high antioxidant activity and can be promising as an antidiabetic agent.

Characteristics of probiotic glutinous rice tapai with the addition of Lactobacillus plantarum 1 RN2-53 and some natural dyes

Tapai is a traditional Indonesian food usually made from cassava and glutinous rice. The study aims to determine natural dyes that produce the highest quality probiotic glutinous rice tapai. The study was conducted experimentally using a complete randomized design consisting of four treatments, and each treatment was repeated four times. The treatment in this study was the soaking of glutinous rice into natural dye extracts, namely red dragon fruit extract, purple sweet potato extract, and suji leaf extract, with different concentrations, namely 10%, 15%, 20%, and 25%. The data obtained were statistically analyzed using variance analysis and continued with Duncan's new multiple-range test (DNMRT) at a level of 5%. The results showed that natural dye extracts with different concentrations have a noticeable influence on total lactic acid, alcohol content, total lactic acid bacteria, antioxidant activity, and sensory characteristics of color, aroma, taste, and hardness. The soaking treatment in red dragon fruit extract and purple sweet potato extract with a concentration of 20% resulted in glutinous rice tapai, preferred by panelists. Furthermore, the characteristic pH value of 3.35-3.41, total lactic acid 0.61-0.70%, alcohol content 0.33-0.42%, total lactic acid bacteria 9.11-9.40 CFU/mL, and antioxidant activity 167.35-102.51 ppm.

Alterations in Blaood Profiles and Spleen Tissue Following Purple Sweet Pota-to Anthocyanin Extract Treatment in Restraint-Stressed Mice

Stress is associated with broad changes in blood and immune cell dysfunction, which are correlated with the spleen as a secondary lymphoid organ. Anthocyanin, a plant bioactive compound from purple sweet potatoes, has previously been reported to have a beneficial effect on stress response behavior. However, the limited studies evaluated anthocyanin's effect on blood profiles and spleen tissue under stress. Therefore, this study aimed to explore the effect of total anthocyanin extract (ANC) from purple sweet potatoes (PSP) on the blood profiles and spleen tissue of restraint stressed mice. A total of 20 male adult BALB/c mice were divided into control (CTRL), stress (STR), stress + ANC 10 mg/kgBW (STR+ANC10), stress + ANC 20 mg/kgBW (STR+ANC20), and stress + ANC 40 mg/kgBW (STR+ANC10). Restraint stress was applied two hours/day for 14 days. An automatic blood analyzer was used for blood profiling. Immunoblotting of caspase-3 and hematoxylin-eosin-stained histological slides were observed for spleen tissue analysis. Combination of STR and ANC treatment reduced the erythrocyte count, hemoglobin level, and leucocyte count. The ANC-treated groups had a higher percentage of lymphocytes and a lower percentage of granulocytes. The expression of caspase-3 declined among ANC-treated groups. Spleen extramedullary erythropoiesis, vacuolization, and white pulp involution were demonstrated in stress and ANC-treated animals. In summary, restraint stress modified the blood cell profiles and spleen tissue in the mice model. Further research is necessary to evaluate the mechanism of ANC during stress on blood cells and splenic tissue repair enhancement

INCREASED TNF-? mRNA EXPRESSION IN PBMC CELLS INFECTED WITH HEPATITIS B VIRUS EXPOSED TO PURPLE SWEET POTATO EXTRACT (Ipomoea batatas L.)

Hepatitis B Virus infection is a serious health problem throughout the world that can cause death. Purple sweet potatoes contain quite high levels of anthocyanins. Anthocyanins have been widely proven to act as immunostimulators by influencing levels of the cytokine TNF-?. This study aims to prove that purple sweet potato extract has an effect on TNF-? mRNA expression in PBMC cell cultures infected with the hepatitis B virus. The research sample was a PBMC cell culture taken from an asymptomatic chronic Hepatitis B patient. The samples from the normal saline control group were 18 wells and the treatment group with purple sweet potato extract with an anthocyanin content of 0.265 mg/100g was 18 wells. Purple sweet potato extract is made using the maceration technique. PBMCs were isolated from blood using Ficoll-Paque. PBMC cells were cultured in 24 well plates with complete RPMI 1640 medium. Examination of TNF-? mRNA expression using Relative 1-step qRT-PCR quantification. The results showed the mean difference in TNF-? mRNA expression between the treatment and control groups: 20.08 fg/µL (p<0.05), there was a significant increase in TNF-? mRNA expression. The results of this study can be concluded that administration of purple sweet potato extract in vitro can increase TNF-? mRNA expression in PBMC cultures infected with hepatitis B virus.

UTILIZATION OF PURPLE SWEET POTATO LEAVES (Ipomoea batatas L.) AS IRON CORROSION INHIBITOR IN HYDROCHLORIC ACID MEDIUM

The aim of this investigation is to assess the effectiveness of iron inhibition and the rate at which iron corrodes in HCl solution media using leaf from purple sweet potato (Ipomoea batatas L.) powder and extract. Immersing iron in a 3% HCl solution for 12 days while adding 9 grams of inhibitor produced the lowest corrosion rate and maximum inhibition efficiency. In these conditions, a concentrated extract of purple sweet potato leaves produced a corrosion rate of 0.3197 mg/cm2 .day and an inhibitory efficiency of 96.7191%. Then using an inhibitor of purple sweet potato leaf powder, the corrosion rate that occurs is 0.4585 mg/𝑐𝑚ଶ .day and inhibition efficiency of 95.2942%. The reaction rate of the corrosion inhibition process using purple sweet potato leaf extract and powder is a first-order reaction. The lowest reaction rate constant was for purple sweet potato powder, 0.0007 mg/day, and purple sweet potato extract, 0.0006 mg/day. These data indicate that concentrated extract and purple sweet potato leaf powder have good inhibition performance.

Evaluation of the antiatherogenic potential of purple sweet potato (Ipomoea batatas L.) extracts in Wistar rats exposed to a high-cholesterol diet

Evaluation of the antiatherogenic potential of purple sweet potato (Ipomoea batatas L.) extracts in Wistar rats exposed to a high-cholesterol diet

Development and Assessment of Kamote Leaf Extract as Potential Localized pH Paper

Many studies have investigated that natural plant extracts could be used as natural indicators, which are alternatives to commercial pH indicators used in acid-base lessons. However, no study has yet delved into developing and assessing purple sweet potato (Ipomoea batatas L.), locally called kamot,e as a potential material for creating localized pH paper (LpP). Therefore, this study was conducted to develop a pH paper for kamote leaf extract (KLEpP) and compare it with commercial pH paper and kamote leaf extract (KLE) to assess its potential as an LpP. The research is experimental and comparative. It focused on determining how KLEpP compares with commercial pH paper and kamote leaf extract (KLE). Additionally, the study analyzed the purple sweet potato extract for potential anthocyanin content using Fourier Transform Infrared (FTIR) Spectroscopy. Results indicated that the color of KLEpP shifts from light green to pink when immersed in a pH three standard. Further color changes were observed at pH 13 and 14, transitioning from light green to yellow-greenish and yellowish, respectively. While the color changes of KLEpP closely resemble those of KLE, the latter exhibited a wider spectrum of color changes. Notably, PSPLE demonstrated consistent color changes from pH 1 to 5, with a stronger pink at pH 3. The FTIR analysis revealed peaks indicative of various functional groups (hydroxyl groups, aldehyde group, aromatic group, hydrocarbon group, ester group bond, and C-O bond), signifying the presence of anthocyanins. The findings suggested that KLEpP has the potential to be an LpP and a practical alternative to commercial pH paper for teaching acid-base concepts. Furthermore, it could be employed to determine the pH of household materials.

Safe and effective dosage combination of purple sweet potato extract and red fruit oil extract as antioxidant and hypolipidemic in rats given high cholesterol feed

Safe and effective dosage combination of purple sweet potato extract and red fruit oil extract as antioxidant and hypolipidemic in rats given high cholesterol feed

Purple Sweet Potato (Ipomea batatas L.) Cream Extract Increase Superoxide Dismutase (SOD) - Malondialdehyde (MDA) Ratio and Higher Collagen Expression in Rats (Rattus novergicus) Exposed to Ultraviolet B

Introduction: Aging can occur in all parts of the body. Superoxide dismutase (SOD) enzyme is an enzyme that interacts with collagen, especially in types I and IV. UVB rays can trigger the presence of free radicals and lipid peroxidation, which form malondialdehyde (MDA) compounds. This study aimed to determine the effect of cream application of purple sweet potato (Ipomoea batatas L.) extract on increasing the ratio of SOD to MDA levels and increasing collagen in rats exposed to UVB. Methods: This was experimental, using a post-test only with a control group design. The irradiation was carried out for 4 weeks with a total radiation dose of 840 mJ/cm2. Purple sweet potato cream concentration was 4%, 8%, and 16%. Rat blood was taken to check the ratio of SOD/MDA and collagen levels using the ELISA kit and Sirius red staining. This study used descriptive analysis and ANOVA using SPSS.25.sav Results: The highest ratio of SOD/MDA levels was found in the treatment group with an 8% purple sweet potato extract concentration of 3.346 ± 0.113. In the collagen expression, the highest percentage was found at 8% levels of 83,290 ± 1,885%. There was a significant mean difference between the treatment and control groups, with the treatment group having a higher result than the control group (p<0.001). Conclusion: The administration of purple sweet potato cream extract could inhibit aging by increasing the ratio of SOD/MDA levels and collagen expression.

Determination of Anthocyanin Content of Purple Sweet Potato (Ipomea batatas L) Extract Using the Differential pH Method

Purple sweet potato (Ipomea batatas L) is a type of tuber that has many benefits in the food and health .he purple color in sweet potatoes is caused by the presence of anthocyanin purple pigments that spread from the skin to the tuber flesh. The content of sweet potato anthocyanins depends on the intensity of the color of the tubers. The purple the color of the tubers, the higher the anthocyanin content. Anthocyanins have various health benefits, namely as antioxidants, anti diabetic and other benefits, namely as natural dyes.This study aims to determine the levels of anthocyanins in purple sweet potato extract by using Differential pH method. From the research results, it can be concluded that the anthocyanin content of purple sweet potato (Ipomea Batatas L) is 4.26 mg/liter.