Sweet Potato Extract Research Articles

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

Development and Statistical Optimization of Flakes from Selected Local Food Ingredients

Flakes are instant breakfast meals, primarily produced from mono-cereals (corn, wheat, rice, and/or oats), processed with added flavor and fortified with vitamins and minerals. They are one of the several forms of cold cereals that are consumed immediately after mixing with milk, yogurt, or fruit. In this study, value-added instant flakes were developed, characterized and optimized; from blends of corn, millet, and soybean. A three-component constrained optimal (custom) mixture experimental design, with 30 randomized experimental runs, was employed for the formulation. The formulation design constraints were: corn flour (30% - 45%), millet flour (10% - 25%), and soybean flour (5% - 20%). Other components of the formulation, which were kept constant, were: water (19%), sugar (8%), malt (2%), egg (3%), sweet potato extract (3%), ginger (2%), and moringa seed powder (3%). The formulated flakes were analyzed and evaluated for the proximate, physicochemical and sensory characteristics using standard procedures. The result of the numerical optimization gave optimized instant flakes with an overall desirability index of 0.637, based on the set optimization goals and individual quality desirability indices. The optimal instant flake was obtained from 30.5 % corn flour, 11.2 % millet flour, 18.3 % soybean meal. The quality properties of this optimal instant flake were: 1.83 % moisture content, 9.05 % fat content, 1.74 % ash content, 2.66 % crude fibre, 38.0 % crude protein, 46.7 % carbohydrate, 420 kcal energy value and 6.28 overall acceptability. The result of the study showed that the formulated instant flakes were of high quality and that improving the nutritional quality of flakes is possible through grain-to-grain composite formulation. It is recommended that further study be carried out on the formulation of nutritionally improved instant flakes using other nutritionally rich grains and legumes such as groundnut, sesame seed, melon seed etc. Enrichment of flakes with protein-rich sources will result in flakes product with improved nutrient quality that meets the consumer’s dietary needs.

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.

Active and intelligent packaging films based on PVA/Chitosan/Zinc oxide nanoparticles/Sweet purple potato extract as pH sensing and antibacterial wraps

With growing concerns about the environmental impact of petroleum-based products, researchers are exploring new materials for food packaging. One promising avenue is the use of nanotechnology and natural materials. In this study, active and intelligent composite films were developed by solvent casting method using polyvinyl alcohol (P), chitosan (C), zinc oxide nanoparticles (Z), and sweet purple potato extract (S). The results demonstrated that C and Z did not affect the pH-based structural transformation of pigment (S)-containing PVA solutions. SEM microstructural observation revealed a uniform distribution of zinc oxide nanoparticles in the polymeric matrix. The addition of C and Z to the composite film improved its thermal, water barrier, and antibacterial and antioxidant properties. The tensile strength of the neat film (P) was 13.0 MPa and increased to 30.8 MPa for PCZS composite film because of the good interaction between PVA and the additives. The strong antimicrobial activity of PCZS composite films against environmental pathogens was validated by antimicrobial barrier analysis. Additionally, the functional composite film (PCZS) efficiently detected chicken freshness as a function of pH change. These findings suggest that the PCZS film has great potential as a smart and active food packaging material or as an antimicrobial wrap.

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.

Performance comparison of anthocyanin-based smart indicator films

Anthocyanins are natural dyes from plants that change color according to environmental changes, allowing for their potential use in real-time freshness-indicator films. In this study, black rice extract (BRE), black soya bean extract (BSBE), black wolfberry extract (BWE), purple sweet potato extract (PSPE), purple cabbage extract (PCE) and roselle extract (RE) were added to soybean isolate protein/chitosan (SPI/CS) films, and their performance was assessed. Results showed the total anthocyanin content of these six extracts were 1.50, 1.13, 1.98, 0.47, 0.33, 2.67 mg/mL, respectively. The presence of the six major anthocyanins was confirmed by mass spectrometry. Spectroscopy revealed that anthocyanin addition did not induce interactions between the extracts and SPI/CS film. Excess of anthocyanins weakened interactions between macromolecules, damaged membrane structure and reduced mechanical properties. Membrane water barrier properties improved with an increase in anthocyanin content, as well as antioxidant properties, but the difference between the indicator films was not significant. Finally, SPI/CS/RE exhibited a significant color change and the sensitivity was up to 50.6%, indicating the best application performance.

Effect of Giving Purple Sweet Potato (Ipomea batatas L.) Extract in Feed to Increase the Color and Growth of Koi Fish (Cyprinus carpio)

Purple sweet potato has the potential as a feed mixture ingredient to improve the color of ornamental fish, but it is not known how much the dose of purple sweet potato test extract in feed can increase the color of koi fish. Therefore, a study was carried out with the aim of knowing the effect of giving purple sweet potato extract in feed on color quality, total carotenoids, growth and survival of koi fish. This study used a completely randomized design consisting of five treatments and three replications, with the treatment of purple sweet potato extract in the feed. Giving purple sweet potato extract in commercial feed consisting of P0 (control) = without giving purple sweet potato extract, P1 = purple sweet potato extract 100 ml kg-1, P2 = purple sweet potato extract 150 ml kg-1, P3 = sweet potato extract purple 200 ml kg-1, and P4 = purple sweet potato extract 250 ml kg-1. The parameters measured in this study were color quality, growth and survival. The results showed that the feeding of purple sweet potato extract had a significant (p<.05) effect on the parameters of color quality, growth and survival, and not significant (p>.05) on the total carotenoids of koi fish. Thus, to improve the quality of color, growth and survival of koi fish, it is better to use feed with purple sweet potato extract of 250 mg kg-1 of feed.

Uji Efikasi Berbagai Media Agens Antagonis Paenibacillus polymyxa Terhadap Penyakit Bacterial Leaf Blight Pada Tanaman Padi (Oryza sativa)

An experiment was carried out in Margasari Village, Dawuan District, Subang Regency, from July 2020 to November 2020. The purpose of this study was to study the efficacy of various media of the antagonist agent Paenibacillus polymyxa in controlling Bacterial Leaf Blight in rice plants and to find the most effective and efficient media. to control Bacterial Leaf Blight in rice plants. The method used in this study was an experiment through field experiments, with a simple randomized block design consisting of six treatments and four replications. The experimental treatments consisted of: A (Sugar Potato Extract), B (Sweet Potato Extract), C (Sugar Cassava Extract), D (Soybean Extract), E (Sugar Rice Wash Water) and F (Control). The experimental results show that: (1) All the Paenibacillus polymyxa antagonist agent media in this experiment were effective in suppressing the intensity of the attack of Bacterial Leaf Blight (2) The more effective Paenibacillus polymyxa antagonist agent medium was treatment A (Sugar Potato Extract) which was able to suppress the intensity. attack was lower than the other treatments, so it had the most number of productive tillers and produced the highest average productivity of 8.08 tons ha-1.

Identification of Anthocyanidins in Anthocyanin Extract of Purple Sweet Potato (Ipomoea batatas l), black rice (Oryza sativa l), and Black Glutinous rice (Oryza sativa v. glutinosa)

Anthocyanins originating from different commodities have different constituent components and anthocyanidin levels. This will undoubtedly affect the anthocyanin content of total in foodstuffs. Local items such as; Purple sweet potato, black rice, and black glutinous rice have different structural components and levels of anthocyanidins. The research objective was to measure the total anthocyanin content and identify anthocyanidins qualitatively and quantitatively from anthocyanin extracts of purple sweet potato, black rice, and black glutinous rice. The research method used was an experimental method , qualitative and quantitative identification analyses were carried out using the UHPLC-PDA (Ultra high Performance Liquid Chromatographic) instrument system. Based on the study with pH-difference measurements, the total anthocyanin extract in purple sweet potato is 0.6 mg / g of material, much lower than black rice (5.50 mg / g of material) and black glutinous rice (6.00 mg / g of material). g material). Based on the identification of the purple sweet potato anthocyanin extract, the main components of anthocyanidins were Delfinidin, Cyanidin, and Malvidin with concentrations of 0.12 mg, 0.12 mg, and 1.20mg / 100g of ingredients, respectively. Meanwhile, black rice and black glutinous rice were identified with cyanidine and malvidin with concentrations of 0.73 and 13.17 mg / 100g and 1.07 mg and 17.6 mg / 100g of ingredients.

Characterisation of acylated anthocyanins from red cabbage, purple sweet potato, and Tradescantia pallida leaves as natural food colourants by HPLC-DAD-ESI(+)-QTOF-MS/MS and ESI(+)-MSn analysis.

Anthocyanins in red cabbage, sweet potato, and Tradescantia pallida leaves were characterised. A total of 18 non-, mono-, and diacylated cyanidins was identified in red cabbage by high performance liquid chromatography-diode array detection coupled to high-resolution and multi-stage mass spectrometry. Sweet potato leaves contained 16 different cyanidin- and peonidin glycosides being predominantly mono- and diacylated. In T. pallida leaves, the tetra-acylated anthocyanin tradescantin prevailed. The large proportion of acylated anthocyanins resulted in a superior thermal stability during heating of aqueous model solutions (pH 3.0) coloured with red cabbage and purple sweet potato extracts as compared to that of a commercial Hibiscus-based food dye. However, their stability was still outperformed by that of the most stable Tradescantia extract. Comparing vis spectra from pH 1-10, the latter had an additional, uncommon absorption maximum at approx. 585nm at slightly acidic to neutral pH values, yielding intensely red to purple colours.

THE EFFECT OF DEA COCAMIDE CONCENTRATION VARIATIONS ON PHYSICAL PROPERTIES OF PURPLE SWEET (Ipomea batatas L.) EXTRACT SOLID SOAP PREPARATIONS

Solid soaps are the most commonly used. The addition of various concentrations of Cocamide DEA is expected to fulfill the physical properties test of solid bath soap. The purpose of this study was to determine the effect of variations in the concentration of Cocamide DEA on the physical properties of solid soap. knowing how many concentrations of Cocamide Dea formulation that meet the physical properties test of solid soap. a pre-experimental (one group) post-test design was used for this research method. The ingredients used in this study were cocamide DEA, NaOH, purple sweet potato extract, 70% ethanol, olive oil, coconut oil, chewing gum fragrance, aquadest. The treatments in this study were various concentrations of Cocamide DEA F1 2%, F2 3%, F3 5%. Parameters observed were organoleptic test, pH test, water content test, foam height test. organoleptic results showed that F1, F2, F3 had a smooth texture, a strong bubble gum aroma, F1 was dark brown, F2 was brown, F3 was light brown. Results pH F1 9.4, F2 9.6 F3 9.8. The results of the water content of F1 0.02%, F2 0.03% F3 0.07%. High yield foam F1 7.0, F2 7.4, F3 7.8. Cocamide DEA with a concentration of 2% F1 which meets the physical properties test of solid soap.

Edukasi Pengolahan Ubi Jalar Ungu dalam Upaya Penurunan Kadar Gula Darah pada Penderita Diabetes Mellitus

Diabetes mellitus is a metabolic disorder in which the pancreas does not produce enough insulin and is characterized by hyperglycemia. Tests to diagnose diabetes include fasting blood sugar (FBS), random blood sugar (RBS) , blood sugar 2 hours after eating (GD2PP) and glycated hemoglobin (HbA1C). Purple sweet potato is a non-pharmacological therapy that has a high fiber content, low glycemic index carbohydrates. Dietary foods containing antioxidants, including anthocyanins, can protect pancreatic β-cells from glucose-induced oxidative stress. Administration of purple sweet potato extract can protect pancreatic β-cells from the harmful effects of free radicals. Study shows that purple sweet potato have different glucose level according to how the sweet potato being processed which is boiled, steamed, grilled and fried purple sweet potato, namely 3.30%, 4.92%, 7.72%, and 7.36%, respectively. So it can be concluded that the lowest glucose content was obtained from the boiled purple sweet potato sample. Anthocyanins that found in purple sweet potatoes (Ipomoea batatas poiret) contain substances that can control blood sugar levels, thus preventing insulin resistance in people with diabetes mellitus. The purpose of this program for the resident of Kavling Senjulung RT 02 RW 09 is to know about non-pharmacological prevention of diabetes and start applying it to control blood sugar for people with diabetes mellitus. The implementation method was carried out by providing education related to purple sweet potato processing and demonstrating how to process it and perform medical examination including blood pressure and random blood sugar (RBS) .

Purple sweet potato (Ipomoea batatas L.) extract effects on levels of inflammatory markers and chondrocyte count in gout arthritis Wistar rat model

BackgroundRecently, herbal medicine has become alternative in management of gout. Our aim is to assess effectiveness of purple sweet potato extract in gout. MethodIn vivo study with randomized posttest only control group design. Purple sweet potato extract administered to 16 Wistar rats with MSU-induced gout. Independent t-test for analyzing interleukin-1 β (IL-1β), matrix metalloproteinase-3 (MMP-3), cartilage oligomeric matrix protein (COMP), malondialdehyde (MDA), and number of chondrocytes results. ResultsDecreased level of IL-1β (3.81 ± 1.54 ng/mL vs. 2.55 ± 0.59 ng/mL, p = 0.04), MDA (5.04 ± 1.02 ng/mL vs. 2.27 ± 0.57 ng/mL, p = 0.04), MMP-3 (5.66 ± 1.02 ng/mL vs. 3.84 ± 1.37 ng/mL, p = 0.01) COMP (21.01 ± 3.57 ng/mL vs. 17.27 ± 2.60 ng/mL, p = 0.03), and increasing chondrocytes (35.17 ± 12.35 lp vs. 48.56 ± 7.17 lp, p = 0.02). ConclusionPurple sweet potato extract with anthocyanin inhibits inflammation and cartilage degeneration in gout. Level of evidenceLevel 1

Characteristics and Antioxidant Activities of Instant Fish Ball Flour from Tuna Trimmings with Addition of Various Extracts from Natural Ingredients

This study aims to determine the chemical characteristics and antioxidant activity of instant fish ball flour from tuna trimmings with the addition of various extracts of natural ingredients. This study used an exploratory method with 4 treatments, namely the addition of purple sweet potato extract, root tuber extract, carrot extract, butterfly pea extract and control. The results obtained were instant fish ball flour has protein content of about 19%, water content of about 8%, fat content of about 3%, ash content of about 1.5% and carbohydrate content of about 67-68% for all treatments. In addition, the fish ball flour obtained also had antioxidant activity of 8.47, 13.87, 25.27, 22.96, 17.64 ppm / 100 ppm for the control treatment, purple sweet potato, beetroot, carrot and butterfly pea, respectively. Overall the fish ball flour obtained has sufficient nutritional value and also functional value that can be used in the manufacture of fish balls.

Applying Numerical Optimization Technique in the Development of Valueadded Powdered Custard

Custard powder is a relatively shelf-stable, fine textured, dry-formulated, carbohydrate-rich breakfast food product primarily made from corn starch with the addition of salt, flavoring, and coloring agents and with or without the inclusion of egg yolk solids, vitamins, and minerals. The aim of this study was to formulate, characterize, and optimize value-added custard from millet, soybean, and tigernut. A three-component constrained optimal (custom) mixture experimental design, with 69 randomized experimental runs, was employed. The formulation design constraints were: millet (10% - 70%), soybean (10% - 70%), and tigernut (10% - 70%). Other constant components of the formulation were sweet potato extract (3%), date (2 %), clove (1%), cinnamon (1%), turmeric (1%), and ginger (2%). The formulated samples were analyzed and evaluated for quality and sensory characteristics using standard procedures. The result of the optimization gave optimized custard with an overall desirability index of 0.535, based on the set optimization goals and individual quality desirability indices. The optimal formulated value-added custard was obtained from 10.0 % millet flour, 49.3 % soybean meal, and 30.7 % tigernut. The quality properties of this optimal custard are 3.78 % ash content, 28.5 % crude protein, 10.1 % moisture content, 20.1 % fat content, 4.43 % crude fibre, 33.9 % carbohydrate, and 5.79 overall acceptability. The result of the study showed that the formulated value-added custard was found to be of higher quality than the traditional custard which is produced from monocereals. Improving the nutritional quality of food and tackling nutrient deficiencies, particularly protein energy malnutrition in populations, is possible through the application of numerical optimization technique in development new, dietary-based food products.

The bcl-2 and caspase-3 expression after purple sweet potato treatment on isoniazid and rifampicin-induced liver injury

Link of Video Abstract: https://youtu.be/9chL7pTn3bA Backgrounds: Liver injury induced by antituberculosis drugs showed high proportions in many countries and might result in serious effects. Previous studies had proved the increase of reactive oxygen species formation and induction of apoptosis related to antituberculosis treatment. There has been no standard therapy for protecting the liver from damage related to antituberculosis. Purple sweet potato extract is one of natural sources that possess hepatoprotector action regarding its antioxidant activity. This research aimed to prove the action of purple sweet potato ethanol extract on apoptosis related to liver injury caused by antituberculosis. Method: This research was an experimental study with randomized post-test only control group design. The samples were male rats (Rattus norvegicus) strain Wistar, age 8-12 weeks, weight 150-200 grams (divided into two groups: control and experimental group). Purple sweet potato ethanol extract was prepared with maceration technique. The measurement of bcl-2 and caspase-3 expression was conducted with ELISA method. Data analysis was performed using independent t-test. Results: Our study result revealed that the liver expression of bcl-2 in treatment group was significantly higher than control group (15.83 ± 3.14 vs. 12.11 ± 1.53), whereas the liver expression of caspase-3 in treatment group was significantly lower than control group (1.96 ± 0.38 vs. 2.41 ± 0.30; p < 0.05). Conclusion: Purple sweet potato extract potentially protects the liver from apoptosis induced by antituberculosis.

Comparison Of Butterfly Pea Extract And Purple Sweet Potato As A Natural Indicator Of Acid-Base Solution

Indicators are substances that can be used to show the properties of a substance through a special change in its color. The types of plants used in this study as natural indicators are found in the surrounding environment for example purple sweet potatoes (Ipomea Batatas L) and butterfly pea (Clitoria Ternatea L). This research was conducted in 5 stages: 1) cut the purple sweet potato and butterfly pea into small pieces and then mash until smooth: 2) pour 5 tablespoons of alcohol and then leave until it settles; 3) pour the extract on 3 test tubes to test acid, base, and control; 4) drip the test solution on 2 test tubes; 5) then do testing to identify discoloration in purple sweet potato extract and butterfly pea a large amount of anthocyanin content in butterfly pea (Clitoria Ternatea L) affects the results of acid and alkaline testing so that the test results on butterfly pea extract (Clitoria Ternatea L) show a clear change in color. The purpose of this study is to identify the effectiveness of purple sweet potato extract (Ipomea Batatas L) and butterfly pea (Clitoria Ternatea L) as natural indicators of acid-base so that it can be used as an alternative learning medium.