Sweet Potato Extract Research Articles

Effective Dose and Safety Profile of Purple Sweet Potato Tablet Preparation in Rats With High Cholesterol Diet

Introduction Purple sweet potato has been revealed to show antioxidant effect and has been extensively investigated for its potential therapeutic uses. The liquid preparation of purple sweet potato extract (PSPE) has been shown to exert beneficial effects in animals and humans (Jawi et al., 2008;

Effect of Purple Sweet Potato Extract Administration to Cigarette Smoke Exposure towards The Number of Androgen Receptors: Randomized controlled trial

Effect of Purple Sweet Potato Extract Administration to Cigarette Smoke Exposure towards The Number of Androgen Receptors: Randomized controlled trial

Stability of Anthocyanins Encapsulated from Purple Sweet Potato Extract Affected by Maltodextrin Concentration

AbstractMicroencapsulation is a method for protecting anthocyanin from degradation and external environment. This study aims to characterize microcapsules prepared from purple sweet potato (Ipomoea batatas L.) extract. In this research, the effect of maltodextrin (MD, DE 10–15) concentration as a wall material on the physicochemical properties of microwave‐assisted, encapsulated purple sweet potato extract (PSPE) is investigated. Organoleptic, moisture content, particle size, particle size distribution, encapsulation efficiency, and total anthocyanin content (TAC) are evaluated for microcapsules. The stability of the microencapsulated product is determined on different pH (3, 5, and 7) and temperature (35, 75, and 115 °C) for 21 and 5 days. The result shows that moisture content, particle size, TAC, and encapsulation efficiency of the microcapsules are significantly increased (p < 0.01) as the MD concentration increases. Microcapsules produced with highest maltodextrin concentration exhibits higher stability on the pH 7 at 115 °C than others. Maltodextrin DE 10–15, in high concentration increases the stability of anthocyanin from PSPE.

Extracellular-Signal Regulated Kinase Signalling Pathway Mediates the Increased Proliferation of EPCs Treated with Garlic (Allium sativum) Extract, Purple Sweet Potato (Ipomoea batatas) Extract and Vitamin C

The endothelial progenitor cell (EPCs) proliferation capability is reduced in the patient with stable coronary artery disease (SCAD). Garlic (Allium sativum), purple sweet potato (Ipomoea batatas), and vitamin C are proven antioxidant which potentially improve EPCs proliferation ability. Objective: To investigate the effect of garlic (Allium sativum), purple sweet potato (Ipomoea batatas), and vitamin C in EPCs proliferation from CAD patients and identify the involvement of Extracellular-Signal Regulated Kinase (ERK) Signalling Pathway. Material and Method: Mononuclear cells were isolated from SCAD patients and cultivated with colony-forming unit (CFU)-Hill medium and divided into untreated (control), garlic extract (10 mcg/ml and 100 mcg/ml), purple sweet potato extract (1 mcg/ml and 25 μg/ml), and vitamin C (10 μg/ml and 250 μg/ml). EPCs proliferation was measured using the MTT Assay. Results: This research shows that EPCs proliferation was increased in the treatment with garlic extract at 10 mcg/ml and 100 mcg/ml dose (0.267 ± 0,003 and 0.391 ± 0.008 ; p < 0.05), purple sweet potato extract at 1 mcg/ml and 25 μg/ml dose (0.250 ± 0.005 and 0.3562 ± 0.023 ; p < 0.001), and vitamin C at 10 μg/ml and 250 μg/ml dose (0.259 ± 0.016 and 0.306 ± 0.022 ; p < 0.001). Increased ERK expression was found in the treatment with garlic extract, purple sweet potato extract and vitamin C. Conclusion: Garlic extract, purple sweet potato extract, and vitamin C can increase EPC proliferation through the ERK signaling pathway.

Comparison of total phenolic content and antioxidant activities in selected coloured plants

PurposeLiterature has consistently reported that coloured plants are rich in dietary bioactive compounds. Therefore, this study aims to compare the total phenolic content and antioxidant activities in selected coloured plants (blue butterfly pea flower, roselle calyx, yellow bell pepper and purple sweet potato).Design/methodology/approachTotal Phenolic Content (TPC) was determined using Folin–Ciocalteu assay, while antioxidant activities were evaluated using 2,2-dophenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging, Ferric Reducing Antioxidant Power (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC) assays.FindingsTPC was reported from 273.15 ± 19.57 µg GAE/g DW (blue butterfly pea flower extract) to 363.10 ± 7.94 µg GAE/g DW (roselle calyx extract). Antioxidant activities as determined by DPPH assay ranged from 17.26 ± 0.06% (purple sweet potato extract) to 83.38 ± 1.04% (yellow bell pepper extract); while for FRAP assay was 4.92 ± 0.18 mg Fe (II)/g DW (purple sweet potato extract) to 128.33 ± 11.59 mg Fe (II)/g DW (roselle calyx extract). On the other hand, TEAC values were in the range of 15.26 ± 2.83 µg Trolox/g DW (roselle calyx extract) to 364.27 ± 7.14 µg Trolox/g DW (blue butterfly pea flower extract). A significant moderate positive correlation was observed between TPC and DPPH (r = 0.562) as well as TPC and FRAP (r = 0.686).Originality/valueThis study was the first to compare the total phenolic content and antioxidant activities in coloured plants. Findings derived from this study can be extended to the formulation of natural food colourants and nutraceuticals.

EFEKTIVITAS SEDIAAN KRIM EKSTRAK UBI UNGU (Ipomoea batatas Poir) TERHADAP Staphylococcus aureus

This study aims to determine the effectiveness of cream preparations from purple yam extract ( Ipomoea batatas Poir) in inhibiting the growth of Staphylococcus aureus and to determine the concentration of purple sweet potato extract cream preparations ( Ipomoea batatas Poir) which effectively inhibit Staphylococcus aureus . The method used in extraction was extracted using the percolation method. The resulting extract was then formulated in the form of cream preparations with varying concentrations of 10%, 15%, 20% and negative controls. Cream tests performed include organoleptic tests, pH, spreadability and type of cream. In testing the effectiveness of Staphylococcus aureus, using the wells method with Nutrient agar (NA) as a medium. Incubated for 24 hours then measuring the zone of inhibition produced in the medium. The results of research conducted for organoleptic (color and odor) tests with concentrations of 10%, 15%, and 20% are dark purple and have a characteristic odor of cream while negative controls are clear and odorless. In the pH test with concentrations of 10%, 15%, 20% ie 6.5 and negative control 6.4. In testing the spread of power with a concentration of 10%, 15% 20% and negative control respectively were 4.9cm, 5cm, 5.3cm and 4.5cm. In testing cream types with concentrations of 10%, 15%, 20% and negative controls are types of oil in water. For effectiveness testing, the most effective inhibition zone was obtained to inhibit Staphylococcus aureus with a concentration of 20% of 16.63 mm.

Pemanfaatan Lactobacillus plantarum 1 dan Pewarna Alami Berbahan Nabati Dalam Pembuatan Tapai Probiotik

Tapai is one of the typical Indonesian fermented products. This research utilized Lactobacillus plantarum 1 RN2-53 and natural dyes made from plants in the production of cassava tapai. The objectives of this research were to improve the quality of probiotic cassava tapai and to obtain the chemical, microbiological and sensory characteristics of the cassava tapai. Natural dyes used were purple sweet potato extract, red dragon fruit extract and narrow-leaf pleomele extract. The results showed that cassava tapai made with the addition of Lactobacillus plantarum 1 RN2-53 and the addition of natural dyes from plants had different chemical and microbiological characteristics. Tapai made with the addition of red dragon fruit extract generally had a lower pH value and a higher total titrated acid compared to tapai made with the addition of purple sweet potato extract and narrow-leaf pleomele extract, but the alcohol content of tapai made with the addition of purple sweet potatoes extract was higher than the others. The number of lactic acid bacteria was around 109 and had met the probiotic food criteria.

EFEK PENAMBAHAN PREBIOTIK PADA PAKAN BERBASIS BAHAN BAKU LOKAL UNTUK MENINGKATKAN PERTUMBUHAN DAN KECERNAAN PAKAN IKAN NILA Oreochromis niloticus

This research was conducted to evaluate the effect of prebiotics addition in feed-based feedstuffs locally on growth and feed digestibility of tilapia. Tilapia (5.19 ± 0.01 g) were reared with a density of 20 fish/container for 45 days. The study consisted of 3 treatments (control, 0.5% prebiotic, 1% prebiotic) with 4 replications.Moringa leaf meal, lamtoro leaf meal and rice bran were used in this study as the local feedstuffs, while the prebiotics used were sweet potato extract. The results showed that the total digestibility and specific growth rate were higher (P&lt;0.05) in prebiotic addition compared to controls. 1% prebiotics treatment showed the best value of protein digestibility (78.24 ± 3.97), specific growth rate (1.57 ± 0.02) and feed efficiency (39.13 ± 0.76) than the other treatments.

Inhibition Activity of α-amylase by Crude Acidic Water Extract from Fresh Purple Sweet Potato (Ipomoea batatas L.) and its Modified Flours

Background and Objective: Crude acidic water extracts contains phenolic compounds including anthocyanin, a very important constituent in purple sweet potato. The aim of this study was to analyzed the in vitro inhibition of -amylase activity in purple sweet potato. Materials and Method: Four treatments; fresh purple sweet potato, original purple sweet potato flour, partially gelatinized purple sweet potato flour and resistant starch-rich purple sweet potato flour were set up in a Complete Randomized Block Design (CBRD) replicated 4 times. Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT) were used to examine the effect of the treatments as well as the difference among treatments. Results: The results showed that crude extract of purple sweet potato and modified purple sweet potato flours significantly affected the inhibition of -amylase enzyme activity. The inhibition activity by resistant starch rich-purple sweet potato flour (TP) was 41.98%, partially gelatinized purple sweet potato flour (TG) was 32.59%, original purple sweet potato flour (TU) was 30.72% and fresh purple sweet potato (US) was 23.13%. Conclusion: The results proved that crude water extract from purple sweet potato and its original flour as well as modified flours had significant role in inhibiting -amylase enzyme activity.

STUDY OF BENGKUANG MASK FORMULATION (Pachyrhizus erosus L) WITH ETHANOL EXTRACT OF SWEET POTATO LEAVES (Ipomoea batatas L) AS ANTIOXIDANT

The leaves of purple sweet potato or purple yam contain compounds that are essential and provide a good benefits for human health such as vitamins, protein, calcium, iron, beta-carotene, and etc. As antioxidant source, it can be added as an active compounds to mask which mostly used in this era. The present study aims to prepare and characterize the mask prepared using bengkuang or Jicama/Mexican turnip as basic mask, combined with an ethanol extract of sweet potato eaves as antioxidant. Mask formulation was made by the experimental method. The face mask formulation was made by mixing three ingredients namely bengkuang powder, ethanol extract of purple sweet potato and real honey. The organoleptic test, irritation test and preference test (probandus) were used to characterized three as-prepared masks (F1, F2, and F3). The results showed that the liquid (F1) and semi-solid (F2 and F3) masks, ethanol extract of purple sweet potato leaves provides an additional aroma to the as prepared mask in wich the F3 mask has the best aroma compared to the other mask. In irritation testing, no irritation occurred after 2 weeks for the 3 formulas that were made. The subsequent studies are changes in facial skin after wearing a mask for 2 weeks, the face felt every probandus face becomes a little more moist and smoother. Therefore, the face mask type 3 (F3) was the best formulation for considered for further application.Keyword: Bengkoang (Pachyrhizus Erosus L), Face mask, Sweet Potato Leaf (Ipomoea Batatas L), and ethanol

Marginal integrity of aesthetic restorations following intracoronal bleaching with sweet potato extract as an additive: An SEM study

The aim of this in vitro study was to evaluate the marginal integrity of an alkasite restoration in comparison to that of a conventional composite resin restoration following intra-coronal bleaching with 30% hydrogen peroxide (HP) containing sweet potato extract (SPE) as an additive. Access cavities were prepared in 60 extracted human incisors. The teeth were decoronated 2mm below the CEJ and the pulp chambers were sealed cervically. The samples were divided into two groups (n = 30) based on the type of restorative material - group I: Hybrid composite resin and group II: Alkasite restorative material. Both the groups were divided into three subgroups (n = 10) based on the intra-coronal bleaching agent used namely, subgroup A: no bleaching (NB); subgroup B: 30% hydrogen peroxide (HP) and subgroup C: 30% hydrogen peroxide containing SPE (HSP). The tooth-restorative interface was observed under a scanning electron microscope (SEM) to determine the marginal integrity. The results were tabulated and statistically analyzed using one-way ANOVA. Specimens bleached with HP alone showed higher marginal gaps, irrespective of the restorative material used. Subgroups A and C showed lesser marginal gaps under both the restorative materials. An improved marginal integrity was seen with the alkasite material. It can be concluded that the addition of SPE to HP improves the marginal integrity of the coronal restorative material placed immediately post-bleaching. The new alkasite material holds promise as a permanent coronal seal in cases of intra-coronal bleaching.

The effect of purple sweet potato (Ipomea batatas L.) extract gel toward TNF-α expression and skin collagen density on rats (Rattus norvegicus) with open wound models

Open wound is a damage to the skin or tissues under the skin that can be caused by sharp objects or fights between animals. Purple sweet potato (Ipomea batatas L) contains some bioactive substances, such as anthocyanin and tannin, which help to prevent the prolongation of the inflammatory phase and increase fibroblast proliferation. The aim of this research was to determine the effect of purple sweet potato extract gel toward the expression of TNF-α and skin collagen density on rats with open wound model. The open wound was made circular using a modified Morton method. This study used a completely randomized design with 20 rats, Wistar strain aged 12 weeks, weighing 150-200 g, divided into 5 groups with 4 replicates. TNF-α expression observed in immunohistochemistry method and analyzed using one-way ANOVA statistical test, followed by Honestly Significant Difference Test. The density of collagen with Masson Trichome staining was analyzed by the Kruskal-Wallis nonparametric statistic test with Mann-Whitney-U test. The results showed that the purple sweet potato extract as a therapy for open wounds was significantly reduce the TNF-α expression and increase collagen density. The conclusion is that the purple sweet potato extract with 30% concentration is the most effective therapy in increasing collagen density but not very effective in reducing TNF-α expression.

Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration

Intelligent packaging can provide better preservation and advanced convenience for consumers. In this study, corn starch and polyvinyl alcohol (PVA) were used to produce films. Two easily accessible anthocyanin sources-purple sweet potato extracts (PSPE) and red cabbage extracts (RCE), were added respectively to evaluate their potential of indicating food freshness. Film incorporated with PSPE or RCE showed distinguishable color changes in different buffers. Water vapor permeability (WVP) was not significantly (p > 0.05) affected by addition of RCE or lower level PSPE. As the extract content increased, a significant (p < 0.05) increase in thickness (from 64.0 to 97.7 or 85.5 μm with addition of PSPE or RCE, respectively), mechanical (from 7.3 to 11.3 or 9.1 MPa in TS, and from 92% to 249% or 284% in EB, added with PSPE or RCE, respectively), and thermal properties was observed, with the light transmittance reduced profoundly. PS-PSPE film exhibited bolder color, better mechanical properties and lower light transmittance than PS-RCE film at lower extract content. In addition, application for indicating shrimp freshness was conducted. The developed film presented visual color changes corresponding to TVB-N variation when shrimps were spoiled, showing its great potential as an indicator for monitoring shrimp freshness.

Efficacy of natural, peroxide-free tooth-bleaching agents: A systematic review, meta-analysis, and technological prospecting.

The aim of this study is to analyze the efficacy of natural bleaching agents and the current technological development in this research field. Two reviewers performed a literature search up to July 2019 in 15 databases. Five laboratory studies and 25 patents were included. Data regarding natural bleaching agent used, application protocol, and the main findings of studies were analyzed. Laboratory studies that evaluated natural bleaching agents' peroxide-free or associated to peroxides and patents related to natural bleaching agents were included. The studies evaluated papain, bromelain, chlorine dioxide, sodium chloride plus vinegar and sodium bicarbonate as peroxide-free agents; and sweet potato extract, lactoperoxidase, and peroxidase associated to peroxide used were included. Twenty-five patents were included; among the most cited are the papain and the chlorine. The addition of non-peroxide agents into peroxide showed improvement in bleaching effect with the incorporation of these non-peroxide agents (p < .05). On the other hand, peroxide-free agents did not show an improvement in bleaching effect (p < .05). The evidence in literature suggested that natural bleaching agents incorporated to peroxide may improve the bleaching. Therefore, the current literature does not support the use of natural agents as dental bleaching.

Pemanfaatan Ekstrak Kulit Ubi Jalar Ungu (Ipomea batatas L.) sebagai Bahan Pewarna Alternatif untuk Pengamatan Mikroskopis Paramecium sp. dalam Pembelajaran Biologi

&lt;p&gt;&lt;em&gt;Purple sweet potato (Ipomea batatas L.) is a tuber that has purple meat and skin. The purple color of purple sweet potato is usually used by the community as a food coloring, while the sweet potato skin is considered only waste and disposed of. This study aims to determine whether purple sweet potato skin extract can be used as an alternative dye on microscopic observations of Paramecium sp. The research used experimental approach with post test only control group design. The process of purple sweet potato skin extraction using chemical solvents is ethanol, acetic acid and water. The extractions with three treatments were A, B, and C respectively different ratios (25: 1: 5), (15: 1: 15) and (5: 1:25). The results of microscopic observations quantitatively analyzed using Anova One Way test obtained sign. &amp;gt; 0.05 which means the purple sweet potato skin extraction results can be used as an alternative dye for microscopic observation of Paramecium sp. Qualitative analysis of the results of observations in which treatment A shows the best dye results in coloring Paramecium sp.&lt;/em&gt;&lt;/p&gt;

FORMULASI KRIM EKSTRAK ETANOL BETATAS UNGU (Ipomoea batatas L.)

This research aims to determine the best formulation from the cream of a purple sweet potato (Ipomoea batatas L.) ethanol extract. This type of research is descriptive with a laboratory experimental approach. Samples of purple sweet potato (Ipomoea batatas L.) used were from Arso 3 Keerom Regency. The extraction method used is the maceration method using 70% ethanol solvent. In this research, ethanol extract of purple sweet potato was made a cream with three formulas using variations of stearate acid concentration, namely: F1-6%, F2-12%, and F3-18%. The cream will be evaluated including the organoleptic test, pH test, a homogeneity test, irritation test, accelerated stability test. The results showed that the best cream formulation for ethanol extract of purple sweet potato was F3 with variations in stearate acid concentration (18%). Cream F3 has a purplish red color, has a distinctive odor, thick, homogeneous consistency, pH 7, and does not change after storage for ± 3 weeks.

Intelligent double-layer fiber mats with high colorimetric response sensitivity for food freshness monitoring and preservation

Recently, colorimetric films with antibacterial or antioxidant activity have received growing attentions. In this work, novel intelligent double-layer fiber mats were developed via electrospinning technique for pork freshness monitoring and preservation. The mats are composed of a layer of pullulan-purple sweet potato extract (PL-PSPE) and a layer of zein-glycerol-carvacrol (ZN-GL-CA). The colorimetric response and antibacterial activity were respectively dependent on the mats of PL-PSPE and ZN-GL-CA, while the antioxidant activity was ascribed to both of them. The distinguishable color changes of PSPE at pH 2–12 endowed the mats with a wide pH–sensing range. Each component of PL-PSPE and ZN-GL-CA were hydrogen bonded. An appropriate presence of GL (no more than 20%) could improve the thermal stability of the fibers. The releases of PSPE and CA from fiber matrix were controlled and followed Fickian diffusion mechanism. In addition to the reversible and high sensitive color change, the mats showed good antibacterial and antioxidant activities, which could extend the shelf life of pork by 24 h at 25 °C. This study demonstrated the great potential of PL-PSPE@ZN-GL-CA in food freshness monitoring and preservation.

Effect of purple sweet potato (Ipomoea batatas L) extract on malondialdehyde levels of male white rat (Rattus norvegicus Wistar strain) model of atherosclerosis

Cardiovascular disease is a disease caused by impaired functions of heart and blood vessel, one of those is coronary heart disease. This study aimed to identify the effect of purple sweet potato (Ipomoea batatas L) extract on MDA (Malondialdehyde) levels of male white rat (Rattus norvegicus Wistar strain) model of atherosclerosis. This research was an experimental study using Post-Test Only Control Group Design method, used 5 groups (positive control group, negative control, treatment 1, treatment 2, and treatment 3), each group contained 5 rats plus 2 reserve rats. ANOVA one way test obtained a significance of 0.00 (p &lt;0.05). The regression test results showed the coefficient of determination R² = 0.71, which means a decrease in serum MDA levels of experimental animals is influenced by the dose of purple sweet potato extract administration as much as 71% while the remaining 29% can be influenced by factors outside the study. It can be concluded that purple sweet potato extract can affect serum MDA levels of experimental animals.

Inhibitory Effects of Different Varieties of Sweet Potato (Ipomoea batatas L.) Tubers Extracts on Lipoxygenase Activity

Background: Sweet potatoes (Ipomoea batatas L.) with purple, orange and white varieties can be differentiated by their skin and flesh tubers’ colors. Research on anti-inflammatory activity of this plant is still limited although has been used traditionally. Objective: This study aimed to determine IC50 value of sweet potato tubers extracts in inhibiting lipoxygenase activity. Methods: Dried tubers of sweet potato were macerated with ethanol 70%. Each extracts were tested for soybean lipoxygenase inhibitory activity, phytochemical screening and total flavonoid contents. IC50 value and total flavonoid contents obtained from each extracts were analyzed statistically. Results: IC50 value of purple, orange and white sweet potato tubers extracts are 46.09, 52.12 and 63.69 μg/mL respectively. Each extracts contain alkaloids, flavonoids, saponins, tannins and glycosides. Total flavonoid contents in purple, orange and white sweet potato extracts are 8.45±0.41; 7.57±0.03; and 6.12±0.14 mgQE/g extract respectively. Conclusion: Total flavonoid contents and IC50 values of each extracts are strongly correlated and inversely proportional with significance value of 0.026 and correlation value of -0.999 which indicate that the higher total flavonoid contents, the stronger inhibitory activity.

Processing of Orange-fleshed Sweet Potato Extract and Effect of Storage Conditions on Some Physicochemical Properties of Orange Fleshed Sweet Potato-based Drink Extract

The present study aims to find out the suitable storage condition of Orange-Fleshed Sweet potato (OFSP) beverage that will effectively retain the nutrient. Availability of OFSP may not necessarily translate to the bioavailability of the vitamin if the vitamin source is not optimally processed and utilized. Information about the processing and utilization of conventional white and pinkish-fleshed sweet potato, There is a paucity of information on the appropriate processing methods of OFSP and possible storage condition of such beverage. The drinks were analyzed for Total soluble solid (TSS), pH and Viscosity on the zero-day before storage. The total soluble solids (Brix) of the drink was measured with a digital refractometer (DR-122 Code No: 44-905, London). Based on the results of this study OFSP drink may be utilized and best consumed when freshly produced if there is a need to store at ambient (27ºC) conditions, it should not exceed 48hrs. If OFSP drink is stored under refrigerated (4-8ºC) condition, it should not exceed 7days to retain its nutritive and sensory attributes.