Sweet Potato Juice Research Articles

Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice

The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, Lacticaseibacillus rhamnosus and Lactobacillus delbrueckii subsp. bulgaricus on the characteristic flavor of the fermented sweet potato juice. Following the fermentation process, significant variations were observed in the concentrations of sugars, organic acids, as well as the overall volatile aroma compounds. LAB can effectively facilitate the production of volatile organic compounds (VOCs), including acids and ketones, thereby enhancing the aroma quality. Inoculation fermentation by LAB decreased the sweet and nutty odor, and increased fresh, floral, and citrus aroma of the sweet potato juice. The sweet potato juice fermented by 5 lactic acid bacteria strains had different flavor features, while the sample of Lp10 showed the highest overall acceptability. Compared to other strains, L. plantarum exerted a more significant influence on the volatile compounds present in fermented sweet potato juice.

Study on Antioxidant Activity of Purple Sweet Potato (Ipomoea Batatas) Juice Fermented with Lactobacillus plantarum B1765

Purple sweet potatoes are a source of anthocyanins, which are antioxidants. However, the anthocyanin compounds in purple sweet potatoes are naturally bound in glycosidic form, so their potential as antioxidants is still limited. Fermentation is one method that can be used to degrade glycosidic bonds to liberate free phenolics so that it can increase the antioxidant potential of purple sweet potato. This research aims to study the growth of lactic acid bacteria (LAB), pH, total titratable acid (TAT), phenolic content, anthocyanin content, and antioxidant activity of sweet potato juice (Ipomoea batatas) fermented with Lactobacillus plantarum B1765 starter culture for 0.2, 4,6,8,10,12 and 14 hours. Total LAB was measured using the Total Plate Count (TPC) method, pH was measured using a pH meter, TAT was measured using acid-base titration, total phenolic content (TPC) was measured using the Folline-Ciocalteu method, anthocyanin content used the differential pH method and antioxidant activity was measured using the radical scavenging method 2, 2-diphenyl-1-picrylhydrazyl (DPPH) which is expressed in IC50 values. The results showed that fermentation time affected (p<0.05) total LAB, pH, TAT, phenols, anthocyanin levels, and antioxidant activity in purple sweet potato juice. Total BAL increased to reach an optimum of 2.6 x 108 CFU/mL within 6 hours. However, until the end of fermentation for 14 hours, there was still a decrease in pH to 3.73, an increase in TAT reaching 0.426%, an increase in total phenolics up to 324.21 mg GAE/g, a reduction in anthocyanin levels (13.68 mg/L) and an increase in antioxidant activity with an IC50 of 47 .05 ppm which is classified as very strong. This product meets the Indonesian National Standards for fermented drinks and can potentially be a source of antioxidants.

Consumer preference in buying snack and beverage products made from sweet potato (Ipomoea batatas (L.) Lam.) and cassava (Manihot esculenta Crantz) in Southern Cebu, Philippines

Sweet potato and cassava are staple root crops in the Philippines and other tropical and subtropical regions. These crops, like other root crops, are considered survival crops. Processing these root crops into different snacks is another way to enhance their commercial value. However, consumer acceptability and preference must be considered to ensure the marketability of new food products developed. This study aimed to assess the consumer’s preference for sweet potato and cassava-based snack and beverage products and developed a strategy to effectively market the products, in Southern Cebu. A 5-point Likert scale survey instrument was used to determine the consumers’ preference (n = 210) in buying root crops derivative products. Results showed that the most preferred products are sweet potato chips (47.02±0.02%), sweet potato juice (45.75±0.02%), and cassava chips (37.20±0.03%). In addition, flavor is the most desired quality and the first thing the consumers consider. Aside from the flavor, consumers also preferred snack and beverage products that are cheap. Based on the stepwise regression, the increasing influence of price, in both sweet potato and cassava snack products, showed a negative effect, with a coefficient (β) -0.155 (CI: -0.015, -0.005) and -0.095 (CI: -0.012, -0.001) respectively. In contrast, increasing the influence of the product quality was found to have an enhancing effect on consumers’ buying preference for sweet potato beverage products, with a coefficient (β) 0.091 (CI: 0.002, 0.080). Therefore, strategies must be centered on these attributes to effectively market the snack and beverage products developed from sweet potato and cassava.

Effects of different lactic acid bacteria on phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice.

The online version contains supplementary material available at 10.1007/s13197-024-05959-5.

Physical quality of goat milk yogurt with the addition of pineapple and purple sweet potato

It is necessary to eliminate the rancid smell of goat milk by fermentation technology through yogurt-making plus pineapple juice and purple sweet potato juice stabilizer. Adding pineapple juice and purple sweet potato is a food diversification by utilizing agricultural production and maintaining environmental sustainability. The study sought to enhance consumer enthusiasm for ingesting goat milk yoghurt by incorporating pineapple juice and purple sweet potato. This study used a factorial experiment in RAL 3 x 3 with 3 replications. Factor I pineapple juice dose consists of N1 = 5%, N2 = 10%, and N3 =15%. Factor II dose of purple sweet potato juice consisted T1: 0.2% (T1), T2: 0.4% and T3: 0.6%. Control goat milk yogurt without adding pineapple and purple sweet potato juice. The parameters studied consisted of. swell ability and solubility, syneresis, viscosity and WHC (Water Holding Capacity). The results of the study the addition of 15% pineapple juice (N3) and 0.6% purple sweet potato (T3) produced the best physical quality of goat milk yogurt increasing the swelling power, solubility, water holding capacity, viscosity with respective values of 10.73%, 3.08%, 90%, and 352.93% and decreasing syneresis with a value of 15.73%.

PENGARUH KONSENTRASI MADU TRIGONA TERHADAP MUTU MIKROBIOLOGI, KIMIA DAN SENSORIS YOGHURT SARI UBI JALAR UNGU (Ipomoea batatas L.)

<p><em>The objective of this study was to determine the effect of various concentrations of trigona honey on microbial, chemical and sensory quality of purple sweet potato juice yoghurt. The method used in this research was an experimental method with a single factor Completely Randomized Design (CRD), namely concentration of trigona honey 0%; 2.5%; 5%; 7.5%; 10%, and 12.5%. The parameters observed were the total lactic acid bacterial (LAB), total lactic acid, pH, antioxidant activity, viscosity, color, and sensory (aroma, taste, appearance and consistency). Observational data were analyzed by analysis of variance with a significance level of 5% using the Co-stat software. The real difference data was further analyzed using the Honestly Significant Difference (HSD) test for microbial, chemical, and sensory parameters. The result showed that the concentration of trigona honey had a significantly different effect on the total lactic acid bacterial (LAB), total lactic acid, pH, antioxidant activity, viscosity, and sensory properties of taste (hedonic), appearance (hedonic and scoring) and consistency (hedonic and scoring). The use of 5% trigona honey produced purple sweet potato juice yoghurt with the best quality the following characteristics: the total lactic acid bacterial (LAB) </em><em>9,89 ± 0,39 log CFU/mL, total lactic acid 1,28 ± 0,016 %, pH 3,48 ± 0,016, antioxidant activity 27,45 ± 1,45 %, viscosity 172 ± 0 cP, color 52,82 ± 2,58 </em><em>and other acceptable sensory qualities.</em></p>

Total compounds of Secondary Metabolites Soy-Yamghurt Formula and Nephropathy Effect in Male White Rats

Complications of diabetes mellitus cause diabetic nephropathy. Soy-yamghurt is made from a combination of Banggai sweet potato juice and fermented soybean juice to be a functional food for diabetic nephropathy sufferers. This study aimed to analyze quantitatively the secondary metabolites contained in soy-yamghurt and to determine the effectiveness of soy-yamghurt in reducing urea and creatinine levels. This study used an experimental method with a total of 25 rats divided into 5 groups, namely normal control, negative control, soyyamghurt treatment group with a comparison of yam and soybean extract, namely F1(1:1), F2(1:2), and F3(2:1). The parameters observed were urea and creatinine levels on days 0, 7, 14, 21, and 28. The results obtained were the total levels of secondary metabolites of Alkaloid compounds F1 0.10% v/v, F2 0.01% v/v, and F3 0.01% (v/v), Flavonoid compounds F1 0.14% (v/v), F2 0.12% (v/v), F3 0.13% (v/v), Tanin compounds F1 0.27% (v/v), F2 0.26% (v/v), F3 0.14% (v/v) and saponins F1 1.15% (v/v), F2 1.22% (v/v), F3 1.25% (v/v). Administration of soy-yamghurt F2 was effective in lowering urea and creatinine levels. With an average value of 14.66 mg/dL urea and 0.40 mg/dL creatinine.

High-density cultivation of Phaffia rhodozyma SFAS-TZ08 in sweet potato juice for astaxanthin production

BackgroundAstaxanthin is an important commercially valuable secondary metabolite produced during fermentation of the yeast Phaffia rhodozyma that can be used in aquatic feedstock. ResultsIn this study, we used sweet potato juice (SPJ), the by-product of sweet potato starch, to obtain a high-density culture of P. rhodozyma. We confirmed that hydrochloric acid deproteinized SPJ is suitable for the culture of P. rhodozyma, and using this as a substrate, supplemented with 0.05% yeast extract, we performed batch fermentation in a 5 L fermenter. Compared to shaking flask fermentation, we obtained an 18.86% increase in yeast biomass and a 32.5% increase in astaxanthin yield using the batch process. After culturing P. rhodozyma in a 5 L fermenter for 120 h, we achieved biomass and astaxanthin yield of 45.2 g/L and 19.465 mg/L, respectively. ConclusionsIn this study, we found that deproteinized SPJ was the most suitable for P. rhodozyma through experiments on different cultivars and different processing stages of SPJ. On the basis of deproteinized SPJ, supplemented with yeast extract, the biomass and astaxanthin yield reached a high level. The optimized system can substantially reduce the costs of raw material for astaxanthin yield by P. rhodozyma and enhance the comprehensive utilization of sweet potato resources.How to cite: Zhang C, Zhao X, Yao M, et al. High-density cultivation of Phaffia rhodozyma SFAS-TZ08 in sweet potato juice for astaxanthin production. Electron J Biotechnol 2023;61. https://doi.org/10.1016/j.ejbt.2022.09.007.

Potential Test of Soy-yamghurt against Antidiabetic in male white rats (Rattus norvegicus) Streptozotocin induced

Background: Soy-yamghurt is a fermented product of soy and sweet potato juice made from the addition of lactic acid bacteria and is thought to have antioxidant abilities, function to repair pancreatic cells, and reduce blood glucose levels. Aim: This study aims to determine the potential of soy-yamghurt probiotic drinks to decrease blood glucose levels of male white rats (Rattus novergicus). Method: This study used 30 rats divided into six treatment groups, namely normal control (NaCMC), negative control (streptozotocin+NA CMC), positive control (streptozotocin+glibenclamide), treatment formula 1 (streptozotocin+sweet potato juice+ soybean juice (1:1), formula 2(streptozotocin+sweet potato juice+soybean juice (1:2)), and formula 3(streptozotocin+sweet potato juice+soybean juice (2:1)). Results: The results showed that the average blood glucose levels were normal control (100.4mg/dL), negative control (298.8mg/dL), positive control (81.2mg/dL), formula 1(178.4mg/dL), formula 2(108.0mg). /dL), formula 3(134.4mg/dL). Conclusion: soy-yamghurt affects reducing blood glucose levels with an effective formula, namely formula 2 by giving 3.4ml.

Willingness to Pay for Orange-fleshed Sweet Potato Juice: A Comparison of Rural and Urban Consumers in Kenya

ABSTRACT Bio-fortified foods including orange-fleshed sweet potato (OFSP) have been promoted worldwide as a potential mechanism to combat Vitamin A deficiency. One of the ways to promote consumption of OFSP is to process it into less perishable products with wider geographical coverage. However, there is a dearth of empirical insights on the specific attributes that consumers desire in such value-added products; this constrains sustainable investments in such initiatives. In order to fill this knowledge gap, the current study assessed consumers’ willingness to pay for OFSP juice attributes in rural and urban areas using choice experiment approach. Results showed that on average, for each liter of OFSP juice, rural consumers were willing to pay premiums of USD0.58, 0.39, 0.66, 0.75 and 0.72 respectively for the juice with OFSP only or that with OFSP and lemon as opposed to that with OFSP and mango; OFSP juice with additives; origin labeling of the OFSP juice and; joint inspection and certification of the OFSP juice rather than public inspection and certification. On the contrary, rural consumers demanded a discount of USD0.25 for involvement of private rather than public entities in the inspection and certification process. The urban consumers on the other hand, were willing to pay USD0.93, 0.82, 2.22, 0.32, 0.54 and 0.76 respectively, for juice with OFSP only or that with OFSP and lemon instead of OFSP and mango; additives, origin labeling and; private or joint inspection and certification as opposed to public inspection of the juice. These findings should inform the design of OFSP juices that meet the heterogeneous preferences of the rural and urban consumers.

PEMANFAATAN UBI JALAR ORANYE (Ipomoea batatas L.) DALAM PEMBUATAN MINUMAN PROBIOTIK SEBAGAI PANGAN FUNGSIONAL

<p><em>Functional foods are food that consumed, as usual, has a physiological effect and can reduce the effect of chronic disease. One of them is probiotic beverages. Probiotic beverages that have been widely known overtime was produced by a dairy house. This product could have been expensive due to the cost of raw materials. Alternative vegetable ingredients that can be used as raw materials for probiotic drinks are sweet potatoes. Sweet potato varieties known in Indonesia are generally grouped based on the colour of the sweet potato flesh, one of which is orange sweet potato which is rich in beta carotene. This study aims to determine the effect of orange sweet potato ratio and the starter for the quality of probiotic drinks. This study used a descriptive experimental method by making a probiotic drink from orange sweet potato using Lactobacillus bulgaricus and Streptococcus thermophilus bacteria as the test inoculum. The study was conducted through four comparisons of orange sweet potato with bacterial culture, namely P1=20:50, P2=30:50, P3=40:50, and P4=50:50). Each treatment was carried out in two replications. Observation and measurement of data were done by analyzing the determination of organoleptic, pH value, and viscosity. The results showed that the comparative treatment of bacterial culture with orange sweet potato juice (20:50, 30:50, 40:50, and 50:50) in the manufacture of probiotic drink orange sweet potato juice affected acidity (pH) and viscosity. The best treatment obtained was an orange sweet potato juice probiotic drink with a bacterial culture ratio of 50:50 orange sweet potato juice which had a pH value of 4.0 and a viscosity of 0.596 g/mL.</em></p>

Potensi Ubi Jalar Ungu dan Kuning (Ipomoea batatas) Sebagai Terapi Penurunan Kadar Gula Darah

The aim of this study was to measure the potential of purple sweet potato and yellow sweet potato (lpomoea batatas) juice in reducing blood sugar levels in mice strain BALB/c (Mus musculus) conditioned by hyperglycemia. This study was required 30 mice and divided into 3 groups placed in cages. Each groups consisted of 10 female mice (Mus musculus) weighing 25-30 g and 2.5 months. The results showed that there were differences in the value of blood sugar levels in mice. The group of normal mice, blood sugar levels did not increase or decrease, the group of mice with dextrose treatment had an increase in blood sugar values, the group of mice with dextrose treatment and sweet potato therapy had a decrease in blood sugar values. The results of statistical calculations obtained a significance value of 0.00 which means that the value of blood sugar levels has a significant difference after administration of purple sweet potato and yellow sweet potato juice. The conclusion of this study that purple and yellow sweet potatoes juice (lpomoea batatas) could lower blood sugar levels in mice (Mus musculus) which were previously hyperglicemia conditioned, so it could be continued as candidates to be tested in further research purple and yellow sweet potatoes can be candidats for blood sugar lowering foods.

Physicochemical properties, consumer acceptability and microbial quality of saccharified sweet potato juice preserved with lemon

In this study, saccharified sweet potato juice preserved with lemon juice at different concentrations of 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0%, was formulated. Physicochemical, sensory, and microbial quality of the juice stored for 48 hr were analyzed. The pH and brix values decreased, but the total titratable acidity increased as a result of added lemon juice. There was a significant amount of Vitamin-C, B6, and B9 in the samples, while the antinutritional component (phytate, saponin and tannin) of the juice was generally low compared with the generally acceptable limit. The sensory results showed that the sample with 2.5% lemon juice was the most accepted. The rate of microbial growth within a 48 hr storage period decreased with the addition of lemon and there was no record of fecal coliform bacteria growth. Lemon can be used as a source of natural preservatives and a substitute for artificial preservatives for sweet potato juice.

Effect of ultrasound and steam treatments on bioaccessibility of β-carotene and physicochemical parameters in orange-fleshed sweet potato juice

Several health benefits have been associated to orange-fleshed sweet potato owing to the existence of various bioactive compounds, including β-carotene. The purpose of this study was to establish the effect of ultrasound and steam treatment on the bioaccessibility of β-carotene, total polyphenols, antioxidant activity, polyphenol oxidase, peroxidase activity, and color in the orange-fleshed sweet potato juice. Sweet potato juice was processed using ultrasound (0.66 W cm−2 and 8 min), steam (2 min), and a combination of steam and ultrasound. The bioaccessibility of β-carotene was increased in processed sweet potato juice, with samples treated by ultrasound showing the highest bioaccessibility (76.6%). Processing had no effect on antioxidant or enzyme activity, but resulted in significant changes in the color of the juice. As a processing technology, ultrasound enables preservation or improvement of the quality of sweet potato juice, and when conbined with other treatments, facilitates the development of new products.

KARAKTERISTIK SENSORI DAN FISIKOKIMIA PERMEN JELLY UBI CILEMBU (IPOMOEA BATATAS (L). LAM) CV. CILEMBU DENGAN GELLING AGENT KARAGENAN DAN GELATIN

This study aimed to determine the effect of the concentration of sweet potato juice to the sensory, physical, and chemical characteristics of Cilembu sweet potato jelly candy. This study was divided into two stages, including the determination of the concentration of sweet potato juice and determination of the amount of gelling agent. Each treatment using a separate experimental design namely, completely randomized design (CRD). The selected concentration of sweet potato juice in the Stage I was 55%. The level of carrageenan and gelatin significantly affected to the color, taste, elasticity, hardness, and adhesiveness. The selected treatment of sweet potato jelly candy with carrageenan has a 34.78% water content, 1.25% ash content, 32.41% reducing sugar, 36.64% sucrose, and Aw 0.87. The selected treatment of sweet potato jelly candy with gelatin has a 22.62% water content, 0.56% ash content, 34.65% reducing sugar content, 35.77% sucrose, and Aw 0.82. Based on the results of the Independent Sample T-test, sweet potato jelly candy with gelatin has a more chewy texture and sweeter than the carrageenan one. It also has a better preference value on the aroma, texture, and taste parameter and also has lower water content and Aw.

The effect of sweet potato powder on the physical, chemical and organoleptic indicators of bread quality

In the diet of the population of West African countries, there is a shortage of macro- and micronutrients, which negatively affects people’s health. Bakery products traditionally occupy a significant part in the diet. Sweet potato is a promising ingredient in the enrichment of bakery products. Sweet potato ranks seventh among crops in terms of prevalence and use in nutrition, because It is an unpretentious plant, resistant to drought, pests, diseases and can grow in flooded soils. An analysis of the data of finished products obtained by adding sweet potato powder obtained by infrared drying sweet potato powder into the dough in the amount of 5% and 10% by weight of flour showed that the shape stability of the samples increased by 4% and 2% compared to the control. When adding sweet potato powder in an amount of 10%, the specific volume increased by 6%, porosity - by 3%, acidity - by 25 - 37% compared with the control. When making juice from sweet potato in an amount of 50-70%, the specific volume of products increased by 9-21% compared with the control sample. The largest specific volume was possessed by products with the addition of sweet potato juice in an amount of 70% instead of the mass of water according to the product recipe. The acidity of bread increased by 6% in samples with the introduction of juice for 50 and 60%, and by 12% in the bread sample with the introduction of juice for 70%. The porosity of the crumb of bread increased slightly. A technique is proposed for determining the rational dose of adding powder and sweet potato juice to bread.

Physicochemical properties of sourdough bread made from local variety sweet potato and pineapple juice

A study was done to evaluate the characteristic of sweet potato sourdough bread made by pineapple juice. The bread was formulated using different variation of ratio of pineapple juice to starter as follows; 4:1, 3:2, and 2:3 and sweet potatoes differ in their flesh colour. Starter development was also daily observed for 10 days. The proximate composition of bread analysed were 5.60% protein, 1.63% crude fat, 44,19% moisture and 1,51% ash. The total available carbohydrate was 45, 91%. The breads pH and crude fibre were 3.73 and 1,15% Bread physical characteristic were also conducted in order to ensure the bread quality such porosity and loaf volume bread. The sourdough bread prepared by liquid starter from pineapple juice and white sweet potato with a ratio of 4:1 met the best performance.

Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin-Rich Juice and Co-product Recovery from Purple-Fleshed Sweetpotatoes.

With high phytochemical and starch contents, purple-fleshed sweetpotatoes (PFSP) have been processed into various functional ingredients and food products including juices and natural colorants. For juice processing, PFSP are usually subjected to heat treatment for inactivation of pigment-degrading enzymes. However, heating of sweetpotatoes gelatinizes starch and produces thick slurry with cooked flavor, which are the drawbacks. Development of alternative processes to overcome the stated problems will be beneficial to sweetpotato processors. This study demonstrated that acidified water (≥3% w/v citric acid) was effective in inhibiting polyphenol oxidase and peroxidase in raw PFSP resulting in an attractive reddish juice. About 93% total phenolics (TP) and 83% total monomeric anthocyanins (TMA) in PFSP were extracted by two repeated extractions. The combined PFSP juice (3.2 L/kg PFSP) had high levels of TP (1,850 mg/L) and TMA (475 mg/L). With the developed process, 167 g dried starch, and 140 g dried high-fiber pomace were obtained for each kg raw PFSP, besides the highly pigmented juice. Pasteurization of the PFSP juice samples (pH 3.2) at 80 °C for 12 s resulted in 15% loss in TMA and had no effect on TP. The results indicated an efficient process to produce sweetpotato juice with high bioactive compounds and recovery of starch and high dietary fiber pomace as co-products. PRACTICAL APPLICATION: Purple-fleshed sweetpotatoes (PFSP) are rich in polyphenolics and antioxidant activities. In PFSP juice extraction, heat treatment to inactivate the pigment-degrading enzymes results in starch gelatinization and cooked flavor. A nonthermal process using acidified water was developed for producing anthocyanin-rich juice from PFSP and concurrently recovering native starch and dried pomace, which would increase the economic feasibility of the developed process. The results demonstrate an efficient process for the sweetpotato industry in producing PFSP pigmented juice and co-products for various food applications.

Investigating consumer preferences and willingness to pay for Orange-fleshed Sweet potato (OFSP) juice in Rwanda

Abstract While micronutrient malnutrition has become a major public health problem in developing countries, consumption of biofortified foods such as orange fleshed sweet potato has proved to be cost effective means of addressing vitamin A deficiency. This paper describes consumer preferences and willingness to pay for Orange fleshed Sweet potato (OFSP) juice based on a structured survey and taste tests administered to 946 participants (384 female and 562 male) chosen at random in Rwanda. Four juices types were tested: two popular brands of 100% pineapple juice, one 100%-OFSP juice, and one 80% OFSP- 20% pineapple juice blend. Consumers ranked different attributes of each juice such as aroma, taste, color, “right” amount of sugar, and aftertaste using a Likert scale (1 to 5). Heckman two-stage probit model was used to analyze willingness to pay and a multinomial logit model was used to analyze the determinants of juice choice. Gender of the consumer, juice buying frequency, aroma, the taste of the juice, and vitamin A knowledge were positively associated with willingness to pay and juice choice. Without nutritional information on OFSP juice, the willingness to pay for the standard juices were statistically higher; but with nutritional information, the willingness to pay and choice of OFSP juice was significantly improved. It is concluded that nutrition information is an important factor influencing the acceptance and willingness to pay for OFSP juice.

Production of purple sweet potato (Ipomoea batatas L.) juice having high anthocyanin content and antioxidant activity

The purpose of the study was to retrieve procedure of production of purple sweet potato (Ipomoea batatas L.) juice with the best total anthocyanin and antioxidant activity. Purple sweet potato was processed into purple sweet potato juice through a process of heating with temperature variations of 700C, 800C, and 900C and various duration of heating, which are 5 mins, 10 mins, and 15 mins. The total anthocyanin was determined by using pH differential method. The antioxidant activity was determined by using DPPH (2,2-Diphenyl-l-picrylhydrazyl) method. Total anthocyanin of purple sweet potato juice declined in the range between 215.08 mg/L - 101.86 mg/L. The antioxidant activity of purple sweet potato juice declined in the range between 90.63% - 67.79%. Antioxidant activity and total anthocyanin purple sweet potato juice decreases with increasing temperature and duration of heating. The best characteristics found in purple sweet potato juice were made with warming temperatures of 800C. The product with the highest antioxidant activity, total anthocyanins, and good durability was prepared at 800C heating temperature for 5 mins.