Color Properties and Antioxidant Capacity of Purple Sweet Potato (Ipomoea batatas L) Anthocyanin Co-pigmented with Green Tea Extract

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Color Properties and Antioxidant Capacity of Purple Sweet Potato (Ipomoea batatas L) Anthocyanin Co-pigmented with Green Tea Extract

February 17, 2021 Chemistry and Biochemistry 0

The color properties and antioxidant potential of anthocyanin co-pigmented purple sweet potato with green tea extract have been investigated. Green tea extract with varying polyphenol concentrations (2.5 percent; 5 percent; 7.5 percent; 10 percent b/v) was used for the co-pigmentation process. Co-pigmentation with green tea extract of purple sweet potato anthocyanin could increase the color intensity observed through the hyperchromic effects and bathochromic changes. Using 5% of the polyphenol concentration, where the bathochromic changes ( ▵ λmax) were 4 nm and the hyperchromic effects ( ▵ A) were 0.565, the co-pigmentation was optimum. The color observed with the CIELAB method showed that the lightness (L*) value was reduced by co-pigmentation and the a* value was increased. The outcome of the assessment of antioxidant ability showed that the antioxidant capacity of purple sweet potato anthocyanin co-pigmented with green tea extract is higher than without co-pigment. In addition to increased color strength, antioxidant potential may also be increased by co-pigmentation of the purple sweet potato anthocyanin with green tea extract. This co-pigmentation has been developed prospectively in the manufacture of purple sweet potato anthocyanin with an attractive color and high antioxidant ability.

Author (s) Details

Retno Yunilawati
Centre for Chemical and Packaging, Badan Penelitian dan Pengembangan Industri-Kementerian Perindustrian, Indonesia.

Yemirta
Centre for Chemical and Packaging, Badan Penelitian dan Pengembangan Industri-Kementerian Perindustrian, Indonesia.

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