| dc.description.abstract | The aim of this work is to estimate the antioxidant capacity and alpha amylase and glucosidase inhibitory activities of optimized ethanolic extract of Ipomea batatas L. and effect of spray drying on bioactive compounds of the extract. The highest phenolic, flavonoid and anthocyanin contents (4.3 ± 0.2 mg FAE/g flour, 6.1 ± 0.3 mg RE/ g flour and 0.28 ± 0.03 mg cyd-3-glu equivalents/g flour, respectively) obtained when shaking the purple sweet potato flour with 25% (v/v) ethanol at 150 rpm for 2 hours. The extract possessed strong alpha-amylase and glucosidase inhibitory potential (71.6 ± 0.9% and 52.6 ± 1.7%), respectively. The spray-dried flour showed the lower contents of phenolic (3.1 ± 0.2 mg FAE/g flour), flavonoid (4.3 ± 0.3 mg RE/ g flour) and anthocyanin (0.28 ± 0.03 mg cyd-3-glu equivalents/g flour) compared with that of the extract (4.3 ± 0.2 mg FAE/g flour, 6.1 ± 0.3 mg RE/ g flour and 0.28 ± 0.03 mg cyd-3-glu equivalents/g flour, respectively).
Keywords: purple sweet potato, spray-drying, antioxidant capacity, alpha-glucosidase inhibitory, alpha-amylase inhibitory | en_US |
