Extracting Anthocyanins From Purple Sweet Potato And Applying Anthocyanins Colorant To Cosmetics

Abstract

Purple sweet potato (Ipomoea batatas) is the crop grown widely and most consumed in Vietnam. The purple hue in sweet potatoes is due to the presence of anthocyanins, the more purple the tubers are, the more anthocyanins present. Anthocyanins provide a variety of health advantages, including inflammation, anti-diabetes, preventing cancer, or can be used as an antioxidant, and natural dyes. The purpose of this study was to find the ideal extract conditions to obtain anthocyanins pigments from purple sweet potatoes and apply them to cosmetics. The method was optimized by studying the influence of ultrasonic wave frequency, solvent ratio, extraction duration, and purple sweet potato mass ratio to solvent volume. UV-VIS spectrophotometer, HPLC, mass spectrometry, and FTIR were used to examine the qualitative and quantitative components of purple sweet potato anthocyanins extracts. In addition, DPPH, and ABTS assays were used to determine its antioxidant properties. The results revealed that with the ideal conditions at a temperature of 60°C, a 60% concentration of ethanol solvent with a ratio of 1:20, and a time of 25 minutes, the extraction process showed the highest anthocyanins content (126.0766 g/100g dry matter). Besides that, anthocyanin exhibited strong thermal stability during product formulation and storage with a high melting point of 196°C. Additionally, the free radical scavenging activity of the extract against DPPH and ABTS radicals with IC50 values of 52.88 µg/mL and 258.21 µg/mL, respectively.