| dc.description.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. | en_US |
