Ultrasound technology has been used in extracting the antioxidant reserves the Purple Sweet Potato (Ipomea batatas L.). Total Phenolic Content was determined using the Folin-Ciocalteau method and Antioxidant Activity was measured using the DPPH method. The extract was also characterized using FTIR. The best results were obtained with the Total Phenolic Content of 51.167 ± 0.2887 mg/g in GAE and value of IC50 of 26.7861 mg/L at the extraction temperature of 50° C. These results indicate that the purple sweet potato can be used as an immune system booster foods.
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