Antioxidant Extraction from Purple Sweet Potato (Ipomea batatas l.) using Ultrasound Assisted Extraction (UAE)

Abstract

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.