Issue: Số 9 - Tháng 4 - 2023Hóa học - Công nghệ thực phẩm
63. A Study on the Impacts of Some Factors on the Quality of Purple Sweet Potato (Ipomoea batatas L.) Powder
Published: July 28, 2026
Abstract
Purple sweet potato (Ipomoea batatasL.) provides a large source of biological compounds
with different activities, including anthocyanins and polyphenol. These biological activities are
widely used in the food processing industry. This study explores the impact of time and
concentration of NaHSO3on the color of purple sweet potato. The study also analyzes the impact
of drying temperature (70, 80 and 90oC) on the content of anthocyanin, total polyphenols, and the
color of purple sweet potato. The study finds out that the discoloration of purple sweet potato can
be effectively limited by soaking it into a solution of 0,05% NaHSO3for 50 minutes. The color of
purple sweet potato is also kept when it is dried at 80oC. The highest anthocyanin content and
total polyphenol are 5,79d±0,02%, 78,67 ±0,93mgGAE/100mg dried matter, respectively.
Tổng cục Thống kê (2019). Báo cáo số 209/BC ngày 26 tháng 12 năm 2019 V/v Tình hình kinh tế - xã hội quý IV và năm 2019.
2.
Suda, I., et al. (2003). Physiological Functionality of Purple-Fleshed Sweet Potatoes Containing Anthocyanins and Their Utilization in Foods. Japan Agricultural Research Quarterly: JARQ, 37(3), 167–173.
3.
Manach, C., et al. (2005). Bioavailability and Bioefficacy of Polyphenols in Humans. I. Review of 97 Bioavailability Studies. American Journal of Clinical Nutrition, 81(1 Suppl), 230S–242S.
4.
Puupponen-Pimiä, R., et al. (2002). Development of Functional Ingredients for Gut Health. Trends in Food Science & Technology, 13(1), 3–11.
5.
Zhu, F. and J. Sun (2019). Physicochemical and Sensory Properties of Steamed Bread Fortified with Purple Sweet Potato Flour. Food Bioscience, 30, 100411.
6.
Lee, J., R. Durst, and R. Wrolstad (2005). Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study. Journal of AOAC International, 88(5), 1269–1278.
7.
Win Yee, L., C. Cheun, and C.W. Wong (2019). Inhibition of Enzymatic Browning in Sweet Potato (Ipomoea batatas L.) with Chemical and Natural Anti-Browning Agents. Journal of Food Processing and Preservation, 43(11), e14195.
8.
G.H. Laleh, et al. (2006). The Effect of Light, Temperature, pH and Species on Stability of Anthocyanin Pigments in Four Berberis Species. Pakistan Journal of Nutrition, 5(1), 90–92.
9.
Shipp, J. and E.-S. Abdel-Aal (2010). Food Applications and Physiological Effects of Anthocyanins as Functional Food Ingredients. The Open Food Science Journal, 4, 7–22.
10.
Motohashi, N. and H. Sakagami (2008). Functionality of Anthocyanins as Alternative Medicine. Topics in Heterocyclic Chemistry, 15, 1–48.
11.
Phạm Thị Mai Quế và Nguyễn Minh Thủy (2016). Biện pháp tiền xử lý và tối ưu hóa quá trình trích ly anthocyanin từ vỏ khoai lang tím. Tạp chí Khoa học Trường Đại học Cần Thơ, Chuyên đề Nông nghiệp (1), 43–50.
12.
Alachaher, F.Z., et al. (2018). Comparison of Phytochemical and Antioxidant Properties of Extracts from Flaxseed (Linum usitatissimum) Using Different Solvents. International Food Research Journal, 25, 75–82.
13.
Mansoori, A., et al. (2020). Phytochemical Characterization and Assessment of Crude Extracts From Lantana camara L. for Antioxidant and Antimicrobial Activity. Frontiers in Agronomy, 2, 1–14.
14.
Yi, W. and H. Wetzstein (2011). Effects of Drying and Extraction Conditions on the Biochemical Activity of Selected Herbs. HortScience, 46, 70–73.
15.
Dwiyanti, G., W. Siswaningsih, and A. Febrianti (2018). Production of Purple Sweet Potato (Ipomoea batatas L.) Juice Having High Anthocyanin Content and Antioxidant Activity. Journal of Physics: Conference Series, 1013, 012194.
