Stability of Anthocyanin Content in Various Processed Purple Sweet Potatoes
Taufik Mesiano | Al Rasyid | Anggi Gayatri | Widjajalaksmi Kusumaningsih | Fiastuti Witjaksono | Herqutanto Herqutanto | Lisda Amalia | Agung Karuniawan | Nuri Andarwulan | Salim Harris
People are becoming more conscious of the relationship between nutrition and health. Research has been conducted on the presence of anthocyanins in purple sweet potatoes, as this bioactive compound not only imparts the bright purple color to its flesh but also holds the potential for health benefits. Anthocyanins have activity as antioxidants, anti-inflammatories, and have the potential as phytoestrogens. This study aims to investigate the effect of processing methods on anthocyanin content in purple sweet potatoes. The material used consisted of purple sweet potatoes of the Biang variety. The chemicals employed for analysis distilled included water, pH 1 buffer solution, and pH 4.5 buffer solution. Anthocyanins were determined using the pH differential method (AOAC Official Method 2005.02) measured with UV-VIS spectrophotometer. The raw samples showed mean value of anthocyanin 49.58 (SD 16.59)mg/kg, the steamed samples displayed median value 67.29 (range 48.04-148.50) mg/kg, and the mean value of anthocyanin in the water extract was 130.70 (SD 13.17) mg/kg. The water extract method consistently produces highest anthocyanin content than the others. This study showed that heating and food processing will affect anthocyanin levels. To preserve optimal nutritional content, selection of food processing methods and specific anthocyanin source should be considered.
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