Co-pigmentation of purple sweet potatos (ipomoea batatas l) anthocyanin extract using green tea extract

R. Yunilawati, Yemirta, A. A. Cahyaningtyas, A. H. Saputro

Research output: Contribution to journalConference articlepeer-review

Abstract

Copigmentation is one of the methods to stabilize and enhance the anthocyanin.color. Green tea has the phenolic compounds (one of them is catechin) that potentially serves as co-pigment. In this study co-pigmentation of purple sweet potato (Ipomoea batatas L) anthocyanin extract with green tea extract were investigated. The anthocyanin was extracted with water at pH 2. Green tea extract was made by maceration in hot water by varying time. The co-pigmentation was conducted by varying ratio of anthocyanin.extract with green tea extract (1:1; 1: 2; 1: 3; 1: 4; and 1:5). The results showed that the total anthocyanin in anthocyanin extract from purple sweet potato was 1700 ppm, the total polyphenol in green tea extract was 10014 ppm. Green tea extract can be used as co- pigment for anthocyanin from purple sweet potato by evaluating the bathochromic effect (maximum wavelength shift, Δλmax) and hyperchromic effect (the increase of absorbance, ΔAmax). Green tea extract showed the best co-pigmentation in the ratio (1: 1) while the bathochromic effect (Δλmax) was 4 nm and hyperchromic effect Δmax) was 0.548.

Original languageEnglish
Article number012105
JournalJournal of Physics: Conference Series
Volume1317
Issue number1
DOIs
Publication statusPublished - 11 Nov 2019
Event3rd International Conference on Mathematics, Sciences, Education, and Technology, ICOMSET 2018 - Padang, West Sumatra, Indonesia
Duration: 4 Oct 20185 Oct 2018

Fingerprint Dive into the research topics of 'Co-pigmentation of purple sweet potatos (ipomoea batatas l) anthocyanin extract using green tea extract'. Together they form a unique fingerprint.

Cite this