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 STUDY ON ANTIOXIDANT CAPACITY OF ANTHOCYANINS FROM PURPLE SWEET POTATO
Tác giả hoặc Nhóm tác giả: Ta Thi To Quyen, Huynh Thi Kim Cuc, Thai Thi Anh Ngoc
Nơi đăng: Agricultural engineering and post-harvest technology for ASIA sustainability (AEPAS); Số: 2013;Từ->đến trang: 436-442;Năm: 2013
Lĩnh vực: Khoa học công nghệ; Loại: Bài báo khoa học; Thể loại: Quốc tế
TÓM TẮT
ABSTRACT
Purple sweet potato (PSP) has been recognised to have a higher antioxidant activity than other types of sweet potatoes because of a higher anthocyanin content in PSP. In Vietnam, PSP is widely grown; however, there has been no study on the antioxidant activity of this material so far. Research on antioxidant activity of PSP grown in Vietnam is expected to contribute to community health service and lead to commercial applications, especially the development of new products with enhanced functionality. This paper presents the research results of antioxidant activity of the anthocyanins extract from PSP, grown in Binh Tan - Vinh Long, Vietnam. Method of DPPH (α-diphenyl-β-picrylhydrazyl) used to determine the antioxidant activity. L-ascorbic (L-AA) and butylated hydroxytoluene (BHT) were chosen as positive controls. The findings showed that antioxidant activity of the anthocyanins extract from PSP (A-PSP) was relatively similar to that of L-AA but much higher than that of BHT. At concentration of 24.75 μg/ml, antioxidant activities of A-PSP, L-AA and BHT were 91.41 %, 91.53 % and 29.65 %, respectively. Also, the IC50 value of A-PSP was not much higher that of L-AA which were 5.996 μg/ml and 5.336 μg/ml, respectively. The IC50 of BHT was 94.672 g/ml, which was 15.8 times higher than that of A-PSP.
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