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Total Phenolics and Antioxidant Activity of Purple Sweet Potato Extract with Pressured Liquid Extraction Technique

Abstract. Purple sweet potato is one of natural sources used as alternative natural colorants. This research studied the effect of temperature and solvent pH during extraction on the total phenolics and antioxidant activity of purple sweet potato extract by using pressured liquid extraction (PLE) technique. The experimental design was arranged in a completely randomized design in a factorial arrangement; extraction temperature (100, 110, 120 o C), and solvent pH (2, 3, 4) with three replications. The parameter of analysis comprises of  determination of total phenolics, antioxidant activity, total anthocyanins, and yield of purple sweet potato extract. The results showed that solvent pH and interaction between temperature and olvents pH significantly affected on total phenolics and yield of purple sweet potato extract. Based on the content of total phenolics, the best treatment was obtained in combination of extraction temperature 100°C with solvent pH 3 which produced yield of extract about 78.13%, total phenolics 532.95 mg GAE/g, antioxidant activity 68.67% and total anthocyanins 1.55 mg CyE/ml. Keywords: Total Phenolics, Antioxidant Activity, Extract of Purple Sweet Potato.