Anthocyanins extraction from purple sweet potato (Ipomoea batatas (L.) Lam) : the effect of pH values on natural color
Anthocyanins are widely used in the food industry as safe natural colorants thanks to their benefits, attractive colors and safety for consumption. The first objective of this study was to evaluate anthocyanins extraction from Vietnam purple sweet potato (Ipomoea batatas (L.) Lam) for use as food co...
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| Format: | Conference or Workshop Item |
| Language: | English |
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IOP Publishing
2019
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| Online Access: | http://umpir.ump.edu.my/id/eprint/25542/ http://umpir.ump.edu.my/id/eprint/25542/1/Anthocyanins%20extraction%20from%20purple%20sweet%20potato.pdf |
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| author | Nhut Pham, T. Quoc Toan, T. Duc Lam, T Vu-Quang, H. Vo, Dai-Viet N. Anh Vy, T. Bui, Le Minh |
| author_facet | Nhut Pham, T. Quoc Toan, T. Duc Lam, T Vu-Quang, H. Vo, Dai-Viet N. Anh Vy, T. Bui, Le Minh |
| author_sort | Nhut Pham, T. |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | Anthocyanins are widely used in the food industry as safe natural colorants thanks to their benefits, attractive colors and safety for consumption. The first objective of this study was to evaluate anthocyanins extraction from Vietnam purple sweet potato (Ipomoea batatas (L.) Lam) for use as food coloring. Different extraction temperatures of solvent ethanol (40 - 70%), duration of extraction (40 - 80 min), temperature extraction (30 - 70°C) and liquid-solid ratios (4:1 - 8:1 mL/g) were selected in order to extract purple sweet potato. Second, this study examines the anthocyanin color behavior at various pH levels in aqueous solutions levels ranging from 1.0 to 14.0. At low pH (acidic conditions), anthocyanins are stable and gives a red color. Meanwhile, increasing the pH value of anthocyanin will change the color from red to pink, violet, blue, green and yellow. This variation suggested that anthocyanin could be utilized as a possible pH color indicator in commercial packaging industry and agriculture. |
| first_indexed | 2025-11-15T02:39:08Z |
| format | Conference or Workshop Item |
| id | ump-25542 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T02:39:08Z |
| publishDate | 2019 |
| publisher | IOP Publishing |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-255422019-12-12T03:43:27Z http://umpir.ump.edu.my/id/eprint/25542/ Anthocyanins extraction from purple sweet potato (Ipomoea batatas (L.) Lam) : the effect of pH values on natural color Nhut Pham, T. Quoc Toan, T. Duc Lam, T Vu-Quang, H. Vo, Dai-Viet N. Anh Vy, T. Bui, Le Minh QD Chemistry QK Botany TP Chemical technology Anthocyanins are widely used in the food industry as safe natural colorants thanks to their benefits, attractive colors and safety for consumption. The first objective of this study was to evaluate anthocyanins extraction from Vietnam purple sweet potato (Ipomoea batatas (L.) Lam) for use as food coloring. Different extraction temperatures of solvent ethanol (40 - 70%), duration of extraction (40 - 80 min), temperature extraction (30 - 70°C) and liquid-solid ratios (4:1 - 8:1 mL/g) were selected in order to extract purple sweet potato. Second, this study examines the anthocyanin color behavior at various pH levels in aqueous solutions levels ranging from 1.0 to 14.0. At low pH (acidic conditions), anthocyanins are stable and gives a red color. Meanwhile, increasing the pH value of anthocyanin will change the color from red to pink, violet, blue, green and yellow. This variation suggested that anthocyanin could be utilized as a possible pH color indicator in commercial packaging industry and agriculture. IOP Publishing 2019-07-05 Conference or Workshop Item PeerReviewed pdf en cc_by http://umpir.ump.edu.my/id/eprint/25542/1/Anthocyanins%20extraction%20from%20purple%20sweet%20potato.pdf Nhut Pham, T. and Quoc Toan, T. and Duc Lam, T and Vu-Quang, H. and Vo, Dai-Viet N. and Anh Vy, T. and Bui, Le Minh (2019) Anthocyanins extraction from purple sweet potato (Ipomoea batatas (L.) Lam) : the effect of pH values on natural color. In: International Conference on Mechanical Engineering, Materials Science and Civil Engineering, ICMEMSCE 2018 , 21 - 22 December 2018 , Xiamen, China. pp. 1-6., 542 (1). ISSN 1757-8981 (Print); 1757-899X (Online) (Published) https://doi.org/10.1088/1757-899X/542/1/012031 |
| spellingShingle | QD Chemistry QK Botany TP Chemical technology Nhut Pham, T. Quoc Toan, T. Duc Lam, T Vu-Quang, H. Vo, Dai-Viet N. Anh Vy, T. Bui, Le Minh Anthocyanins extraction from purple sweet potato (Ipomoea batatas (L.) Lam) : the effect of pH values on natural color |
| title | Anthocyanins extraction from purple sweet potato (Ipomoea batatas (L.) Lam) : the effect of pH values on natural color |
| title_full | Anthocyanins extraction from purple sweet potato (Ipomoea batatas (L.) Lam) : the effect of pH values on natural color |
| title_fullStr | Anthocyanins extraction from purple sweet potato (Ipomoea batatas (L.) Lam) : the effect of pH values on natural color |
| title_full_unstemmed | Anthocyanins extraction from purple sweet potato (Ipomoea batatas (L.) Lam) : the effect of pH values on natural color |
| title_short | Anthocyanins extraction from purple sweet potato (Ipomoea batatas (L.) Lam) : the effect of pH values on natural color |
| title_sort | anthocyanins extraction from purple sweet potato (ipomoea batatas (l.) lam) : the effect of ph values on natural color |
| topic | QD Chemistry QK Botany TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/25542/ http://umpir.ump.edu.my/id/eprint/25542/ http://umpir.ump.edu.my/id/eprint/25542/1/Anthocyanins%20extraction%20from%20purple%20sweet%20potato.pdf |