Effect of sprouting on anthocyanin, antioxidant activity, color intensity and color attributes in purple sweet potatoes

Abstract

Sweet potatoes stored in a humid state will generally sprout, leading to them being deemed inedible by customers. During the sprouting process enzyme activities increase and as such it was assumed that there had been changes in the nutrition and secondary metabolism compounds, e.g. anthocyanins. The purpose of this research was to investigate the changes occurred in the characteristics of anthocyanins during the purple sweet potatoes' sprouting. One-factor Randomized Block Design was used in the research design, i.e. the sprouting time in 6 stages: 1, 2, 3, 4, 5, and 6 weeks. The results showed that the highest antioxidant activity is 51.61±2.11%, the highest color intensity is 0.72±0.72, and the lowest hue angle value or the lowest h is 30. 75±0.93 o , occurring in the 4th week of sprouting. While the highest total anthocyanin is 222.07±2.65 mg/kg wet weight, and the highest red color value or a* is 12.80±0.49, occurring in the 3rd week of sprouting. The major components that compose purple sweet potatoes are Cyanidin

Optimization of germination process of “Cam” brown rice by response surface methodology and evaluation of germinated rice quality

“…It can be due to the increase of enzymes activities including the anthocyanin forming enzymes such as PAL (phenylalanine ammonia lyase) enzyme. The result of the study of Yudiono and Kurniawati (2018) suggested that the anthocyanin pigments of the purple sweet potatoes increased after sprouting, was related to the increased PAL enzyme.…”