Authors:
Joice Noviana Pelima*, Fathurrahman, Asriani Hasanuddin
, Gatot Siswohutomo
and Rostiati Dg.
Rahmatu ,Indonesia
|
Abstract:
The aim of this study were to determine phenolic content and antioxidant activity of three
varieties of banggai sweet. Research methods used the complete random methods on banggai
sweet potato varieties of purple sweet potato, yellow sweet potato and white sweet potato with 5
times replication and to obtain 15 experiment units. The influence of ethanol ratio of banggai
sweet potato flour and extraction time treatment produced extract phenolic content and influence
varieties of banggai sweet potato phenolic content and activity of antioxidant applied to achieve
the aim. The results shown that highest phenolic content (2,63%) was white banggai sweet
potato, 2,44% of purple banggai sweet potato and 1,90% of yellow banggai sweet potato at ratio
15 : 1 based volume/weight (v/w) and time extraction at 2 hours. The highest activity of
antioxidant ethanol extract (74,87%) was found at white banggai sweet potato extract and lowest
activity of antioxidant (37,19%) was found at yellow banggai sweet potato. Antioxidant activity
had relations with phenolic content. Antioxidant activity of 200 ppm BHT as control had no
significant different with antioxidant activity of white sweet potato ekstract. |
