Characteristics of Phytochemical Compounds and Anthocyanin of Extract from Purple Sweet Potato

Putu Timur Ina; G.A. Kadek Diah Puspawati; G.A Ekawati; G.P. Ganda Putra

Putu Timur Ina Departemen of Food Science and Technology, Faculty of Agricultural Technology, Udayana University.
G.A. Kadek Diah Puspawati Departemen of Food Science and Technology, Faculty of Agricultural Technology, Udayana University.
G.A Ekawati Departemen of Food Science and Technology, Faculty of Agricultural Technology, Udayana University.
G.P. Ganda Putra Department of Industrial Technology, Faculty of Agricultural Technology, Udayana University.

Abstract

Purple sweet potato is a tuber, that has a purple tuber flesh. This purple color can be used as a source of natural
dyes in extract form. Purple sweet potato extract is a crude extract so apart extractable of dye component can also be
extracted bioactive components such as other phytochemical compounds. The aim of this research was to determine the
characteristics of phytochemical compounds and anthocyanins of purple sweet potato extract. The method of research
used descriptive analysis to determine the type of phytochemical compounds and anthocyanins types. Purple sweet potato
anthocyanin type done by ultra high performance liquid chromatography. The results showed the type of phytochemical
compounds in the extract of purple sweet potato were saponins, alkaloids and flavonoids with quantity content such as:
7.99 ppm; 35.16 ppm and 182.28 ppm respectively. The types of anthocyanins were cyanidin 3-glucoside and peonidin
3- glucoside with quantity content such as: 24.43 ?g /ml and 13.26 ?g/ ml respectively

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