COMPARATIVE STUDY OF THE ANTIOXIDANT EFFECT OF Ipomoea batata L. “PURPLE SWEET POTATO” IN LYOPHILIZED AND ATOMIZED POWDER

• Autores: Tovar, Juan, Vargas, Diana, Alaya, Ricardo, Samaniego, Jhonnel, Huerta, Jenny, Inocente, Miguel
• Formato: artículo
• Fecha de Publicación: 2021
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/322
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/322
• Nivel de acceso: acceso abierto
• Materia: Ipomoea batata L.; purple sweet potato; antioxidant activity; DPPH; FRAP; camote morado; actividad antioxidante

The objective of the study was to determine the antioxidant activity in the lyophilized and atomized powder of Ipomoea batata L. by the DPPH and FRAP methods, in the variety from the Piura area known as “purple sweet potato”. Two drying methods were used, spray and lyophilization. To determine the antioxidant capacity, the DPPH and FRAP methods were used. The solubility test was carried out with water, ethanol and methanol. The results were the values of 23.23 μmol Trolox equivalents / g for DPPH and 20.18 μmol Trolox equivalents / g for FRAP in the lyophilized sample and values of 5.24 μmol Trolox equivalents / g for DPPH and 4.96 μmol Trolox equivalents / g for FRAP in the atomized sample. In conclusion, the results show that the antioxidant capacity of the variety of Ipomoea Batatas L. (Purple Sweet Potato) presents a great difference in the results according to the drying method used, with freeze-dried drying demonstrating a higher antioxidant capacity.