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1. Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties

Author

Abigail S. Rustia, Aprille Suzette V. Mendoza, Casiana Blanca J. Villarino, Jan Carlo C. Aningat, Jin Mark D. G. Pagulayan, and Fredelyn S. Gascon

Subjects
Lightness, chemistry.chemical_compound, Aqueous solution, chemistry, biology, Anthocyanin, Extraction (chemistry), Food science, Response surface methodology, Raw material, Ipomoea, biology.organism_classification, Hue
Abstract

The study aimed to evaluate the effects of process parameters (time and raw material weight[RMW]) of conventional (boiling for 10- 45 min) and microwave-assisted (2-15 min) aqueous extraction (MAE) on the color quality (i.e. lightness [L*], chroma [C*] and hue [H°] of anthocyanin –based colorants of red and Inubi sweet potato (Ipomoea batatas L.) leaves. Using response surface methodology (RSM), it was found that RMW and boiling time (BT) and microwave time (MT) generally had a significant (p

Published
2020
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