Studying the Anthocyanin Stability of in Purple Sweet Potato Extracts
Abstract
The objective of this research was to study the effects of pH and heat on the stability of the purple sweet potato extracts using water extraction. When the extract was 3.00, respectively. In addition, it was found that the percentage of polymer color and the total color density measurement at pH 1.00 were higher than pH 3.00, and the browning index values at pH 1.00 were lower than pH 3.00, indicating that the anthocyanins of purple sweet potato extract at pH 1.00 were more stable.
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