Extraction and Purification of Pigment from Purple Sweet Potato Wine Vinasse

Effect of Enzyme-assisted Extraction of Anthocyanins from Purple Sweet Potato on Total Soluble Solids and Pigment Yield

Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweet potato genotypes

Analysis of anthocyanins responsible for the purple flesh color is important for breeding programs and development of value-added products. This study aimed to optimize the conditions for anthocyanin extraction from purple-fleshed sweet potatoes (PFSP) using pressurized-liquid extraction (PLE) method and quantify anthocyanins in various genotypes. Freeze-dried powders of PFSP genotypes were ext...

Preparation and Antioxidant Activity of Purple Potato Wine.

Purple potatoes were used as raw material to study the purple potato wine production process and antioxidant activity. This paper analyzed different fermentation time, fermentation temperature, yeast inoculum, initial pH, the initial sugar content on alcohol and anthocyanin contents of purple potato wine by single factor experiments and response surface methodology(RSM). The results showed that...

Retraction Notice: Preparation and Antioxidant Activity of Purple Potato Wine

[This retracts the article on p. 282 in vol. 9.].

Anthocyanins in Purple Sweet Potato (Ipomoea batatas L.) Varieties

Anthocyanins from purple sweet potatoes can serve as natural colorants due to their high heat and light stability and are commonly used in juices, alcoholic beverages, jams, confectioneries, bread, snacks and noodles. There are several commercially available varieties of purple sweet potatoes, which can vary in storage root size, shape, and color. During the last decade sweet potato cultivars w...