Potency of Purple Sweet Potato's Anthocyanin as Biosensor for Detection of Chemicals in Food Products

2nd International Conference on Agricultural Engineering for Sustainable Agricultural Production

Wulandari, A.^1 ; Sunarti, T.C.^1 ; Fahma, F.^1 ; Noor, E.^1

Study Program of Agroindustrial Technology, Department of Agroindustrial Technology, Bogor Agricultural University, Indonesia^1

关键词: Bioactive compounds;    Detection limits;    Detection of chemicals;    Natural ingredients;    Purple sweet potatoes;    Selectivity and sensitivity;    Sodium benzoate;    Sodium nitrite;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/147/1/012007/pdf
DOI  :  10.1088/1755-1315/147/1/012007

来源: IOP

【 摘 要 】

Bioactive compounds such as anthocyanin are a natural ingredient that produces color with typical specificity. Anthocyanin from Ayamurasaki purple sweet potato (Ipomoea batatas L.) was extracted in ethanol and used as crude anthocyanin extracts. The color of bioactive anthocyanin can be used as a biosensor to detect chemical of food products because it provides a unique color change. However, the each bioactive has a particular sensitivity and selectivity to a specific chemical, so it is necessary to select and test the selectivity. Six chemicals, which were sodium nitrite, sodium benzoate, sodium cyclamate (food additives), formalin, borax (illegal food preservatives), and residue fertilizer (urea) were tested and observed for its color change. The results showed that the bioactive anthocyanin of purple sweet potato with the concentration of ± 42.65 ppm had better selectivity and sensitivity to sodium nitrite with a detection limit of 100 ppm, where the color change response time ranged from 15-20 minutes. The selectivity and sensitivity of this bioactive can be used as the basic information for the development of biosensor.