Development of a beverage benchtop prototype based on sweet potato peels: optimization of antioxidant activity by a mixture design.
A beverage benchtop prototype related to oxidative stress protection was developed based on sweet potato peels phenolics. Formula components were sweet potato peel (Ipomoeas batatas L.) aqueous extract (SPPE), sweet potato leaves water extract (SPLE) and honey solution (HonS). According to linear squares regression (LSR) models, SPLE presented higher additive effect on total phenolic content (TPC), FRAP and DPPH than the other components. All antagonist interactions were not significant. The optimum formula obtained by artificial neural networks (ANN) analysis was 50.0% of SPPE, 21.5% of SPLE and 28.5% of HonS. Predicted responses of TPC, FRAP, DPPH and soluble solids were 309 mg GAE/L, 476 mg TE/L, 1098 mg TE/L and 12.3 °Brix, respectively. Optimization with LSR models was similar to ANN. Beverage prototype results positioned next to commercial vegetable and fruit beverages, thus it has an interesting potential to the market of health and wellness.
a MeditBio-Center for Mediterranean Bioresources and Food , Faculty of Sciences and Technology, University of Algarve , Campus De Gambelas , Faro , Portugal.
Ana
A
Anastácio
a MeditBio-Center for Mediterranean Bioresources and Food , Faculty of Sciences and Technology, University of Algarve , Campus De Gambelas , Faro , Portugal.
Isabel Saraiva de
IS
Carvalho
D000975:Antioxidants / Q000032:analysis*; D003258:Consumer Behavior; D005511:Food Handling; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D027723:Ipomoea batatas / Q000737:chemistry*; D016014:Linear Models; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000032:analysis; D018515:Plant Leaves / Q000737:chemistry; D013649:Taste
D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts
Antioxidant activity; Ipomoeas batatas L.; beverage; mixture design; optimization; sweet potato; total phenolic content