Development of a beverage benchtop prototype based on sweet potato peels: optimization of antioxidant activity by a mixture design

Abstract

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.

Keywords:

• Antioxidant activity
• beverage
• Ipomoeas batatas L.
• sweet potato
• mixture design
• optimization
• total phenolic content

Acknowledgements

The authors wish to thank the collaboration of Bruno Josias dos Santos in antioxidant activities determination and Ricardo Nunes in reviewing the manuscript and by general feedback.

Disclosure statement

The authors report that they have no conflicts of interest.