Irradiation Effect on the Structural Properties of Ipomoea batatas L as a Function of Temperature and Time

Abstract

Purple sweet potato (Ipomoea batatas L) contains high anthocyanin and peonidin glycosides which are useful as powerful natural antioxidants. Microwaves is an electric oven that use for heats and cooks food by exposing electromagnetic radiation produce thermal energy which was influenced to the composition and structural properties of food. In this study, the effect of microwave irradiation on the structural and bonding characteristic of Ipomoea batatas L have been analysis by X-ray diffraction (XRD and Fourier transform infra-red (FTIR), respectively. The composition and the crystallite size was decreases with increasing the temperature and the time of irradiation. The intensity of functional group FTIR spectra shows for 20 minutes irradiation indicated the time for breaking bond of hydroxyl group due to evaporation and re-arrangement of atomic bonding for >20 minutes irradiation. The result in this study as a guided for general public the time maximum irradiation by microwave in the processing Ipomoea batatas L without change the properties