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. 2016 Feb 29;25(1):165–171. doi: 10.1007/s10068-016-0025-7

Antifungal activities of anthocyanins from purple sweet potato in the presence of food preservatives

Huiliang Wen 1,✉, Jingjing Kang 1, Dandan Li 1, Wen Wen 1, Fubin Yang 1, Haiwei Hu 1, Chongbo Liu 2
PMCID: PMC6049351  PMID: 30263253

Abstract

Effects of anthocyanins from purple sweet potato (APSP) against the fungal growth of Geotrichum candidum and Candida albicans were assessed. Response surface methodology was applied for optimization of proportions of sodium benzoate, potassium sorbate, and APSP. Optimum concentrations against G. candidum were 0.300 mg/mL of sodium benzoate, 0.290mg/mL of potassium sorbate, and 13.9mg/mL of APSP. Optimum concentrations against C. albicans were 0.380 mg/mL of sodium benzoate, 0.240 mg/mL of potassium sorbate, and 3.56 mg/mL of APSP. APSP exhibited enhanced antifungal properties in the presence of food preservatives.

Keywords: anthocyanins from purple sweet potato (APSP), food preservative, antifungal compound, antifungal activity, response surface methodology (RSM)

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