Comparative in-vitro antioxidant potential of various sweet potato extracts (Stokes Purple and Johorean Blue)

Sweet Potato (Ipomoea Batatas) is known to have an antioxidant potential. In the present study, two variety of sweet potato was chosen to study their antioxidant potential which is Stokes Purple and Johorean Blue. The sample experiment was prepared using soxhalation method with different solvent and their antioxidant activity was measured using radical scavenging test activity. The percentage inhibition of sample are evaluated with 2, 2'-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) and 2,2-dipheny1-1- picrylhydrazyl (DPPH) radical method. The results show that Stokes purple sample with ethanolic extract has higher percentage of Inhibition compare to Johorean Blue. And Johorean Blue show higher percentage inhibition in hexane extraction.