This chemistry extended essay is focused on investigating the rate of degradation of the radical scavenging activity of anthocyanin pigments present in a crude extract of purple Ipomoea batatas. The Ipomoea batatas, commonly known as the purple sweet potato is known for giving health benefits due to its antioxidant content, that is the anthocyanin present to give it its colour and as it is an antioxidant. There are other factors that affect the antioxidant content and activity in the purple sweet potato such as light intensity, acidity or pH, and oxygen. In Indonesia, the purple sweet potato is fried as a snack, which does affect the antioxidant content/activity. This leads to the question “How is the radical scavenging activity of the anthocyanin pigments present in the crude extract of local purple skinned Ipomoea batatas affected when it is subjected to deep frying temperatures ranging from 135C to 175C in specified time intervals (0-5 hours)?”

Grade: C