scholarly journals Physical, chemical and organoleptic quality of sweet potato leaves (Ipomoea batatas L.) ice cream

2021 ◽  
Vol 672 (1) ◽  
pp. 012063
Author(s):  
F K Hartati ◽  
U Hasanah ◽  
B S Sucahyo
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Ice Cream ◽  
Organoleptic Quality ◽  
Physical Chemical ◽  
Sweet Potato Leaves

scholarly journals Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 103
Author(s):  
Jin Mark D. G. Pagulayan ◽  
Aprille Suzette V. Mendoza ◽  
Fredelyn S. Gascon ◽  
Jan Carlo C. Aningat ◽  
Abigail S. Rustia ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Process Parameters ◽  
Ipomoea Batatas ◽  
Extraction Methods ◽  
Aqueous Extraction ◽  
Potato Leaf ◽  
Microwave Assisted ◽  
Color Quality ◽  
The Impact

The study aimed to evaluate the effects of process parameters (time and raw material weight (RMW)) of conventional (boiling for 10–45 min) and microwave-assisted (2–8 min) aqueous extraction on the color quality (i.e., lightness (L*), chroma (C*), and hue (H°) of anthocyanin –based colorants of red and Inubi sweet potato (Ipomoea batatas L.) leaves. Using response surface methodology, it was found that RMW and boiling time (BT) and microwave time (MT) generally had a significant (p < 0.05) effect on the color quality of the extract from both extraction methods. The effects were found to vary depending on the extraction method and variety of the leaves used. Both extraction methods produced a brown to brick-red extract from the Inubi variety that turned red-violet to pink when acidified. The red sweet potato leaves produced a deep violet colored extract that also turned red-violet when acidified. It is recommended that the anthocyanin content of the extracts be measured to validate the impact of the methods on the active agent. Nevertheless, the outcomes in this study may serve as baseline data for further studies on the potential of sweet potato leaf colorants (SPLC) as a colorant with functional properties.

scholarly journals Characterization of Anthocyanins in Sweet Potato Leaves Grown in Various Stages and Conditions

2019 ◽  
pp. 253-262
Author(s):  
Xiaoyu Su ◽  
Zhenbao Jia ◽  
Fei Tao ◽  
Jiamin Shen ◽  
Jingwen Xu ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Anthocyanin Biosynthesis ◽  
Total Phenolic ◽  
Growth Stages ◽  
Anthocyanin Content ◽  
Potential Health ◽  
Significant Difference ◽  
Young Leaves ◽  
Sweet Potato Leaves

Phytochemical-enriched edible greens, sweet potato leaves (Ipomoea batatas L.), have become popular due to potential health benefits. However, the phytochemical contents in sweet potato leaves and their subsequent change over harvest stages and growth condition are mostly unknown. In this study, the anthocyanin profile and content in leaves of four sweet potato cultivars, i.e., white-skinned and white-fleshed Bonita, red-skinned and orange-fleshed Beauregard, red-skinned and white-fleshed Murasaki and purple-skinned and purple-fleshed P40, were evaluated. Fourteen anthocyanins were isolated and identified by HPLC-MSI/MS. The most abundant was cyanidin 3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside, which comprised up to 20% of the total anthocyanins. Of the young leaves (1st and 2nd slip cuttings), Bonita contained the highest anthocyanin content followed by P40. Of the mature leaves (vine stage), Beauregard had the greatest anthocyanin (592.5 ± 86.4 mg/kg DW) and total phenolic (52.2 ± 3 mg GAE/g DW). It should be noted that the lowest anthocyanin and total phenolic content of shoots were found in P40, while tubers of P40 contain the highest content of each. Furthermore, the increase in leaf anthocyanin content over the growth stages that was observed in three of the cultivars but not in P40. No significant difference of anthocyanin content was found in Beauregard leaves grown in the high tunnels when compared with that in the open field. This study demonstrated for the first time that anthocyanin levels were significantly changed in response to various growth stages but not high tunnel condition, indicating that the effect of anthocyanin biosynthesis in sweet potato leaves is highly variable and genotype specific.

scholarly journals NIRS Estimation of Drought Stress on Chemical Quality Constituents of Taro (Colocasia esculenta L.) and Sweet Potato (Ipomoea batatas L.) Flours

2020 ◽  
Vol 10 (23) ◽  
pp. 8724
Author(s):  
Carla S. S. Gouveia ◽  
Vincent Lebot ◽  
Miguel Pinheiro de Carvalho
Keyword(s):  
Drought Stress ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Near Infrared ◽  
Model Development ◽  
Colocasia Esculenta ◽  
N Protein ◽  
Germplasm Screening ◽  
Fast Prediction

Taro (Colocasia esculenta (L.) Schott) and sweet potato (Ipomoea batatas (L.) Lam.) are important food crops worldwide, whose productivity is threatened by climatic constraints, namely drought. Data calibration, validation, and model development of high-precision near-infrared spectroscopy (NIRS) involving multivariate analyses are needed for the fast prediction of the quality of tubers and shoots impacted by drought stress. The main objective of this study was to generate accurate NIRS models for quality assessment of taro and sweet potato accessions (acc.) subjected to water scarcity conditions. Seven taro and eight sweet potato acc. from diverse geographical origins were evaluated for nitrogen (N), protein (Pt), starch (St), total mineral (M), calcium oxalate (CaOx), carbon isotope discrimination (Δ13C), and nitrogen isotopic composition (δ15N). Models were developed separately for both crops underground and aboveground organs. N, Pt, St, and M models could be used as quality control constituents, with a determination coefficient of prediction (r2pred) between 0.856 and 0.995. δ13C, δ15N, and CaOx, with r2pred between 0.178 and 0.788, could be used as an informative germplasm screening tool. The approach used in the present study demonstrates NIRS’s potential for further research on crop quality under drought.

scholarly journals Mulching with plastic film improved the root quality of summer-sown sweet potato (Ipomoea batatas (L). Lam.) in northern China

2019 ◽  
Vol 18 (5) ◽  
pp. 982-991 ◽  
Author(s):  
Fu-yun HOU ◽  
Shun-xu DONG ◽  
Bei-tao XIE ◽  
Hai-yan ZHANG ◽  
Ai-xian LI ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Northern China ◽  
Plastic Film ◽  
Root Quality

scholarly journals Volatile DMNT systemically induces jasmonate-independent direct anti-herbivore defense in leaves of sweet potato (Ipomoea batatas) plants

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Anja K. Meents ◽  
Shi-Peng Chen ◽  
Michael Reichelt ◽  
Hsueh-Han Lu ◽  
Stefan Bartram ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Plant Volatiles ◽  
Ipomoea Batatas ◽  
Inhibitor Activity ◽  
Systemic Induction ◽  
Plant Communication ◽  
Potato Plants ◽  
Volatile Organic ◽  
Sweet Potato Leaves ◽  
Plant Plant

AbstractPlants perceive and respond to volatile signals in their environment. Herbivore-infested plants release volatile organic compounds (VOCs) which can initiate systemic defense reactions within the plant and contribute to plant-plant communication. Here, for Ipomoea batatas (sweet potato) leaves we show that among various herbivory-induced plant volatiles, (E)-4,8–dimethyl–1,3,7-nonatriene (DMNT) had the highest abundance of all emitted compounds. This homoterpene was found being sufficient for a volatile-mediated systemic induction of defensive Sporamin protease inhibitor activity in neighboring sweet potato plants. The systemic induction is jasmonate independent and does not need any priming-related challenge. Induced emission and responsiveness to DMNT is restricted to a herbivory-resistant cultivar (Tainong 57), while a susceptible cultivar, Tainong 66, neither emitted amounts comparable to Tainong 57, nor showed reaction to DMNT. This is consistent with the finding that Spodoptera larvae feeding on DMNT-exposed cultivars gain significantly less weight on Tainong 57 compared to Tainong 66. Our results indicate a highly specific, single volatile-mediated plant-plant communication in sweet potato.

scholarly journals PENGARUH JENIS PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN UBI JALAR PUTIH (Ipomoea batatas L) MENGGUNAKAN METODE MASERASI

2020 ◽  
Vol 9 (4) ◽  
pp. 438
Author(s):  
Ade Maria Kristin Gultom ◽  
Ni Made Yusa ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Leaf Extract ◽  
Potato Leaf ◽  
Measured Variable ◽  
Obvious Effect ◽  
Randomized Design ◽  
High Antioxidant Activity ◽  
Sweet Potato Leaves

This study aims to determine the effect of solvent types on antioxidant activity of white sweet potato leaf extract (Ipomoea batatas L) and to obtain the most appropriate type of solvent to produce white sweet potato leaf extract with high antioxidant activity. The experimental design uses in this research was Completely Randomized Design (CRD) with the treatment of solvent types methanol 80%, acetone 80%, ethanol 80% and aquades. The treatment was repeated four times so obtain 16 units of the experimental. Data were analysis of variance and followed by Duncan test if the treatment has a significant effect on measured variable. The results showed that, type of solvent had an obvious effect on antioxidant activity of white sweet potato leaves. Methanol was the best solvent in extract white sweet potato leaves with followed by yield was 32.11%, total flavonoids was 226.45 mg QE / g, total tannin was 16.58 mg TAE / g, vitamin C was 119.42 mg AAE / g and antioxidant activity was 82.42%.

scholarly journals Ice Cream Cup Production Using Purple Sweet Potato (Ipomoea batatas L. Poir) as a Substitute Ingredient

2020 ◽  
Vol 9 (3) ◽  
pp. 184-194
Author(s):  
Maimunah Hindun Pulungan ◽  
◽  
E F Sri Maryani Santoso ◽  
Keyword(s):  
Carboxylic Acid ◽  
Water Content ◽  
Sweet Potato ◽  
Aromatic Ring ◽  
Acid Ester ◽  
Ipomoea Batatas ◽  
Ice Cream ◽  
Carboxylic Acid Ester ◽  
Potato Powder ◽  
Purple Sweet Potato

This study aimed to define the proportion of purple sweet potato addition as a substitute ingredients of the ice cream edible cup and to reduce its baking time. This study was designed using Central Composite Design (response surface method) with 2 factors, i.e. the proportions of purple sweet potato powder and the baking time with water content, cup resistance, and fracturability as the responses. The main component of purple sweet potato ice cream cup is starch and cellulose as shown by the characteristic of the functional group which are C-H of alkene, C= C of alkyna, C = O of aldehyde/ketone/carboxylic acid/ester, C-C group of aromatic ring, C-O alcohol/ether/carboxylic acid/ester, C-H of aromatic ring and C-H of alkene. The result of the study showed that the the optimum proportion of purple sweet potato powder was 75% and the baking time was 45 minutes with the water content of 4.37%, cup resistance of 253.64 minutes, fracturability of 0.2125 N, protein content of 4.79%, and carbohydrate content of 4.66%. Based on the consumer’s acceptance aspect, purple sweet potato ice cream cup was the mostly liked because of its texture and flavor, meanwhile its color and aroma was the mostly disliked.

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