scholarly journals Drying temperatures on the functional properties of purple-fleshed sweet potato

2022 ◽  
Vol 52 (6) ◽  
Author(s):  
Herbert Gama Vidal ◽  
Leticia Figueiredo de Araujo ◽  
José Lucena Barbosa Junior
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Sweet Potato ◽  
Natural Antioxidants ◽  
Sweet Potatoes ◽  
Hot Air ◽  
Different Temperatures ◽  
Capture Method ◽  
Purple Sweet Potato ◽  
The Impact

ABSTRACT: Purple-fleshed sweet potatoes are rich in phenolic compounds, such as anthocyanins, and also exhibit hypoglycemic properties. Anthocyanins are natural antioxidants with the capacity to inhibit or delay injuries caused by free radicals. Drying is one of the most commonly used vegetable preservation methods; although,it has parameters that affect the sensory and physicochemical properties of the final product. The present study assessed the impact of drying temperatures (40, 50, and 60 °C) on the purple-fleshed sweet potato. Cut, unpeeled potato slices of 4 cm in diameter and 3 mm in thickness were dried in an oven with hot air circulation. The effect of the different temperatures on the antioxidant capacity, phenolic compound content, and total and monomeric quantities of anthocyanins in purple sweet potato were measured, and a mathematical model describing the drying kinetics was determined. According to the results observed, the process at 40 °C better preserved the phenolic compounds; however, drying at 50 °C was more efficient for conserving the antioxidant capacity measured by the H + capture method performed by DDPH, and for the total and monomeric quantities of anthocyanins. The mathematical models that best described the kinetic curves were those of Henderson and Pabis, and Page.

scholarly journals Effect of steam-cooking on (poly)phenolic compounds in purple yam and purple sweet potato tubers

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 330-336
Author(s):  
D. Cakrawati ◽  
S. Srivichai ◽  
P. Hongsprabhas
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Sweet Potato ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Household Level ◽  
Steam Cooking ◽  
Purple Sweet Potato ◽  
Purple Yam

This study investigated the influences of steam-cooking on (poly)phenolic compounds and colors in purple yam (Dioscorea alata L.) and purple sweet potato (Ipomoea batatas) tubers cooked at the household level. Steam-cooking did not significantly change the contents of total phenolic compounds, flavonoids, anthocyanins and antioxidant capacity measured by ABTS radical scavenging assay in purple yam (P≥0.05), but lowered the antioxidant capacity measured by Crocin assay (P<0.05). The liquid chromatograph– mass spectrometer–Ion Trap–Time of Flight (LCMS-IT-TOF) indicated the degradation of high MW alatanin B to lower MW alatanins due to the loss of glucose units. Purple sweet potato, however, responded to steam-cooking differently from purple yam (P<0.05). Steam-cooking drastically increased total phenolic compounds, flavonoids, anthocyanins, antioxidant capacities, and retained the vivid reddish-purple color of cooked purple sweet potato (P<0.05). The stability of polyphenolic compounds in starchy tubers against steam-cooking at the household level was, in part, due to the different contents of indigenous phenolic compounds in the raw tubers.

scholarly journals In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 554
Author(s):  
Marta C. Coelho ◽  
Tânia B. Ribeiro ◽  
Carla Oliveira ◽  
Patricia Batista ◽  
Pedro Castro ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Solid Fraction ◽  
Ohmic Heating ◽  
Coumaric Acid ◽  
Insoluble Dietary Fiber ◽  
The Impact

In times of pandemic and when sustainability is in vogue, the use of byproducts, such as fiber-rich tomato byproducts, can be an asset. There are still no studies on the impact of extraction methodologies and the gastrointestinal tract action on bioactive properties. Thus, this study used a solid fraction obtained after the conventional method (SFCONV) and a solid fraction after the ohmic method (SFOH) to analyze the effect of the gastrointestinal tract on bioactive compounds (BC) and bioactivities. Results showed that the SFOH presents higher total fiber than SFCONV samples, 62.47 ± 1.24–59.06 ± 0.67 g/100 g DW, respectively. Both flours present high amounts of resistant protein, representing between 11 and 16% of insoluble dietary fiber. Furthermore, concerning the total and bound phenolic compounds, the related antioxidant activity measured by 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical cation decolorization assay presented significantly higher values for SFCONV than SFOH samples (p < 0.05). The main phenolic compounds identified in the two flours were gallic acid, rutin, and p-coumaric acid, and carotenoids were lycopene, phytofluene, and lutein, all known as health promoters. Despite the higher initial values of SFCONV polyphenols and carotenoids, these BCs’ OH flours were more bioaccessible and presented more antioxidant capacity than SFCONV flours, throughout the simulated gastrointestinal tract. These results confirm the potential of ohmic heating to modify the bioaccessibility of tomato BC, enhancing their concentrations and improving their antioxidant capacity.

scholarly journals Additions concentration of encapsulant on biang clone purple sweet potatoes "chips" as natural dye powder

2018 ◽  
Vol 1 (2) ◽  
pp. 1
Author(s):  
Hari Hariadi ◽  
Marleen Sunyoto ◽  
Bambang Nurhadi ◽  
Agung Karuniawan
Keyword(s):  
Experimental Method ◽  
Sweet Potato ◽  
Ph Value ◽  
Natural Dye ◽  
Concentration Addition ◽  
Anthocyanin Pigment ◽  
Sweet Potatoes ◽  
Total Anthocyanin ◽  
Purple Sweet Potato ◽  
Physical And Chemical

The purpose of this study was to obtain maltodextrin with the appropriate concentration of purple sweet potato anthocyanin extract to produce the natural dye powder preparations with the best physical and chemical characteristics. The research method used is Experimental Method (Experimental Method) by using Group Random Design (GRD). The experiment consisted of three treatments and each was repeated four times, with the treatment obtained in cassava purple with a concentration of 35.4 mg / 100gr anthocyanin extract.  The  next  stage  was  to  determine  the  best  concentration  of  maltodextrin Consisting of four treatments and each repeated three times. The anthocyanin pigment powder of purple sweet potato with various treatments of maltodextrin concentration addition gave a significant effect on the soluble time, and yield, but did not gave a significant effect on total of anthocyanin, hygroscopicity and solubility. The treatment 10% of maltodextrin concentration addition resulted in best characteristic with total anthocyanin of 48.43 mg / L, color intensity L * (brightness) of 37.86, a * (redness) of 43.66, b * (yellow) of 21.68, water content of 5.56%, hygroscopicity of 11.62%, solubility of  97.13%, soluble time of 159 seconds, pH value of 3.04, and yield of 31.38%. The resulting anthocyanin powder shows that the anthocyanin pigment powder of purple sweet potato with the maltodextrin concentration addition has the potential to serve as a natural dye powder for food and beverages.

scholarly journals OPTIMASI FORMULA DAN STRUKTUR MIKROSKOPIK PASTA BEBAS GLUTEN BERBAHAN DASAR PUREE UBI JALAR UNGU DAN TEPUNG KACANG HIJAU

2016 ◽  
Vol 36 (01) ◽  
pp. 15 ◽  
Author(s):  
Ira Mulyawanti ◽  
Slamet Budijanto ◽  
Sedarnawati Yasni
Keyword(s):  
Sweet Potato ◽  
Mung Bean ◽  
Free Food ◽  
Mixture Design ◽  
Anthocyanin Content ◽  
Gluten Free ◽  
Sweet Potatoes ◽  
Bean Flour ◽  
Purple Sweet Potato ◽  
Optimal Formula

The aim of this study was to optimize gluten free pasta formula made from purple sweet potato puree and mung bean flour. Aplication of a mixture design allowed to find the optimal composition to achieve the desirable characteristic. The results showed that the optimal formula was mixture of 45.25% purple sweet potato puree and 51.75% mung bean flour. The characteristics of the chosen formula were springiness of 2.29 mm, 0.38 cohesiveness, cooking loss 17.62%,333.48 ͼHue, Ie   20.59%, and 42.42 mg/L anthocyanin content. Microscopic structure showed that cooked pasta with purple sweet potato puree composition below 50% in the formula had a solid texture appearance. Keywords: Pasta, purple sweet potatoes, gluten free food, formulation optimization ABSTRAKPenelitian bertujuan untuk mengoptimasi formula pasta bebas gluten berbahan dasar puree ubi jalar ungu dan tepung kacang hijau. Aplikasi mixture design dalam optimasi formula dapat menghasilkan formula yang optimal dengan karakteristik produk sesuai dengan yang diinginkan. Hasil penelitian menunjukkan bahwa komposisi optimal puree ubi jalar ungu dengan tepung kacang hijau dalam formula adalah 45,25% puree ubi jalar ungu dan 51,75% tepung kacang hijau. Pada komposisi tersebut dihasilkan pasta ubi jalar ungu dengan karakteristik yaitu kekenyalan 2,29 mm, cohesiveness 0,38, KKP 17,62%, warna 333,48, Ie   20,59%, dan kandungan antosianin 42,42 mg/L. Dari segi mikroskopik, pasta ubi jalar ungu matang dengan rasio puree ubi jalar ungu dengan formula di bawah 50% sudah menunjukkan adanya struktur yang kompak.Kata kunci: Pasta, ubi jalar ungu, pangan bebas gluten, optimasi formula 

scholarly journals The influence of addition of various sweet potatoes (Ipomea batatas) extract to total count of cells and antioxidant activity in yogurt

2009 ◽  
Vol 7 (2) ◽  
pp. 68-76
Author(s):  
RETNATI RETNATI ◽  
M.A.M. ANDRIANI ◽  
GUSTI FAUZA
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Skim Milk ◽  
Total Count ◽  
Sweet Potatoes ◽  
Fresh Milk ◽  
Ipomea Batatas ◽  
Significant Difference ◽  
Potato Extract ◽  
Purple Sweet Potato

Retnati, Andriani MAM, Fauza G. 2009. The influence of addition of various sweet potatoes (Ipomea batatas) extract to total count of cells and antioxidant activity in yogurt. Biofarmasi 7: 68-76. The aim of this research was to determine the influence of addition of various sweet potatoes extract to the total count of cells and the antioxidant activity in yogurt. Yogurt was made from fresh milk, skim milk, white sweet potato, orange sweet potato, purple sweet potato, and pure culture of Streptococcus thermophilus 0040 and Lactobacillus bulgaricus 0041 in straight MRS agar. Fresh milk, skim milk powder (5%, b/v), and sweet potato extract (10%, v/v) was pasteurized at 90oC for 15 minutes, cooled to the temperature between 40-45oC, inoculated with 2.5% S. thermophilus and L. bulgaricus with a proportion of 1.4:1, and then incubated at a temperature of 40oC for 15 hours. Yogurt without an addition of sweet potato extract was used as control. The parameters measured in this experiment were the total count of cells with TPC (Total Plate Count) method and the antioxidant activity with DPPH (2,2- diphenyl-1-picrylhydrazyl) method. Samples were taken at one hour interval to examine the total count of cells, while the antioxidant activity was collected at three hours interval. The result of each analysis was plotted into graphics which describing the relation of total bacteria and antioxidant activity with fermentation time. ANOVA was employed to analyze the data. If there was a significant difference, it should be followed by Duncan Multiple Range Test (DMRT) at a significance level α=0.05. The result of this research showed that the addition of various sweet potatoes extracts increased the total count of cells and the antioxidant activity in yogurt. The total count of cells showed no significant different for each sample, it meant that the different colors in sweet potato did not influence the total count of cells. However, yogurt with orange and purple sweet potato extract addition had a significant difference on the antioxidant activity with control and yogurt with white sweet potato extract. In conclusion, the difference colors in sweet potato influenced in the antioxidant activity in yogurt significantly. Sweet potato is potential for milk substitute in yogurt production due to oligosaccharide content and antioxidant activity.

scholarly journals Pemanfaatan Lactobacillus plantarum 1 dan Pewarna Alami Berbahan Nabati Dalam Pembuatan Tapai Probiotik

2020 ◽  
Vol 12 (1) ◽  
pp. 9-15
Author(s):  
Yusmarini Yusmarini ◽  
Shanti Fitriani ◽  
Vonny Setiaries Johan ◽  
Rahmayuni Rahmayuni ◽  
Vita F. Artanti
Keyword(s):  
Lactobacillus Plantarum ◽  
Sweet Potato ◽  
Ph Value ◽  
Natural Dyes ◽  
Sweet Potatoes ◽  
Fruit Extract ◽  
Narrow Leaf ◽  
Dragon Fruit ◽  
Potato Extract ◽  
Purple Sweet Potato

Tapai is one of the typical Indonesian fermented products. This research utilized Lactobacillus plantarum 1 RN2-53 and natural dyes made from plants in the production of cassava tapai. The objectives of this research were to improve the quality of probiotic cassava tapai and to obtain the chemical, microbiological and sensory characteristics of the cassava tapai. Natural dyes used were purple sweet potato extract, red dragon fruit extract and narrow-leaf pleomele extract. The results showed that cassava tapai made with the addition of Lactobacillus plantarum 1 RN2-53 and the addition of natural dyes from plants had different chemical and microbiological characteristics. Tapai made with the addition of red dragon fruit extract generally had a lower pH value and a higher total titrated acid compared to tapai made with the addition of purple sweet potato extract and narrow-leaf pleomele extract, but the alcohol content of tapai made with the addition of purple sweet potatoes extract was higher than the others. The number of lactic acid bacteria was around 109 and had met the probiotic food criteria.

scholarly journals Fortifikasi Seng (Zn) pada Beras Analog Berbahan Dasar Tepung dan Pati Ubi Ungu

REAKTOR ◽  
2017 ◽  
Vol 16 (4) ◽  
pp. 183
Author(s):  
Noer Abyor Handayani ◽  
Herry Santosa ◽  
Aprilina Purbasari ◽  
Heny Kusumayanti ◽  
Dessy Ariyanti
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Cost Effective ◽  
Potato Flour ◽  
Sweet Potatoes ◽  
Cost Effective Method ◽  
Zinc Concentrations ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato ◽  
Zinc Fortification

ZINC FORTIFICATION OF ARTIFICIAL RICE FROM PURPLE SWEET POTATO FLOUR AND STARCH. Zinc deficiency is believed to be as common as that of iron, with equally negatives consequences. Fortification of artificial rice with zinc is a cost-effective method that can be used to solve this problem. In the present study, artificial rice made from purple sweet potatoes flour and starchwere evaluated as food vehicles for fortification with zinc. This study consists of four main stages, preparation of flour and starch of purple sweet potatoes, zinc fortification, and artificial rice production. Zinc sulphate and zin acetate were used as the fortificant, and added at a level 50, 75, 100, and 125 ppm. Artificial rice fortified with zinc has been successfully carried out. Zinc concentrations in fortified artificial rice are higher than unfortified rice. Artificial rice has a porous structure, in order to improve the rehydration capacity.      Keywords : Artificial rice, Zinc (Zn) fortification , Purple weet potato flour, Purple sweet potato starch,  Defisiensi seng dipercaya telah meluas dan memiliki pengaruh negatif yang sama dengan defisiensi besi. Fortifikasi seng pada beras analog dipercaya dapat mengatasi permasalahan tersebut. Berdasarkan penelitian dengan variasi penambahan konsentrasi Zn pada beras analog ubi ungu. Penelitian ini menggunakan beras analog yang terbuat dari tepung dan pati ubi ungu sebagai food vehicle. Penelitian ini terdiri dari 4 tahapan utama, pembuatan tepung dan pati ubi ungu, tahap fortifikasi seng, dan proses pembuatan beras analog. Seng sulfat dan seng asetat ditambahkan pada konsentrasi 50, 75, 100, dan 125 ppm. Beras analog terfortifikasi seng memiliki konsentrasi seng yang lebih tinggi bila dibandingkan dengan beras analog tanpa fortifikan. Beras analog terfortifikasi seng juga memiliki struktur berpori sehingg dapat meningkatkan kemampuan rehidrasi.   Kata Kunci : Beras analog, Fortifikasi Seng (Zn), Pati ubi ungu, Tepung ubi ungu

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