EFFECT OF HEAT TREATMENT ON THE ANTIOXIDANT ACTIVITIES OF TWO CULTIVARS OF SWEET POTATOES

Authors

  • Amir H. M. S. Faculty of Biosciences and Medical Engineering, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia
  • Nurun N. Faculty of Biosciences and Medical Engineering, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia
  • Nida Iqbal Faculty of Biosciences and Medical Engineering, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia
  • Nur F. R. Faculty of Biosciences and Medical Engineering, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia
  • Lee L. H. Faculty of Agro Based Industry, Universiti Malaysia Kelantan, Kota Bharu, 16100, Malaysia
  • Mariam F. M. N. Malaysia-Japan International Institute of Technology, Universiti Teknologi Malaysia Kuala Lumpur, 54100 Kuala Lumpur, Malaysia
  • Sharifudin M. S. Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah
  • Wan Rashidah W. A. K. Forest Research Institute of Malaysia, 52109, Kuala Lumpur, Malaysia
  • Jameel, A. A. Mukred Faculty of Biosciences and Medical Engineering, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia
  • Razauden Z. Faculty of Biosciences and Medical Engineering, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia
  • Mona Z. Faculty of Education, International Islamic University (UIA), Kuantan Campus 25200, Pahang, Malaysia

DOI:

https://doi.org/10.11113/jt.v78.9240

Keywords:

Antioxidant activity, two sweet potato cultivars, moist heat, heat dry

Abstract

Natural sources of antioxidants are derived from fruits, vegetables and wine, whilst artificial supplements are from teas and spices. Sweet potato (Ipomoea batatas) is an excellent natural source of vitamins and minerals, and likely a great source of antioxidant. The objective of this study  is to analyze the antioxidant activity of orange sweet potato (Vitato) and  purple sweet potato (All purple), prepared as heat dry and  moist heat for 30 minutes at 100oC. All the samples were obtained from Pasir Puteh and MARDI Telong, Bachok, Kelantan, respectively. Both samples were soaked into methanol to obtain the crude extract prior to analyzing for antioxidant activity by using 2, 2-diphenyl-1-picryl hydrazyl (DPPH). IC50 values of dry heat and moist heat Vitato were 0.40mg/L and 0.20mg/L while dry heat and moist heat, All purple were 0.32mg/L and 0.19mg/L, respectively. Both moist heat samples enjoyed higher scavenging activities compared to dry heat samples. However, the All purple sample of moist heat is the most superior one. Significant difference of IC50values between dry heat and moist heat sample differ significantly. Thus, this study clearly demonstrated that moist heat sweet potato exhibited  excellent increase in antioxidant activity.

References

United States Department of Agriculture. 2010. National Nutrient Database for Standard Reference Release 27. USDA Research Service. Retrieved from: http://ndb.nal.usda.gov/ on January 2015.

Podsedek, A. 2007. Natural Antioxidants And Antioxidant Capacity Of Brasicca Vegetables: A Review. Lebensmittel-Wissenschaft and Technologies. 40: 1-11.

Chukwu, O, Orhevba, B. A., & Mahmood, B. A. 2010. Influence Of Hydrothermal Treatments On Proximate Compositions Of Fermented Locust Bean (Dawadawa). Journal of Food Technology. 8(3): 99-101.

Tokusoglu, O, & Yildrim, Z. 2011. Effects Of Cooking Methods On The Anthocyanin Levels And Antioxidant Activity Of A Local Turkish Sweet Potato (Ipomoea Batatas (L.) Lam) Cultivator Hatay Kirmizi: Boiling, Steaming And Frying Effects. Turkish Journal Of Field crop. 17(1): 87-90.

Blumenthal, M. M. 1991. A Look At The Chemistry And Physics Of Deep Fat Frying. Food Technology. 2: 68-74.

Bellail, A. A., Shaltout, O. E., Youssef, M. M., & El Gamal, A. M. M. 2012. Effect Of Home-Cooking Methods On Phenolic Composition And Antioxidant Activity Of Sweet Potato (Ipomoea Batatas (L.) Lam.) Cultivars Grown In Egypt. Food and Nutrition Sciences. 3(4): 490-499.

Nossin, J. J. 1964. Beach Ridges of the East Coast of Malaya. Tropical Geography Journal. 18: 111-117.

Ministry of Agriculture Malaysia. 1993. Guides to General Soil Series in Peninsular Malaysia. 80-84.

Amir, H. M. S., Suhaimi, W. C., Adzmi, Y., & Mohd. Ghazali H. 1992. Which Canopy Tier Should Be Sampled To Determine The Fertility (Nutritional) Status Of Acacia Mangium On Bris Soils? Journal of Tropical Forest Science. 6(1): 48-55

Marlia, M. H., Jumaat, A., Mohd Barzani G., Sahibin, R., Nurulhuda, E. M. 2004. Management and Conservation of Bris Soil for Agricultural in Marang, Terengganu. Third Annual Seminar on Sustainability Science and Management. 265-268.

Steed, L. E., & Truong, V. D. 2008. Anthocyanin Content, Antioxidant Activity And Selected Physical Properties Of Flowerable Purple-Fleshed Sweet Potato Purees. Journal of Food Science. 73(5).

Cook, M. S. 2011, November 15. 9 Health Benefits Of Sweet Potatoes. Retrieved from http://www.care2.com/ greenliving/9-reasons-to-love-sweet potatoes.html.

Norek, D. 2012, May 2. 5 Huge Health Benefits Of Sweet Potatoes. Retrieved from http://www.naturalnews.com-/035739_sweet_potatoes_beta-carotene_nutrients.html.

Woolfe, J. 1993. Sweet Potato: An Untapped Food Resource. Cambridge: Cambridge University Press.

Harada, K., Kano, M., Takayanagi, T., Yamakawa, O., & Ishikawa, F. 2004. Absorption Of Acylated Anthocyanin In Rats And Humans After Ingesting An Extract Of Ipomoea Batatas Purple Sweet Potato Tuber. Bioscience Biotechnology and Biochemistry. 68: 1500-1507.

Walter, W. M., & Schadel, W. E. 1981. Distribution Of Phenols In Jewel Sweet Potato Roots (Ipomoea batatas (L.) Lam.). Journal Agriculture Food Chemistry. 29: 904-906.

Panda, V., & Sonkamble, M. 2012. Phytochemical Constituents And Pharmacological Activities Of Ipomoea batatas I. (Lam)-a Review. International Journal Res Phytochemical Pharmacological. 2(1): 25-34.

Islam, M. S., Yoshimoto, M., Yahara, S., Okuno, S., Ishiguro, K., & Yamakawa, O. 2002. Identification And Characterization Of Foliar Polyphenolic Composition In Sweet Potato (Ipomoea batatas L.) Genotypes. Journal Agriculture Food Chemistry. 50: 3718-3722.

Walter, W. M., & Schadel, W. E. 1981. Distribution Of Phenols In “Jewel†Sweet Potato (Ipomoea batatas (L.) Lam.) Roots. Journal Agriculture Food Chemistry. 29: 904-906.

Kahkonen, M. P., Hopia, A. I., Heikki, J., Vuorela, Rauha, J. P., Pihlaja, K., Kujala, T. S., & Heinonen, M. 1999. Antioxidant Activity Of Plant Extracts Containing Phenolic Compounds. Journal Agriculture Food Chemistry. 47(10): 3954-3962.

Islam, M. S., Yoshimoto, M., Yahara, S., Okuno, S., Ishiguro, K., & Yamakawa, O. 2002. Identification And Characterization Of Foliar Polyphenolic Composition In Sweet Potato (Ipomoea batatas L.) Genotypes. Journal Agriculture Food Chemistry. 50: 3718-3722.

Panda, V., & Sonkamble, M. 2012. Phytochemical Constituents And Pharmacological Activities Of Ipomoea batatas I. (Lam)-A Review. International Journal Res Phytochemical Pharmacological. 2(1): 25-34.

Oki, T., Suda, I.,Terahara, N., Sato, M., & Hatakeyama, M. 2006. Determination Of Acylated Anthocyanins In Human Urine After Ingesting A Purple-Fleshed Sweet Potato Beverages With Various Contents Of Anthocyanin by LC-ESI-MS/MS. Bioscience Biotechology and Biochemistry. 70: 2540-2543.

Lauro, G. J., & Francis, F. J. (Eds). 2000. Natural Food Colours, Science And Technology. IFTBasic Symposium Series 14, Marcel Dekker,.

Tsukui, A., Murakami, T., Shiina, R., & Hayashi, K. 2002. Effect Of Alcoholic Fermentation On The Stability Of Purple Sweet Potato Anthocyanins. Food Science and Technology Research. 8: 4-7.

Suda, I., Oki, T., Masuda, M., Nishiba, Y., & Furuta, S. 2003. Physiological Functionality Of Purple-Fleshed Sweet Potatoes Containing Anthocyanins And Their Utilization In Foods. Japan Agricultural Research Quarterly. 37: 167-173.

Giusti, M. M., & Wrolstad, R. E. 2003. Acylated Anthocyanins From Edible Sources And Their Application In Food Systems. Biochemical Engineering Journal. 14: 217-225.

Wang, S., & Jiao, H. 2000. Scavenging Capacity Of Berry Crops On Superoxide Radicals, Hydrogen Peroxide, Hydroxyl Radicals And Singlet Oxygen. Journal of Agricultural and Food Chemistry. 48: 5677-5684.

Turkmen, N., Sari, F., & Velioglu, S. 2005. The Effect Of Cooking Methods On Total Phenolics And Antioxidant Activity Of Selected Green Vegetables. Food Chemistry. 93: 713-718.

Huang, D. J., Lin, C. D., Chem, H. J., & Lin Y. H. 2004. Antioxidant And Antiproliferative Activities Of Sweet Potato (Ipomoea batatas (L.) Lam “Training 5†constituents. Botanical Bulletin of Academia Sinica. 45: 179-186.

Yamaguchi, T., Mizobuchi, T., Kajikawa, R., Kawashima, H., Miyabe, F., & Terao, J. 2001. Radical Scavenging Activity Of Vegetables And The Effect Of Cooking On Their Activity. Food Science and Technology Research. 7(3): 250-257.

Wrolstad, R. E., Durst, R. W., & Lee, J. M. 2005. Tracking A Colour Pigment Changes In Anthocyanin Products. Journal of Food Science and Technology. 16: 423-428.

Abdullah, N. S., Muhamad, S., Omar, I. C., & Abdullah, H. 2013. Determination Of Antioxidant And Cytotoxic Activities Of Red Seaweed, (Gracilaria Manilaensis) Against Different Cancer Cell Lines. Journal of Food Science and Engineering. 3: 616-624.

Downloads

Published

2016-06-23

Issue

Vol. 78 No. 6-12: Innovations in Science and Technology II

Section

Science and Engineering

License

Copyright of articles that appear in Jurnal Teknologi belongs exclusively to Penerbit Universiti Teknologi Malaysia (Penerbit UTM Press). This copyright covers the rights to reproduce the article, including reprints, electronic reproductions, or any other reproductions of similar nature.

How to Cite

EFFECT OF HEAT TREATMENT ON THE ANTIOXIDANT ACTIVITIES OF TWO CULTIVARS OF SWEET POTATOES. (2016). Jurnal Teknologi, 78(6-12). https://doi.org/10.11113/jt.v78.9240