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.

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Published

2016-06-23

Issue

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

Section

Science and Engineering

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How to Cite

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