Evaluation of Phytochemical and Mineral Composition of Malaysia’s Purple-Flesh Sweet Potato
-
Published:2022-09-15
Issue:4
Volume:30
Page:2463-2476
-
ISSN:2231-8526
-
Container-title:Pertanika Journal of Science and Technology
-
language:en
-
Short-container-title:JST
Author:
Shamsudin Rosnah,Shaari Nurfarhana,Mohd Noor Mohd Zuhair,Azmi Nazatul Shima,Hashim Norhashila
Abstract
Sweet potato (Ipomoea batatas (L.) Lam) is one of Malaysia’s underutilized main crops. However, systematic characterization of phytochemical and mineral contents of the sweet potato tuber and flour is still required for further specific food product development. Therefore, this study aims to evaluate the effects of the peeling conditions on the nutritional composition of sweet potato tuber and flour of the Anggun 1 cultivar. The following properties were investigated in the different peeling conditions of the sweet potato tuber (unpeeled, peeled, and skin only), i.e., the phytochemical properties (total phenolic, total flavonoid, anthocyanin content) and mineral elements (calcium and iron). The results indicated a significant interaction between the peeling conditions of the sweet potato tuber and flour on all the examined properties (p<0.05), total flavonoid content (2615.05 mg quercetin/100g and 3362.96 mg quercetinrties (p < 0.05). The unpeeled sweet potato tuber and flour had the highest value of total phenolic content (3142.98 mg GAE/100g and 4303.80 mg GAE/10/100g), anthocyanin (628.35 mg/100g and 960.30 mg/100g) and iron (5.45 mg/100g for flour only). Moreover, the result had indicated a higher calcium content (701.87 mg/100g) in the skin of the sweet potato. Therefore, this study provides a broad insight into the sweet potato’s phytochemical properties and the mineral composition, which can be used for further specific food product development and processing.
Publisher
Universiti Putra Malaysia
Subject
General Earth and Planetary Sciences,General Environmental Science
Reference40 articles.
1. Ahmed, M., Akter, M. S., & Eun, J. B. (2010). Peeling, drying temperatures, and sulphite - Treatment affect physicochemical properties and nutritional quality of sweet potato flour. Food Chemistry, 121(1), 112-118. https://doi.org/10.1016/j.foodchem.2009.12.015 2. Akyol, H., Riciputi, Y., Capanoglu, E., Caboni, M. F., & Verardo, V. (2016). Phenolic compounds in the potato and its byproducts: An overview. International Journal of Molecular Sciences, 17(6), Article 835. https://doi.org/10.3390/ijms17060835 3. Alam, M. K, Rana, Z. H., & Islam, S. N. (2016). Comparison of the proximate composition, total carotenoids and total polyphenol content of nine orange-fleshed sweet potato varieties grown in Bangladesh. Foods, 5(4), Article 64. https://doi.org/10.3390/foods5030064 4. Albishi, T., John, J. A., Al-Khalifa, A. S., & Shahidi, F. (2013). Phenolic content and antioxidant activities of selected potato varieties and their processing by-products. Journal of Functional Foods, 5(2), 590-600. https://doi.org/10.1016/j.jff.2012.11.019 5. Amir, H. M. S., Wong, M. M., Adibah, Y., Madihah, M. S., Nida, I., Rashidah, W. A. K. W., Rozira, A., Sharifudin, M. S., Mariam, F. M. N., & Mona, Z. (2017). Biochemical content of two sweet potatoes (Ipomoea batatas) cultivars under dry heat and moist heat treatment. Transactions on Science and Technology, 4(3), 224-231.
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
|
|