Effect of carriers on physicochemical properties, antioxidant activities and biological components of spray-dried purple sweet potato flours

LWT ◽  
2013 ◽  
Vol 51 (1) ◽  
pp. 348-355 ◽  
Author(s):  
Zhen Peng ◽  
Jing Li ◽  
Yufang Guan ◽  
Guohua Zhao
Keyword(s):  
Physicochemical Properties ◽  
Sweet Potato ◽  
Antioxidant Activities ◽  
Purple Sweet Potato ◽  
Spray Dried

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

2016 ◽  
Vol 78 (6-12) ◽  
Author(s):  
Amir H. M. S. ◽  
Nurun N. ◽  
Nida Iqbal ◽  
Nur F. R. ◽  
Lee L. H. ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Antioxidant Activities ◽  
Sweet Potatoes ◽  
Moist Heat ◽  
Dry Heat ◽  
Significant Difference ◽  
Ic50 Values ◽  
Purple Sweet Potato

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.

An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars

2016 ◽  
Vol 194 ◽  
pp. 46-54 ◽  
Author(s):  
Yijie Hu ◽  
Liqing Deng ◽  
Jinwu Chen ◽  
Siyu Zhou ◽  
Shuang Liu ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Antioxidant Activities ◽  
Potato Cultivars ◽  
Purple Sweet Potato

scholarly journals Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives

Molecules ◽  
2019 ◽  
Vol 24 (8) ◽  
pp. 1536 ◽  
Author(s):  
Alexandra D. Frond ◽  
Cristian I. Iuhas ◽  
Ioana Stirbu ◽  
Loredana Leopold ◽  
Sonia Socaci ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Sweet Potato ◽  
Phenolic Acids ◽  
Vegetable Consumption ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Black Carrot ◽  
Statistical Correlations ◽  
Purple Sweet Potato ◽  
Dpph Scavenging

Vegetables comprise a significant portion of our daily diet with their high content in nutrients including fiber, vitamins, minerals, as well as phenolic compounds. Vegetable consumption has been shown to be positively associated with the prevention of several degenerative diseases thanks to their bioactive compounds. Accordingly, five selected vegetables, namely, red chicory, red onion, eggplant, purple sweet potato, and black carrot were thoroughly assessed for their phenolic content in this study. For this purpose, the total phenolic and flavonoid content of these five vegetables and their antioxidant activities that are based on three common methods ABTS radical cation decolorization assay (ABTS), Cupric Ion Reducing Antioxidant Capacity (CUPRAC), and DPPH scavenging activity assay were determined. Additionally, HPLC-PDA/Electrospray ionization coupled with mass spectrometry (HPLC-PDA/-ESI+-MS)-based identification and quantification of the members belonging to polyphenols present in each vegetable were determined. Statistical correlations between antioxidant activities and the specific type of phenolic compounds, such as anthocyanins, flavonoids, anthocyanins, and phenolic acids were further elucidated. Phenolic acids (chlorogenic and syringic acids) were found to be the most abundant compounds that are present in all samples. Among the anthocyanins, cyaniding derivatives were present in all vegetables. In terms of their antioxidant activities, the analyzed vegetables were ranked as red chicory > purple sweet potato > black carrot > eggplant > red onion, in descending order. Superior antioxidant activities exhibited by red chicory and purple sweet potato were attributed to the high content of phenolic compounds, especially flavonols (quercetin-3,4-O-diglucoside) in red chicory and anthocyanins (peonidin-3-caffeoyl p-hydroxybenzoylsophoroside-5-glucoside) in purple sweet potato.

scholarly journals Malonaldehyde Level of Administration Ethanol Extract of Purple Sweet Potato Var. Ayamurasaki in Doca-Salt Hypertensive Rats

2018 ◽  
Vol 5 (1) ◽  
Author(s):  
Irma Sarita Rahmawati
Keyword(s):  
Chlorogenic Acid ◽  
Sweet Potato ◽  
Antioxidant Activities ◽  
Ethanol Extract ◽  
Bioactive Compound ◽  
Wall Thickening ◽  
Hypertensive Rats ◽  
Pressure Lowering ◽  
Antioxidative Effects ◽  
Purple Sweet Potato

There is an increasing amount of evidence that oxidative stress related to hypertension can damage the function of diverse structures such as aorta. It is a well-established fact that chlorogenic acid and anthocyanine found in purple sweet potato generates bioactive compound with antihypertensive and antioxidant activities. The present study sought to investigate antioxidant activity of extract ethanol of purple sweet potato (EP) in deoxycorticosterone acetate (DOCA–salt)–induced hypertensive rats (Rattus norvegicus). The rats were orally administrated a 95% ethanol extract of purple sweet potato (var. Ayamurasaki) (EP) in a daily dose of 200 and 400 mg/kg body weight for 4 weeks. Aorta total malondialdehyde (MDA) and histopathology of aorta abdominal were examined. Aorta injury was observed in DOCA-salt hypertensive group rats compared to normotensive group rats, as aorta MDA significantly increased  (P <0.05). In contrast, treatment of DOCA-salt hypertensive rats with different dose of EP significantly reduced the total aorta MDA, as well as repair kidney damage, suppressed smooth muscle cell proliferation and lessen aorta wall thickening compared to controls.   This is the first report that demonstrated blood pressure lowering and antioxidative effects of an ethanol extract of purple sweet potato, containing chlorogenic acid, in a DOCA–salt model of hypertension.

Effects of retrogradation and further acetylation on the digestibility and physicochemical properties of purple sweet potato flour and starch

2015 ◽  
Vol 67 (9-10) ◽  
pp. 892-902 ◽  
Author(s):  
Shu‐Xi Yu ◽  
Tai‐Hua Mu ◽  
Miao Zhang ◽  
Meng‐Mei Ma ◽  
Zhong‐Kai Zhao
Keyword(s):  
Physicochemical Properties ◽  
Sweet Potato ◽  
Potato Flour ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato
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