scholarly journals The evaluation of total phenolic, flavonoid, and antioxidant activities of black soybean tempeh and purple sweet potato as antidiabetic candidate

2021 ◽  
Author(s):  
Yuny Damayanti ◽  
Hendra Susanto ◽  
Abdul Gofur
Keyword(s):  
Sweet Potato ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Black Soybean ◽  
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.

Comparison of total phenolic content and antioxidant activities in selected coloured plants

2020 ◽  
Vol 122 (10) ◽  
pp. 3193-3201 ◽  
Author(s):  
Pei Yun Wong ◽  
Seok Tyug Tan
Keyword(s):  
Sweet Potato ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Content Type ◽  
Flower Extract ◽  
Butterfly Pea ◽  
Purple Sweet Potato ◽  
Blue Butterfly

PurposeLiterature has consistently reported that coloured plants are rich in dietary bioactive compounds. Therefore, this study aims to compare the total phenolic content and antioxidant activities in selected coloured plants (blue butterfly pea flower, roselle calyx, yellow bell pepper and purple sweet potato).Design/methodology/approachTotal Phenolic Content (TPC) was determined using Folin–Ciocalteu assay, while antioxidant activities were evaluated using 2,2-dophenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging, Ferric Reducing Antioxidant Power (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC) assays.FindingsTPC was reported from 273.15 ± 19.57 µg GAE/g DW (blue butterfly pea flower extract) to 363.10 ± 7.94 µg GAE/g DW (roselle calyx extract). Antioxidant activities as determined by DPPH assay ranged from 17.26 ± 0.06% (purple sweet potato extract) to 83.38 ± 1.04% (yellow bell pepper extract); while for FRAP assay was 4.92 ± 0.18 mg Fe (II)/g DW (purple sweet potato extract) to 128.33 ± 11.59 mg Fe (II)/g DW (roselle calyx extract). On the other hand, TEAC values were in the range of 15.26 ± 2.83 µg Trolox/g DW (roselle calyx extract) to 364.27 ± 7.14 µg Trolox/g DW (blue butterfly pea flower extract). A significant moderate positive correlation was observed between TPC and DPPH (r = 0.562) as well as TPC and FRAP (r = 0.686).Originality/valueThis study was the first to compare the total phenolic content and antioxidant activities in coloured plants. Findings derived from this study can be extended to the formulation of natural food colourants and nutraceuticals.

scholarly journals Black soybean tempeh and purple sweet potato improve sperm quality in streptozotocin-induced diabetic rats

2020 ◽  
Vol 13 (11) ◽  
pp. 2534-2540
Author(s):  
Abdul Gofur ◽  
Agung Witjoro ◽  
Siti Nur Arifah ◽  
Mochammad Fitri Atho'illah ◽  
Yuslinda Annisa ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Sperm Quality ◽  
Diabetic Rats ◽  
High Fat ◽  
Advanced Glycation ◽  
Black Soybean ◽  
High Fat Diets ◽  
Purple Sweet Potato ◽  
Fat Diets ◽  
Rage Expression

Background and Aim: Hyperglycemia increases advanced glycation end-product (AGE) production, and the activity of receptor for AGE (RAGE) in testis, which leads to testicular histopathological damage and infertility. This research investigated the effect of black soybean tempeh (BST), purple sweet potato (PSP), and its combination on AGE and RAGE expression and spermatozoa quality in streptozotocin (STZ)-induced diabetic rats. Materials and Methods: The rats were given high-fat diets for 5 weeks, then were injected intraperitoneally with multiple low doses of STZ (30 mg/kg body weight). Diabetes mellitus (DM) rats were divided into seven groups: DM, DM+glibenclamide, DM+BST, DM+PSP, and DM+combination of BST and PSP in ratio 1:3, 2:2, and 3:1 as C1, C2, and C3, respectively. The rats were treated for 30 days. Testicular AGE and RAGE expression and spermatozoa quality were measured. Results: The combination of BST and PSP significantly decreased AGE and RAGE expression in testicular organs and improved spermatozoa quality compared to the normal group. Conclusion: The combination of BST and PSP can be used as future alternatives to improve spermatozoa quality in DM patients.

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.

The Evaluation of Dietary Black Soybean and Purple Sweet Potato on Insulin Sensitivity in Streptozotocin - Induced Diabetic Rats

2019 ◽  
Vol 11 (4) ◽  
pp. 639-646 ◽  
Author(s):  
Abdul Gofur ◽  
Agung Witjoro ◽  
Erni Widya Ningtiyas ◽  
Evi Setyowati ◽  
Siti Aminatul Mukharromah ◽  
...  
Keyword(s):  
Insulin Sensitivity ◽  
Sweet Potato ◽  
Diabetic Rats ◽  
Black Soybean ◽  
Purple Sweet Potato

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 Evaluation of physicochemical properties of anthocyanin extracts and powders from purple sweet potato (Ipomoea batatas L.)

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2020-2029
Author(s):  
T. Ekaputra ◽  
R. Pramitasari
Keyword(s):  
Citric Acid ◽  
Sweet Potato ◽  
Water Extract ◽  
Egg White ◽  
Acid Water ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Water Solvent ◽  
Purple Sweet Potato

Purple sweet potato (Ipomoea batatas L.) is one of the food commodities that contain anthocyanin. This research aimed to evaluate the physicochemical properties of anthocyanin extracts and powders from purple sweet potato. Purple sweet potato anthocyanin was extracted using a water solvent with the addition of citric acid in different concentrations (0, 2, 4, and 6 g/100 mL). Ethanol solvent was used as a control. Foam mat drying was performed using variations of egg white composition (10 and 20 mg/100 mL). The result showed that extraction using a water solvent with 2 g/100 mL of citric acid was the most effective condition to obtain the highest total anthocyanin content (p < 0.05). However, its total phenolic, flavonoid, and antioxidant activity were lower compared to others. Total anthocyanin content of foam mat dried purple sweet potato powder made from the citric acid-water extract was significantly higher than the powder made from the citric acid-ethanol extract (p < 0.05). There was no effect in the total phenolic, flavonoid, viscosity, and yellowish-red color of the powder obtained from citric acid-water extract as the increase of egg white concentration. The use of 20 g/100 mL egg white in both powders produced from citric acid-water and ethanol extracts resulted in higher total anthocyanins and solubilities than powders using 10 g/100 mL egg white. The color of the powder obtained from citric acid-water extract had a lower brightness level and higher yellowish-red color intensity compared to the powder made from citric acidethanol extract.

scholarly journals Composition, Distribution, and Antioxidant Activity of Phenolic Compounds in 18 Soybean Cultivars

2018 ◽  
Vol 101 (2) ◽  
pp. 520-528 ◽  
Author(s):  
Yi-Lin Zhu ◽  
Hai-Sheng Zhang ◽  
Xin-Shuai Zhao ◽  
Huan-Huan Xue ◽  
Jing Xue ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Human Health ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Total Phenols ◽  
Composition Distribution ◽  
Black Soybean ◽  
Soybean Cultivars

Abstract Natural phenols are an important functional compound widely distributed in plants with benefits that promote human health. The content of total phenols, flavonoids, and anthocyanins and their composition distribution in 18 soybean cultivars was investigated. There are four phenolic acid distribution forms in these soybean cultivars, namely free, esterified, glycosided, and insoluble-bound. Total phenols, flavonoids, and anthocyanins from 6 black soybean cultivars were found in higher numbers than those from 12 other yellow soybean cultivars. Free and esterified phenolic acids were the main phenolic acid form in all 18 soybean samples. Chlorogenic acid and caffeic acid were the dominant phenolic acids in eight detected phenolic acids, and daidzin and genistin were the abundant isoflavones in five detected isoflavones. Furthermore, the antioxidant activities of total phenols from the 6 black soybean cultivars were greater than those from the 12 yellow soybean cultivars, and there was a significant positive correlation between antioxidant activity and total phenolic content. Black soybeans could be a potential resource for developing natural antioxidants that may play a crucial role in human health protection.

scholarly journals Antioxidant Activities in Sweet Potatoes Leaves Steamed with Spices

2020 ◽  
Vol 9 (4) ◽  
pp. 41
Author(s):  
Edith A. Agbo ◽  
Konan Kouassi ◽  
Désirée A. Gouekou ◽  
Souleymane Méité ◽  
Albarin G. Gbogouri ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Sweet Potato ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Total Phenolic Compounds ◽  
Sweet Potato Leaves

Sweet potato leaves contain phenolic and flavonoids compounds which give them a potential antioxidant capacity. However, these antioxidant activities can be lost during cooking due to high temperature. In the aim to enhance their antioxidant activities, sweet potato leaves were steamed with antioxidant spices. The spices were used alone or mixed: nutmeg, Guinea pepper, cloves, nutmeg-Guinea pepper, nutmeg-cloves, Guinea pepper-cloves and nutmeg-Guinea pepper-cloves. The phytochemical analysis was carried-out on total phenolic compounds and flavonoids, while the antioxidant activities were determined via free radical-scavenging and inhibition power of lipid peroxidation. The results showed that cloves total phenolic content (513.33 mg Gallic Acid Equivalent (GAE)/g dry matter (DM)) increased to 1786.67 mg GAE/g DM when mixed with Guinea pepper. Flavonoids content was high in Guinea pepper-cloves (57.17 mg Quercetin Equivalent (QE)/g DM). In sweet potato steamed leaves, total phenolic compounds content is improved by incorporating cloves (625.83 mg GAE/g DM), while flavonoids content is slightly improved by Guinea pepper (125.00 mg QE/g DM). Among spices, cloves, Guinea pepper-cloves and nutmeg IC50 values (0.45, 0.83 and 1.50 &mu;g/ml respectively) did not differ significantly to that of vitamin C (1.67 &mu;g/ml), indicating that they had a good antiradical activity. The capacity of spices and steamed sweet potato leaves with and without spices to inhibit lipid peroxidation was higher than that of Gallic acid which is the standard reference. Spices, particularly cloves and Guinea pepper can improve antioxidant activities during sweet potato leaves steaming.

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