scholarly journals Comparative Study of Potato (Solanum tuberosum L.) and Sweet Potato (Ipomoea batatas L.): Evaluation of Proximate Composition, Polyphenol Content, Mineral and Antioxidant Activities

2021 ◽  
Vol 11 (24) ◽  
pp. 11844
Author(s):  
Ammara Arshad ◽  
Hira Iqbal ◽  
Ayesha Siddiqa ◽  
Taha Zulfiqar ◽  
Muhammad B. K. Tareen ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Proximate Composition ◽  
Ipomoea Batatas ◽  
Antioxidant Activities ◽  
Solanum Tuberosum L ◽  
Total Phenolic ◽  
Crude Fibre ◽  
Flesh Colour ◽  
Antioxidant Power

The objective of the present study was to differentiate and compare the proximate composition, minerals, flesh colour, phenolic composition, and antioxidant activities of varieties of white-fleshed sweet potato (WFSP) and potato (WFP) locally grown in Pakistan. The results showed that WFP presented higher moisture and crude fat content, while WFSP offered better ash, crude protein, and crude fibre contents. Colour analysis revealed that WFSP and WFP showed the highest L* (lightness) values and exhibited the maximum total phenolic content and total flavonoids content of 9.27 ± 0.88 mg GAE/g and 19.01 ± 0.66 mg QE/g. In vitro, results demonstrated that WFSP possessed better antioxidant activity with the highest ferric reducing antioxidant power of 58.67 ± 0.22 mM Fe2+/g and DPPH scavenging activity of 39.12 ± 0.33% compared to WFP. It is concluded that WFSP possesses a better proximate and mineral profile followed by higher antioxidant activity.

scholarly journals Comparative Assessment of Phenolic Profiles, Cellular Antioxidant and Antiproliferative Activities in Ten Varieties of Sweet Potato (Ipomoea Batatas) Storage Roots

Molecules ◽  
2019 ◽  
Vol 24 (24) ◽  
pp. 4476
Author(s):  
Yiming Sun ◽  
Zhijun Pan ◽  
Chunxian Yang ◽  
Zhenzhen Jia ◽  
Xinbo Guo
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Antioxidant Activities ◽  
Pearson Correlation ◽  
Total Phenolic ◽  
Storage Roots ◽  
Total Antioxidant ◽  
Phenolic Profiles ◽  
Antiproliferative Activities

Sweet potato is the sixth most important crop widely cultivated around the world with abundant varieties. Different varieties gain different phenolic profiles which has drawn researchers’ attention for its unique health benefits. Our study evaluated the phenolic profiles, total and cellular antioxidant activities, antiproliferative activities, and cytotoxicity in 10 cultivated varieties of sweet potato in different colours. Among fourteen metabolites detected in our study, hyperoside, ferulic acid and caffeic acid were considered as prominent in SPSRs. According to the principle component analysis, phytochemical composition of HX22, YS15 and YS7 was quite similar. The results also evidenced that purple-fleshed varieties, such as YS43, YZ7 and YY153, have higher total phenolics content and corresponding stronger total antioxidant capacities as well as cellular antiproliferative activities against human liver cancer HepG2 cells than other varieties. The extremely significant correlation between phenolics and total antioxidant activity was also revealed by Pearson correlation analysis (p < 0.05). However, no significant relevance was found between intracellular antioxidant activity and total phenolic content or flesh colour of sweet potatoes.

scholarly journals Proximate composition and antioxidant potential of selected tubers peel

Food Research ◽  
2019 ◽  
Vol 4 (1) ◽  
pp. 121-126 ◽  
Author(s):  
N.J.S. Dusuki ◽  
M.F. Abu Bakar ◽  
F.I. Abu Bakar ◽  
N.A. Ismail ◽  
M.I. Azman
Keyword(s):  
Antioxidant Activity ◽  
Proximate Composition ◽  
Ipomoea Batatas ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Mineral Contents ◽  
Frap Assay ◽  
Phytochemical Study ◽  
Total Anthocyanin ◽  
Antioxidant Power

This study is aimed to investigate the nutritional composition, phytochemicals and antioxidant activity of red and purple variety of Ipomoea batatas (sweet potato) peels and Manihot esculenta (cassava) periderm and cortex layers. The proximate composition (carbohydrate, protein, fat, moisture, ash and minerals) was determined using standard methods while phytochemical contents (phenolic, flavonoid, anthocyanin and carotenoid) and antioxidant activity [2,2-diphenylpicrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays] were determined spectrophotometrically. Proximate analysis showed that both I. batatas and M. esculenta contained high carbohydrate content ranged from 75.07% to 87.04% but zero protein and low-fat contents (0.83-2.2%). For the mineral contents, I. batatas contained higher potassium, sodium, iron and magnesium than M. esculenta. However, calcium was found higher in M. esculenta as compared to I. batatas. For the phytochemical study, total anthocyanin content showed the lowest value (0.43-3.08 µg c-3 -gE/g) for both tubers as compared to total phenolic (37.28-71.79 µg GAE/g), flavonoid (4.98-16.50 µg RE/g) and carotenoid (14.54-46.66 µg BC/g) contents. For the antioxidant study, both purple and red variety of I. batatas showed higher percentages of inhibition using DPPH assay with 87.93% and 87.62%, respectively compared to M. esculenta. Meanwhile, FRAP assay displayed lower values than ABTS assay for both tubers. In conclusion, both tubers, I. batatas and M. esculenta have close values of nutritional compositions. However, I. batatas showed higher mineral contents (potassium, iron, magnesium and sodium) and antioxidant activity than M. esculenta. For the phytochemical content, I. batatas contained higher total flavonoid and total anthocyanin contents while M. esculenta contained higher total phenolic and carotenoid contents. Hence, this study suggested that tuber’s by-products have great potential for use in functional food as they are cheap and readily available as well as reducing waste disposal.

scholarly journals Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1262
Author(s):  
Shonisani Eugenia Ramashia ◽  
Felicia Matshepho Mamadisa ◽  
Mpho Edward Mashau
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Total Phenolic ◽  
Crude Fibre ◽  
Yellowness Index ◽  
Antioxidant Power ◽  
Parinari Curatellifolia ◽  
Ferric Reducing Antioxidant Power ◽  
The Impact

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

scholarly journals Effects of temperature, steeping time and particle size used in infusion brewing on total phenolic content and antioxidant activity of tea produced from young upland rice leaves

2021 ◽  
Vol 21 (02) ◽  
pp. 17477-17491
Author(s):  
Narissara Uthai ◽  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Room Temperature ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Upland Rice ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Surface Areas ◽  
Young Leaves

Tea was brewed from young leaves of 4 weeks old Thai upland black waxy rice plants of the cultivar ‘Damgatondam’, which has a noticeable fragrant smell from both seeds and leaves. The plants were harvested about 1 cm above soil level, washed, and cut into pieces, about 1 cm long. These pieces were then steamed for 1 min in a steamer rack, withering for 5min by spreading them out in a thin layer, pan-roasted at 70°C for 30 min, and finally dried at 70°C for 90 min. They were either kept as pieces of leaves or ground into a powder, and both were used for brewing tea by infusion in water at 4oC, room temperature (about 25oC), for 1, 3, 5, 7, 9, 11, or 15 h and brewing at 70oC or 98oC for 1, 3, 5, 7, 9, 11 or 15 min. Directly after brewing, the tea was stored at -25oC awaiting analysis. Each sample was analyzed for total phenolic content (TPC) and for antioxidant activity, by ferric reducing antioxidant power (FRAP), 2,2 diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazo line-6-sulphonic acid) (ABTS) assays. Results showed that tea brewed from ground leaves had higher antioxidant activity than tea brewed from ungrounded leaves. The highest level of extraction was at 98oC for 15 min, where the TPC was 62.79 mg GAE/100g, antioxidant activity was 278.04 for DPPH, 195.38 for ABTS and 1150.13 mg TE/100g for FRAP. Samples extracted at 4oC or room temperature also had high levels of TPC and antioxidant activity with the maximum extraction at room temperature for 15 h; where TPC was 46.76 mg GAE/100g, and antioxidant activities were 152.72 for DPPH, 140.42 for ABTS and 950.32 mg TE/100 g for FRAP. Therefore, the level of extraction for tea brewed in all four conditions depended on both temperature and brewing time. Also, extraction of high levels of bioactive compounds depended on large surface areas of the leaves being in contact with water.

scholarly journals Antioxidant Activities and Total Phenolics of Acacia Honey

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S245-S247 ◽  
Author(s):  
M. Krpan ◽  
K. Marković ◽  
G. Šarić ◽  
B. Skoko ◽  
M. Hruškar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Antiradical Activity ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Optical Rotation ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Dpph Method ◽  
Acacia Honey

The antioxidant activities and total phenolic content of 30 samples of acacia honey from Croatian territory were analysed. Phenolics were determined by the modified Folin-Ciocalteu method, antiradical activity by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and potential antioxidant activity using the ferric reducing antioxidant power (FRAP) method. In all samples, physicochemical parameters (water content, electrical conductivity, total reducing sugars, sucrose content, acidity, hydroxymethylfurfural content, prolin content, optical rotation, diastase activity and invertase activity) were measured according to Croatian legislation and International regulatory standards. Honey can be considered as a dietary supplement as it contains some important components including α-tocopherol, ascorbic acid, flavonoids and phenolics. The composition and properties of honey are dependent on floral origins, climatic conditions of the produced area, processing and storage methods. The results of physicochemical analyses showed that all the values of investigated parameters are in agreement with the current legislation. Phenolic content ranged from 31.72 mg/kg to 80.11 mg/kg, antiradical activity expressed as IC50 ranged from 61.28% to 253.47% and antioxidant activity expressed as FRAP value from 6.95 to 142.43. A positive correlation was observed between total phenolic content and antioxidant activity, indicating that phenolic compounds are mainly responsible for the antioxidant power of acacia honey.

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.

scholarly journals Proximate composition of Malaysian local sweet potatoes

Food Research ◽  
2021 ◽  
Vol 5 (S1) ◽  
pp. 73-79
Author(s):  
N.A. Zulkifli ◽  
M.Z.M. Nor ◽  
F.N. Omar ◽  
A. Sulaiman ◽  
M.N. Mokhtar
Keyword(s):  
Sweet Potato ◽  
Proximate Composition ◽  
Crude Protein ◽  
Ipomoea Batatas ◽  
Animal Feed ◽  
Sweet Potatoes ◽  
Crude Fibre ◽  
By Products ◽  
Different Parts

Sweet potato (Ipomoea batatas (L.) Lam) is one of the main crops worldwide. However, systematic properties characterization of this crop is still required, particularly on the Malaysian local sweet potatoes. Hence, this study aims to determine the proximate composition and the energy value of five common varieties of local sweet potato (Anggun 1, Anggun 2, Anggun 3, White, and VitAto) in Malaysia. For each variety, three different parts of the tuberous root which were the skin, the cortex, and the mixture of cambium and parenchyma were characterized. The findings indicated that VitAto exhibited the highest starch (16.95% – 17.17%) and crude protein (0.86% – 1.15%) contents in all parts as compared to other varieties, hence reflecting its potentials to be further processed for a mass starch production. Among all the parts, the skin contained the highest crude protein, crude fat, ash and crude fibre, which can be further utilized to produce by-products such as animal feed. The findings in this study serve as a baseline for the future starch and byproducts production from local sweet potatoes.

scholarly journals Antioxidant activity and polyphenol composition of Pistacia terebinthus fruit from Tessala (Western Algeria)

2021 ◽  
Vol 5 (11) ◽  
pp. 30-34
Author(s):  
Nazim Bellifa ◽  
Abdelhak Ismail Benhaddou ◽  
Houssem Eddine Ferkous ◽  
Mohammed Adil Selka ◽  
Houari Toumi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Scavenging Effect ◽  
Coffee Substitute ◽  
Ferric Reducing Antioxidant Power ◽  
Pistacia Terebinthus

Background: Consumption of traditional herbal beverages has been generally increased in the last decades, Terebinth coffee, known as ‘‘menengic coffee’’ in Turkish, is one of the most consumed herbal coffees in Turkey, turpentine tree is one of the components of the Mediterranean bush, particularly in Algeria, known as Betoum el Kiffan is largely used as food and in traditional medicine. Aims: In this study, Total phenol, flavonoid content, and antioxidant activity of three extracts of Pistacia trebinthus fruit growing in Algeria was measured using radical scavenging activity tests and metal-related tests including, ferric-reducing antioxidant power (FRAP). The chemical composition profile of the fruits and the coffee brands was identified by thin-layer chromatography, the effects of roasting method of this fruit was rivaled also. Materials and Methods: The total phenolic content of the extracts was determined using the Folin-Ciocalteu method. All extracts of the terebinth fruits and coffee brands displayed a high DPPH scavenging effect. Results: The results of the ferric-reducing antioxidant power show that the reduction capacity is proportional to the increase in the concentration of the samples. All the extracts of the plant exhibit antioxidant activities lower than those of the reference product besides the infusion extract of the P. terebinthus roasted coffee, which is the most active with an optical density of 1.68 nm at a concentration of 400 μg/mL. The chromatography results show that the various extracts of Pistacia terebinthus fruit carry a large number of polyphenols, in particular the carboxylic acids phenols. Conclusions: The plant can be considered as a coffee substitute and opens up promising avenues for the food and pharmaceutical industry in Algeria. Keywords: Antioxidant, Pistacia terebinthus, Coffee, FRAP, polyphenol.

scholarly journals Effects of Cold and Hot Infusions on Antioxidant Activities of Rosehip Tea Bag

2021 ◽  
Vol 9 (8) ◽  
pp. 1455-1459
Author(s):  
Zeynep Akar ◽  
Erza Orhan ◽  
Seçil Durmuş
Keyword(s):  
Antioxidant Activity ◽  
Lower Energy ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Energy Costs ◽  
Antioxidant Power ◽  
Tea Infusions ◽  
Different Temperatures ◽  
Determination Methods

In this study, the antioxidant activity values of infusions at different temperatures of the commercially sold rosehip tea bag. To determine the effect of different infusion temperatures on antioxidant activity, 7 different temperatures (0, 15, 30, 45, 60, 75, 90°C) also including cold infusions temperatures were selected. Infusions of the rosehip tea bags were prepared with packaged drinking water for 5 minutes (recommended time in tea bag packaging) at these temperatures. Antioxidant activity values of the infused extracts were determined by antioxidant activity determination methods: TPC (Total Phenolic Compound), CUPRAC (Cu (II) Ion Reducing Antioxidant Capacity), FRAP (Iron (III) Ion Reducing Antioxidant Power) and ABTS•+ (2.2-azinobis- (3-ethylbenzothiazoline-6-sulphonic acid)) radical scavenging assay. According to the results obtained by the antioxidant determination methods, the highest and lowest activity values for TPC, FRAP and ABTS were measured at 90°C and 0°C, respectively, and a positive correlation was found between temperature and antioxidant activity values. Contrary to the activity values determined in these methods, in the CUPRAC method, the highest and the lowest activity value was measured at 45°C and 90 °C, respectively. As determined in the CUPRAC method, infusions of rosehip tea at low temperatures may provide an advantage in terms of the solubility of some phenolics that can be denatured at high temperatures. In addition, rosehip tea infusions at lower temperatures will contribute to lower energy costs.

scholarly journals Chemical composition and antioxidant activity of three species of Cornukaempferia in Thailand

2021 ◽  
Vol 22 (9) ◽  
Author(s):  
THEERAPHAN CHUMROENPHAT ◽  
Surapon Saensouk ◽  
PIYAPORN SAENSOUK
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Plant Parts ◽  
Ferric Reducing Antioxidant Power ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging

Abstract. Chumroenphat T, Saensouk S, Saensouk P. 2021. Chemical composition and antioxidant activity of three species of Cornukaempferia in Thailand. Biodiversitas 22: 4036-4044. Genus Cornukaempferia (Zingiberaceae) were used as medicinal plants in Thailand. Cornukaempferia has never been reported the chemical compounds and antioxidant activity before. This study was designed to identify the chemical composition and antioxidant activities in root, rhizome, stem, and leaves of Cornukaempferia aurantiflora, C. larsenii, and C. longipetiolata. DPPH scavenging activity and Ferric reducing antioxidant power (FRAP) assays assessed the chemical composition and antioxidant activity. The results showed that total phenolic content (TPC) and total flavonoid content (TFC) found different plant parts obtained in this study were in the order of root>rhizomes>leaves>?stems. The C. aurantiflora had a high TPC of 416.39 mg GAE/g dry weight, while individual phenolics, such as vanillic acid at 256.90 mg/g dry weight, showed high contents in the leaf part. For C. larsenii,  TFC and individual flavonoids, such as catechin, have high 62.52 and 56.47 mg/100g dry weight values in the roots, respectively. The antioxidant activities in different species of different plant parts (DPPH: root>leaves?> rhizomes?>?stems; FRAP: leaves?>root>?rhizomes?>?stems). The genus Cornukaempferia is a rich source of bioactive compounds and antioxidant activity. Therefore, the genus Cornukaempferia will be used as medicine and food to produce products with health benefits in the future.

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