Comparative Study of Potato (Solanum tuberosum L.) and Sweet Potato (Ipomoea batatas L.): Evaluation of Proximate Composition, Polyphenol Content, Mineral and Antioxidant Activities (original) (raw)
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2019
Physio Chemical Characteristics of BAU Horticulture Garmcenter post harvested anti-oxidant enriched three colored varieties Sweet potato such as Yellow, Orange and Purple flash were selected for this study. The sweet potato were of various flesh colors which included orange, yellow and purple with dry matter content ranging from 30.3 to 34.5. The selected varieties varied significantly (p<0.05) in total solid 34.5 ± 0.57, 30.3 ± 0.36, and 33.35 ± 0.27; sugar content 10.61%, 10.54%, and 11.82%; protein 2.48 ± 0.50%, 2.38 ± 0.00%, and 2.17 ± 0.40%; fiber 1.98 ± 0.74%, 1.86 ± 0.43%, and 1.88 ± 0.44%; total carotenoid compounds 389.22 ± 2.18 µg/g, 138.96 ± 7.54 µg/g, and 116.28 ± 1.80 µg/g per 100 g respectively. Total Phenolic content of the selected varieties are 12.69 ± 0.3 mg, 16.89 ± 0.8 mg and 21.10 ± 1.11 mg per 100 g, as antioxidants. For orange fleshed sweet potato cultivar, the intensity of yellow color of dried sweet potato powders were higher than that of purple color dri...
Plants
Potatoes are a staple food with high antioxidant properties that can positively affect population health. The beneficial effects of potatoes have been attributed to tuber quality. However, the tuber quality related researches at genetic levels are very few. Sexual hybridization is a powerful strategy for producing new and valuable genotypes with high quality. In this study, 42 breeding potato genotypes in Iran were selected based on appearance characteristics such as shape, size, color, eyes of tubers, and tuber yield and marketability. The tubers were evaluated for their nutritional value and properties, viz. phenolic content, flavonoids, carotenoids, vitamins, sugars, proteins, and antioxidant activity. Potato tubers with white flesh and colored skin had significantly higher levels of ascorbic acid and total sugar. The result showed that higher phenolic, flavonoid, carotenoid, protein concentration, and antioxidant activity were noted in yellow-fleshed. Burren (yellow-fleshed) tub...
Foods, 2023
The aim of the paper was to evaluate the phenolic acid content and antioxidant properties in potato cultivars with coloured flesh and bright flesh. The study material included eight cultivars of edible potato grown in a temperate climate in Poland. Five cultivars were potato tubers with coloured flesh: “Rote Emma”, “Blue Salad”, “Vitelotte”, “Red Emmalie”, and “Blue Congo”; and three were potato tubers with bright flesh: “Bella Rosa”, “Lord”, and “Tajfun”. In all potato samples under study, four phenolic acids were identified: chlorogenic acid, gallic acid, p-coumaric acid, and caffeic acid. The predominant acid was chlorogenic acid, the levels of which ranged from 62.95 mg·100 g−1 FM to 126.77 mg·100 g−1 FM. The total concentration of the identified phenolic acids was diverse and depended on the genotype of the cultivar and the tuber flesh colour, with coloured-fleshed potatoes having higher phenolic acid contents in comparison to bright-fleshed potato cultivars. The average concentration of phenolic acids in the samples was 89.19 mg·100 g−1 FM, and the average concentrations of the individual phenolic acids identified were as follows: chlorogenic acid (86.19 mg·100 g−1 FM), gallic acid (1.18 mg·100 g−1 FM), p-coumaric acid (0.64 mg·100 g−1 FM), and caffeic acid (1.18 mg·100 g−1 FM). In addition, three groups of anthocyanins were identified: pelargonidin-3,5-di-O-glucoside, peonidin-3,5-di-O-glucoside, and petunidin-3,5-di-O-glucoside. Anthocyanins were not found in the “Lord” or “Tajfun” varieties characterised by white tuber flesh. The predominant pigment was petunidin-3,5-di-O-glucoside, with an average content of 23.15 mg·100 g−1 FM, and the highest value was observed in the “Vitelotte” variety (51.27 mg·100 g−1 FM). The antioxidant activity of the flesh of the potatoes under study was diverse depending on flesh colour. The FRAP (Ferric Reducing Antioxidant Power) assay indicated higher antioxidant activity of coloured-fleshed potato cultivars. The highest concentration was identified in the “Vitelotte” cultivar flesh and was 114% higher than in the “Lord” cultivar. Similar dependencies were found in the case of the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; however, in this case, the “Vitelotte” cultivar flesh demonstrated nearly 6.4 times higher antioxidant activity than the “Lord” cultivar. Summarizing our own research, we can conclude that potato varieties with coloured flesh are characterised by a higher content of biologically active substances, including phenolic acids, and antioxidant properties compared to potato tubers with bright flesh.
Aim of this work is to significant difference existed in the antioxidant capacity of three different processed purple potato (S. tuberosum L.) extracts assayed via DPPH and FRAPS colorant stability. High temperature treatment would destroy the antho-cyanin compounds and significantly decrease the anthocyanin-based purple potato colorants. Our results suggest that in order to exploit and utilize purple potato colorant more effectively, colorant should be kept away from light and heat treatment. The direct lyophilization treated sample had significant higher content than other processing method. Stability study showed that both light and heat could accelerate the degradation of anthocyanin-based potato colorant. The fresh potato colorant showed the most stable property, followed by the lyophilization, oven drying, steaming before lyophilization. Our results suggest that lyophilize was a recommended suitable processing method in food industry.
Antioxidant substances and phytonutrients in sweet potato tubers of different flesh colour
Annals of Phytomedicine: An International Journal, 2021
Sweet potato tubers combine the properties of cereals, fruits and vegetables owing to its content of starch, pectin and vitamins, respectively. Despite a carbohydrate rich food, sweet pota to has low glycemic index. It is now also considered as an antidiabetic food. Depending on the flesh colour, sweet potato tubers are also rich in -carotene, anthocyanins and total phenols. An experiment was conducted on sweet potatoes of different flesh colour to establish the relation of tuber flesh colours on the possession of different antioxidant substances along with other phytonutrients, and to identify sweet potato cultivars of different flesh colour having potential for enriching the human diets with antioxidants and other essential nutrients. Antioxidant substances and other nutrition facts of different orange fleshed, purple fleshed and white fleshed sweet potato cultivars were analysed following standard procedures. Significant differences in all the nutritional parameters including antioxidant substances were observed in sweet potatoes of different flesh colour. Marked variation in biochemical constituents among the cultivars of same flesh colour were also observed. Orange fleshed cultivars were found to contain higher amount of -carotene ranging from 4.76 mg/100 g to 11.16 mg/100 g. The total sugar content varied from 1.36-3.14% among the cultivars. The dry matter content of tubers ranged between 23.68% and 34.11%. Among all the cultivars, both the highest carbohydrate (21.23%) and starch content (15.28%) were recorded in 'Cross-4', a purple fleshed sweet potato. All the purple fleshed sweet potato cultivars were found to contain high anthocyanins ranging from 9.38 mg/100 g to 18.41 mg/100 g. Antioxidant substances were found to be directly related with the tuber flesh colours. This study suggests that increased consumption of orange-fleshed sweet potatoes having high -carotene can contribute considerably to alleviate dietary deficiency of vitamin A. Pigmented cultivars of purplefleshed sweet potatoes having high anthocyanins and total phenols, and orange-fleshed sweet potatoes rich in -carotene can also act as good sources of antioxidant.
Antioxidant potentials of different potato genotypes
Bangladesh Journal of Agricultural Research, 2018
The present investigation was undertaken to analyze the antioxidant potential of sixteen different potato genotypes. Eleven yellow fleshed potato genotypes namely Forza, Courage, Laura, Rosa Gold, Lady Rosetta, Cumbica, Asterix, Coronada, Granola, Cardinal and Diamant and five purple fleshed potato genotypes namely Jam Alu, KAC 10063, KAC 10064, KAC 10069, KAC 10097 were used as experimental materials. Total carotenoids, anthocyanin, phenolics, flavonoids, ascorbic acid and antioxidant activity in the above mentioned genotypes were determined to compare the antioxidant potentials of the genotypes. Analysis of above mentioned parameters resulted significant variation in their contents in both yellow and purple fleshed genotypes. The results indicate the purple fleshed genotypes showed significantly higher carotenoids, anthocyanin, flavonoids and total antioxidant activity than those of yellow fleshed genotypes. The findings also suggested the antioxidant activity of the genotypes pos...
Phenolic content and antioxidant capacity of Philippine sweet potato ( Ipomoea batatas) varieties
Food Chemistry, 2009
The study established baseline data on the total phenolic content and antioxidant activities of five sweet potato (Ipomoea batatas) varieties grown in the Philippines including Dakol, Emelda, Haponita, PSBSP and Violet. Phenolic content ranged from 192.7 to 1159.0 mg gallic acid equivalent (GAE) /100 g dry sample. Antioxidant activities were highest for Dakol, with an EC 50 value of 0.7 ± 0.2 mg/mL for DPPH radical scavenging activity, 2.5 ± 0.5 mg/mL for reducing power, and 2.4 ± 0.3 mg/mL for iron-chelating ability, on a dry basis. However, Haponita had the best inhibitory action on linoleic acid oxidation at 99.4 ± 0.9%. Methanolic sweet potato extracts had higher radical scavenging activity, reducing power and oxidation inhibition than a-tocopherol and higher iron-chelating capacity than ethylenediamine tetraacetic acid (EDTA). Significant ( * P < 0.05) negative correlation was observed between total phenolic content and the EC 50 for DPPH radical scavenging activity (R = À0.826), reducing power (R = À0.876) and iron-chelating capacity (R = -0.800).
Ciência Rural, 2017
ABSTRACT: Sweet potato ( Ipomoea batatas (L.) Lam) is one of the most popular and ancient roots of Brazil and it can be consumed at different forms such as boiled, roasted or as sweets. Its cooking can lead to physicochemical transformations altering the nutritional properties. The objective of this study was to evaluate the physicochemical characteristics, bioactive compounds and antioxidant capacity of twelve sweet potato genotypes of varying pulp color in natura and roasted. Soluble solids, acidity, sugars, carotenoids, anthocyanins, phenolic compounds and antioxidant capacity were analyzed in the following sweet potatoes genotypes: cream pulp (Rubissol, Cuia, ILS03, ILS10, ILS12, ILS24 and ILS44); orange pulp (Amelia and Beauregard); and purple pulp (ILS56, ILS16 and ILS71). According to the results, it was observed a wide variation among the sweet potato genotypes for all analyzed parameters, in both preparation forms. The antioxidant capacity was a parameter with wide variatio...
Biochemical and Phytochemical Properties of Potato: A Review
Potato is a versatile, carbohydrate-rich food highly popular worldwide and served in a variety of ways. Freshly harvested tubers of potato contain about 80 percent water and 20 percent dry matter. About 60 to 80 percent of the dry matter is starch. Potato is the fourth most important food crop in the world after rice, wheat, and maize, and is the only major food crop that is a tuber. Potato is a very efficient food crop and staple food and produces more dry matter, protein and minerals per unit area in comparison to cereals. Apart from being a rich source of starch, potatoes contain the good quantity of small molecules and secondary metabolites which play an important role in a number of processes. Many of the compounds which present in potato are very important because of their beneficial effects on health and therefore they are highly desirable in the human diet [1]. Nutritional deficiencies are not well known in the countries whose population depends on potatoes as their basic food . One of the global health goals is to increase the availability of nutrients to a large population of the world. A sensible approach to achieving this goal would be to increase the nutritional content of highly consumed crops. Furthermore, potatoes have higher phytonutrient content and are amenable to development through breeding and biotechnology approaches . Antioxidants are substances that reduce or inhibit oxidative processes in human body and food products . Free radicals or reactive oxygen species are very responsible for these degenerative reactions and are associated with many chronic diseases . Fruits and vegetables are precise a very rich source of antioxidant phytochemicals such as polyphenols, anthocyanins and ascorbic acid etc. which are helpful in supplementary the body to neutralize free radicals. Therefore, consumption of a diet high in dietary antioxidants is utmost important, in order to reduce the harmful effects of free radicals. The aim of this review is to retrace the information on various biochemical and phytochemical properties of potato tubers which differ with the cultivar, growing location, cultural practices adopted during cultivation, maturity at harvest, subsequent storage history and other related factors.