Effect of sprouting on anthocyanin, antioxidant activity, color intensity and color attributes in purple sweet potatoes
Journal Title: Food Research - Year 2018, Vol 2, Issue 2
Abstract
Sweet potatoes stored in a humid state will generally sprout, leading to them being deemed inedible by customers. During the sprouting process enzyme activities increase and as such it was assumed that there had been changes in the nutrition and secondary metabolism compounds, e.g. anthocyanins. The purpose of this research was to investigate the changes occurred in the characteristics of anthocyanins during the purple sweet potatoes’ sprouting. One-factor Randomized Block Design was used in the research design, i.e. the sprouting time in 6 stages: 1, 2, 3, 4, 5, and 6 weeks. The results showed that the highest antioxidant activity is 51.61±2.11%, the highest color intensity is 0.72±0.72, and the lowest hue angle value or the lowest h is 30.75±0.93o, occurring in the 4th week of sprouting. While the highest total anthocyanin is 222.07±2.65 mg/kg wet weight, and the highest red color value or a* is 12.80±0.49, occurring in the 3rd week of sprouting. The major components that compose purple sweet potatoes are Cyanidin-3-0-glucoside ([M-X]+ = m/z 286.50 to 287.50 and [M]+ = m/z 449) and Peonidin -3,5-0-diglucoside ([M-X]+ = m/z 462.50 to 463.50 and [M]+ = m/z 625).
Authors and Affiliations
K. Yudiono, L. Kurniawati
Keywords
Related Articles
- EP ID EP291071
- DOI 10.26656/fr.2017.2(2).252
- Views 181
- Downloads 0
Production of sorbitol by repeated batch fermentation using immobilized of Lactobacillus plantarum strain (BAA-793) via solid state fermentation
Sorbitol production from Meranti wood sawdust (MWS) using immobilized cells of Lactobacillus plantarum (BAA-793) with repeated batch fermentation via solid state fermentation (SSF) was studied. The storage stability of t...
Polyphenolic content and antioxidant capacity of white, green, black, and herbal teas: a kinetic study
Camellia sinensis teas, and tisanes derived from herbs or fruit, are rich in polyphenolic, antioxidant compounds. This study compared the total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antio...
Evaluation of using edible coating and ripening on Dangke, a traditional cheese of Indonesia
Dangke is a traditional soft cheese from Enrekang, South Sulawesi Indonesia which is produced through heat denaturation at 85°C and enzymatic coagulation using papaya latex. The quality, microstructure and storage life o...
Antioxidant and antimicrobial activities of squid ink powder
Economic development in Malaysia has led to increasing quantity and complexity of generated waste or by-product. The main objective of this study is to investigate the antioxidant and antimicrobial activities of squid in...
Antioxidant activities of Barringtonia racemosa leaves
Proximate analysis of Barringtonia racemosa (putat) leaves was carried out and total phenolic content (TPC) was measured using total phenolic assay, also known as the Folin Ciocalteu (FC) assay. Antioxidant activities of...