PERTANIKA JOURNAL OF TROPICAL AGRICULTURAL SCIENCE

 

e-ISSN 2231-8542
ISSN 1511-3701

Home / Regular Issue / JTAS Vol. 30 (4) Oct. 2022 / JST-2964-2021

 

Evaluation of Phytochemical and Mineral Composition of Malaysia’s Purple-Flesh Sweet Potato

Rosnah Shamsudin, Nurfarhana Shaari, Mohd Zuhair Mohd Noor, Nazatul Shima Azmi and Norhashila Hashim

Pertanika Journal of Tropical Agricultural Science, Volume 30, Issue 4, October 2022

DOI: https://doi.org/10.47836/pjst.30.4.09

Keywords: Anthocyanin, calcium, iron, purple sweet potato, total flavonoid, total phenolic

Published on: 28 September 2022

Sweet potato (Ipomoea batatas (L.) Lam) is one of Malaysia’s underutilized main crops. However, systematic characterization of phytochemical and mineral contents of the sweet potato tuber and flour is still required for further specific food product development. Therefore, this study aims to evaluate the effects of the peeling conditions on the nutritional composition of sweet potato tuber and flour of the Anggun 1 cultivar. The following properties were investigated in the different peeling conditions of the sweet potato tuber (unpeeled, peeled, and skin only), i.e., the phytochemical properties (total phenolic, total flavonoid, anthocyanin content) and mineral elements (calcium and iron). The results indicated a significant interaction between the peeling conditions of the sweet potato tuber and flour on all the examined properties (p<0.05), total flavonoid content (2615.05 mg quercetin/100g and 3362.96 mg quercetinrties (p < 0.05). The unpeeled sweet potato tuber and flour had the highest value of total phenolic content (3142.98 mg GAE/100g and 4303.80 mg GAE/10/100g), anthocyanin (628.35 mg/100g and 960.30 mg/100g) and iron (5.45 mg/100g for flour only). Moreover, the result had indicated a higher calcium content (701.87 mg/100g) in the skin of the sweet potato. Therefore, this study provides a broad insight into the sweet potato’s phytochemical properties and the mineral composition, which can be used for further specific food product development and processing.

  • Ahmed, M., Akter, M. S., & Eun, J. B. (2010). Peeling, drying temperatures, and sulphite - Treatment affect physicochemical properties and nutritional quality of sweet potato flour. Food Chemistry, 121(1), 112-118. https://doi.org/10.1016/j.foodchem.2009.12.015

  • Akyol, H., Riciputi, Y., Capanoglu, E., Caboni, M. F., & Verardo, V. (2016). Phenolic compounds in the potato and its byproducts: An overview. International Journal of Molecular Sciences, 17(6), Article 835. https://doi.org/10.3390/ijms17060835

  • Alam, M. K, Rana, Z. H., & Islam, S. N. (2016). Comparison of the proximate composition, total carotenoids and total polyphenol content of nine orange-fleshed sweet potato varieties grown in Bangladesh. Foods, 5(4), Article 64. https://doi.org/10.3390/foods5030064

  • Albishi, T., John, J. A., Al-Khalifa, A. S., & Shahidi, F. (2013). Phenolic content and antioxidant activities of selected potato varieties and their processing by-products. Journal of Functional Foods, 5(2), 590-600. https://doi.org/10.1016/j.jff.2012.11.019

  • Amir, H. M. S., Wong, M. M., Adibah, Y., Madihah, M. S., Nida, I., Rashidah, W. A. K. W., Rozira, A., Sharifudin, M. S., Mariam, F. M. N., & Mona, Z. (2017). Biochemical content of two sweet potatoes (Ipomoea batatas) cultivars under dry heat and moist heat treatment. Transactions on Science and Technology, 4(3), 224-231.

  • Antoine, J. M. R., Fung, L. A. H., Grant, C. N., Dennis, H. T., & Lalor, G. C. (2012). Dietary intake of minerals and trace elements in rice on the Jamaican market. Journal of Food Composition and Analysis, 26(1-2), 111-121. https://doi.org/10.1016/j.jfca.2012.01.003

  • Aziz, A. A., Padzil, A. M., & Muhamad, I. I. (2018). Effect of incorporating purple-fleshed sweet potato in biscuit on antioxidant content, antioxidant capacity and colour characteristics. Malaysian Journal of Analytical Sciences, 22(4), 667-675. https://doi.org/10.17576/mjas-2018-2204-13

  • Boni, V. W. T., Digbeu, Y. D., Dje, M. K., Kouamé, L. P., & Dué, E. A. (2018). Proximate and mineral composition and some anti-nutritional factors of flour from five improved sweet potato (Ipomoea batatas (L.) Lam) varieties roots. European Journal of Pharmaceutical and Medical Research, 5(11), 126-137.

  • Czech, A., Zarycka, E., Yanovych, D., Zasadna, Z., Grzegorczyk, I., & Kłys, S. (2020). Mineral content of the pulp and peel of various citrus fruit cultivars. Biological Trace Element Research, 193, 555-563. https://doi.org/10.1007/S12011-019-01727-1

  • Dako, E., Retta, N., & Desse, G. (2016). Comparison of three sweet potato (Ipomoea batatas (L.) Lam) varieties on nutritional and anti-nutritional factors. Global Journal of Science Frontier Research, 16(4), 63-72.

  • Fang, Y. Z., Yang, S. & Wu, G. (2002). Free radicals, antioxidants, and nutrition. Nutrition, 18(10), 872-879. https://doi.org/10.1016/S0899-9007(02)00916-4

  • Friedman, M. (1997). Chemistry, biochemistry, and dietary role of potato polyphenols. A review. Journal of Agricultural and Food Chemistry, 45(5), 1523-1540. https://doi.org/10.1021/Jf960900s

  • Huang, Y. C., Chang, Y. H., & Shao, Y. Y. (2006). Effects of genotype and treatment on the antioxidant activity of sweet potato in Taiwan. Food Chemistry, 98(3), 529-538. https://doi.org/10.1016/j.foodchem.2005.05.083

  • Jang, Y. P., Zhou, J., Nakanishi, K., & Sparrow, J. R. (2005). Anthocyanins protect against A2e photooxidation and membrane permeabilization in retinal pigment epithelial cells. Photochemistry and Photobiology, 81(3), 529-536. https://doi.org/10.1111/j.1751-1097.2005.tb00221.x

  • Ju, D., Mu, T. H., & Sun, H. N. (2017). Sweet potato and potato residual flours as potential nutritional and healthy food material. Journal of Integrative Agriculture, 16(11), 2632-2645. https://doi.org/10.1016/S2095-3119(16)61601-5

  • Khajehei, F., Merkt, N., Claupein, W., & Graeff-Hoenninger, S. (2018). Yacon (Smallanthus sonchifolius Poepp. & Endl.) as a novel source of health promoting compounds: Antioxidant activity, phytochemicals and sugar content in flesh, peel, and whole tubers of seven cultivars. Molecules, 23(2), Article 278. https://doi.org/10.3390/Molecules23020278

  • Lobo, V., Patil, A., Phatak., A., & Chandra, N. (2010) Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews, 4(8), 118-126. https://doi.org/10.4103/0973-7847.70902

  • Mazza, G. (2007). Anthocyanins and heart health. Annali-Istituto Superiore Di Sanita, 43(4), 369-374.

  • Mondy, N. I., & Gosselin, B. (1988). Effect of peeling on total phenols, total glycoalkaloids, discoloration and flavor of cooked potatoes. Journal of Food Science, 53(3), 756-759. https://doi.org/10.1111/J.1365-2621.1988.Tb08949.x

  • Perla, V., Holm, D. G., & Jayanty, S. S. (2012). Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers. LWT - Food Science and Technology, 45(2), 161-171. https://doi.org/10.1016/J.Lwt.2011.08.005

  • Rumbaoa, R. G. O., Cornago, D. F., & Geronimo, I. M. (2009). Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties, 113(4), 1133-1138. https://doi.org/10.1016/j.foodchem.2008.08.088

  • Ruttarattanamongkol, K., Chittrakorn, S., Weerawatanakorn, M., & Dangpium, N. (2016). Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours. Journal of Food Science and Technology, 53(4), 1811-1822. https://doi.org/10.1007/S13197-015-2086-7

  • Senanayake, S. A., Ranaweera, K. K. D. S., Gunaratne, A., & Bamunuarachchi, A. (2013). Comparative analysis of nutritional quality of five different cultivars of sweet potatoes (Ipomea batatas (L) Lam) in Sri Lanka. Food Science & Nutrition, 1(4), 284-291. https://doi.org/10.1002/fsn3.38

  • Shaari, N., Shamsudin, R., Mohd Nor, M. Z., & Hashim, N. (2020). Phenolic, flavonoid and anthocyanin contents of local sweet potato (Ipomoea batatas). Food Research, 4, 74-77. https://doi.org/10.26656/fr.2017.4(s1).s01

  • Shaari, N., Shamsudin, R., Nor, M. Z. M., & Hashim, N. (2021). Quality attributes of Malaysia purple-fleshed sweet potato at different condition. Agronomy, 11(5), 872-886. https://doi.org/10.3390/agronomy11050872

  • Shafienaz, N. A., Najib, M., Omar, H., & Jupri, A. (2019). Tuber yields of three MARDI purple flesh sweet potatoes (Ipomoea batatas [L.] Lam) varieties as affected by different age of planting material. In 28th Malaysian Society of Plant Physiology Conference (MSPPC 2018), Challenges and strategies for plant productivity and resilience (pp. 255-257). Malaysian Society of Plant Physiology (MSPP)

  • Shen, Y., Jin, L., Xiao, P., Lu, Y., & Bao, J. (2009). Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. Journal of Cereal Science, 49(1), 106-111. https://doi.org/10.1016/j.jcs.2008.07.010

  • Steed, L. E., & Truong, V. D. (2008). Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweet potato purees. Journal of Food Science, 73(5), S215-S221. https://doi.org/10.1111/j.1750-3841.2008.00774.x

  • Sun, S., Guo, B., Wei, Y., & Fan, M. (2011). Multi-Element analysis for determining the geographical origin of mutton from different regions of China. Food Chemistry, 124(3), 1151-1156. https://doi.org/10.1016/j.foodchem.2010.07.027

  • Tan, S. L. (2015). Sweetpotato - Ipomoea batatas - A great health food. UTAR Agriculture Science Journal, 1(3), 15-28.

  • Tokusoglu, O., & Yildirim, Z. (2012). Effects of cooking methods on the anthocyanin levels and antioxidant activity of a local Turkish sweetpotato [Ipomoea batatas (L.) Lam] cultivar Hatay Kirmizi: Boiling. Turkish Journal of Field Crops, 17(1), 87-90.

  • Trumbo, P., Yates, A. A., Schlicker, S., & Poos, M. (2001). Dietary reference intakes: Vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Journal of the American Dietetic Association, 101(3), 294-301. https://doi.org/10.1016/S0002-8223(01)00078-5

  • Uttara, B., Singh, A. V., Zamboni, P., & Mahajan, R. T. (2009). Oxidative stress and neurodegenerative diseases: A review of upstream and dpwnstream antioxidant thrapeutic options. Current Neuropharmacology, 7(1), 65-74.

  • Van de Fliert, E., & Braun, A. R. (1999). Farmer field school for integrated crop management of sweet potato. Field Guides Technical Manual. International Potato Center.

  • Van Hal, M. (2000). Quality of sweetpotato flour during processing and storage. Food Reviews International, 16(1), 1-37. https://doi.org/10.1081/fri-100100280

  • Yang, J., Chen, J. F., Zhao, Y. Y., & Mao, L. C. (2010). Effects of drying processes on the antioxidant properties in sweet potatoes. Agricultural Sciences in China, 9(10), 1522-1529. https://doi.org/10.1016/S1671-2927(09)60246-7

  • Yang, J., Punshon, T., Guerinot, M. L., & Hirschi, K. D. (2012). Plant calcium content: Ready to remodel. Nutrients, 4(8), 1120-1136. https://doi.org/10.3390/nu4081120

  • Yin, L., Chen, T., Li, Y., Fu, S., Li, L., Xu, M., & Niu, Y. (2016). A comparative study on total anthocyanin content, composition of anthocyanidin, total phenolic content and antioxidant activity of pigmented potato peel and flesh. Food Science and Technology Research, 22(2), 219-226. https://doi.org/10.3136/fstr.22.219

  • Yusoff, M. M., Abdullah, S. N., Halim, M. R. A., Shari, E. S., Ismail, N. A., & Yusoff, M. M. (2018). Growth and yield performance of five purple sweet potato (Ipomoea batatas) accessions on colluvium soil. Pertanika Journal of Tropical Agricultural Science, 41(3), 975-986.

  • Zulkifli, N. A., Nor, M. Z. M., Omar, F. N., Sulaiman, A., & Mokhtar, M. N. (2021). Proximate composition of Malaysian local sweet potatoes. Food Research. 5(Suppl 1), 73-79. https://doi/10.26656/fr.2017.5(S1).045

ISSN 1511-3701

e-ISSN 2231-8542

Article ID

JST-2964-2021

Download Full Article PDF

Share this article

Recent Articles