Potential Antioxidative Activity of Waste Product of Purple Sweet Potato (Ipomoea batatas Lam.)

Insanu, Muhamad; Amalia, Riza; Fidrianny, Irda

doi:10.3923/pjbs.2022.681.687

Cited by 2 publications

(1 citation statement)

References 15 publications

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“…The extrusion process lowers the antioxidant ability of the EPSP by up to 19%, i.e., from 674.08 to 548.34 mg vitamin C/100 g. The amount of antioxidant-containing substance needed to scavenge 50% of the initial radicals increased to 48%, i.e., from 944.99 to 1325.96 ppm. Indeed, the raw PSP has a strong antioxidant capacity, i.e., IC 50 of 65.35 ppm [ 8 ], or equal to 1581.8 vitamin C/100 g [ 46 ].…”

Section: Resultsmentioning

confidence: 99%

Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity

Palupi

Delina

Nurdin

et al. 2023

Foods

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The extrusion process may influence the nutritional profiles of carbohydrate-rich food ingredients, including the glycemic index (GI) and antioxidant capacity. This study aimed to evaluate the nutritional profile of extruded purple sweet potato (EPSP) substituted with kidney bean flour (KBF) (0, 30, and 40%). These foods were further characterized by their proximate composition, resistant starch, polyphenols, GI, and antioxidant capacities. The 40% KBF substitution enhanced the protein and fiber contents of the EPSP by up to 8% and 6%, respectively. Moreover, it also revealed that EPSP with 40% KBF substitution had a low-GI category (53.1), while the 0 and 30% substitution levels had a high-GI category, i.e., 77.4 and 74.7, respectively. However, the extrusion processing reduced the anthocyanin content and antioxidant capacity of purple sweet potato flour containing 40% KBF by 48% and 19%, respectively. There was a significant relationship between the GI values of proteins, fats, and fibers (p < 0.05). The insignificant effect of resistant starch and phenol contents on GI value was recorded due to the low concentrations of those components. KBF substitution could ameliorate the profile of protein, fiber, and GI, but not for antioxidant capacity. The other innovative processes for preserving antioxidant capacity might improve the product quality.

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Section: Resultsmentioning

confidence: 99%

Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity

Palupi

Delina

Nurdin

et al. 2023

Foods

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Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review

Rosell,

Quizhpe,

Ayuso

et al. 2024

Antioxidants

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Ipomoea batatas (L.) Lam is a dicotyledonous plant originally from tropical regions, with China and Spain acting as the main producers from outside and within the EU, respectively. The root, including only flesh, is the edible part, and the peel, leaves, stems, or shoots are considered by-products, which are generated due to being discarded in the field and during processing. Therefore, this study aimed to perform a comprehensive review of the nutritional value, phytochemical composition, and health-promoting activities of purple-fleshed sweet potato and its by-products, which lead to its potential applications in bakery products for the development of functional foods. The methodology is applied to the selected topic and is used to conduct the search, review abstracts and full texts, and discuss the results using different general databases. The studies suggested that purple-fleshed sweet potato parts are characterized by a high content of essential minerals and bioactive compounds, including anthocyanins belonging to the cyanidin or the peonidin type. The flesh and leaves are also high in phenolic compounds and carotenoids such as lutein and β-carotene. The high content of phenolic compounds and anthocyanins provides the purple-fleshed sweet potato with high antioxidant and anti-inflammatory power due to the modulation effect of the transcription factor Nrf2 and NF-kB translocation, which may lead to protection against hepatic and neurological disorders, among others. Furthermore, purple-fleshed sweet potato and its by-products can play a dual role in food applications due to its attractive color and wide range of biological activities which enhance its nutritional profile. As a result, it is essential to harness the potential of the purple-fleshed sweet potato and its by-products that are generated during its processing through an appropriate agro-industrial valorization system.

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Potential Antioxidative Activity of Waste Product of Purple Sweet Potato (Ipomoea batatas Lam.)

Cited by 2 publications

References 15 publications

Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity

Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity

Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review

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