Phenolic, flavonoid and anthocyanin contents of local sweet potato (Ipomoea batatas)
The sweet potato (Ipomoea batatas) is an annual herb of the family Convolvulaceae and ranked as the world's seventh most important food crop with a major contribution to energy and phytochemical source of nutrition. Three different conditions of sweet potatoes are unpeeled tuber (UPSP), peeled...
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Rynnye Lyan Resources
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/87149/ |
| _version_ | 1848860373042593792 |
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| author | Shaari, Nurfarhana Shamsudin, Rosnah Mohd Nor, Mohd Zuhair Hashim, Norhashila |
| author_facet | Shaari, Nurfarhana Shamsudin, Rosnah Mohd Nor, Mohd Zuhair Hashim, Norhashila |
| author_sort | Shaari, Nurfarhana |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The sweet potato (Ipomoea batatas) is an annual herb of the family Convolvulaceae and ranked as the world's seventh most important food crop with a major contribution to energy and phytochemical source of nutrition. Three different conditions of sweet potatoes are unpeeled tuber (UPSP), peeled tuber (PSP) and skin of tuber (SSP). The objective of this study is to evaluate the phytochemical availability (total phenolic contents (TPC), total flavonoid contents (TFC) and anthocyanin content) in the different parts of the sweet potato tuber. Folin-Ciocalteau (FC) assay showed that phenolic contents for UPSP (41.14±1.69 mg GAE/100 g dry basis) and PSP (42.24±2.19 mg GAE/100 g dry basis) were significantly (50%) higher than SSP (26.01±2.04 mg GAE/100 g dry basis). In terms of flavonoid content, the highest value was retained in PSP (9.55±0.82 mg quercetin/100 g dry basis) followed by UPSP (3.30±0.19 mg quercetin/100 g dry basis) and SSP (1.43 ± 0.03 mg quercetin/100 g dry basis). PSP (9.43±0.08 mg/100 dry basis) had a higher anthocyanin content compared to UPSP (5.21±0.02 b mg/100 g dry basis) and SSP (5.21±0.02 b mg/100 g dry basis). The phytochemical properties were available in all conditions of the sweet potato. However, PSP was suggested to be the most preferable condition for further processing in the sweet potato industry. |
| first_indexed | 2025-11-15T12:44:12Z |
| format | Article |
| id | upm-87149 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T12:44:12Z |
| publishDate | 2020 |
| publisher | Rynnye Lyan Resources |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-871492023-01-18T02:15:58Z http://psasir.upm.edu.my/id/eprint/87149/ Phenolic, flavonoid and anthocyanin contents of local sweet potato (Ipomoea batatas) Shaari, Nurfarhana Shamsudin, Rosnah Mohd Nor, Mohd Zuhair Hashim, Norhashila The sweet potato (Ipomoea batatas) is an annual herb of the family Convolvulaceae and ranked as the world's seventh most important food crop with a major contribution to energy and phytochemical source of nutrition. Three different conditions of sweet potatoes are unpeeled tuber (UPSP), peeled tuber (PSP) and skin of tuber (SSP). The objective of this study is to evaluate the phytochemical availability (total phenolic contents (TPC), total flavonoid contents (TFC) and anthocyanin content) in the different parts of the sweet potato tuber. Folin-Ciocalteau (FC) assay showed that phenolic contents for UPSP (41.14±1.69 mg GAE/100 g dry basis) and PSP (42.24±2.19 mg GAE/100 g dry basis) were significantly (50%) higher than SSP (26.01±2.04 mg GAE/100 g dry basis). In terms of flavonoid content, the highest value was retained in PSP (9.55±0.82 mg quercetin/100 g dry basis) followed by UPSP (3.30±0.19 mg quercetin/100 g dry basis) and SSP (1.43 ± 0.03 mg quercetin/100 g dry basis). PSP (9.43±0.08 mg/100 dry basis) had a higher anthocyanin content compared to UPSP (5.21±0.02 b mg/100 g dry basis) and SSP (5.21±0.02 b mg/100 g dry basis). The phytochemical properties were available in all conditions of the sweet potato. However, PSP was suggested to be the most preferable condition for further processing in the sweet potato industry. Rynnye Lyan Resources 2020-02-10 Article PeerReviewed Shaari, Nurfarhana and Shamsudin, Rosnah and Mohd Nor, Mohd Zuhair and Hashim, Norhashila (2020) Phenolic, flavonoid and anthocyanin contents of local sweet potato (Ipomoea batatas). Food Research, 4 (suppl.1). 74 - 77. ISSN 2550-2166 https://www.myfoodresearch.com/vol-49474supplementary-1.html 10.26656/fr.2017.4(S1).S01 |
| spellingShingle | Shaari, Nurfarhana Shamsudin, Rosnah Mohd Nor, Mohd Zuhair Hashim, Norhashila Phenolic, flavonoid and anthocyanin contents of local sweet potato (Ipomoea batatas) |
| title | Phenolic, flavonoid and anthocyanin contents of local sweet potato (Ipomoea batatas) |
| title_full | Phenolic, flavonoid and anthocyanin contents of local sweet potato (Ipomoea batatas) |
| title_fullStr | Phenolic, flavonoid and anthocyanin contents of local sweet potato (Ipomoea batatas) |
| title_full_unstemmed | Phenolic, flavonoid and anthocyanin contents of local sweet potato (Ipomoea batatas) |
| title_short | Phenolic, flavonoid and anthocyanin contents of local sweet potato (Ipomoea batatas) |
| title_sort | phenolic, flavonoid and anthocyanin contents of local sweet potato (ipomoea batatas) |
| url | http://psasir.upm.edu.my/id/eprint/87149/ http://psasir.upm.edu.my/id/eprint/87149/ http://psasir.upm.edu.my/id/eprint/87149/ |