Physicochemical characterization of starch from various varieties of sweet potato (Ipomoea batatas)
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The physicochemical characteristics offive sweet potato varieties were studied and compared to potato starch. The parameters studied were starch yield, amylose content, proximate content, swelling power and solubility and yneresis. The starch content offive sweet potato varieties ranged between 23.21Yrr 29.7% The Ipomoea batatas variety 4 gave the highest yield of starch (29.7%) while Ipomoea batatas variety 3 gave the lowest yield (23.2%). The amylose contents ranged between 20. J3lYrr 25.73% Amylose content of Ipomoe~ batatas variety 5 was the highest (25.73%) while starch from Ipomoea batatas showed the lowest amylose content (20.13%). The moisture contents ranged were 8. 761Yrr9. 05% The moisture content of Ipomoea batatas variety 4 was the highest (9.05%) and the lowest was Ipomoea batatas variety 1 (8.76%). The ash content varied between 0.47IYrrO.52% Ipomoea batatas variety 3 showed the highest ash content (0.52%) and the lowest ash content was found for Ipomoea batatas variety 4 (0.47%). The lipid content varied between o. 091YrrO. 12% Ipomoea batatas variety 2 gave the highest lipid content (0.12%) while the lowest was found for Ipomoea batatas variety 3 (0.09%). The protein contents were in the range of o. 171YrrO. 19% Ipomoea batatas variety 4 gave the highest protein content (0.19%) while Ipomoea batatas variety 1 gave the lowest protein content (0.17%). The swelling power ofIpomoea batatas variety 3 starch was the highest among all samples of sweet potato starches at all the temperature ranged studied while Ipomoea batatas variety 5 showed the lowest swelling power. For solubility, it was found that Ipomoea batatas variety 5 showed the
highest solubility and the lowest wasfoundfor Ipomoea batatas variety 3 at all the temperature ranged studied. Syneresis for Ipomoea batatas variety 5 starch was the highest while Ipomoea batatas had the lowest value ofsyneresis tendency among the sweet potato starches studied.Keywords:
Ipomoea
Convolvulaceae
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Abstract The concentrations of fructose, glucose, sucrose, and maltose in sweetpotato (Ipomoea batatas (L.) Lam.) roots, following an 8‐month storage period, were assessed by high performance liquid chromatography (HPLC). Imported cultivars and breeding lines were compared in both the raw and cooked state against New Zealand standards. Strong linear relationships were demonstrated between concentrations of the sugars (fructose, glucose, and sucrose) in cooked roots, and the corresponding sugars in raw roots (R2 of 93.5, 93.8, and 88.8% respectively). The relative proportion of fructose to glucose 0.44: 0.56 was very stable across all cultivars, and independent of the total concentration of the three sugars—fructose, glucose, and sucrose. The negative relationship between sucrose and the levels of fructose + glucose was significant (P < 0.001) excluding cultivars 'Jewel' and "Toka Toka Gold'. All of the clones produced considerable amounts of maltose during cooking, which was significantly (P < 0.001) related to % dry weight. Using canonical variates to group the clones, 'Owairaka Red', the New Zealand standard cultivar, was shown to cluster with the Japanese cultivar, 'Beniazuma', and the Taiwanese breeding line, '93N12/1', on the basis of high dry matter and low fructose + glucose levels. The minor New Zealand cultivar, 'Toka Toka Gold', clustered near the North American cultivar, 'Jewel', on the basis of low maltose, high sucrose, and medium dry weight. 'Toka Toka Gold' had a higher fructose + glucose than its sucrose concentration would predict, as well as a lower maltose level than estimated from its dry matter content. Key words: sweetpotato Ipomoea batatas cultivarsugarstoragemicrowave
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Summary The physical, chemical and physicochemical properties of twenty‐one Caribbean sweet potato cultivars were investigated. Hunter L a b colour parameters were measured, chroma, colour intensity and hue angle were calculated. Proximate composition, vitamin C, amylose, reducing and non‐reducing sugars contents were determined using standard methods. Pasting properties were determined using Rapid Visco Analyser. Tuber size (length, r = 0.72, n = 21, P < 0.0015; width, r = 0.85, n = 21, P < 0.0002) was highly correlated with weight of the tubers. External colours of the tubers ( L = 28.7–63.1, a = +5.9 to +18.0, b = +3 to +19.3) were lower than the flesh colours ( L = 60.8–84.0, a = −2.4 to +27.8, b = +9.9 to +28.5). Proximate composition is typical of sweet potato cultivars but significant differences exist among cultivars. Total sugar, amylose and amylopectin contents ranged from 1.8 to 4.7%, 15.3–31.2% and 68.8–84.7%, respectively. Cooking profiles of the sweet potato flours showed similar trend. Pasting temperature, peak time, swelling power and solubility ranged from 78.3 to 93.0 °C, 3.3–4.8 min, 5.6–23.5 and 11.7–45.7%, respectively.
Proximate
Flesh
Mangifera
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Ipomoea
Convolvulaceae
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Influence of growth stage and variety on the pigment levels in Ipomoea batatas (sweet potato) leaves
The study of pigments and nutritional composition in Ipomoea batatas has been intensive, yet little studies have been conducted on their leaves. I. batatas (sweet potato) leaves which are discarded after the harvesting period can be used as a potential source of natural dye extraction due to their high level of carotenoids (particularly lutein). Selection of leaves material is dependable on factors such as leaves varieties and stages of growth developments. Variations in chlorophyll a, chlorophyll b, total carotenoids and lutein level were determined spectrophotometrically at different stages of leaves development in 6 different varieties of I. batatas leaves. Result showed that chlorophyll a, b, total carotenoids and lutein pigments increased rapidly when measured from day 1 to 7 and remained stagnant or decreased at older stages (day 15 to 18). Both the I. batatas var Oren and Biru Putih contained the highest amount of carotenoids and lutein from day 7 onwards compared to the other varieties and thus can be used as a suitable source of natural yellow dye.
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The aim of this work was to determine the effect of storage time and boiling on the colour of sweet potato (cvs. Morada INTA and Regal) root tubers. Increasing storage time more strongly reduced the skin chroma (C*) of raw Morada INTA tubers than that of raw Regal root tubers. The skin hue angle (H) of raw Morada INTA tubers increased linearly with storage time; at the end of the experiment values were almost twice those at baseline. The results of this study suggest that the perception of skin-H is influenced by C*. In both cultivars, storage time more strongly affected the colour variables of the boiled than the raw flesh. Boiling led to a reduction in flesh luminosity (L*) and an increase in flesh-H. The interaction between cultivar and storage time appears to regulate the C* and H values of orange-flesh cultivars.
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Ipomoea
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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 dried samples. The orange color was more enhanced by freeze drying as confirmed by higher (a*) 24.93 ± 1.56 and (b*) ± 0.53 mg gallic acid/100 g DW values indicating deeper orange color. The pH of starch from the selected sweet potato varieties ranged from 6.10 to 6.33. The results revealed the influence of variety on the chemical composition of sweet potato starch properties. The objectives for analysis of different physio chemical properties evaluate its nutritional activity in human body including antioxidants.
Ipomoea
Reducing sugar
Flesh
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Ipomoea
Potato starch
Proximate
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ABSTRACT Roots of sweet potato cultivar Jewel, and two unnamed selections (213 × 228–1, and 2.57 × 255‐8) were stored at 5°C or 14°C for 10 wk. Increased discoloration of certain cultivars of chilled sweet potato roots is apparently not due to an increase in the amount of extractable peroxidase or chlorogenic acid oxidase activity. Chilled tissues of 213 ×228–1 discolored and showed an increase in pH and chlorogenic acid. Chilled tissues from roots of 257 × 255‐8 exhibited an increase in pH, but did not increase in chlorogenic acid content and were only slightly discolored. Tissues of Jewel changed little in pH or chlorogenic acid content and discolored the least of the three cultivars. Chlorogenic acid discolored under the influence of high pH. The data indicate that differences among cultivars in discoloration resulting from chilling injury may be due to differences in tissue pH and chlorogenic acid content.
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The sweet potato (Ipomoea batatas L.) is less-known vegetable species in Slovak Republic. It is known for sweet taste and various possibilities of use in gastronomy. In this study, the effect of cultivar on the important quantitative (yield of marketable tubers per plant, average weight of marketable tubers, yield of marketable tubers per hectare, share of marketable tubers) and qualitative (antioxidant activity, polyphenol content) parameters of sweet potatoes grown in Slovak Republic was tested. The highest yield (1964.16 g/plant; 54.56 t/ha) and average weight (446.18 g) of marketable tubers (> 150 g) were found in white sweet potato cultivar 'Višnjica white'. The highest ratio of marketable tubers was found in orange cultivar 'Beauregard' (87.17%). The purple cultivar 'Višnjica purple' was characterized by significantly lower values of all quantitative parameters of sweet potatoes. On the contrary, the highest antioxidant activity (61.07% DPPH; DPPH: 2,2-Diphenyl-1-picrylhydrazyl) and polyphenol content (4506.90 mg/kg dry weight) were found just in purple cultivar 'Višnjica purple'. The significantly higher values of both parameters, compared to other cultivars, are caused by abundance of anthocyanins. Results of this study revealed that sweet potato is expressed by good yield potential, together with its quality, in conditions of Slovak republic, or Middle Europe in generally.
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Sweet potatoes are becoming a research focus in recent years due to their unique nutritional and functional properties. Purple sweet potato is a special type having high anthocyanin pigment and phenol content in the root. Sweet potato physiological parameters and biochemical constituents were evaluated to study the comparative performance in five cultivars (X-9, TSP-12-10, Cross 4, Sree Kanaka and Kishan) at harvest and after storage for 30 days under ambient, cool and refrigerated storage condition. All cultivars in different storage conditions exhibited steady weight loss and sprouting from the beginning and the tubers kept in refrigerated storage significantly least PLW%, followed by cool storage and ambient storage. Results of different storage conditions indicated that, there was a downward trend in starch, ascorbic acid and anthocyanin content with the increasing of storage time while total sugars and phenol contents gradually increased. Sugar content of the tubers tended to increase due to hydrolysis of starch which is responsible to enhance sprouting. Increase of total sugar content and retention of anthocyanin was highest in refrigerated storage followed by cool and ambient storage. After 4 weeks exposure to 50C, the rate of increase of phenolic content of sweet potato tubers was significantly higher whereas loss of ascorbic acid was minimum than tubers stored in cool (200C) and ambient condition (30-350C). The highest starch, ascorbic acid and antioxidant property viz., anthocyanin and total phenol were obtained from Cross-4 which also attained a promising performance in morphological characteristics. So it is identified to be superior considering all qualitative aspects which can be selected for further improvement and can be promoted for cultivation.
Ipomoea
Sprouting
Reducing sugar
Food storage
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