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Wan X, Wu J, Wang X, Cui L, Xiao Q. Accumulation patterns of flavonoids and phenolic acids in different colored sweet potato flesh revealed based on untargeted metabolomics. Food Chem X 2024; 23:101551. [PMID: 38974199 PMCID: PMC11225656 DOI: 10.1016/j.fochx.2024.101551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 06/10/2024] [Accepted: 06/11/2024] [Indexed: 07/09/2024] Open
Abstract
Sweet potatoes are rich in flavonoids and phenolic acids, showing incomparable nutritional and health value. In this investigation, we comprehensively analyzed the secondary metabolite profiles in the flesh of different-colored sweet potato flesh. We determined the metabolomic profiles of white sweet potato flesh (BS), orange sweet potato flesh (CS), and purple sweet potato flesh (ZS) using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The CS vs. BS, ZS vs. BS, and ZS vs. CS comparisons identified a total of 4447 secondary metabolites, including 1540, 1949, and 1931 differentially accumulated metabolites. Among them, there were significant differences in flavonoids and phenolic acids. There were 20 flavonoids and 13 phenolic acids that were common differential metabolites among the three comparison groups. The accumulation of paeoniflorin-like and delphinidin-like compounds may be responsible for the purple coloration of sweet potato flesh. These findings provide new rationale and insights for the development of functional foods for sweet potatoes. List of compounds Kaempferol (PubChem CID: 5280863); Peonidin 3-(6"-p-coumarylglucoside) (PubChem CID: 44256849); Swerchirin (PubChem CID: 5281660); Trilobatin (PubChem CID: 6451798); 3-Geranyl-4-hydroxybenzoate (PubChem CID: 54730540); Eupatorin (PubChem CID: 97214); Icaritin (PubChem CID: 5318980); Isorhamnetin (PubChem CID: 5281654); Glucoliquiritin apioside (PubChem CID: 74819335); Brazilin (PubChem CID: 73384).
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Affiliation(s)
- Xiaolin Wan
- Hubei Key Laboratory of Biological Resources Protection and Utilization (Hubei Minzu University), Enshi, 44500, China
| | - Jiaqi Wu
- Hubei Key Laboratory of Biological Resources Protection and Utilization (Hubei Minzu University), Enshi, 44500, China
| | - Xiuzhi Wang
- Hubei Key Laboratory of Biological Resources Protection and Utilization (Hubei Minzu University), Enshi, 44500, China
| | - Lingjun Cui
- Hubei Key Laboratory of Biological Resources Protection and Utilization (Hubei Minzu University), Enshi, 44500, China
| | - Qiang Xiao
- Hubei Key Laboratory of Biological Resources Protection and Utilization (Hubei Minzu University), Enshi, 44500, China
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Guan Y, Yang X, Pan C, Kong J, Wu R, Liu X, Wang Y, Chen M, Li M, Wang Q, He G, Yang G, Chang J, Li Y, Wang Y. Comprehensive Analyses of Breads Supplemented with Tannic Acids. Foods 2023; 12:3756. [PMID: 37893648 PMCID: PMC10606112 DOI: 10.3390/foods12203756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 09/21/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
Tannic acid (TA) has been recently considered as a new dough additive for improving the bread-making quality of wheat. However, the effects of TA supplementation on the sensory quality parameters (color, crumb grain structure, and sensory properties) of bread have not been studied. Further, the potential of TA supplementation in bread-making quality improvement has not been evaluated by using commercial flour. In the present study, three commercial wheat flours (namely, XL, QZG, and QZZ) with different gluten qualities were used to evaluate the effects of TA supplementation (in concentrations of 0.1% and 0.3%, respectively). TA supplementation did not change the proximate composition of the breads but increased the volumes and specific volumes of XL and QZG breads. TA supplementation enhanced antioxidant activities, with 0.3% TA significantly increasing the antioxidant capacities of bread made from all three flour samples by approximately four-fold (FRAP method)/three-fold (ABTS method). Positive effects of TA on the reduction in crumb hardness, gumminess, and chewiness were observed in the XL bread, as determined by the texture profile analysis. For the analyses on visual and sensory attributes, our results suggest that TA did not affect the crust color, but only slightly reduced the L* (lightness) and b* (yellowness) values of the crumb and increased the a* (redness) value. TA supplementation also increased the porosity, total cell area, and mean cell area. Satisfactorily, the sensory evaluation results demonstrate that TA-supplemented breads did not exhibit negative sensory attributes when compared to the non-TA-added breads; rather, the attributes were even increased. In summary, TA-supplemented breads generally had not only better baking quality attributes and enhanced antioxidant activities, but, more importantly, presented high consumer acceptance in multiple commercial flour samples. Our results support the commercial potential of TA to be used as a dough improver.
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Affiliation(s)
- Yanbin Guan
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Xun Yang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Chuang Pan
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Jie Kong
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Ruizhe Wu
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Xueli Liu
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Yuesheng Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Mingjie Chen
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Miao Li
- Grain Storage and Security Engineering Research Center of Education Ministry, School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450052, China;
| | - Qiong Wang
- College of Life Sciences and Health, Wuhan University of Science and Technology, Wuhan 430065, China
| | - Guangyuan He
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Guangxiao Yang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Junli Chang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Yin Li
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Yaqiong Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
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Tüfekçi S, Özkal SG. The Optimization of Hybrid (Microwave-Conventional) Drying of Sweet Potato Using Response Surface Methodology (RSM). Foods 2023; 12:3003. [PMID: 37628002 PMCID: PMC10453211 DOI: 10.3390/foods12163003] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 07/23/2023] [Accepted: 07/27/2023] [Indexed: 08/27/2023] Open
Abstract
Hybrid microwave-hot air (MW-HA) drying of sweet potatoes was optimized using a face-centered central composite design (FCCCD) with response surface methodology through the desirability function. The independent variables were drying temperature (50-70 °C) and microwave power (0-180 W), while the investigated responses were the drying time (Dt), the rehydration ratio (RR), the water-holding capacity (WHC), the antioxidant activity change (AA-PC), the total phenolic content change (TPC-PC), and the beta-carotene content change (BC-PC). The main criteria for the optimization of hybrid drying of sweet potatoes was to produce dried potatoes in the shortest drying time with a maximum RR and WHC and with minimum bioactive content (AA, TPC, and BC) loss. The optimum conditions were found to be a drying temperature of 54.36 °C with a microwave power of 101.97 W. At this optimum point, the Dt, RR, WHC, AA-PC, TPC-PC, and BC-PC were 61.76 min, 3.29, 36.56, 31.03%, -30.50%, and -79.64%, respectively. The results of this study provide new information about the effect of the hybrid drying method (MW-HA) on the rehydration ability and bioactive compounds of sweet potatoes, as well as the optimum values of the process.
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Affiliation(s)
- Senem Tüfekçi
- Department of Food Processing, Vocational School of Acıpayam, Pamukkale University, Denizli 20800, Türkiye;
| | - Sami Gökhan Özkal
- Department of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli 20160, Türkiye
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Slonecki TJ, Rutter WB, Olukolu BA, Yencho GC, Jackson DM, Wadl PA. Genetic diversity, population structure, and selection of breeder germplasm subsets from the USDA sweetpotato ( Ipomoea batatas) collection. FRONTIERS IN PLANT SCIENCE 2023; 13:1022555. [PMID: 36816486 PMCID: PMC9932972 DOI: 10.3389/fpls.2022.1022555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Accepted: 10/28/2022] [Indexed: 06/18/2023]
Abstract
Sweetpotato (Ipomoea batatas) is the sixth most important food crop and plays a critical role in maintaining food security worldwide. Support for sweetpotato improvement research in breeding and genetics programs, and maintenance of sweetpotato germplasm collections is essential for preserving food security for future generations. Germplasm collections seek to preserve phenotypic and genotypic diversity through accession characterization. However, due to its genetic complexity, high heterogeneity, polyploid genome, phenotypic plasticity, and high flower production variability, sweetpotato genetic characterization is challenging. Here, we characterize the genetic diversity and population structure of 604 accessions from the sweetpotato germplasm collection maintained by the United States Department of Agriculture (USDA), Agricultural Research Service (ARS), Plant Genetic Resources Conservation Unit (PGRCU) in Griffin, Georgia, United States. Using the genotyping-by-sequencing platform (GBSpoly) and bioinformatic pipelines (ngsComposer and GBSapp), a total of 102,870 polymorphic SNPs with hexaploid dosage calls were identified from the 604 accessions. Discriminant analysis of principal components (DAPC) and Bayesian clustering identified six unique genetic groupings across seven broad geographic regions. Genetic diversity analyses using the hexaploid data set revealed ample genetic diversity among the analyzed collection in concordance with previous analyses. Following population structure and diversity analyses, breeder germplasm subsets of 24, 48, 96, and 384 accessions were established using K-means clustering with manual selection to maintain phenotypic and genotypic diversity. The genetic characterization of the PGRCU sweetpotato germplasm collection and breeder germplasm subsets developed in this study provide the foundation for future association studies and serve as precursors toward phenotyping studies aimed at linking genotype with phenotype.
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Affiliation(s)
- Tyler J. Slonecki
- United States Vegetable Laboratory, Agricultural Research Service, United States Department of Agriculture, Charleston, SC, United States
| | - William B. Rutter
- United States Vegetable Laboratory, Agricultural Research Service, United States Department of Agriculture, Charleston, SC, United States
| | - Bode A. Olukolu
- Department of Entomology and Plant Pathology, University of Tennessee, Knoxville, TN, United States
| | - G. Craig Yencho
- Department of Horticultural Science, North Carolina State University, Raleigh, NC, United States
| | - D. Michael Jackson
- United States Vegetable Laboratory, Agricultural Research Service, United States Department of Agriculture, Charleston, SC, United States
| | - Phillip A. Wadl
- United States Vegetable Laboratory, Agricultural Research Service, United States Department of Agriculture, Charleston, SC, United States
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Oloniyo RO, Omoba OS, Awolu OO, Esan YO. Functional Properties, Fourier Transform Infrared of Cream and Orange Fleshed Sweet Potato Flour and Sensory Evaluation of Its Dough Meal. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2112351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
| | | | | | - Yetunde Oyebola Esan
- Department of Food Science and Technology, Joseph Ayo Babalola University, Ikeji-Arakeji, Nigeria
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Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2189-2199. [PMID: 35602446 DOI: 10.1007/s13197-021-05232-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/06/2021] [Accepted: 08/09/2021] [Indexed: 10/20/2022]
Abstract
Trends on the use of non-wheat flours for bread production has led to researches on improving the rheological characteristics of such non-wheat flours. This aim of this study was to determine the effect of soy concentrate on the protein and rheological behaviour (pasting and mixolab) of the orange-fleshed sweet potato composite flour as well as the physical and sensory qualities of the bread produced. The experimental design to obtain the optimum blends was carried out using optimum design of response surface methodology; with sweat potato, soy bean concentrate, date palm flour and potato starch as the independent variables. The result shows that protein values ranged from 6.19 to 21.10%, carotenoid values ranged from 0.11 to 26.18 mg/100 g. pasting temperature ranged from 68.50 to 82.33 °C; peak viscosity ranged between 159 and 1040 RVU, the breakdown value ranged between 24 and 272 RVU and the setback value ranged from 75 to 368 RVU. The bread loaf weights ranged from 111 to 256 g and the specific loaf volume ranged from 0.7 to 1.6cm3/g. The bread samples varied significantly (p < 0.05) with the consumer's acceptability in terms of aroma, appearance, taste and overall acceptability. It was observed that soy-concentrate increase the protein content and improves rheological properties of the composite flour for the production of gluten free bread.
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Highly Nutritional Bread with Partial Replacement of Wheat by Amaranth and Orange Sweet Potato. Foods 2022; 11:foods11101473. [PMID: 35627043 PMCID: PMC9142116 DOI: 10.3390/foods11101473] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 05/10/2022] [Accepted: 05/17/2022] [Indexed: 12/14/2022] Open
Abstract
The current dietary habits cause health problems due to foods’ composition, with bread as an important example. Our aim was to formulate an optimum dough blend with flours from wheat, amaranth and orange sweet potato to obtain a physically good and highly nutritional bread. Bread was prepared with blends of wheat, amaranth and orange sweet potato flours, optimizing the technological properties of the doughs by the response surface methodology and analyzing their physical and nutritional properties. Amaranth provides protein and fiber, and sweet potatoes provide β-carotenoids and high antioxidant activity. The prediction models were adjusted by mixing time (MT), peak dough resistance (PDR), setback (SB) and breakdown (BD). The interaction between wheat and amaranth significantly (p < 0.05) affected MT, PDR and SB, while the interaction between amaranth and sweet potato affected BD (p < 0.05); none of the components influenced PDR. The optimized blend (68.7% wheat, 22.7% amaranth and 8.6% sweet potato) produced a bread with the best crust and crumb appearance. This bread was comparable to that made with 100% wheat in specific volume and textural characteristics, but had better protein quality, higher content of fermentable fiber, pro-vitamin A, and bioactive compounds with good antioxidant capacity, and a lower glycemic index.
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Comparative Study of Potato (Solanum tuberosum L.) and Sweet Potato (Ipomoea batatas L.): Evaluation of Proximate Composition, Polyphenol Content, Mineral and Antioxidant Activities. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112411844] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The objective of the present study was to differentiate and compare the proximate composition, minerals, flesh colour, phenolic composition, and antioxidant activities of varieties of white-fleshed sweet potato (WFSP) and potato (WFP) locally grown in Pakistan. The results showed that WFP presented higher moisture and crude fat content, while WFSP offered better ash, crude protein, and crude fibre contents. Colour analysis revealed that WFSP and WFP showed the highest L* (lightness) values and exhibited the maximum total phenolic content and total flavonoids content of 9.27 ± 0.88 mg GAE/g and 19.01 ± 0.66 mg QE/g. In vitro, results demonstrated that WFSP possessed better antioxidant activity with the highest ferric reducing antioxidant power of 58.67 ± 0.22 mM Fe2+/g and DPPH scavenging activity of 39.12 ± 0.33% compared to WFP. It is concluded that WFSP possesses a better proximate and mineral profile followed by higher antioxidant activity.
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Jalali-Jivan M, Fathi-Achachlouei B, Ahmadi-Gavlighi H, Jafari SM. Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102836] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Alam MK. A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam ( Dioscorea alata L.). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:5586316. [PMID: 34368342 PMCID: PMC8339343 DOI: 10.1155/2021/5586316] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 05/24/2021] [Accepted: 06/19/2021] [Indexed: 11/24/2022]
Abstract
In this study, plain bread was made by substituting wheat flour with purple yam flour (Dioscorea alata, L). The addition of 0, 10, 15, 20, and 30% purple yam flour aims to increase the functional value of plain bread as a source of natural antioxidants. The bread produced with two baking temperatures (170°C and 180°C) was tested for anthocyanin levels, total phenol, antioxidant activity (DPPH free radical scavenging), volume expansion, color, and preference test. The results showed that the temperatures of the bread baking did not affect anthocyanin levels, total phenol, antioxidant activity, volume expansion, and bread color (p > 0.05). The substitution of purple yam flour had a significant effect on anthocyanin levels, total phenol, antioxidant activity, volume, and bread color (p < 0.05). The levels of anthocyanins, total phenol, antioxidant activity, and darker color increased with the addition of purple yam flower whereas the rate of expansion reduced. However, the addition of purple yam flour did not affect the level of preference for the bread produced. Purple yam flour can be added to the manufacture of bread made from wheat flour as much as 30% with a baking temperature of 180°C. The resulting bread contained total anthocyanins 54.62 mg/100 g db, total phenol 391.14 mg EAG/100 g db, antioxidant activity 48.53% and volume expansion 64.85%, color L∗ = 53.06, a∗ = 6.52, b∗ = 13.32, C = 14.87, H = 64.06, and sensory score = 3.24 (preferred).
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Oloniyo RO, Omoba OS, Awolu OO. Biochemical and antioxidant properties of cream and orange-fleshed sweet potato. Heliyon 2021; 7:e06533. [PMID: 33817383 PMCID: PMC8005770 DOI: 10.1016/j.heliyon.2021.e06533] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 11/04/2020] [Accepted: 03/12/2021] [Indexed: 11/19/2022] Open
Abstract
The rate of micronutrient deficiency has been on an increase since the last decade and the utilization of bio-fortified crops could help to alleviate this deficiency and food insecurity in Africa especially in Nigeria. The aim of this study was to compare the biochemical and antioxidant properties of cream-fleshed and orange-fleshed sweet potato. The varieties of OFSP used in this study were mother's delight (MDP) and king J (KJP) orange-fleshed sweet potato while the other variety was cream-fleshed sweet potato (CFSP). The tubers were processed into flour and analyzed for proximate, minerals, anti-nutrient and antioxidant properties using standard methods. The ash content ranged from 4.60 to 7.20%, carbohydrate content ranged between 73.47 and 78.61%. MDP has the highest beta carotene content with 18.83 mg/100g followed by KJP and CFSP. Magnesium value ranged between 124.0 and 148.2 mg/100g, potassium ranged from 1226.5 to 2350.0 mg/100g. Sodium-potassium ratio (Na/K) was <1. The antioxidants properties evaluated were all higher in OFSP than CFSP. The bio-fortified sweet potato showed an improved biochemical and antioxidant properties compared to the CFSP, thus OFSP will be suitable to combat micronutrient deficiency and food insecurity in Africa.
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Affiliation(s)
- Rebecca Olajumoke Oloniyo
- Department of Food Science & Technology, Federal University of Technology, Akure, P.M.B. 704, Akure 340284, Nigeria
| | - Olufunmilayo Sade Omoba
- Department of Food Science & Technology, Federal University of Technology, Akure, P.M.B. 704, Akure 340284, Nigeria
| | - Olugbenga Olufemi Awolu
- Department of Food Science & Technology, Federal University of Technology, Akure, P.M.B. 704, Akure 340284, Nigeria
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