Effect of Drying and in vitro Gastrointestinal Digestion on Antioxidant Activities of Orange and Purple Fleshed Sweet Potatoes
Keywords:
Sweet potatoes, Hot air drying, Antioxidant activities, In vitro gastrointestinal digestionAbstract
Colored sweet potato flesh is especially rich in bioactive compounds that exert antioxidant properties. Drying was applied to reduce moisture content of sweet potatoes for a safe storage. However, little is known how their antioxidant activity changes after drying and gastrointestinal digestion. In this research, orange (OFSP) and purple (PFSP) fleshed sweet potato were peeled, sliced and subsequently dried at three different conditions including 55 °C for 16 h, 70 °C for 10 h and 85 °C for 8 h to reduce moisture content below 8% (wb). Bioactive compounds in terms of total phenolic content (TPC), total carotenoid content (TCC), total anthocyanin content (TAC) and their associated antioxidant activities by Ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays were analyzed. In addition, the digesta obtained in each phase (oral, gastric and intestinal) of gastrointestinal digestion were used to determine all antioxidant activities, accordingly. Results showed drying at 70 and 85 °C tended to give negative effects since TPC and TCC of OFSP and TPC and TAC of PFSP decreased to a significant extent (p < 0.05) compared to those of freeze dried samples. The exception was for PFSP dried at 55 °C that showed the increased TPC and TAC corresponding to the highest antioxidant activities either by FRAP and DPPH. Based on in vitro gastrointestinal digestion, a slight increase or decrease in TPC, FRAP and DPPH of both sweet potato varieties was observed during gastric and intestinal phases. Results suggested that low drying temperature at 55 °C was recommended for both OFSP and PFSP since it provided high antioxidant properties which were stable through gastrointestinal digestion.
References
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Ryan, L. and Prescott, S.L. 2010. Stability of the antioxidant capacity of twenty-five commercially available fruit juices subjected to an in vitro digestion. International Journal of Food Science and Technology. 45(6): 1191–1197.
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Sopade, P.A. and Gidley, M.J. 2009. A rapid in-vitro digestibility assay based on glucometry for investigating kinetics of starch digestion. Starch. 61(5): 245–255.
Tang, Y.C, Cai W and Xu B. 2015. Profiles of phenolics, carotenoids and antioxidative capacities of thermalprocessed white, yellow, orange and purple sweet potatoes grown in Guilin, China. Food Science and Human Wellness. 4(3): 123–132.
Tagliazucchi, D., Verzelloni, E., Bertolini, D. and Conte, A. 2010. In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chemistry. 120(2): 599–606.
Yang, J., Chen, J.-f., Zhao, Y.-y. and Mao, L.-c. 2010. Effects of Drying Processes on the Antioxidant Properties in Sweet Potatoes. Agricultural Sciences in China. 9(10):
1522–1529.
Bechoff, A., Dufour, D., Dhuique-Mayer, C., Marouzé, C., Reynes, M. and Westby, A. 2009 Effect of hot air, solar and sun drying treatments on provitammin A retention in orange-fleshed sweet potato. Journal of Food Engineering. 92:164–171.
Bouayed, J., Hoffmann, L. and Bohn, T. 2011. Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: bioaccessibility and potential uptake. Food Chemistry.128: 14–21.
Benzie, F.F.I and Strain, J.J. 1999. Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology. 299: 15–27.
Chakraverty, A. 2004. Post-harvest technology of cereals, pulses and oilseeds (3rd ed.). New Delhi: Oxford and IBH Publishing Co. PVT.LTD.
Chen G.L, Chen G. S, Zhao Y, Li J.L.X.C, Gao Q.Y. 2014. Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion. Industrial Crops and Products. 57: 150–157.
Desobry, S.A., Netto, F.M., and Labuza, T.P., 1997. Comparison of spray-drying, drum-drying and freeze-drying for β-carotene encapsulation and preservation. Journal of Food Science. 62(6): 1158–1162.
Oliveira, S.M., Ramos, I.N., Brandão, T.R.S. and Silva, C.L.M. 2015. Effect of air-drying temperature on the quality and bioactive characteristics of dried galega kale (Brassica oleracea L. var. Acephala). Journal of Food Processing and Preservation. 39(6): 2485–2496.
FAO. 1998. Storage and processing of roots and tubers in the tropics. Available from: (http://www.fao.org/docrep/X5415E/x5415e01.htm). Accessed: (4 September 2018).
Grijalva, E.P.G., Escalante, M.A.A., Félix, J.L., and Heredia, J.B. 2017. Effect of in vitro digestion on the total antioxidant capacity and phenolic content of 3 species of oregano (Hedeoma patens, Lippia graveolens, Lippia palmeri). Journal of Food Science. 82(12): 2832–2839.
Gumusay, O. A., Borazan, A. A., Ercal, N. and Demirkol, O. (2015). Drying effects on the antioxidant properties of tomatoes and ginger. Food Chemistry. 173:156–162.
Gunathilake, K.D.P.P., Ranaweera, K.K.D.S. and Rupasinghe, H.P.V. 2018. Change of phenolics, carotenoids, and antioxidant capacity following simulated gastrointestinal digestion and dialysis of selected edible green leaves. Food Chemistry. 245: 371–379.
Hur, S.J., Lim, B.O., Decker, A. and McClements, D.J. 2010. In vitro human digestion models for food applications. Food Chemistry. 125(1): 1–12.
Jeng, T.L., Lai, C.C., Liao, T.C., Lin, S.Y. and Sung, J.M. 2015. Effects of drying on caffeoylquinic acid derivative content and antioxidant capacity of sweet potato leaves. Journal of Food and Drug Analysis. 23(4): 701–708.
Kamiloglu, S., Toydemir, G. Boyacioglu, D., Beekwilder, J., Hall, R.D. and Capanoglu, E. 2015. A review on the effect of drying on antioxidant potential of fruits and vegetables. Critical Reviews in Food Science and Nutrition. 56(suppl. 1): S110–S129.
Kamiloglu, S. and Capanoglu, E. (2014). Polyphenol content in figs (Ficus carica L.): Effect of sun-drying. International Journal of Food Properties. 18(3): 521–535.
Molyneux P. 2004. The use of the stable free radical diphenylpicrylhydrazyl hydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science and Technology. 26(2): 211–219.
Minekus, M., Alminger, M., Alvito, P., Balance, S., Bohn, T., Bourlieu, C., Carrière, F., Boutrou, R., Corredig, M., Dupont, D., Dufour, C., Egger, L., Golding, M., Karakaya, S., Kirkhus, B., Le Feunteun, S., Lesmes, U., Macierzanka, A., Mackie, A., Marze, S., McClements, D.J., Ménard, O., Recio, I., Santos, C.N., Singh, R.P., Vegarud, G.E., Wickham, M.S., Weitschies, W. and Brodkorb, A. 2014. A standardised static in vitro digestion method suitable for food – an international consensus. Food and Function. 5(6): 1113–24.
Nora, C.D., Muller, C.D.R., de Bona, G.S., Rios, A.D.O., Hertz, P.F., de Jong Jablonski, A. and Flores, S.H. 2014. Effect of processing on the stability of bioactive compounds from red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens). Journal Food Composition Analysis. 34: 18–25.
Nedunchezhiyan, M. and Ray, R.C. 2010. Sweet potato growth, development, production and utilization: Overview. In: Ray RC, Tomlins KI (Eds) Sweet Potato: Post-harvest Aspects in Food, Feed and Industry, Nova Science Pub-lishers Inc., Hauppauge, New York, USA, pp 1–26.
Oliveira, S.M., Branda˜o, T.R.S. and Silva, C.L.M. 2015. Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review. Food Engineering Reviews. 8(2): 134–163.
Que, F., Mao, L., Fang, X and Wu, T. 2008. Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours. International Journal of Food Science and Technology 43(7): 1195–1201.
Ryan, L. and Prescott, S.L. 2010. Stability of the antioxidant capacity of twenty-five commercially available fruit juices subjected to an in vitro digestion. International Journal of Food Science and Technology. 45(6): 1191–1197.
Ruttarattanamongkol, K., Chittrakorn, S., Weerawatanakorn, M. and 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.
Sopade, P.A. and Gidley, M.J. 2009. A rapid in-vitro digestibility assay based on glucometry for investigating kinetics of starch digestion. Starch. 61(5): 245–255.
Tang, Y.C, Cai W and Xu B. 2015. Profiles of phenolics, carotenoids and antioxidative capacities of thermalprocessed white, yellow, orange and purple sweet potatoes grown in Guilin, China. Food Science and Human Wellness. 4(3): 123–132.
Tagliazucchi, D., Verzelloni, E., Bertolini, D. and Conte, A. 2010. In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chemistry. 120(2): 599–606.
Yang, J., Chen, J.-f., Zhao, Y.-y. and Mao, L.-c. 2010. Effects of Drying Processes on the Antioxidant Properties in Sweet Potatoes. Agricultural Sciences in China. 9(10):
1522–1529.
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Published
2019-03-08
How to Cite
Sasanatayart, Rungarun, Titikan Liangpanth, and Fessehaye Hdremariam Desale. 2019. “Effect of Drying and in Vitro Gastrointestinal Digestion on Antioxidant Activities of Orange and Purple Fleshed Sweet Potatoes”. Food and Applied Bioscience Journal 7 (3):90-104. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/176618.
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Food Processing and Engineering
