Physicochemical Properties and Antioxidant Activity of Japanese Purple Sweet Potato Starch Modified by Acid and Heat Treatments
Article Sidebar
Main Article Content
Abstract
Starch produced from sweet potatoes is commonly used in food industries. Modifications of sweet potatoes can improve some properties of starch which can be done by chemical modifications or physical modifications. The objective of this research was to investigate effects of modifications of Japanese purple sweet potato in starch production process on physicochemical properties and antioxidant activity of the starch. In this study, 4 formulae of starch were prepared including S1, S2, S3 and S4. The formula S1 was non-modified control. The formula S2 was starch prepared from Japanese purple sweet potato modified with citric acid and hydrothermal treatment. The formulae S3 and S4 were starches prepared from Japanese purple sweet potato modified with citric acid and heat-moisture treatment for 30 and 40 min, respectively. Chemical properties, physical properties and antioxidant activity of all starch formulae were analyzed. It was found that the Japanese purple sweet potato starch formula S4 contained the highest amounts of phenolic compounds, flavonoids and anthocyanin, thus having the strongest purple color and highest antioxidant activity. Furthermore, from viscosity analysis, although the maximum viscosity values of all 4 starch formulae were not significantly different, the Japanese purple sweet potato starch formula S4 had lowest breakdown and setback values indicating the highest stability. The results from this research are the basic information useful for the Japanese purple sweet potato starch production process in order to obtain the desired properties of Japanese purple sweet potato starch.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
References
Jubril, I., Muazu, J. and Mohammed, G.T. 2012. Effects of phosphate modified and pregelatinized sweet potato starches on disintegrant property of paracetamol tablet formulations. Journal of Applied Pharmaceutical Science. 2(2): 32-36.
Yadav, B.S., Guleria, P. and Yadav, R.B. 2013. Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physiochemical, gelatinization and pasting characteristics. LWT-Food Science and Technology. 53: 211-217.
Liao, L. and et al. 2019. Structural properties of sweet potato starch and its vermicelli quality as affected by heat-moisture treatment. International Journal of Food Properties. 22(1): 1122-1133.
Ye, F., Li, J. and Zhao, G. 2020. Physicochemical properties of different-sized fractions of sweet potato starch and their contributions to the quality of sweet potato starch. Food Hydrocolloids. 108: 106023.
Włodarczyk, S.M., Mazureka, A. and Jamroza, J. 2019. Physicochemical properties and structure of hydrothermally modified Starches. Journal of Food Science and Biotechnology. 95: 88-97.
Julino, B.O. and et al. 1981. International cooperative testing on the amylose content of milled rice. Starch. 33(5): 157-162.
AOAC. 2000. Official Method of Analysis of AOAC International. 17th edition, the Association Official Analytical Chemists. Gaithersburg, MD: AOAC International.
Thaipong, K. and et al. 2006. Comparison of DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis. 19(7): 669-675.
Wanyo, P., Meeso, N. and Siriamornpun, S. 2014. Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk. Food Chemistry. 63 (157): 457-463.
Wiriyawattana P., Suwonsichon S. and Suwonsichon T. 2018. Effects of drum drying on physical and antioxidant properties of riceberry flour. Agriculture and Natural Resources. 52(5): 445-450.
Wicaksono, L.A., Yunianta, Y. and Widyaningsih, T.D. 2016. Anthocyanin extraction from purple sweet potato cultivar antin-3 (Ipomoea batalas L.) using maceration, microwave assisted extraction, ultrasonic assisted extraction and their application as anti-hyperglycemic agents in alloxan-induced wistar Rat. International Journal of PharmTech Research. 9(3): 181-192.
Xu, J. and et al. 2015. Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40. Food Chemistry. 186: 90-96.
Montilla, C.V. and et al. 2010. Prearative isolation of anthocyanins from Japanese purple sweet potato. (Ipomoea batalas L.) varieties by high-speed countercurrent chromatography. Journal of Agricultural and Food Chemistry. 58: 9899-9904.
Li, C. and et al. 2011. Effect of processing on taste quality and health-relevant functionality of sweet potato tips. Agricultural Sciences in China. 10(3): 456-462.
Miskeen, S. and et al. 2021. Frabrication of citric acid-modified starch nanoparticles to improve their thermal stability and hydrophobicity. Carbohydrate Polymers. 253: 117242.
Curayag, Q.A.L., Dizon, E.I. and Hurtada, W.A. 2019. Antioxidant activity, chemical and nutritional properties of raw and processed purple-fleshed sweet potato (Ipomoea batatas Lam.) Cogent Food & Agriculture. 5: 1662930.
Praphala, N., Thonggnam, K., and Punnongwa, W. 2021. Effect of pregelatinize on physical properties of Japanese puple sweet potato starch. Agriculture and Technology Journal. 2(2): 95-109. (in Thai)
