Effects of Drying Temperature on Physicochemical Properties, Bioactive Compounds, Antioxidant, and Antibacterial Activities of Three Sweet Potato Cultivars
Keywords:
Sweet Potatoes, Drying, Phenolic Compounds, Antimicrobial ActivityAbstract
This study investigates the impact of drying temperature (60-100°C) on the physicochemical properties, bioactive compounds, antioxidant, and antibacterial activities of three sweet potato cultivars: yellow (HRDI Sp-74), orange (HRDI Sp-72), and purple (HRDI Sp-61). Using a completely randomized design, the results revealed that while drying temperature did not affect yields, it reduced the lightness (L*) of the cultivars. Among them, HRDI Sp-61 exhibited the highest protein content (6.35 g/100g, p ≤ 0.05), whereas HRDI Sp-72 showed the highest phenolic compound content (409.88 mg GAE/100 g powder), which was in line with DPPH antioxidant activity. All dried sweet potato extracts displayed antibacterial activity against Escherichia coli, with HRDI Sp-61 demonstrating the most significant inhibitory effects (10.50 and 10.07 mm zones of inhibition).
References
Alam, M.K. (2016). Comparison of the proximate composition, total carotenoids and total polyphenol content of nine orange-fleshed sweet potato varieties grown in Bangladesh. Foods, 5(4), 64.
Alam, M.K. (2021). A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits. Trend in Food Science & Technology, 115, 512-529.
AOAC. (2000). Official Methods of AOAC International. 17th ed. The Association of Official Analytical Chemists, Inc. USA. Rockville, Maryland, USA.
Brand-William, W., Cuvelier, M.E., & Berse, C. (1995). Use of free radical method to evaluate antioxidant activity.
Food Science and Technology, 28(1), 25-30.
Buera, M.D.P., Chirife, J., Resnik, S.L., & Wetzler, G. (1987). Nonenzymatic browning in liquid model systems of high-water activity: kinetics of color changes due to maillard's reaction between different single sugars and glycine and comparison with caramelization browning. Journal of Food Science, 52, 1063-1067.
Charoenphun, N., Panyakham, T., & Panyakham, P. (2017). Development of food product from sweet potato for value-added local agricultural product of sakaeo province. College of Agriculture and Technology Lop Buri.
Cisowska A., Wojnicz D., & Hendrich A.B. (2011). Anthocyanins as antimicrobial agents of natural plant origin. Natural Product Communications, 6, 149-56.
FAOSTAT. (2020). Statistics division of Food and Agriculture Organization of the United Nations. Retrieved November 18 ,2024, from http://www.fao.org/faostat/
Gonçalves, L.E.S., Rossa, U.B., Gomes, E.N., Araujo, J.C., Ribeiro, E.A.W., Farias, D.R., … Casucci, C. (2023). Use of different types of mineral fertilizers in the production of BRS Amelia Ipomenea potatoes in vertical cultivation. Revista de Ciencias Agroveterinarias, 22, 494-503.
Guclu, G., Dagli, M.M., Aksay, O., Keskin, M., Kelebek, H., & Selli, S. (2023). Comparative elucidation on the phenolic fingerprint, sugars, and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods. Heliyon, 9, e18684.
Kim, M.Y., Lee, B.W., Lee, H.-U., Lee, Y.Y., Kim, M.H., Lee, J.Y., … Kim, H.-J. (2019). Phenolic compounds and antioxidant activity in sweet potato after heat treatment. Journal of the Science of Food and Agriculture, 99, 6833-6840.
Khongla, C., Yuwang, P., Yuwang, T., & Musika, S. (2024). Physicochemical, Phytochemical and Antioxidant Properties of Organic Sweet Potato Flour and Its Application in Breadstick. Trends in Sciences, 21, 8162.
Laverano-Santos, E., López-Yerena, A., Jaime-Rodríguez, C., González-Coria, J., Lamuela-Raventós, R.M., Vallverdú-Queralt, A., ... Pérez, M. (2022). Sweet potato is not simply an abundant food crop: a comprehensive review of its phytochemical constituents, biological activities, and the effects of processing. Antioxidants, 11, 1648.
Manrique-Moreno, M., Jemioła-Rzemińska, M., Múnera-Jaramillo, J., López, G.-D., Suesca, E., Leidy, C., & Strzałka, K. (2022). Staphylococcus aureus carotenoids modulate the thermotropic phase behavior of model systems that mimic its membrane composition. Membranes, 12, 945.
Onwude, D.I., Hashim, N., Abdan, K., Janius, R., & Chen, G. (2018). Investigating the influence of novel drying methods on sweet potato (Ipomoea batatas L.): Kinetics, energy consumption, color, and microstructure. Journal of Food Process Engineering, 41, e12686.
Orikasa, T., Wu, L., Ando, Y., Muramatsu, Y., Roy, P., Yano, T., … Tagawa A. (2010). Hot air-drying characteristics of sweet potato using moisture sorption isotherm analysis and its quality changes during drying. International Journal of Food Engineering, 6, 12.
Przybył, K., Adamski, F., Wawrzyniak, J., Gawrysiak-Witulska, M., Stangierski, J., & Kmiecik, D. (2022). Machine and deep learning in the evaluation of selected qualitative characteristics of sweet potatoes obtained under different convective drying conditions. Applied Sciences, 12, 7840.
Rani A.S.S., Babu, S., Anbukumoran, A., Veeramani, S., Ambikapathy, V., Gomathi, S., & Senthilkumar, G., (2021). Chapter 21 – Prospective aprroaches of Pseudonocardia alaniniphila hydrobionts for litopenaeus vannamei. advances in probiotics. Microorganisms in Food and Health, 327-348.
Rodríguez-Mena, A., Ochoa-Martínez, L., A., González-Herrera, S.M., Rutiaga-Quiñones, O.M., González-Laredo, R.F., Olmedilla-Alonso, B., & Vega-Maturino, S. (2023). Coloring potential of anthocyanins from purple sweet potato paste: Ultrasound-associated extraction, enzymatic activity, color, and its application in ice pops. Food Chemistry Advances, 3, 100358.
Ruttarattanamongkol, K., Chittrakorn, S., Weerawatanakorn, M., & Dangpium, N. (2015). Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purplr-fleshed sweet potato flours. Journal of Food Science and Technology, 53(4), 1811-1822.
Seloketa, L.M., Laurie, S.M., & Sivakumar, D. (2022). Impact of different postharvest thermal processes on changes in antioxidant constituents, activity, and nutritional compounds in sweet potato with varying flesh colour. South African Journal of Botany, 144, 380-388.
Shih, M., Kuo, C., & Chiang, W. (2009). Effects of drying and extrusion on colour, chemical composition, antioxidant activities and mitogenic response of spleen lymphocytes of sweet potatoes. Food Chemistry, 117, 114-121.
USDA Economic Research Service. (2022). Vegetables and pulses yearbook. Retrieved November 18, 2024, from https://www.ers.usda.gov/
Vallverdú-Queralt, A., Romanyà, J., & Pérez, M. (2022). Sweet potato is not simply an abundant food Crop: A comprehensive review of its phytochemical constituents, biological activities, and the effects of processing. Antioxidants, 11, 1648.
Waterman, P.G., & Mole, S. (1994). Analysis of phenolic plant metabolites. Oxford: Blackwell Scientific
Publications. Phytochemistry, 38, 1064.
Yang, Y., Shi, D., Wang, Y., Zhang, L., Chen, X., Yang, X., … Shi, A. (2020). Transcript profiling for regulation of sweet potato skin color in Sushu8 and its mutant Zhengshu20. Plant Physiology and Biochemistry, 148, 1-9.
Yue X., & Xu Z. (2008). Changes of anthocyanins, anthocyanidins, and antioxidant activity in bilberry extract during dry heating. J Food Sci, 73(6), C494-9.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Journal of Food Health and Bioenvironmental Science
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
