Malaysian Applied Biology Journal

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47_05_25

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Malays. Appl. Biol. (2018) 47(5): 205–211

 

DETERMINATION OF PHYTOCHEMICALS IN SWEET POTATO

(Ipomoea batatas) VARIETIES WITH DIFFERENT

COOKING METHODS


ARNIDA HANI TEH*, NUR NADIAH MAHMOOD and MUHIYUDDIN MD NASIR


Faculty of Science and Technology, Universiti Kebangsaan Malaysia,

43600, Bangi, Selangor

*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Accepted 24 October 2018, Published online 30 November 2018


ABSTRACT

Sweet potato (Ipomoea batatas) contains vital substances beneficial for human. This study aimed to determine the presence of phytochemical contents in various varieties of sweet potatoes cooked in different ways. Presence of flavonoid, phenolic substances and saponins were detected using qualitative analysis. Total anthocyanin content was measured using pH differential method and total cyanide content was measured using colorimetric method. Data were analysed using T-test, ANOVA and Tukey Pairwise Comparison. Flavonoid and phenolic substances were detected in all varieties of sweet potatoes. Only raw and baked white sweet potatoes contain saponin. Anthocyanin content in purple sweet potato was significantly different (p<0.05) but not in orange and white sweet potatoes (p>0.05) using different cooking methods. The anthocyanin content in different varieties were significantly different, for raw, baked, boiled and fried (p<0.05). For cyanogenic glycoside content, there was a significant difference in all varieties of sweet potatoes (p<0.05). There were significant differences in cooking methods of sweet potatoes varieties, for raw, boiled and fried (p<0.05), whereas there was no significant difference (p>0.05) for baked. In conclusion, all sweet potato varieties studied have different phytochemicals, which can be preserved or lost using different cooking methods. Baking preserves most phytochemicals and all cooking methods employed reduce the toxicity potential of phytochemical. Sweet potatoes contain beneficial phytochemicals and have the potential to be further processed as functional food without compromising the health benefits and safety aspect.

Key words: Ipomoea batatas, flavonoid, phenolic, saponin, anthocyanin, cyanogenic glycosides

 

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