Effect of heat treatment on the antioxidant activities of two cultivars of sweet potatoes

Natural sources of antioxidants are derived from fruits, vegetables and wine, whilst artificial supplements are from teas and spices. Sweet potato (Ipomoea batatas) is an excellent natural source of vitamins and minerals, and likely a great source of antioxidant. The objective of this study is to an...

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Main Authors:	H. M. S, Amir, Nahar K., Nurun, Iqba, Nida, F. R, Nur, Lee, L. H., Firdhaus Mad Nordin, Mariam, M. S, Sharifudin, W. A K, Wan Rashidah, A. A. Mukred, Jameel, Zulkifli, Razauden Mohamed Ohamed, Zakaria, Mona Yap @ Mona
Format:	Article
Language:	English English English
Published:	Penerbit Universiti Teknologi Malaysia 2016
Subjects:	QP Physiology TN Mining engineering. Metallurgy
Online Access:	http://irep.iium.edu.my/58841/ http://irep.iium.edu.my/58841/ http://irep.iium.edu.my/58841/ http://irep.iium.edu.my/58841/1/58841_EFFECT%20OF%20HEAT%20TREATMENT%20ON%20THE_article.pdf http://irep.iium.edu.my/58841/2/58841_EFFECT%20OF%20HEAT%20TREATMENT%20ON%20THE_scopus.pdf http://irep.iium.edu.my/58841/3/58841_EFFECT%20OF%20HEAT%20TREATMENT%20ON%20THE_wos.pdf

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recordtype	eprints
spelling	iium-588412018-01-11T02:32:28Z http://irep.iium.edu.my/58841/ Effect of heat treatment on the antioxidant activities of two cultivars of sweet potatoes H. M. S, Amir Nahar K., Nurun Iqba, Nida F. R, Nur Lee, L. H. Firdhaus Mad Nordin, Mariam M. S, Sharifudin W. A K, Wan Rashidah A. A. Mukred, Jameel Zulkifli, Razauden Mohamed Ohamed Zakaria, Mona Yap @ Mona QP Physiology TN Mining engineering. Metallurgy Natural sources of antioxidants are derived from fruits, vegetables and wine, whilst artificial supplements are from teas and spices. Sweet potato (Ipomoea batatas) is an excellent natural source of vitamins and minerals, and likely a great source of antioxidant. The objective of this study is to analyze the antioxidant activity of orange sweet potato (Vitato) and purple sweet potato (All purple), prepared as heat dry and moist heat for 30 minutes at 100oC. All the samples were obtained from Pasir Puteh and MARDI Telong, Bachok, Kelantan, respectively. Both samples were soaked into methanol to obtain the crude extract prior to analyzing for antioxidant activity by using 2, 2-diphenyl-1-picryl hydrazyl (DPPH). IC50 values of dry heat and moist heat Vitato were 0.40mg/L and 0.20mg/L while dry heat and moist heat, All purple were 0.32mg/L and 0.19mg/L, respectively. Both moist heat samples enjoyed higher scavenging activities compared to dry heat samples. However, the All purple sample of moist heat is the most superior one. Significant difference of IC50 values between dry heat and moist heat sample differ significantly. Thus, this study clearly demonstrated that moist heat sweet potato exhibited excellent increase in antioxidant activity. Penerbit Universiti Teknologi Malaysia 2016 Article PeerReviewed application/pdf en http://irep.iium.edu.my/58841/1/58841_EFFECT%20OF%20HEAT%20TREATMENT%20ON%20THE_article.pdf application/pdf en http://irep.iium.edu.my/58841/2/58841_EFFECT%20OF%20HEAT%20TREATMENT%20ON%20THE_scopus.pdf application/pdf en http://irep.iium.edu.my/58841/3/58841_EFFECT%20OF%20HEAT%20TREATMENT%20ON%20THE_wos.pdf H. M. S, Amir and Nahar K., Nurun and Iqba, Nida and F. R, Nur and Lee, L. H. and Firdhaus Mad Nordin, Mariam and M. S, Sharifudin and W. A K, Wan Rashidah and A. A. Mukred, Jameel and Zulkifli, Razauden Mohamed Ohamed and Zakaria, Mona Yap @ Mona (2016) Effect of heat treatment on the antioxidant activities of two cultivars of sweet potatoes. Jurnal Teknologi (Sciences and Engineering), 78 (6). pp. 111-115. ISSN 0127-9696 E-ISSN 2180-3722 http://www.jurnalteknologi.utm.my/index.php/jurnalteknologi/article/view/9240/5510 10.11113/jt.v78.9240
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	QP Physiology TN Mining engineering. Metallurgy
spellingShingle	QP Physiology TN Mining engineering. Metallurgy H. M. S, Amir Nahar K., Nurun Iqba, Nida F. R, Nur Lee, L. H. Firdhaus Mad Nordin, Mariam M. S, Sharifudin W. A K, Wan Rashidah A. A. Mukred, Jameel Zulkifli, Razauden Mohamed Ohamed Zakaria, Mona Yap @ Mona Effect of heat treatment on the antioxidant activities of two cultivars of sweet potatoes
description	Natural sources of antioxidants are derived from fruits, vegetables and wine, whilst artificial supplements are from teas and spices. Sweet potato (Ipomoea batatas) is an excellent natural source of vitamins and minerals, and likely a great source of antioxidant. The objective of this study is to analyze the antioxidant activity of orange sweet potato (Vitato) and purple sweet potato (All purple), prepared as heat dry and moist heat for 30 minutes at 100oC. All the samples were obtained from Pasir Puteh and MARDI Telong, Bachok, Kelantan, respectively. Both samples were soaked into methanol to obtain the crude extract prior to analyzing for antioxidant activity by using 2, 2-diphenyl-1-picryl hydrazyl (DPPH). IC50 values of dry heat and moist heat Vitato were 0.40mg/L and 0.20mg/L while dry heat and moist heat, All purple were 0.32mg/L and 0.19mg/L, respectively. Both moist heat samples enjoyed higher scavenging activities compared to dry heat samples. However, the All purple sample of moist heat is the most superior one. Significant difference of IC50 values between dry heat and moist heat sample differ significantly. Thus, this study clearly demonstrated that moist heat sweet potato exhibited excellent increase in antioxidant activity.
format	Article
author	H. M. S, Amir Nahar K., Nurun Iqba, Nida F. R, Nur Lee, L. H. Firdhaus Mad Nordin, Mariam M. S, Sharifudin W. A K, Wan Rashidah A. A. Mukred, Jameel Zulkifli, Razauden Mohamed Ohamed Zakaria, Mona Yap @ Mona
author_facet	H. M. S, Amir Nahar K., Nurun Iqba, Nida F. R, Nur Lee, L. H. Firdhaus Mad Nordin, Mariam M. S, Sharifudin W. A K, Wan Rashidah A. A. Mukred, Jameel Zulkifli, Razauden Mohamed Ohamed Zakaria, Mona Yap @ Mona
author_sort	H. M. S, Amir
title	Effect of heat treatment on the antioxidant activities of two cultivars of sweet potatoes
title_short	Effect of heat treatment on the antioxidant activities of two cultivars of sweet potatoes
title_full	Effect of heat treatment on the antioxidant activities of two cultivars of sweet potatoes
title_fullStr	Effect of heat treatment on the antioxidant activities of two cultivars of sweet potatoes
title_full_unstemmed	Effect of heat treatment on the antioxidant activities of two cultivars of sweet potatoes
title_sort	effect of heat treatment on the antioxidant activities of two cultivars of sweet potatoes
publisher	Penerbit Universiti Teknologi Malaysia
publishDate	2016
url	http://irep.iium.edu.my/58841/ http://irep.iium.edu.my/58841/ http://irep.iium.edu.my/58841/ http://irep.iium.edu.my/58841/1/58841_EFFECT%20OF%20HEAT%20TREATMENT%20ON%20THE_article.pdf http://irep.iium.edu.my/58841/2/58841_EFFECT%20OF%20HEAT%20TREATMENT%20ON%20THE_scopus.pdf http://irep.iium.edu.my/58841/3/58841_EFFECT%20OF%20HEAT%20TREATMENT%20ON%20THE_wos.pdf
first_indexed	2023-09-18T21:23:15Z
last_indexed	2023-09-18T21:23:15Z
_version_	1777412022920544256

Effect of heat treatment on the antioxidant activities of two cultivars of sweet potatoes

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