Revista de química alimentaria experimental

Study on the Physicochemical Composition and Antioxidant Properties of Selected Colored Sweet Potato Variety ( Ipomoea batatas L ) in Bangladesh

Abstract

Md Bellal Hossain

Physio Chemical Characteristics of BAU Horticulture Garmcenter post harvested anti-oxidant enriched three colored varieties Sweet potato such as Yellow, Orange and Purple flash were selected for this study. The sweet potato were of various flesh colors which included orange, yellow and purple with dry matter content ranging from 30.3 to 34.5. The selected varieties varied significantly (p<0.05) in total solid 34.5 ± 0.57, 30.3 ± 0.36, and 33.35 ± 0.27; sugar content 10.61%, 10.54%, and 11.82%; protein 2.48 ± 0.50%, 2.38 ± 0.00%, and 2.17 ± 0.40%; fiber 1.98 ± 0.74%, 1.86 ± 0.43%, and 1.88 ± 0.44%; total carotenoid compounds 389.22 ± 2.18 µg/g, 138.96 ± 7.54 µg/g, and 116.28 ± 1.80 µg/g per 100 g respectively. Total Phenolic content of the selected varieties are 12.69 ± 0.3 mg, 16.89 ± 0.8 mg and 21.10 ± 1.11 mg per 100 g, as antioxidants. For orange fleshed sweet potato cultivar, the intensity of yellow color of dried sweet potato powders were higher than that of purple color dried samples. The orange color was more enhanced by freeze drying as confirmed by higher (a*) 24.93 ± 1.56 and (b*) ± 0.53 mg gallic acid/100 g DW values indicating deeper orange color. The pH of starch from the selected sweet potato varieties ranged from 6.10 to 6.33. The results revealed the influence of variety on the chemical composition of sweet potato starch properties. The objectives for analysis of different physio chemical properties evaluate its nutritional activity in human body including antioxidants.