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Differences in cultivation areas and pretreatments in making purple sweet potato flours affect their antioxidant activities
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| Author:
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RUSDIN RAUF, SITI ZULAEKAH, ENDANG NUR WIDIYANINGSIH
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| Abstract:
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Purpose: The purpose of the study was to evaluate the antioxidant activity of purple sweet potato (PSP) flour obtained from different areas of cultivation and pretreatmentsin making PSP flours.
Methodology: PSPs were obtained from three locations, namely Boyolali, Ngawi, and Karanganyar Regencies, Indonesia. Pretreatments in making PSP flours were steam-blanched, soaked in potassium metabisulfite, the combination of steam-blanched and soaked in potassium metabisulfite, and control (untreated). PSP flours were measured for phenolicsan anthocyanins levels, as well as their antioxidant activity using the DPPH and peroxide inhibition of the linoleic system.
Results: The results showed that the highest phenolic and anthocyanin levels of PSP flour were from Boyolali with a pretreatment of steam-blanched, which was not significant with the treatment of the combination of steam-blanched and soaked, which were 7.40% and 7.29% GAE, respectively. The highest anthocyanin level was displayed by the combination of steam-blanched and soaked treatment from Boyolali, which was 127.18 µg/g flour. The combination of steam-blanched and soaked treatment and steam- blanched treatment indicated the highest DPPH antiradical activity, which was 25.83% and 25.72%, respectively. The highest peroxide inhibition, in general, was suggested by PSP flour from Boyolali with an inhibition range of 60.19% - 61.87%.
Applications/Originality/Value: The results of the study contributed to the selection of the PSP cultivation area and the method of making PSP flour for further research, namely the manufacture of functional food products.
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| Keyword:
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PSP flours ,Boyolali,
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