QUALITY OF SWEET POTATO AS A RAW MATERIAL FOR FOOD PROCESSING

  • Barbara Sawicka University of Life Sciences
  • Barbara Krochmal-Marczak Department of Food Safety, State Higher Vocational School. St. Pigonia in Krosno, Dmochowskiego 12, Poland https://orcid.org/0000-0001-8619-3031
  • Dominika Skiba University of Life Sciences
  • Piotr Pszczółkowski Experimental Station of Varieties Ratings in Uhnin, COBORU, Uhnin
Keywords: innovations, cultivars, oxidant activity, sweet potato

Abstract

The aim of the study was to assess the possible antioxidant and antiproliferative effects of various sweet potato extracts (Ipomoea batatas [L.] Lam) in terms of their suitability for food processing. Antioxidant activity of water infusions from the leaves of 5 sweet potato varieties (Carmen Rubin, Cananua, Georgia Jet, Satsumo Imo, White Triumph) obtained from field cultivation in Felin (51°13'N, 22°37'E) was determined. The field experiment was carried out using the randomized blocks method, in triplicate, in accordance with the principles of good agricultural practice. The leaves were collected at phase 68 according to the BBCH scale. After harvesting, the leaves were dried to constant weight. After drying, the leaves were saturated with water at 80 ° C and 100 ° C for 3, 6 and 9 minutes. The total content of phenolic compounds was determined by the method of Ghasemzadeh et al. Antioxidant activity of sweet potato leaf infusions was determined by DPPH radical spectrophotometry. The time to prepare the infusions significantly differentiated the TP content. Infusions evaluated after 3 minutes were the most favorable in this respect. The antioxidant activity of the tested infusions obtained from sweet potato leaves ranged from 33% to 59%, depending on the variety, and 34-43%, depending on the time the infusion was prepared. Leaf infusions prepared at 100°C had a higher antioxidant activity than infusions made at 80°C. The highest antioxidant activity was revealed by infusions from White Triumph cultivar leaves, lowest - from Cananua cultivar leaves.

Author Biographies

Barbara Krochmal-Marczak, Department of Food Safety, State Higher Vocational School. St. Pigonia in Krosno, Dmochowskiego 12, Poland

Dr Barbara Krochmal-Marczak, Head of the Department

Dominika Skiba, University of Life Sciences

Department of Plant Cultivation Technology and Commodities Sciences, University of Life Sciences, Faculty of Agrobioengineering, Adjunct

Piotr Pszczółkowski, Experimental Station of Varieties Ratings in Uhnin, COBORU, Uhnin

Central Research Center for Cultivar Plant Varieties, Inspector

Published
2019-11-24
Section
Agro-innovations and Food Technologies