Nutritional Properties of Orange-Fleshed Sweet Potato Juice
DOI:
https://doi.org/10.36877/aafrj.a0000104Abstract
Orange-fleshed sweet potato (OFSP) offers many health benefits and can be processed into different food forms including as a healthy drinking juice. However, the OFSP juice requires exploration on the juice properties, especially its nutritional elements before it can be marketed as a healthy drink. Hence, this study aimed to address the detailed nutritional composition of the OFSP juice via analyses of proximate compositions, amino acids, mineral, carotenoids, and vitamins. Findings showed OFSP juice is proven to be high in beta-carotene with a value of 4916.06 μg/L which was almost 100 times the value of beta-carotene in orange juice, and also rich in vitamins, certain amino acids and minerals. Since these phytochemicals can aid in the reduction of anti-mutagenic, immune-enhancers, cancer, and free radical scavengers, this study has proven the potential of OFSP to be processed into a healthy juice based on its nutritional properties.References
Alam, M., Rana, Z., & Islam, S. (2016). Comparison of the Proximate Composition, Total Carotenoids and Total Polyphenol Content of Nine Orange-Fleshed Sweet Potato Varieties Grown in Bangladesh. Foods, 5(4), 64.
AOAC (1995). Association of Official Analytical Chemist. Official methods of analysis, 17th edition. Washington, DC.
AACC (2000). Approved Methods of the American Association of Cereal Chemists, vol. 1(Method No. 30-25, 44-15A), USA: American Association of Cereal Chemists.
Biswas, A. K., Sahoo, J., & Chatli, M. K. (2011). A simple UV-Vis spectrophotometric method for determination of β-carotene content in raw carrot, sweet potato and supplemented chicken meat nuggets. LWT - Food Science and Technology, 44(8), 1809–1813.
Chiosa, V., Mandravel, C., Kleinjans, J. C. S., et al. (2005). Determination of Β-Carotene Concentration in Orange and Apple Juice and in Vitamin Supplemented Drinks. Analele UniversităŃii din Bucuresti – Chimie, Anul XIV (serie nouă), vol. I-II, 253-258.
Dako, E., Retta, N., & Desse, G. (2016). Comparison of Three Sweet Potato (Ipomoea Batatas (L.) Lam) varieties on Nutritional and Anti-Nutritional Factors. Global Journal of Science Frontier Research: D Agriculture and Veterinary. 16(4), 63-71.
Danish, A. Z., Rozaihan, M., Mohd, M. M. A., et al. (2019). Differentiation of Malaysian Farmed and Commercialised Edible Bird’s Nests through Nutritional Composition Analysis. Pertanika J. Trop. Agric. Sc. 42 (3), 871 – 881.
Foss Analytical AB. (2003). Manual for Kjeltec System 2300 Distilling and Titration Unit.
Koubová, E., Sumczynski, D., Šenkárová, L., et al. (2018). Dietary Intakes of Minerals, Essential and Toxic Trace Elements for Adults from Eragrostis tef L. A Nutritional Assessment. Nutrients, 10(4), 479.
Mamo, T. Z., Mezgebe, A. G., & Haile A. (2014). Development of orange-fleshed sweet potato (Ipomoea batatas) juice: Analysis of physico-chemical, nutritional and sensory property. International Journal of Food Science and Nutrition Engineering, 4(5), 128-137.
Management Association, Information Resources. (2018). Food Science and Nutrition: Breakthroughs in Research and Practice: Breakthroughs in Research and Practice. Book. IGI Global, Medical.
Mohanty, B., Mahanty, A., Ganguly, S., et al. (2014). Amino Acid Compositions of 27 Food Fishes and Their Importance in Clinical Nutrition. Journal of Amino Acids. 7.
Owolade, S. O., Akinrinola, A. O., Popoola, F. O., et al. (2017). Study on physico-chemical properties, antioxidant activity and shelf stability of carrot (Daucus carota) and pineapple (Ananas comosus) juice blend. International Food Research Journal, 24(2), 534-540.
Perche, O., Vergnaud-Gauduchon, J., Morand, C., et al. (2014). Orange juice and its major polyphenol hesperidin consumption do not induce immunomodulation in healthy well-nourished humans. Clinical Nutrition. 33, 130-135.
Rodrigues, N. da R., Barbosa Junior, J. L., & Barbosa, M. I. M. J. (2016). Determination of physico-chemical composition, nutritional facts and technological quality of organic orange and purple-fleshed sweet potatoes and its flours. International Food Research Journal, 23(5), 2071-2078.
Rose, I. M., & Vasanthakaalam, H. (2011). Comparison of the Nutrient composition of four sweet potato varieties cultivated in Rwanda. American Journal of Food and Nutrition, 1(1), 34-38.
Slavin, J. L., & Lloyd, B. (2012). Health Benefits of Fruits and Vegetables. Advances in Nutrition, 3(4), 506–516.
Xiao, Z., Storms, R., & Tsang, A. (2006). A quantitative starch–iodine method for measuring alpha-amylase and glucoamylase activities. Analytical Biochemistry, 146-149.
Yarkwan, B., & Oketunde, O. (2016). A Study of the Nutritional Composition of Freshly Squeezed and Processed Orange Juices. Food Science and Quality Management, 48, 126-132.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Nurul Ainina Zulkifli, Nurhanisah Mohammed Salleh, Mohd Zuhair Mohd Nor, Farah Nadia Omar, Alifdalino Sulaiman, Mohd Noriznan Mokhtar
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Author(s) shall retain the copyright of their work and grant the Journal/Publisher right for the first publication with the work simultaneously licensed under:
Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). This license allows for the copying, distribution and transmission of the work, provided the correct attribution of the original creator is stated. Adaptation and remixing are also permitted.
This broad license intends to facilitate free access to, as well as the unrestricted reuse of, original works of all types for non-commercial purposes.
The author(s) permits HH Publisher to publish this article that has not been submitted elsewhere.
.png){kind=logo}
.jpg)
