ANTHOCYANIN LEVELS AND ANTIOXIDANT ACTIVITY OF TORTILLA PURPLE SWEET POTATO (Ipomoea batatas L)
Article History
Submited : January 20, 2021
Published : January 5, 2022
Purple sweet potato is a source of anthocyanins that function as antioxidants, antimutagenic, and anti-carcinogenic so that it has the potential to be processed into various functional food products. The stability of anthocyanin levels in the product is greatly influenced by temperature during processing, where the use of high temperatures will damage and reduce anthocyanin levels. This research was conducted to determine the effect of processing and combination of raw materials on anthocyanin levels and antioxidant activity of tortilla products made from a combination of purple sweet potato (Ipomoea batatas L) and cassava. The research design used a completely randomized design, with the object of research being tortillas made from purple sweet potato obtained from Palolo District, Sigi Regency, Central Sulawesi Province, combined with cassava obtained from the local market in Palu City, Central Sulawesi Province. The results showed that the anthocyanin levels of tortilla products varied from 5% (P1) to 19.63% (P5). There was a very significant decrease in anthocyanin levels around 68.26 - 91.91%. The amount of antioxidant activity was measured by IC50, wherefrom the research it was known that the IC50 value of tortilla products ranged from 242.68 to 155.66 µg / ml which indicated that the antioxidant activity of tortilla products was weak and even almost inactive. Based on the results of the study, it is indicated that the processing of purple sweet potatoes into tortillas is not appropriate because the processing is predominantly using high temperatures so that it can damage the anthocyanin content and reduce antioxidant activity.
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Astawan, M., and Widowati, S. 2005. Evaluation of Nutritional Quality and Glycemic Index of Sweet Potatoes as a Basis for Functional Food Development. RUSNAS Research Report on Staple Food Diversification, IPB, 7(2), 5766.
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Bondre, S., Patil, P., Kulkarni, A., & Pillai, M. M. 2012. Study on isolation and purification of anthocyanins and their application as a pH indicator. International Journal of Advanced Biotechnology and Research, 3(3), 698–702.
Chisté, R. C., Lopes, A., & Faria, L. D. G. 2010. Thermal and light degradation kinetics of anthocyanin extracts from mangosteen peel (Garcinia mangostana L.). International Journal of Food Science and Technology, 45, 1902–1908.
Choi, J. H., Hwang, Y. P., Choi, C. Y., Chung, Y. C., & Jeong, H. G. 2010. Anti-fibrotic effects of the anthocyanins isolated from the purple-fleshed sweet potato on hepatic fibrosis induced by dimethylnitrosamine administration in rats. Food and Chemical Toxicology, 48(11), 3137–3143.
Dinnaryanti, A., Rochima, E., Dhahiyat, Y., & Rostini, I. 2019. The Addition of Minced Catfish ( Pangasius sp . ) as a Protein Source on Tortilla Chips by Preference Level. Asian Food Science Journal 11(4), 1–6. DOI: https://doi.org/10.9734/AFSJ/2019/v11i430069
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Grace, M. H., Yousef, G. G., Gustafson, S. J., Truong, V.-D., Yencho, G. C., & Lila, M. A. 2014. Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweet potato storage and impacts on bioactive properties. Food Chemistry, 145, 717–724.
Husna, N. El, Novita, M., & Rohaya, S. 2013. Anthocyanins Content and Antioxidant Activity of Fresh Purple Fleshed Sweet Potato and Selected Products. Agritech 33(3), 296–302.
Jiao, Y., Jiang, Y., Zhai, W., & Yang, Z. 2012. Studies on antioxidant capacity of anthocyanin extract from purple sweet potato (Ipomoea batatas L.). African Journal of Biotechnology, 11(27), 7046–7054.
Jusuf, M., Rahayuningsih, S. A., & Ginting, E. 2008. Purple Sweet Potatoes. Agricultural Research and Development Newsletter, 30(4), 13–14.
Karleen, S. 2010. Optimization of the Making Process of Purple Sweet Potato Flour (Ipomoea batatas (L.) Lam) and Its Applications in Simulation Chips Making (Simulated Chips). Scientific Repository, IPB. http://repository.ipb.ac.id/handle/123456789/59938.
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Lim, S. 2012. Anthocyanin-enriched purple sweet potato for colon cancer prevention. Kansas State University.
Nisviaty, A. (2006). Utilization of Sweet Potato Flour (Ipomoea batatas L.) Clone BB00105.10 as Basic Ingredients for Steamed Processed Products and Evaluation of Nutritional Quality and Glycemic Index. Scientific Repository, IPB. http://repository.ipb.ac.id/handle/123456789/45970.
Nugrayasa, O. 2013. Expected Food Patterns as a Substitute for Dependence on Rice. Secretariat of the Cabinet of the Republic of Indonesia. http:// www.setkab.go.id/mobile/artikel7199- the hope-food-as-substitute-dependence-on-rice pattern. Retrieved July 15, 2019.
Oki, T., Kano, M., Watanabe, O., Goto, K., Boelsma, E., ISHIKAWAI, F., & Suda, I. 2016. Effect of consuming a purple-fleshed sweet potato beverage on health-related biomarkers and safety parameters in Caucasian subjects with elevated levels of blood pressure and liver function biomarkers: a 4-week, open-label, non-comparative trial. Bioscience of Microbiota, Food, and Health, 2015–2026.
Padzil, A.M., Azizi, A.A., dan Muhamad, I.I. 2018. Physicochemical properties of encapsulated purple sweet potato extract: Effect of maltodextrin concentration, and microwave drying power. Malaysian Journal of Analytical Science 22 (4): 612-618.
Phongpaichit, S., Nikom, J., Rungjindamai, N., Sakayaroj, J., Hutadilok-Towatana, N., Rukachaisirikul, V., Kirtikara, K. 2007. Biological Activities of Extracts From Endophytic Fungi Isolated From Garcinia Plants. FEMS Immunology & Medical Microbiology 51(3), 517–525.
Rachman, H. P. S. dan M. Ariani. 2008. Diversifying Food Consumption in Indonesia: Issues and Implications for Policies and Programs. Agricultural Policy Analysis 6(2), 140–154.
Samber, L. N., Semangun, H., & Prasetyo, B. 2012. Papua Purple Sweet Potatoes as a Source of Antioxidants. X National Seminar on Biology Education FKIP UNS, 1–5.
Sancho, R. A. S., & Pastore, G. M. 2012. Evaluation of the effects of anthocyanins in type 2 diabetes. Food Research International, 46(1), 378–386.
Setiawan, E. B. 2011. The Effectiveness of the Addition of NaHCO3 in the Making of Tofu Dregs Substitution Tortilla. UPN Jatim Institutional Repository. http://www.upnjatim.ac.id
Takahata, Y., Kai, Y., Tanaka, M., Nakayama, H., & Yoshinaga, M. 2011. Enlargement of the variances in amount and composition of anthocyanin pigments in sweet potato storage roots and their effect on the differences in DPPH radical-scavenging activity. Scientia Horticulturae, 127(4), 469–474.
Teow, C. C., Truong, V.-D., McFeeters, R. F., Thompson, R. L., Pecota, K. V, & Yencho, G. C. 2007. Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colors. Food Chemistry, 103(3), 829–838.
Terahara, N., Konczak, I., Ono, H., Yoshimoto, M., & Yamakawa, O. 2004. Characterization of acylated anthocyanins in callus induced from the storage root of purple-fleshed sweet potato, Ipomoea batatas L. Journal of Biomedicine and Biotechnology, 2004(5), 279.
Tristantini, D., A. Ismawati., B.T. Pradana & J.G. Jonathan. 2016. Antioxidant Activity Testing Using the DPPH Method on Tanjung Leaves (Mimusops elengi L). Proceedings of the National Seminar on Chemical Engineering UPN Veteran Yogyakarta, 1-7.
Vania. 2020. Effect Of Different Cooking Methods And Concentration Soybeans Flour Addition On Characteristics Of Tortilla Chips. Sriwijaya University Institutional Repository. http://repository.unsri.ac.id/id/eprint/24469.
Vitasari, L., Mappiratu, and N. K. Sumarni. 2016. Eicosapentaenoic Acid (EPA) Retention of Tortilla Catfish Flour During Processing And Storage At Room Temperature. Journal of Chemical Research Kovalen 2(2), 11–16.
Wegener, C., Jansen, G., Jürgens, H., & Schütze, W. 2009. Special quality traits of colored potato breeding clones: Anthocyanins, soluble phenols, and antioxidant capacity. Journal of the Science of Food and Agriculture, 89, 206–215.
Widatmoko, R. B., & Estiasih, T. 2015. Physicochemical and Organoleptic Characteristics of Dried Noodles Based on Purple Sweet Potato Flour at Various Levels of Addition of Gluten. Journal of Food and Agroindustry 3(4), 1386–1392.
Winarno, F.G. 2004. Food Chemistry and Nutrition. PT. Gramedia Pustaka Utama, Jakarta.
Winarti, S., & Lestari, F. 2018. Substitute Purple Sweet Potato Flour and Addition of NaHCO3 in making Tortilla Chips. Journal of Food Technology, 2(1), 1-9.
Wiriani, D., E. Julianti & H. Sinaga. 2020. Physical and Chemical Characteristics of Anthocyanin Microencapsulant from Wastewater of Purple Sweet Potato Starch Processing. Journal of Agricultural Technology and Industry 25(2), 98-109.
Yamakawa, O., & Yoshimoto, M. 2001. Sweetpotato a food material with physiological functions. International Conference on Sweetpotato. Food and Health for the Future 583, 179–185.
Yudiono, K. 2011. Extraction of Anthocyanins From Sweet Potatoes. Journal of Food Technology 2(1).
Armanzah, R.S, and T.Y. Hendrawati. 2016. The Effect of Anthocyanin Maceration Time as Natural Dye from Purple Sweet Potatoes (Ipomoea batatas L. Poir). National Seminar on Science and Technology. Muhammadiyah University Jakarta.
Astawan, M., and Widowati, S. 2005. Evaluation of Nutritional Quality and Glycemic Index of Sweet Potatoes as a Basis for Functional Food Development. RUSNAS Research Report on Staple Food Diversification, IPB, 7(2), 5766.
Astono, B. 2013. Food Diversification: Movement From Depok City Hall Canteen. Kompas, November 18, 2013. https://megapolitan.kompas.com/read/2013/11/18/0750036/Gerakan.dari.Kantin.Balaikota.Depok?page=all. Retrieved July 16, 2019. Basrin, F., Siswohutomo, G., & Asriani. 2016. Organoleptic Quality of Purple Sweet Potato Tortillas. Journal of Mitra Sains 4(3), 35–39.
Bondre, S., Patil, P., Kulkarni, A., & Pillai, M. M. 2012. Study on isolation and purification of anthocyanins and their application as a pH indicator. International Journal of Advanced Biotechnology and Research, 3(3), 698–702.
Chisté, R. C., Lopes, A., & Faria, L. D. G. 2010. Thermal and light degradation kinetics of anthocyanin extracts from mangosteen peel (Garcinia mangostana L.). International Journal of Food Science and Technology, 45, 1902–1908.
Choi, J. H., Hwang, Y. P., Choi, C. Y., Chung, Y. C., & Jeong, H. G. 2010. Anti-fibrotic effects of the anthocyanins isolated from the purple-fleshed sweet potato on hepatic fibrosis induced by dimethylnitrosamine administration in rats. Food and Chemical Toxicology, 48(11), 3137–3143.
Dinnaryanti, A., Rochima, E., Dhahiyat, Y., & Rostini, I. 2019. The Addition of Minced Catfish ( Pangasius sp . ) as a Protein Source on Tortilla Chips by Preference Level. Asian Food Science Journal 11(4), 1–6. DOI: https://doi.org/10.9734/AFSJ/2019/v11i430069
Guisti, M.M. dan Wrolstad, R.E. 2001. Anthocyanins: characterization and measurement of UV-visible spectroscopy. In: Worldstad, R.E et al., (ed). Wrolstad’s Handbook of Food Analytical Chemistry, page 19-31. Wiley-Interscience, New York.
Grace, M. H., Yousef, G. G., Gustafson, S. J., Truong, V.-D., Yencho, G. C., & Lila, M. A. 2014. Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweet potato storage and impacts on bioactive properties. Food Chemistry, 145, 717–724.
Husna, N. El, Novita, M., & Rohaya, S. 2013. Anthocyanins Content and Antioxidant Activity of Fresh Purple Fleshed Sweet Potato and Selected Products. Agritech 33(3), 296–302.
Jiao, Y., Jiang, Y., Zhai, W., & Yang, Z. 2012. Studies on antioxidant capacity of anthocyanin extract from purple sweet potato (Ipomoea batatas L.). African Journal of Biotechnology, 11(27), 7046–7054.
Jusuf, M., Rahayuningsih, S. A., & Ginting, E. 2008. Purple Sweet Potatoes. Agricultural Research and Development Newsletter, 30(4), 13–14.
Karleen, S. 2010. Optimization of the Making Process of Purple Sweet Potato Flour (Ipomoea batatas (L.) Lam) and Its Applications in Simulation Chips Making (Simulated Chips). Scientific Repository, IPB. http://repository.ipb.ac.id/handle/123456789/59938.
Li, J., Li, X., Zhang, Y., Zheng, Z., Qu, Z., Liu, M., Zhu, S., Liu, S., Wang, M., & Qu, L. 2013. Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices. Food Chemistry, 136 (3–4), 1429–1434.
Lim, S. 2012. Anthocyanin-enriched purple sweet potato for colon cancer prevention. Kansas State University.
Nisviaty, A. (2006). Utilization of Sweet Potato Flour (Ipomoea batatas L.) Clone BB00105.10 as Basic Ingredients for Steamed Processed Products and Evaluation of Nutritional Quality and Glycemic Index. Scientific Repository, IPB. http://repository.ipb.ac.id/handle/123456789/45970.
Nugrayasa, O. 2013. Expected Food Patterns as a Substitute for Dependence on Rice. Secretariat of the Cabinet of the Republic of Indonesia. http:// www.setkab.go.id/mobile/artikel7199- the hope-food-as-substitute-dependence-on-rice pattern. Retrieved July 15, 2019.
Oki, T., Kano, M., Watanabe, O., Goto, K., Boelsma, E., ISHIKAWAI, F., & Suda, I. 2016. Effect of consuming a purple-fleshed sweet potato beverage on health-related biomarkers and safety parameters in Caucasian subjects with elevated levels of blood pressure and liver function biomarkers: a 4-week, open-label, non-comparative trial. Bioscience of Microbiota, Food, and Health, 2015–2026.
Padzil, A.M., Azizi, A.A., dan Muhamad, I.I. 2018. Physicochemical properties of encapsulated purple sweet potato extract: Effect of maltodextrin concentration, and microwave drying power. Malaysian Journal of Analytical Science 22 (4): 612-618.
Phongpaichit, S., Nikom, J., Rungjindamai, N., Sakayaroj, J., Hutadilok-Towatana, N., Rukachaisirikul, V., Kirtikara, K. 2007. Biological Activities of Extracts From Endophytic Fungi Isolated From Garcinia Plants. FEMS Immunology & Medical Microbiology 51(3), 517–525.
Rachman, H. P. S. dan M. Ariani. 2008. Diversifying Food Consumption in Indonesia: Issues and Implications for Policies and Programs. Agricultural Policy Analysis 6(2), 140–154.
Samber, L. N., Semangun, H., & Prasetyo, B. 2012. Papua Purple Sweet Potatoes as a Source of Antioxidants. X National Seminar on Biology Education FKIP UNS, 1–5.
Sancho, R. A. S., & Pastore, G. M. 2012. Evaluation of the effects of anthocyanins in type 2 diabetes. Food Research International, 46(1), 378–386.
Setiawan, E. B. 2011. The Effectiveness of the Addition of NaHCO3 in the Making of Tofu Dregs Substitution Tortilla. UPN Jatim Institutional Repository. http://www.upnjatim.ac.id
Takahata, Y., Kai, Y., Tanaka, M., Nakayama, H., & Yoshinaga, M. 2011. Enlargement of the variances in amount and composition of anthocyanin pigments in sweet potato storage roots and their effect on the differences in DPPH radical-scavenging activity. Scientia Horticulturae, 127(4), 469–474.
Teow, C. C., Truong, V.-D., McFeeters, R. F., Thompson, R. L., Pecota, K. V, & Yencho, G. C. 2007. Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colors. Food Chemistry, 103(3), 829–838.
Terahara, N., Konczak, I., Ono, H., Yoshimoto, M., & Yamakawa, O. 2004. Characterization of acylated anthocyanins in callus induced from the storage root of purple-fleshed sweet potato, Ipomoea batatas L. Journal of Biomedicine and Biotechnology, 2004(5), 279.
Tristantini, D., A. Ismawati., B.T. Pradana & J.G. Jonathan. 2016. Antioxidant Activity Testing Using the DPPH Method on Tanjung Leaves (Mimusops elengi L). Proceedings of the National Seminar on Chemical Engineering UPN Veteran Yogyakarta, 1-7.
Vania. 2020. Effect Of Different Cooking Methods And Concentration Soybeans Flour Addition On Characteristics Of Tortilla Chips. Sriwijaya University Institutional Repository. http://repository.unsri.ac.id/id/eprint/24469.
Vitasari, L., Mappiratu, and N. K. Sumarni. 2016. Eicosapentaenoic Acid (EPA) Retention of Tortilla Catfish Flour During Processing And Storage At Room Temperature. Journal of Chemical Research Kovalen 2(2), 11–16.
Wegener, C., Jansen, G., Jürgens, H., & Schütze, W. 2009. Special quality traits of colored potato breeding clones: Anthocyanins, soluble phenols, and antioxidant capacity. Journal of the Science of Food and Agriculture, 89, 206–215.
Widatmoko, R. B., & Estiasih, T. 2015. Physicochemical and Organoleptic Characteristics of Dried Noodles Based on Purple Sweet Potato Flour at Various Levels of Addition of Gluten. Journal of Food and Agroindustry 3(4), 1386–1392.
Winarno, F.G. 2004. Food Chemistry and Nutrition. PT. Gramedia Pustaka Utama, Jakarta.
Winarti, S., & Lestari, F. 2018. Substitute Purple Sweet Potato Flour and Addition of NaHCO3 in making Tortilla Chips. Journal of Food Technology, 2(1), 1-9.
Wiriani, D., E. Julianti & H. Sinaga. 2020. Physical and Chemical Characteristics of Anthocyanin Microencapsulant from Wastewater of Purple Sweet Potato Starch Processing. Journal of Agricultural Technology and Industry 25(2), 98-109.
Yamakawa, O., & Yoshimoto, M. 2001. Sweetpotato a food material with physiological functions. International Conference on Sweetpotato. Food and Health for the Future 583, 179–185.
Yudiono, K. 2011. Extraction of Anthocyanins From Sweet Potatoes. Journal of Food Technology 2(1).
Basrin, F., Berlian, M., Indriasari, Y., & Chaniago, R. (2022). ANTHOCYANIN LEVELS AND ANTIOXIDANT ACTIVITY OF TORTILLA PURPLE SWEET POTATO (Ipomoea batatas L). AGROLAND The Agricultural Sciences Journal (e-Journal), 8(2), 132 - 143. https://doi.org/10.22487/agroland.v8i2.692
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