Effect of Soaking Treatment on Anthocyanin, Flavonoid, Phenolic Content and Antioxidant Activities of <i>Dioscorea alata</i> Flour
Purple Dioscorea alata is one kind of tuber crops that rich in polyphenolic compounds. In Indonesia, the utilization of this yam is still very limited because it is easily damaged on the fresh form. Due to its high perishability, then the fresh tuber have to be processed into dried materials to expa...
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| Format: | Article |
| Language: | English |
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Department of Chemistry, Universitas Gadjah Mada
2018-11-01
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| Series: | Indonesian Journal of Chemistry |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/ijc/article/view/23945 |
| _version_ | 1818733754226573312 |
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| author | Ratnaningsih Ratnaningsih Nur Richana Sakae Suzuki Yoshiharu Fujii |
| author_facet | Ratnaningsih Ratnaningsih Nur Richana Sakae Suzuki Yoshiharu Fujii |
| author_sort | Ratnaningsih Ratnaningsih |
| collection | DOAJ |
| description | Purple Dioscorea alata is one kind of tuber crops that rich in polyphenolic compounds. In Indonesia, the utilization of this yam is still very limited because it is easily damaged on the fresh form. Due to its high perishability, then the fresh tuber have to be processed into dried materials to expand its utilization. This study investigated the effect of browning inhibition treatments (immersion in water, Na-bisulfite, and ascorbic acid) on moisture, color, anthocyanin, flavonoid and phenolic content, and determined the antioxidant activities of D. alata flour. The moisture content of D. alata flour ranged between 6.89 to 7.71% db, which still in the range of wheat flour moisture content standards using Codex Standard. Browning inhibition treatment improved the color appearances and provided better values on anthocyanin, phenolic, and flavonoid content of D. alata flour. The color and antioxidant activities of D. alata flour were significantly correlated with its functional properties. |
| first_indexed | 2024-12-17T23:54:29Z |
| format | Article |
| id | doaj.art-9252176f818d427f9639f3c09545bae5 |
| institution | Directory Open Access Journal |
| issn | 1411-9420 2460-1578 |
| language | English |
| last_indexed | 2024-12-17T23:54:29Z |
| publishDate | 2018-11-01 |
| publisher | Department of Chemistry, Universitas Gadjah Mada |
| record_format | Article |
| series | Indonesian Journal of Chemistry |
| spelling | doaj.art-9252176f818d427f9639f3c09545bae52022-12-21T21:28:05ZengDepartment of Chemistry, Universitas Gadjah MadaIndonesian Journal of Chemistry1411-94202460-15782018-11-0118465666310.22146/ijc.2394522247Effect of Soaking Treatment on Anthocyanin, Flavonoid, Phenolic Content and Antioxidant Activities of <i>Dioscorea alata</i> FlourRatnaningsih Ratnaningsih0Nur Richana1Sakae Suzuki2Yoshiharu Fujii3Indonesian Center for Agricultural Postharvest Research and Development, Jl. Tentara Pelajar no.12 Cimanggu, Bogor 16114, IndonesiaIndonesian Center for Agricultural Postharvest Research and Development, Jl. Tentara Pelajar no.12 Cimanggu, Bogor 16114, IndonesiaDepartment of International Environmental and Agricultural Science, Graduate School of Agriculture, Tokyo University of Agriculture and Technology, Tokyo 183-8509, JapanDepartment of International Environmental and Agricultural Science, Graduate School of Agriculture, Tokyo University of Agriculture and Technology, Tokyo 183-8509, JapanPurple Dioscorea alata is one kind of tuber crops that rich in polyphenolic compounds. In Indonesia, the utilization of this yam is still very limited because it is easily damaged on the fresh form. Due to its high perishability, then the fresh tuber have to be processed into dried materials to expand its utilization. This study investigated the effect of browning inhibition treatments (immersion in water, Na-bisulfite, and ascorbic acid) on moisture, color, anthocyanin, flavonoid and phenolic content, and determined the antioxidant activities of D. alata flour. The moisture content of D. alata flour ranged between 6.89 to 7.71% db, which still in the range of wheat flour moisture content standards using Codex Standard. Browning inhibition treatment improved the color appearances and provided better values on anthocyanin, phenolic, and flavonoid content of D. alata flour. The color and antioxidant activities of D. alata flour were significantly correlated with its functional properties.https://jurnal.ugm.ac.id/ijc/article/view/23945Dioscorea alata flouranthocyaninflavonoidphenolicantioxidant activity |
| spellingShingle | Ratnaningsih Ratnaningsih Nur Richana Sakae Suzuki Yoshiharu Fujii Effect of Soaking Treatment on Anthocyanin, Flavonoid, Phenolic Content and Antioxidant Activities of <i>Dioscorea alata</i> Flour Indonesian Journal of Chemistry Dioscorea alata flour anthocyanin flavonoid phenolic antioxidant activity |
| title | Effect of Soaking Treatment on Anthocyanin, Flavonoid, Phenolic Content and Antioxidant Activities of <i>Dioscorea alata</i> Flour |
| title_full | Effect of Soaking Treatment on Anthocyanin, Flavonoid, Phenolic Content and Antioxidant Activities of <i>Dioscorea alata</i> Flour |
| title_fullStr | Effect of Soaking Treatment on Anthocyanin, Flavonoid, Phenolic Content and Antioxidant Activities of <i>Dioscorea alata</i> Flour |
| title_full_unstemmed | Effect of Soaking Treatment on Anthocyanin, Flavonoid, Phenolic Content and Antioxidant Activities of <i>Dioscorea alata</i> Flour |
| title_short | Effect of Soaking Treatment on Anthocyanin, Flavonoid, Phenolic Content and Antioxidant Activities of <i>Dioscorea alata</i> Flour |
| title_sort | effect of soaking treatment on anthocyanin flavonoid phenolic content and antioxidant activities of i dioscorea alata i flour |
| topic | Dioscorea alata flour anthocyanin flavonoid phenolic antioxidant activity |
| url | https://jurnal.ugm.ac.id/ijc/article/view/23945 |
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