Physicochemical and Anti-nutrients Analysis of Pasteurised and Unpasteurised Underutilised Sweet Potato Haulm Juice Powder


Total Views: 157 | Total Downloads: 142

Authors

  • Nurhani Fatihah Mohd Hanifah Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai, 71800 Nilai, Negeri Sembilan, Malaysia.
  • Syamila Mansor Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai, 71800 Nilai, Negeri Sembilan, Malaysia.

DOI:

https://doi.org/10.33102/mjosht.v9i2.335

Keywords:

anti-nutrient, phytic, oxalic, pasteurisation, sweet potato, haulm

Abstract

Under the cash-crop category, sweet potato (Ipomoea Batatas L.) has the second widest plantation area (3, 623 hectares) in Malaysia, after sweet corn. The sweet potato crop had been grown for its edible tubers, leaving behind the top parts of the plants, which led to abundant agricultural waste, around 10 tonnes per hectare. Early studies showed that haulm (unused tops of the plants consisting of stem, stalk, and leaf) from sweet potato plants are a potential source of nutritional contents, including bioactive materials and antioxidants. Suppose the haulms or other fruit and vegetable waste (FVW) are utilised as these nutrient sources benefit Malaysia in terms of consumption and economy, promoting agricultural sustainability. In this study, the sweet potato haulm undergoes slow-juicing, heat-treatment, and freeze-drying. This research focused on elucidating the physicochemical and anti-nutrients analysis of pasteurised and unpasteurised sweet potato haulm juice powder (SPHJP) (water activity, colour analysis, water solubility index, oxalic acid, and phytic acid) as a potentially edible product. Results significantly showed that pasteurised SPHJP had lower water activity (0.34 aw), lower anti-nutrients concentration (oxalic acid and phytic acid), and a higher water solubility index than the unpasteurised SPHJP (p<0.05). It is proven that heat treatment is crucial when utilizing green waste material, as it can reduce the availability of anti-nutrients and increase its potential as a replacement for other green vegetables. Further study must be conducted to convert this underutilised agricultural product into biofertilisers, bioplastics, biofuels, or nutraceutical products.

Downloads

Download data is not yet available.

References

Jeng, T. L., Lai, C. C., Liao, T. C., Lin, S. Y., & Sung, J. M. (2015). Effects of drying on caffeoylquinic acid derivative content and antioxidant capacity of sweet potato leaves. Journal of Food and Drug Analysis, 23(4), pp. 701–708. https://doi.org/10.1016/j.jfda.2014.07.002

Prakash P, Prabhat K, Jaganathan D, Sheela I and Sivakumar P.S. (2018). Status, performance and impact of sweet potato cultivation on farming communities of Odisha, India Prakash P. 30th International Conference of Agricultural Economists. pp. 1–12.

Šlosár, M., Mezeyová, I., Hegedusová, A., & Golian, M. (2016). Sweet Potato (Ipomoea Batatas L.) Growing in Conditions of Southern Slovak Republic. Potravinarstvo, 10(1), pp. 384–392. https://doi.org/10.5219/626

Sah, M.K., Mukherjee, S., Flora, B., Malek, N., & Rath, S. N. (2022). Advancement in “Garbage In Biomaterials Out (GIBO)” concept to develop biomaterials from agricultural waste for tissue engineering and biomedical applications. Journal of Environmental Health Science Engineering, 20, pp. 1015–1033. https://doi.org/10.1007/s40201-022-00815-0

Jana, S., Das, P., Mukherjee, J., Banerjee, D., Ghosh, P., Das, P.K., Bhattacharya, R., & Nandi, S. (2022). Waste derived biomaterials as building blocks in the biomedical field. Journal of Materials Chemistry, 10(4), pp. 489-505. https://doi.org/10.1039/D1TB02125G

Islam, S. (2014). Medicinal and Nutritional Qualities of Sweetpotato Tops and Leaves. Plant Science. Cooperative Extension Program, University of Arkansas, Pine Bluff, Chicago, USA.

Sui, W., Mu, T., Sun, H., & Yang, H. (2019). Effects of different drying methods on nutritional composition, physicochemical and functional properties of sweet potato leaves. Journal of Food Processing and Preservation, 43(3), pp. 1–11. https://doi.org/10.1111/jfpp.13884

Nurdjanah, S., Nurdin, S. U., Astuti, S., & Manik, V. E. (2022). Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products. International Journal of Food Science, 2022, pp.1-11. https://doi.org/10.1155/2022/7708172

Mohd Hanifah, N. F., Mohd Sayuti, N. A. S., & Mansor, S. (2022). Investigation of Sustainable Source of Nutrients From Fresh and Pasteurised Sweet Potato Haulm Juice Powder. Journal of Sustainability Science and Management, 17(5), pp. 98–105. http://doi.org/10.46754/jssm.2022.05.007

Wattanakul, J., Syamila, M., Briars, R., Ayed, C., Price, R., Darwish, R., Gedi, M. A., & Gray, D. A. (2020). Effect of steam sterilisation on lipophilic nutrient stability in a chloroplast-rich fraction (CRF) recovered from postharvest, pea vine field residue (haulm). Food Chemistry, 334(7), pp. 127589. https://doi.org/10.1016/j.foodchem.2020.127589

Vegara, S., Martí, N., Mena, P., Saura, D., & Valero, M. (2013). Effect of pasteurisation process and storage on color and shelf-life of pomegranate juices. LWT - Food Science and Technology, 54(2), pp. 592–596. https://doi.org/10.1016/j.lwt.2013.06.022

Odriozola-Serrano, I., Soliva-Fortuny R., and Martín-Belloso, O. (2008). Changes of health- related compounds throughout cold storage of tomato juice stabilised by thermal or high intensity pulsed electric field treatments. Innovative Food Science & Emerging Technologies. 9, pp. 272–279. https://doi.org/10.1016/j.ifset.2007.07.009

Alam, M. K. (2021). A Comprehensive Review of Sweet Potato (Ipomoea batatas [L.] Lam): Revisiting the associated Health Benefits. Trends in Food Science and Technology, 115(7), pp. 512–529. https://doi.org/10.1016/j.tifs.2021.07.001

Awol, A. (2014). Phytochemical Screening, Proximate and Mineral Composition of Sweet Potato Leaves Grown in Tepi Provision, South- west of Ethiopia. Science, Technology and Arts Research Journal, 3(3), pp. 112-115. https://doi.org/10.4314/star.v3i3.19

Johnson, M., & Pace, R. D. (2010). Sweet potato leaves: Properties and synergistic interactions that promote health and prevent disease. Nutrition Reviews, 68(10), pp. 604–615. https://doi.org/10.1111/j.1753-4887.2010.00320.x

Ekanayake, S. (2011). Oxalic Acid Content in Green Leafy Vegetables. Vidyodaya Journal of Science, 16, pp. 7-17.

Ooko Abong’, G., Muzhingi, T., Wandayi Okoth, M., Ng’Ang’A, F., Ochieng’, P. E., Mahuga Mbogo, D., Malavi, D., Akhwale, M., & Ghimire, S. (2020). Phytochemicals in Leaves and Roots of Selected Kenyan Orange Fleshed Sweet Potato (OFSP) Varieties. International Journal of Food Science, 2020, pp. 1-11. https://doi.org/10.1155/2020/3567972

Banso A, and Adeyemo, S.O. (2007). Evaluation of antimicrobial properties of tannins isolated from Dichrostachyscinerea. African Journal of Biotechnology, 6(15), pp. 1785- 1787. https://doi.org/10.5897/AJB2007.000-2262

Islam, S. (2006). Sweetpotato (Ipomoea batatas L.) leaf: Its Potential Effect on Human Health and Nutrition. Journal of Food Science, 71(2), pp. 13-21. https://doi.org/10.1111/j.1365-2621.2006.tb08912.x

Ekpo, U. A., & Baridia, D. F. (2020). Effect of Processing on the Chemical and Anti-Nutritional Properties of Cassava Leaves (Sweet and Bitter Varieties). ARC Journal of Nutrition and Growth, 6(2), pp. 6–12. https://doi.org/10.20431/2455-2550.0602002

Francis G., Makkar H.P.S., and Becker, K. (2001). Anti-nutritional factors present in plant derived alternative fish feed ingredients and their effects in fish. Aquaculture 199, pp. 197-227. https://doi.org/10.1016/S0044-8486(01)00526-9

Syamila, M. (2019). Process Optimisation, Nutrient Stability and Digestibility of Green Powder from Spinach Juice. Thesis submitted to University of Nottingham, UK.

Moreira, G. É. G., Maia Costa, M. G., Souza, A. C. R. de, Brito, E. S. de, Medeiros, M. de F. D. de, & Azeredo, H. M. C. d. (2009). Water solubility index. LWT – Food Science and Technology, 42(2), pp. 641–645.

Anderson, R., Conway, H., Pfeifer, V., & Griffin, E. (1969). Gelatinization of corn grits by roll-and extrusion-cooking. Cereal Science Today, 14, pp. 4-7.

Bozoglu, T. F., & Erkmen, O. (2016). Food Preservation by Reducing Water Activity. Food Microbiology: Principles into Practice, pp. 44–58. https://doi.org/10.1002/9781119237860.ch30

Obón, J. M., Castellar, M. R., Alacid, M., & Fernández-López, J. A. (2009). Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. Journal of Food Engineering, 90(4), pp. 471–479. https://doi.org/10.1016/j.jfoodeng.2008.07.013

Fellows, P.J. (2017). Pasteurisation. Food Processing Technology (4th edition), pp. 563–580. Woodhead Publishing.

Peng, J., Tang, J., Barrett, D. M., Sablani, S. S., Anderson, N., & Powers, J. R. (2017). Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality. Critical Reviews in Food Science and Nutrition, 57(14), pp. 2970–2995. https://doi.org/10.1080/10408398.2015.1082126

Qiu, G., Jiang, Y. li, & Deng, Y. (2019). Drying Characteristics, Functional Properties and In Vitro Digestion of Purple Potato Slices Dried by Different Methods. Journal of Integrative Agriculture, 18(9), pp. 2162–2172. https://doi.org/10.1016/S2095-3119(19)62654-7

Vithani, K., Jannin, V., Pouton, C. W., & Boyd, B. J. (2019). Colloidal aspects of dispersion and digestion of self-dispersing lipid-based formulations for poorly water-soluble drugs. Advanced Drug Delivery Reviews, 142, pp. 16-34. https://doi.org/10.1016/j.addr.2019.01.008

Gedi, Mohamed A., Magee, K. J., Darwish, R., Eakpetch, P., Young, I., & Gray, D. A. (2019). Impact of the partial replacement of fish meal with a chloroplast rich fraction on the growth and selected nutrient profile of zebrafish (Danio rerio). Food and Function, 10, pp. 733–745. https://doi.org/10.1039/C8FO02109K

Pramitha JL, Rana S, Aggarwal PR, Ravikesavan R, Joel AJ, Muthamilarasan M. (2021) Diverse role of phytic acid in plants and approaches to develop low-phytate grains to enhance bioavailability of micronutrients. Advances in Genetics, 107, pp. 89-120. https://doi.org/10.1016/bs.adgen.2020.11.003

Gupta, K., & Wagle, D. S. (1978). Anti nutritional factors of Phaseolus mungoreous (Phaseolus mungo var.1-1 x Phaseolus aureus var. T1). Journal of Food Science and Technology, 15, pp. 133–136.

Prasad, R., & Shivay, Y. S. (2017). Oxalic acid/oxalates in plants: From self-defence to phytoremediation. Current Science, 112(8), pp. 1665–1667. https://doi.org/10.18520/cs/v112/i08/1665-1667

Savage, G., & Vanhanen, L. (2019). Oxalate contents of raw, boiled, wok-fried and pesto and juice made from fat hen (chenopodium album) leaves. Foods, 8(2), pp. 1-8. https://doi.org/10.3390/foods8010002

Novitasari, E., & Savage, G. P. (2021). Oxalate contents in green juice prepared using either a high-speed blender or a masticating juicer. E3S Web of Conferences, 1st International Conference on Assessment and Development of Agricultural Innovation, 306, 04004. https://doi.org/10.1051/e3sconf/202130604004

Samtiya, M., Aluko, R. E., & Dhewa, T. (2020). Plant food anti-nutritional factors and their reduction strategies: an overview. Food Production, Processing and Nutrition, 2(1), pp. 1–14. https://doi.org/10.1186/s43014-020-0020-5

Ma, Z., Boye, J. I., & Hu, X. (2017). In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing. Food Research International, 92, pp. 64–78. https://doi.org/10.1016/j.foodres.2016.12.012

A.K. Arise, S.A. Malomo, C. Ihuoma Cynthia, N. A. Aliyu, & R. O. Arise (2022). Influence of processing methods on the antinutrients, morphology and in-vitro protein digestibility of jack bean. Food Chemistry Advances, 1, pp. 1-7. https://doi.org/10.1016/j.focha.2022.100078

S. Mitharwal, A. Kumar, K. Chauhan, & N. K. Taneja (2022). Nutritional, phytochemical composition and potential health benefits of taro (Colocasia esculenta L.) leaves: A review. Food Chemistry, 383. https://doi.org/10.1016/j.foodchem.2022.132406

Inyang Udousoro, I., Ekop, R. U., & Johnson Udo, E. (2013). Effect of thermal processing on anti-nutrients in common edible green leafy vegetables grown in Ikot Abasi, Nigeria. Pakistan Journal of Nutrition, 12(2), pp. 162–167. https://doi.org/10.3923/pjn.2013.162.167

Tedom, W. D., Ngaha, W. D., Ejoh, R. A., & Fombang, E. N. (2020). Optimal conditions of steam blanching of spinach (Spinacia oleracea), a leafy vegetable consumed in Cameroon. International Journal of Nutritional Sciences and Food Technology, 6(4), pp. 1–8.

Nissar, J., Ahad, T., Naik, H. R., & Hussain, S. Z. (2017). A review phytic acid: As anti-nutrient or nutraceutical. Journal of Pharmacognosy and Phytochemistry, 6(6), pp. 1554–1560.

Kaspchak, E., Mafra, L. I., & Mafra, M. R. (2018). Effect of heating and ionic strength on the interaction of bovine serum albumin and the antinutrients tannic and phytic acids, and its influence on in vitro protein digestibility. Food Chemistry, 252, pp. 1–8. https://doi.org/10.1016/j.foodchem.2018.01.089

Prattley, C., Stanley, D., & Voort, F. (2007). Protein-phytate interaction in soybeans. II Mechanísm of protein-phytate bíndíng as affected by calcium. Journal of Food Biochemistry, 6, pp. 255–272.

Gouekou, D. A., Guédé, S. S., Gbogbo, M., Agbo, E. A., N’dri, D. Y., & Gbogouri, A. G. (2021). Impact of Cooking Conditions of Sweet Potato Leaves (Ipomoea batatas) on the Hematological and Biochemical Parameters of the Rats (Wistar). American Journal of Food and Nutrition, 9(1), pp. 23–30. https://doi.org/10.12691/ajfn-9-1-4.

Published

2023-09-12
CITATION
DOI: 10.33102/mjosht.v9i2.335
Published: 2023-09-12

How to Cite

Nurhani Fatihah Mohd Hanifah, & Mansor, S. (2023). Physicochemical and Anti-nutrients Analysis of Pasteurised and Unpasteurised Underutilised Sweet Potato Haulm Juice Powder. Malaysian Journal of Science Health & Technology, 9(2), 112–119. https://doi.org/10.33102/mjosht.v9i2.335

Issue

Section

Food Science & Nutrition