Selected purple-fleshed sweet potato genotypes with high anthocyanin contents

Purple-fleshed sweet potato with high anthocyanins is beneficial to health due to its antioxidant activity. Therefore, 13 promising genotypes of purple-fleshed sweet potato and two improved varieties as checks (Antin 2 and Antin 3) were studied their physical, chemical and sensorial characteristics....

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2020-02, Vol.456 (1), p.12023
Main Authors: Ginting, E, Yulifianti, R, Indriani, F C
Format: Article
Language:English
Subjects:
Anthocyanins
Antioxidants
Bitter taste
Dry matter
Genotypes
New varieties
Potatoes
Sensory properties
Sweet potatoes
Taste
Tubers
Vegetables
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Summary:Purple-fleshed sweet potato with high anthocyanins is beneficial to health due to its antioxidant activity. Therefore, 13 promising genotypes of purple-fleshed sweet potato and two improved varieties as checks (Antin 2 and Antin 3) were studied their physical, chemical and sensorial characteristics. The results showed that the flesh colors ranged from red-purple, deep purple to white purplish and their lightness values (L*) negatively correlated with anthocyanin contents (R2 = 0.65). Six promising genotypes contained anthocyanins >100 mg/100 fw with the highest value observed in RIS 10051-01 (155.47 mg/100 g fw) that was similar to Antin 2. Antin 3 showed the highest content of anthocyanins among all genotypes (177.48 g/100 g fw). MSU 10002-05 and MSU 10010-43 genotypes had higher dry matter contents (33.43% and 37.85%) than Antin 2 and Antin 3, suggesting their promising use for flour processing. High anthocyanins is normally associated with a bitter taste, however the steamed tubers of two deep purple genotypes, namely MSU 10010-43 and Antin 3 and one white purplish genotype (MSU 1000115) were fairly liked for their color, texture and taste attributes, hence they are tailored for steamed food purposes. This information supports the breeder to release a new variety of purple- fleshed sweet potatoes.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/456/1/012023