Chemical Optimization of Protein Extraction from Sweet Potato (<i>Ipomoea batatas</i>) Peel

Maloney, Katherine P.; Trương, Bá Vương; Allen, Jonathan C.

doi:10.1111/j.1750-3841.2012.02921.x

Cited by 19 publications

(11 citation statements)

References 28 publications

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“…Agro by-products represent an important source of phytochemicals such as phenolic compounds, possessing a wide range of functional activities (Peschel et al 2006). Peels are accounted as one of the major wastes generated during the processing of sweet potato with currently little commercial value (Maloney et al 2012) and limited work has been performed for their scale up (Anastácio and Carvalho 2013). Sweet potato peels (SPP) contain a high phenolic content with free radical scavenging activities (Zhu et al 2010) which were related to every health benefits (Panda et al 2011).…”

Section: Introductionmentioning

confidence: 99%

“…As many factors such as solvent-to-solid ratio, temperature and time may significantly influence the extraction efficiency, it is necessary to optimise the extraction conditions to obtain the highest phenolics content y and antioxidant activity (Prasad et al 2011). The optimization of the extraction of bioactive compounds from SPP was previously investigated using Response Surface Methodology (RSM) by Maloney et al (2012). Artificial neural network (ANN) is also being applied in parallel with RSM method in prediction and modelling of extraction of phenolics with better in data fitting (Cheok et al 2012).…”

Section: Introductionmentioning

confidence: 99%

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Phenolics extraction from sweet potato peels: modelling and optimization by response surface modelling and artificial neural network

2016

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Sweet potato peels (SPP) are a major waste generated during root processing and currently have little commercial value. Phenolics with free radical scavenging activity from SPP may represent a possible added-value product for the food industry. The aqueous extraction of phenolics from SPP was studied using a Central Composite Design with solvent to solid ratio (30-60 mL g), time (30-90 min) and temperature (25-75 °C) as independent variables. The comparison of response surface methodology (RSM) and artificial neural network (ANN) analysis on extraction modelling and optimising was performed. Temperature and solvent to solid ratio, alone and in interaction, presented a positive effect in TPC, ABTS and DPPH assays. Time was only significant for ABTS assay with a negative influence both as main effect and in interaction with other independent variables. RSM and ANN models predicted the same optimal extraction conditions as 60 mL g for solvent to solid ratio, 30 min for time and 75 °C for temperature. The obtained responses in the optimized conditions were as follow: 11.87 ± 0.69 mg GAE g DM for TPC, 12.91 ± 0.42 mg TE g DM for ABTS assay and 46.35 ± 3.08 mg TE g DM for DPPH assay. SPP presented similar optimum extraction conditions and phenolic content than peels of potato, tea fruit and bambangan. Predictive models and the optimized extraction conditions offers an opportunity for food processors to generate products with high potential health benefits.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Phenolics extraction from sweet potato peels: modelling and optimization by response surface modelling and artificial neural network

2016

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“…MALONEY et al (2012) examined the protein content of sweet potato peels produced at two points in the processing of sweet potato puree. Initial peeling of the sweet potato yielded the primary peels.…”

Section: Utilization Of Sweet Potato Peels and Culled Suboptimal Rootsmentioning

confidence: 99%

Potential use of byproducts from cultivation and processing of sweet potatoes

2017

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The cultivation and processing of sweet potatoes into a variety of products yields both solid and liquid organic waste. Solid waste includes peelings and trimmings from the sweet potato root and sweet potato leaves and vines. Liquid waste results from various processing methods and creates significant amounts of nutrient rich waste water. Sweet potato waste materials contain carbohydrates, proteins, phenolic compounds, macro and micro nutrients, and pigments that have the potential of being extracted or utilized for various downstream processes and products. This review examines many of the different ways that these waste products can be utilized.

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“…Upon receipt, the peel and blanched peel were freezedried and stored at À20°C. The freeze-dried material was compared with peel extract prepared as previously described (Maloney et al 2012), but the unprocessed freeze-dried peel was closer in composition to the Caiapo Potato Powder, so the unprocessed freeze-dried peel and blanched peel were used for these experiments.…”

Section: Methodsmentioning

confidence: 99%

“…Material was obtained from the initial peeling of the sweet potatoes before any further processing, from hereafter referred as “peel,” and material was obtained from a secondary peeling after blanching of the sweet potatoes, from hereafter referred to as “blanched peel.” Upon receipt, the peel and blanched peel were freeze-dried and stored at −20°C. The freeze-dried material was compared with peel extract prepared as previously described (Maloney et al 2012 ), but the unprocessed freeze-dried peel was closer in composition to the Caiapo Potato Powder, so the unprocessed freeze-dried peel and blanched peel were used for these experiments.…”

Section: Methodsmentioning

confidence: 99%

Susceptibility of sweet potato (Ipomoea batatas) peel proteins to digestive enzymes

Maloney

Trương

Allen

2014

Food Science & Nutrition

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Sweet potato proteins have been shown to possess antioxidant and antidiabetic properties in vivo. The ability of a protein to exhibit systemic effects is somewhat unusual as proteins are typically susceptible to digestive enzymes. This study was undertaken to better understand how digestive enzymes affect sweet potato proteins. Two fractions of industrially processed sweet potato peel, containing 6.8% and 8.5% protein and 80.5% and 83.3% carbohydrate, were used as a source of protein. Sweet potato proteins were incubated with pepsin, trypsin, and chymotrypsin and protein breakdown was visualized with SDS-PAGE. After pepsin digestion, samples were assayed for amylase inhibitory activity. Sporamin, the major storage protein in sweet potatoes, which functions as a trypsin inhibitor as well, exhibited resistance to pepsin, trypsin, and chymotrypsin. Sporamin from blanched peel of orange sweet potatoes was less resistant to pepsin digestion than sporamin from outer peel and from extract of the white-skinned Caiapo sweet potato. Trypsin inhibitory activity remained after simulated gastric digestion, with the Caiapo potato protein and peel samples exhibiting higher inhibitory activity compared to the blanched peel sample. Amylase and chymotrypsin inhibitory activity was not present in any of the samples after digestion.

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Chemical Optimization of Protein Extraction from Sweet Potato (Ipomoea batatas) Peel

Abstract: Potentially valuable proteins can be extracted from sweet potato peel, a waste product of sweet potato processing.

Cited by 19 publications

References 28 publications

Phenolics extraction from sweet potato peels: modelling and optimization by response surface modelling and artificial neural network

Phenolics extraction from sweet potato peels: modelling and optimization by response surface modelling and artificial neural network

Potential use of byproducts from cultivation and processing of sweet potatoes

Susceptibility of sweet potato (Ipomoea batatas) peel proteins to digestive enzymes

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