White Potato Research Articles

Future climate impacts on crop production in Bhutan

Understanding the relationship between weather extremes and crop productivity is the backbone of risk assessments on food security. The former is paramount in countries (i.e., Bhutan) where there are a limited number of impact assessments in agriculture. The analysis performed in this work highlights the trends in agricultural production under a changing climate and the attribution of yield change to a specific climatic hazard. We improve the understanding between the two (climate and yields) by applying an FAO eco-physiological model (PyAEZ) and by relying on state-of-the-art downscaled climate projections (CORDEX-CORE). We analyze climate change impacts on ten crops (maize, foxtail millet, buckwheat, wheat, rice, common beans, cabbage, white potatoes, carrots, and citrus) at national level. The main simulation findings point to a higher yield gain and loss under rainfed conditions as opposed to irrigated conditions by the end-century (2070-2099) compared to the baseline period (2010-2039), particularly under RCP 8.5 for white potatoes (+17.7%), wheat (+15.5%), cabbage (+12.8%), buckwheat (-6.6%), and citrus (-5.8%). The irrigation potential to modulate climate change impacts is reflected in a yield gain of +43.4% on average for all crops and RCP’s when compared to rainfed conditions. On average, weather extremes explain 28% and 33% of the yield variability over time, respectively under RCP’s 2.6 and 8.5. Overall, this study supports smallholder farmers, decision-makers, and project developers to implement adaptation solutions that minimize growing weather extremes such as heat-stress and dry-spells.

Strategic Model to Support Sustainability for Local Food Industry in West Sumatra, Indonesia

West Sumatra is a region in Indonesia with a high supply of local food sources at reasonable costs, such as cassava, purple sweet potatoes, white sweet potatoes, and taro. However, it turns out that local food sources have not been widely utilized. This study aims to formulate a sustainability strategy for the development of the local food industry. The research method used is a focus group discussion with the government and business actors in the local food industry in West Sumatera. The strategies created will consider the strengths, weaknesses, opportunities, and threats faced by the local food industry using a SWOT analysis. Results classified 8 items under strengths, 9 under weakness, 10 under opportunities, and 8 under threats. Based on this, a strategy will be formulated which is a combination of the part of SWOT area that consists of 2 SO strategies, 2 WO strategies, 2 WT strategies, and 2 ST strategies. Keywords: sustainability, SMEs, local food, SWOT

Anti-browning action of melatonin is dependent on the type of tissue in minimally processed sweet potatoes

This study explored the impact of exogenous melatonin on oxidative damage, protective mechanisms against oxidation, and reactions leading to browning, as well as the accumulation of antioxidants in minimally processed white-fleshed and orange sweet potato roots. Sweet potato roots with white and orange pulp were subjected to minimal processing and immersion in melatonin solutions at concentrations of 0, 10, 100, and 1000 µmol L−1. Following packaging, these were stored at 5 ± 2 °C for 20 days. Results indicate that increasing melatonin concentrations significantly reduced browning symptoms in both white and orange sweet potato slices. This reduction was associated with decreased levels of hydrogen peroxide (H2O2), thiobarbituric acid-reactive substances (TBARs), and electrolyte leakage, indicating reduced cell membrane damage. Enhanced protection was observed through increased activity of antioxidant enzymes superoxide dismutase, catalase, and ascorbate peroxidase and higher levels of antioxidant metabolites, including vitamin C and phenolic compounds, as confirmed by in vitro assays for antioxidant capacity (FRAP and DPPH), however, the levels of total carotenoids, anthocyanins, and yellow flavonoids did not show a significant difference between the melatonin treatments. Notably, sweet potato slices treated with higher melatonin doses of 100 and 1000 µmol L−1 exhibited reduced phenylalanine ammonia-lyase activity and phenolic compound accumulation. This effect, coupled with lower polyphenol oxidase (PPO) and peroxidase (POD) activities, likely contributed to prolonged preservation quality by maintaining cellular redox homeostasis.

White Potato Intake and Dietary Patterns With White Potatoes Prepared by Various Methods Have Variable Associations With Diet Quality in Adults With and Without Diabetes

White Potato Intake and Dietary Patterns With White Potatoes Prepared by Various Methods Have Variable Associations With Diet Quality in Adults With and Without Diabetes

Accumulation patterns of flavonoids and phenolic acids in different colored sweet potato flesh revealed based on untargeted metabolomics

Sweet potatoes are rich in flavonoids and phenolic acids, showing incomparable nutritional and health value. In this investigation, we comprehensively analyzed the secondary metabolite profiles in the flesh of different-colored sweet potato flesh. We determined the metabolomic profiles of white sweet potato flesh (BS), orange sweet potato flesh (CS), and purple sweet potato flesh (ZS) using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The CS vs. BS, ZS vs. BS, and ZS vs. CS comparisons identified a total of 4447 secondary metabolites, including 1540, 1949, and 1931 differentially accumulated metabolites. Among them, there were significant differences in flavonoids and phenolic acids. There were 20 flavonoids and 13 phenolic acids that were common differential metabolites among the three comparison groups. The accumulation of paeoniflorin-like and delphinidin-like compounds may be responsible for the purple coloration of sweet potato flesh. These findings provide new rationale and insights for the development of functional foods for sweet potatoes. List of compoundsKaempferol (PubChem CID: 5280863); Peonidin 3-(6”-p-coumarylglucoside) (PubChem CID: 44256849); Swerchirin (PubChem CID: 5281660); Trilobatin (PubChem CID: 6451798); 3-Geranyl-4-hydroxybenzoate (PubChem CID: 54730540); Eupatorin (PubChem CID: 97214); Icaritin (PubChem CID: 5318980); Isorhamnetin (PubChem CID: 5281654); Glucoliquiritin apioside (PubChem CID: 74819335); Brazilin (PubChem CID: 73384).

Morpho-physiological responses of potato cultivars under weed competition

Morpho-physiological responses of potato cultivars under weed competition

The Effect Of White Sweet Potato On The Quality Of Snow’s Cookies

This research is motivated by the increasing consumption of wheat, where wheat comes from imported wheat. To reduce dependence on wheat, local food ingredients such as white sweet potatoes can be used. Utilizing local food can create new innovations in snow white cookies using white sweet potatoes, as well as increasing public knowledge of the use of local food ingredients. This research aims to analyze the effect of white sweet potato substitution of 15%, 30% and 45% on the quality of Snow’s cookies including shape, color, aroma, texture and taste. This type of research is a pure experiment (true experiment) with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists who filled in the organoleptic test format. The data obtained were tabulated in table form and analysis of variance (ANOVA) was carried out, if significantly different, continued with the Duncan test. The results of the research showed that there was a significant effect between the substitution of white sweet potato at 15%, 30% and 45% on the texture and taste quality of the Snow’s cookies. Based on statistical tests, the data obtained Fcount (13.60) > Ftable (4.76) on the quality of the crumbly textureand Fcount (12.25) > Ftable (4.76) on the quality of the typical taste of white sweet potatoes, then continued with the test Duncan. The quality test results for the best white sweet potato snow’s cookies were found in the X3 treatment with 45% white sweet potato substitution.

Short-term skin carotenoid changes following consumption of a typical Australian diet versus a healthy Australian diet: findings from a randomised crossover feeding trial

Carotenoids, a group of phytochemicals found in plant-based foods with yellow, red, or orange pigments, have been shown to be stored in the skin upon consumption of carotenoid-rich foods(1). Skin carotenoid levels can be measured using skin reflectance spectroscopy, which assesses skin lightness (L*), redness (a*), and yellowness (b*)(2). Previous research has demonstrated significant increases in skin yellowness (b*) after a 4-week high-carotenoid diet(2). The aim was to examine shorter-term changes (two weeks) in skin yellowness following the consumption of a Healthy Australian Diet rich in carotenoids compared to a Typical Australian Diet with low carotenoid content. The study analysed data from an eight-week randomised, cross-over feeding trial involving 34 adults (53% female, aged 38.44 ± 18.05 years). Participants were randomly assigned to each diet for two weeks, separated by a two-week washout period. The Healthy Australian Diet adhered to the Australian Dietary Guidelines(3), emphasising the consumption of carotenoid-rich fruits and vegetables such as carrots, pumpkin, tomatoes, red capsicum, and sweet potatoes. In contrast, the Typical Australian Diet was formulated based on apparent consumption patterns in Australia(4) and emphasised the intake of fruits and vegetables low in beta-carotene, such as white potatoes, onions, cauliflower, and pears. Skin carotenoids were measured using skin reflectance spectroscopy at three sites (palm, inner and outer arm), and each measurement was taken thrice. Overall skin yellowness (b*) was calculated as the average of all three measurements at all three sites. Measurements were conducted at four key visits: week 0 (end of run-in; baseline 1), week 2 (post-feeding phase 1), week 4 (end of washout; baseline 2), and week 8 (post-feeding phase 2). Differential changes in skin carotenoid levels between intervention groups were assessed using linear mixed-effect models, adjusting for diet sequence, feeding phase, body fat percentage, total fat intake, and subject ID as a random variable to account for potential autocorrelation. Post-hoc pairwise comparisons were conducted to evaluate the relative effects of each diet. Although there was a trend towards higher skin yellowness (0.215 ± 0.517; p = 0.41) following consumption of the Healthy Australian diet relative to baseline, and an inverse trend following the Typical Australian Diet (−0.118 ± 0.539, p = 0.56), the difference in change between the two diets was not statistically significant (p = 0.32). Notably, baseline values within this participant cohort were higher than previously reported at b* = 16.7(1) (baseline 1 b*: 17.57 ± 2.23, baseline 2 b*: 17.71 ± 2.26), which may influence the magnitude of observable change. The findings suggest that the two-week intervention duration may be insufficient to achieve statistically significant changes in skin carotenoid levels. Future investigations into whether plasma carotenoids increase first, with skin changes occurring later, could offer valuable insights into the potential utility of this as a biomarker validation of change in fruit and vegetable intake.

Intrinsic growth rate and evolution of the Premnotrypes Vorax population using fuzzy information

The white potato worm (Premnotrypes Vorax (Hustache)) is one of the pests that causes the greatest damage to the potato crop and the greatest economic losses to the grower; therefore, knowing its life cycle and estimating its intrinsic growth rate is crucial for selecting an appropriate chemical control method, in order to reduce the environmental impact and ensure a profitable production suitable for consumption. In this article, we present a fuzzy Malthusian model describing the evolution of the white potato worm in the crop, considering that the intrinsic growth rate and the reported initial data on the problem are of fuzzy nature. The main contributions and novelty of this paper are summarized in the following two aspects: first, the estimation of the intrinsic growth rate of the white potato worm, in function of the temperature, by using a Takagi–Sugeno–Kang type fuzzy rule-based model; and second, since in practice the initial white potato worm population in a crop is subjective, imprecise and vague, knowing the intrinsic growth rate, we propose and solve a fuzzy initial value problem to determine the evolution in time of the white potato worm population. In conclusion, given a weekly average temperature, it is possible to know the white potato worm population per unit area oscillating in an interval whose length depends on the degree of inaccuracy of the initial population and the intrinsic growth rate. This study can be relevant for grower decision making in terms of the type and frequency of pest control on his crop.

Instant Granule Formulation Combining White Sweet Potato Leaves Extract (Ipomoea batatas (L.) Lam.) and Javanese Chili (Piper retrofractum Vahl)

Dengue haemorrhagic fever is a viral infection transmitted by the Aedes aegypti mosquito, which is one of the symptoms is thrombocytopenia. The extract from white sweet potato leaves is recognized for its potential to increase the number of platelet count. This research aimed to develop a formula for an instant granule combining white sweet potato leaves extract with Javanese chili extract meeting taste preferences and societal acceptability. The preparation of the extract was performed by maseration using 70% ethanol and then concentrated with a rotary evaporator. The result was a thick extract which was then dried in an oven at 50℃. The manufacture of instant granule formulations was conducted using wet granulation method. Various formulations were obtained by differentiated concentration of Javanese chili used in the formula (FI 1%, FII 2%, and FIII 3%). The instant granule formulation was evaluated by organoleptic assay and other essential parameters for instant granule, such as moisture content, flow rate, angle of repose, and particle size distribution. The FII 2% formulation emerged as the most acceptable with an average score of 2.17. Non-parametric analysis indicated no significant difference among the three formulas, as the obtained significant value (α) was ≥ 0.05, leading to the acceptance of the null hypothesis H0.

Impact of sweet potato peels extracts obtained by pulsed electric fields on the growth of probiotic strains from Lactobacillus genus

This work describes the first approach for the valorization of sweet potato (Sp) peels assisted by pulsed electric fields (PEF) to obtain extracts that enhance the growth of potential probiotic bacteria. Four different varieties were studied, namely white sweet potato (WSp, “O'Henry”), white with purple (WPSp or “Violeta Roja”), orange (OSp or “California”) and purple (PSp, “Pepita”). Among them, the PEF extracts obtained from PSp had a noticeable content of carbohydrates, polyphenols and flavonoids (12.5 mg/mL, 4.34 mg GAE/g and 1.73 mg GAE/g, respectively), being in any case higher than those obtained by maceration extraction. The analysis by quantitative Nuclear Magnetic Resonance (qNMR) allowed us to identify sucrose, fructose and glucose as the main sugars extracted, with a total concentration close to 94 mg/g PSp for the PSp-PEF crude extracts, which entails an enhancement by up to 92% with respect to the conventional extraction. Furthermore, these extracts improved the growth kinetics of probiotic bacteria, Lactobacillus members and also, the production of short chain fatty acids (SCFA). This fact should be also noted since they are considered valuable platform chemicals to be transformed into high-added-value, thus proposing another way for valorization. Industrial relevanceThe relevance of this work lies in the necessity of searching new sustainable foods for their consumption, and the processing of these foods by means of innovative technologies. In light with this fact, the suitability of PEF-assisted extraction to be scaled-up at industrial level would pave the way for an efficient, notable conversion of wasted sweet potato (Sp) peels to potential prebiotics, boosting the recovery of these compounds by PEF technology with respect to traditional extraction methods and the health benefits.

Karakteristik Kimia dan Sensori Brownies Ubi Jalar Putih dengan Penambahan Tepung Kacang Hijau

Brownies are a kind of cake that is dark brown in color, has a smooth texture and special taste, and does not require baking powder. White sweet potatoes and mung beans can be used as raw material for brownies, where white sweet potatoes have a fairly high carbohydrate content while mung beans have a high protein content. The purpose of this study was to obtain the effect of white sweet potato and mung bean flour on the chemical and sensory characteristics of brownies and to obtain the best ratio. The treatment in the study consisted of five treatments and three replications and used a CDR (Completely Randomized Design). The ratios of white sweet potato and mung bean flour, namely 100:0, 90:10, 80:20, 70:30 and 60:40. The results of the research on the selected treatment were 80% white sweet potato flour : 20% mung bean flour, which had moisture content of 30.44%, ash content of 0.96%, fat content of 20.31%, protein content of 12.42%, carbohydrate content of 35.88%, and fiber content of 6.62%. The descriptive test showed that the brownies had a brown color, mung beans and sweet potato flavor, mung beans and sweet potato taste, and soft texture.

Synthesis of Silver Nanoparticles Using Potato Cultivars with Their Antioxidant Activity

ABSTRACT Plant-mediated processes offer a more straightforward and cost-effective alternative to conventional chemical and physical methods for the reduction of silver ions to silver metallic nanoparticles. This study was conducted to synthesize silver nanoparticles (AgNPs) using a solution of silver nitrate (AgNO3) and a local Basciftlik white potato cultivar (S. tuberosum). Furthermore, the study aimed to compare antioxidant activity of nano-silver particles with that of the potato extract. The potato cultivar was extracted with deionized water and the solution was filtrated. The filtrate was reacted with AgNO3 solution to obtain the AgNPs. The structure of synthesized AgNPs was determined by a spectroscopic study, and characteristic functional groups were analyzed by a fourier-transform infrared spectroscopy (FTIR). The signal observed at 3267 cm−1 is indicative of the hydroxyl functional group. The highest absorption at 429 nm in ultraviolet-visible (UV-VIS) spectrum confirmed the occurrence of the synthesized AgNPs. The biogenic crystalline structure of the synthesized AgNPs was verified by an X-ray diffraction analysis. Average size and morphology of the St-AgNPs were determined by Scanning Electron Microscope analysis, which also indicated the formation of the AgNPs with an average size of 37.31 nm. Antioxidant activity study revealed that the synthesized AgNPs had higher antioxidant activity compared to that of the potato extract alone.

Plant Soup Formulations Show Cholinesterase Inhibition Potential in the Prevention of Alzheimer's Disease.

As the cholinesterase theory is a prominent hypothesis underlying our current understanding of Alzheimer's disease (AD), the goal of this study was to compose functional vegan lunchtime soups with potential health benefits in the prevention of AD (in the context of cholinesterase inhibition). The potential of 36 edible plant raw materials in terms of acetyl- and butyrylcholinesterase inhibition was investigated using a 96-well microplate reader. The most promising ingredients were combined to obtain 18 palatable vegetable soup recipes with 6 dominant flavor, appearance, and aroma variants. To shortlist candidates for in-depth analysis and potential consideration in industrial production, our team performed a sensory analysis of the soups. The white boletus soup exhibited the highest potential for cholinesterase inhibition, further bolstered by the inclusion of other ingredients known for their elevated capacity to inhibit both AChE and BChE. Ingredients such as blackthorn (Prunus spinosa), garlic, and white potato contributed significantly to this inhibitory effect (nearly 100% of AChE inhibition). Notably, intriguing results were also observed for asparagus soup, despite the fact that the inhibitory potential of asparagus itself is negligible compared to other raw materials. The success of the asparagus soup lies in the meticulous selection of various ingredients, each contributing to its overall effectiveness. It was observed that mushroom soups scored the highest in this respect, while the team members' response to nettle soup was the least favorable. The outcomes of our study should serve as a catalyst for further exploration of this important research domain. Our current research focuses on deeper insights into the potential of comprehensive meal options. Furthermore, the synergy/antagonism/non-interaction between respective soup ingredients as well as elements of individual soups' chemical composition is a very interesting topic currently under our intensive scientific investigation.

Unlocking the Potential of the ANN Optimization in Sweet Potato Varieties Drying Processes.

This study explores the unexploited potential of Artificial Neural Network (ANN) optimization techniques in enhancing different drying methods and their influence on the characteristics of various sweet potato varieties. Focusing on the intricate interplay between drying methods and the unique characteristics of white, pink, orange, and purple sweet potatoes, the presented experimental study indicates the impact of ANN-driven optimization on food-related characteristics such as color, phenols content, biological activities (antioxidant, antimicrobial, anti-hyperglycemic, and anti-inflammatory), chemical, and mineral contents. The results unveil significant variations in drying method efficacy across different sweet potato types, underscoring the need for tailored optimization strategies. Specifically, purple sweet potatoes emerge as robust carriers of phenolic compounds, showcasing superior antioxidant activities. Furthermore, this study reveals the optimized parameters of dried sweet potato, such as total phenols content of 1677.76 mg/100 g and anti-inflammatory activity of 8.93%, anti-hyperglycemic activity of 24.42%. The upgraded antioxidant capability is presented through DPPH●, ABTS●+, RP, and SoA assays with values of 1500.56, 10,083.37, 3130.81, and 22,753.97 μg TE/100 g, respectively. Additionally, the moisture content in the lyophilized sample reached a minimum of 2.97%, holding favorable chemical and mineral contents. The utilization of ANN optimization proves instrumental in interpreting complex interactions and unlocking efficiencies in sweet potato drying processes, thereby contributing valuable insights to food science and technology.

Rooting response of white Potato (Solanun tuberosum L.) stem cuttings under three different conditions

Rooting response of white Potato (Solanun tuberosum L.) stem cuttings under three different conditions

Effect of temperature and foam mat drying method on the physical and chemical properties of white sweet potato (Ipomoea batatas L.) inulin

White sweet potatoes have functional compounds that are good for the body in the form of inulin. Inulin is a soluble fiber that is very useful for digestion and body health. Several factors can affect the physical and chemical characteristics of inulin produced such as temperature and drying method. The study was conducted to determine the yield, physical, and chemical characteristics of white sweet potato inulin. The experimental design in the study used a Completely Randomized Design (CRD) with two factors. The extraction process is carried out by grinding sweet potatoes, mixing them with distilled water, filtering and evaporation. A variation of temperature in extraction is 40°C, 60°C, and 80° C while the foaming agent in the foam mat drying process uses 2% and 10%. The physical and chemical characteristics that were analyzed are the water absorption, solubility, availability, and moisture content of inulin. The result is that with a higher temperature and concentration of foaming agent, the yield and moisture content are getting lower while water absorption and solubility are getting higher. Whereas the analysis of availability shows that the result of all formulations is inulin even though it is assumed to have a different amount. The higher the temperature in the extraction process and the higher the concentration of foaming agent used in inulin the lower the yield.

Home Trash Biomass Valorization by Catalytic Pyrolysis

With the increase in population, large amounts of food waste are produced worldwide every day. These leftovers can be used as a source of lignocellulosic waste, oils, and polysaccharides for renewable fuels. In a fixed bed reactor, low-temperature catalytic pyrolysis was investigated using biomass gathered from domestic garbage. Thermogravimetry, under N2 flow, was used to assess the pyrolysis behavior of tea and coffee grounds, white potato, sweet potato, banana peels, walnut, almonds, and hazelnut shells. A mixture of biomass was also evaluated by thermogravimetry. Waste inorganic materials (marble, limestone, dolomite, bauxite, and spent Fluid Catalytic Cracking (FCC) catalyst) were used as catalysts (16.7% wt.) in the pyrolysis studies at 400 °C in a fixed bed reactor. Yields of bio-oil in the 22–36% wt. range were attained. All of the catalysts promoted gasification and a decrease in the bio-oil carboxylic acids content. The marble dust catalyst increased the bio-oil volatility. The results show that it is possible to valorize lignocellulosic household waste by pyrolysis using inorganic waste materials as catalysts.

Widely Targeted Metabolomics Analyses Clarify the Biosynthetic Pathways Responsible for Flavonoids in Sweet Potato (Ipomoea batatas (L.) Lam.) Storage Roots

Sweet potatoes (Ipomoea batatas (L.) Lam.) are a widely cultivated member of the Convolvulaceae family. Despite intensive agricultural interest, the metabolic determinants of sweet potato quality remain poorly understood owing to a lack of reliable or systematic sweet potato metabolite analyses. This study aimed to reveal the mechanism of flavonoid biosynthesis using widely targeted metabolomics and qRT-PCR analysis of white (S19) and yellow (BS) sweet potatoes. We found that the PAL, C4H, 4CL, CHS, CHI, IFS, F3H, F3’H, DFR, ANS, and ANR genes were differentially expressed in BS. Upregulation of PAL, C4H, 4CL, and CHS led to the accumulation of large amounts of chalcone, which is highly expressed in yellow flesh, resulting in the yellow color of BS. In S19, the high expression of FLS and the low expression of DFR inhibited pigment accumulation, while the low expression of CHS also inhibited flavonoid synthesis, ultimately leading to the white color. In conclusion, this study identified the main differentially expressed genes and their metabolites in the flavonoid biosynthesis pathway, and preliminarily elucidated the mechanism underlying the different flesh colors in sweet potato, thus providing new insights into the composition and abundance of metabolites in sweet potatoes with different-colored flesh.

Boiling vs. baking: Cooking-induced structural transformations drive differences in the in vitro starch digestion profiles that are consistent with the in vivo glycemic indexes of white and sweet potatoes

White and sweet potatoes can elicit different blood glucose responses depending on whether they are boiled or baked. This work investigated how microstructure and starch digestion in vitro relate to these differences. The main methods were INFOGEST’s semi-dynamic digestion protocol, Scanning Electron Microscopy and Confocal Laser Scanning Microscopy. The cooking method impacted microstructure, thereby significantly influencing starch digestion. Boiling and baking led to similar types of microstructural changes, including cell expansion and separation and disruption to cell walls, with the differences lying on the magnitude of such changes. Hydrolysis of white potato starch into oligosaccharides during oro-gastric digestion stabilized at around 75% when boiled compared to 50% when baked. In sweet potato, hydrolysis during this stage represented 30% and 40% of the total starch after boiling or baking, respectively. Overall, the effect can be summarized as boiled white potato > baked white potato > baked sweet potato > boiled sweet potato. Our results show how structural transformations that occur during cooking can drive differences in starch release and hydrolysis during in vitro digestions. This work therefore provides a structural and biochemical basis to better understand the impact of boiling and baking on the glycemic responses to these foods.