Polyphenolic Content of a

Sweet Potato Chip

Katie Rosenberg, Hanna
Othman, Janelle Labiaga, Lindsey
Karasawa

Introduction
Why do sweet potatoes make a good snack?

Health Benefits

Polyphenolics

Flavonoids

www.mnn.com

Carotenoids

Plant pigments responsible for

bright red, yellow, and orange
colors in fruits and vegetables.
Antioxidant function, deactivating
free radicals
Anti-inflammatory
Immune system benefits
CVD prevention

Methodology
Generic terra crisp and prototype crisp extracts/samples were
provided.
Total flavonoids, phenolics, and carotenoids were measured as they
attributed to the antioxidant capacity and potential of products.

Methodology - Flavonoid Content

A series of catechin standard solutions were formulated at 0.2, 0.4,
0.6, 0.8, and 1.0 mg/mL.
1 mL of generic terra crisp extract, prototype crisp extract, and each
standard solution were added to individual 10mL volumetric flasks
containing 4mL of DDH2O. To the flasks 0.3mL of 5% Sodium Nitrate
(NaNO2) was added. After 5 minutes, 0.3mL of 10% Aluminum
Chloride (AlCl3) was added followed by 2mL of 1M Sodium Hydroxide
(NaOH).
The mixtures were made up to volume (10mL) using DDH2O and
mixed well.
Using a UV spectrometer the absorbances were read at 510 nm. The
total flavonoid contents were expressed as mg Catechin Equivalents
(CE)/100 g of fresh fruit. All samples were analyzed in triplicates.

Methodology - Phenolic Content

Initially, a series of Gallic acid standard solutions at concentrations of 20, 40, 60,
80 and 100 mg/mL were formulated. However, upon completion of the standard
solutions, it was determined that a lower concentration of catechin was required.
0.0, 0.2, 0.4, 0.6, and 0.8 mg/mL were instead used.
One mL of each of the sample extract from the generic terra crisp, prototype
crisp, as well as the series of Gallic Acid Standard solutions were added to
individual 25mL volumetric flasks, containing 9mL of Deionized Distilled Water
(DDH2O).
One mL of Folin-Ciocalteus reagent was added to each mixture and shaken.
Subsequently after 5 minutes, 10mL of 7% Sodium Bicarbonate (Na 2CO3) solution
were added to the mixtures.
The solutions were diluted to volume (25mL) using DDH2O and mixed. The
samples were incubated for 90 minutes at room temperature and the absorbance
was determined at 750 nm using a UV spectrometer.
The total phenolics of the prototype were expressed as Gallic Acid Equivalents
(GAE)/100g fresh weight. All samples were analyzed in triplicates.

Methodology - Carotenoid Content

Both the sample terra crisp and prototype crisp were ground using a mortar and pestle.
5 g of each sample were added to separate 100 mL beakers. A 2:1:1 ratio of
Hexane/Acetone/Ethanol solution was formulated. 30 mL of this solution was added to
each beaker and covered with aluminum foil. The solutions were mixed for 30 minutes.
The aluminum foil was removed and 40 mL of ddH2O was added to each beaker.
Using a UV spectrometer the absorbances of the non polar layers were read at 472 nm.

Results & Discussion - Flavonoids

R = 0.90248

0.7256mg/ml P1
standard deviation

mean

CV

0.026413675

0.762566667

3.463785668

0.7857mg/ml P2
0.7764mg/ml P3

0.0374mg/ml T1

standard deviation

mean

CV

0.0836mg/ml T2

0.063804075

0.1036

61.58694508

0.1898mg/ml T3

Results & Discussion - Phenolic

R = 0.85186

0.5809mg/ml P1
0.5780mg/ml P2

standard deviation

mean

CV

0.015361752

0.570621467

2.692108978

standard deviation

mean

CV

0.070650134

0.182344633

38.7453871

0.5530mg/ml P3

0.2199mg/ml T1
0.2263mg/ml T2
0.1008mg/ml T3

Results & Discussion - Carotenoids

24.8mg/L P1

standard deviation

mean

CV

25.4mg/L P2

0.65064071

25.43333333

2.558220353

26.401mg/L T1

standard deviation

mean

CV

26.058mg/L T2

0.1930449

26.17833333

0.737422422

26.1mg/L P3

26.076mg/L T3

Landrace Pumpkins

Potential for plant breeding and biofortification

Testing total carotenoid content in two raw samples
High performance liquid chromatography and UV
spectrometry
Sample A: 404.98ug/g
Sample B: 234.21ug/g
Total carotenoid content=(AxVx10^4)/(A^1%xP)

https://upload.wikimedia.org/wikipedia/co
mmons/7/77/Cucurbita_moschata_Butter
nut_2012_G2.jpg

A=Absorbance; V=Total extract vol; P=Sample weight

A^1%=2592 (-carotene Extinction Coefficient in
petroleum ether)

Sample A can be looked more into for seed production for

cultivation and consumption

Conclusion

In conclusion, the flavonoid and phenolic content was higher in the

prototype chip and the carotenoid content was higher in the store bought
chip.
This is important to the industry since it is crucial to know how much
your cooking procedures hinder the nutrition value of the product.

What I learned In Food Analysis

References
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