Published date: Sep 11 2017

Journal Title: KnE Life Sciences

Issue title: International Conference on Natural Resources and Life Sciences (NRLS-2016)

Pages: 35-40

DOI: 10.18502/kls.v3i5.976

Ari Yuniastutiariyuniastuti@mail.unnes.ac.idDepartment. of Biology, Faculty of Mathematic and Natural Science, Universitas Negeri Semarang, Semarang, Indonesia

Retno Sri Iswari

R. Susanti

Inferior local tubers such as lesser yam, wild yam and arrowroot contain bioactive compounds such as phenols and diosgenin which act as antioxidants.  Antioxidant activities in the processed of local tubers have not been reported. The aim of this research was to identify the antioxidant activity of local tubers (inferior) that has been processed through the process of steaming, frying and milling to be flour. The determination of antioxidant activity was performed using α, α, Diphenyl Picryl Hydrazil (DPPH), which is indicated as a percentage of the apprehension of radical activities by the amount of absorbance at 680 nm. The antioxidant activity of lesser yam steamed, fried and milled were 2.26 %, 0.84 %, and 3.34 % respectively. The antioxidant activity of steamed, fried and milled arrowroot were 1.44 %, 0.65 %, and 1.32 % respectively. Moreover, the antioxidant activity of steamed, fried and milled wild yam were 1.08 %, 0.08 %, and 0.82 % respectively. The antioxidant activity of inferior local tubers have decreased in different types of processing. The highest antioxidant activity was in the milled tubers followed by steamed and fried tuber. 

[1] Fang YZ, Yang S, Wu G. Free aadicals, antioxidants, and nutrition, Nutrition2002;18:872–879.

[2] Furukawa S, Fujita T, Shimabukuro M, Iwaki M, Yamada Y, Nakajima Y, et al. Increased oxidative stress in obesity and its impact on metabolic syndrome. Journal of Clinical Investigation 2004; 114(12):1752–1761.

[3] Olsen EK, Espen H, Johan I, Jeanette HA. Cellular antioxidant effect of four bromophenols from the Red Algae, Vertebrata lanosa. Marine Drugs 2013;11:2769–2784.

[4] Namvar F, Rosfarizan M, Javad B, Zafar-Balanejad S, Fahimeh F, Heshu SR. Antioxidant, antiproliferative, and antiangiogenesis effects of polyphenol-rich seaweed (Sargassum muticum). BioMed Research International. 2013; 2013:604787.p 9.

[5] Fiedor J, Burda K. Potential role of carotenoids as antioxidants in human health and disease. Nutrients 2014;6:466–488.

[6] Eveline, Tagor MS, Sanny. Studi aktivitas antioksidan pada tomat (Lycopersicon esculentum) konvensional dan organik selama penyimpanan. [Study of antioxidant activity of conventional and organic tomato (Lycopersicon esculentum) during the storage process] Prosiding SNST ke-5 Tahun 2014. Fakultas Teknik Universitas Wahid Hasyim Semarang; 2014, p 22–28 [in Bahasa Indonesia].

[7] Tjahjani S, Khiong K. 2010. Potensi buah merah sebagai antioksidan dalam mengatasi malaria berghei pada mencit strain Balb/C [Potency of red fruit as an antioxidant in overcoming malaria berghei in Balb/C mice]. Majalah Kedokteran Indonesia 2010;60(12):1–10. [in Bahasa Indonesia].

[8] Shajeela PS, Mohan VR, Jesudas LL, Soris PT. Nutritional and antinutritional evaluation of Wild Yam (Dioscorea spp.). Tropical and Subtropical Agroecosystems 2011;14:723–730.

[9] Mar’atirrosyidah R, Teti E. Aktivitas antioksidan senyawa bioaktif umbi lokal inferior [Antioxidant Activity and Bioactive Compound of Inferior Local Tuber]. Jurnal Pangan dan Agroindustri 2015;3(2):594–601. [in Bahasa Indonesia].

[10] Therasin S, Baker AT. Analysis and identification of phenolic compounds in Dioscorea hispida Dennst. Asian Journal of Food and Agro-industry 2009;2(4):547–560.

[11] Yuniastuti A, Iswari RS, Wijayanti N. Pengembangan pangan fungsional berbasis umbi-umbian sebagai sumber antioksidan dalam upaya meningkatkan derajat kesehatan masyarakat melalui pendekatan nutrigenomik [Development of functional food with tubers as source of antioxidant in an effort to improve the
community health status through nutrigenomic approach]. Laporan Penelitian. Lembaga Penelitian dan Pengabdian Kepada Masyarakat. Universitas Negeri Semarang; 2015. [in Bahasa Indonesia].

[12] Islam MS, Yoshimoto M, Ishigure K, Okuno S, Yamakawa O. Effect of artificial shading and temperature on radical scavenging activity and polyphenolic composition in sweet potato (Ipomoea batatas L.) leaves. Journal of the American Society Horticultural Science 2003: 128:182–187.

[13] Ronald LP Xianli Wu, Karen S. Standradized methods for the determination of antioxidant capacity and phenolic in foods and dietary supplements, Journal of Agricultural and Food Chemistry, 2005, 53(10):4290–4302.

[14] Barry H, John MCG. Free radicals in biology and medicine. Oxford University Press. 2007. p. 543

[15] Pokornyn J, Yanishleva N, Gordon M. Antioxidant in food. Woodhead Publishing Ltd. England. 2001. p. 400

[16] Shobana S, Naidu KA. Antioxidant activity of selected Indian spices. Prostaglandins Leukot Essent Fatty Acids 2000:62:107–110.