The Raffinose, Glucose And Fructose In Extract Of Sweet Potato Nagara White From South Borneo

Abstract

Sweet potato is a functional food as a prebiotic, a producer of sugar and oligosaccharides such as raffinose, glucose, and fructose. This study aimed to observe the effect of the type of solvent on the content of raffinose, glucose and fructose in extracts of sweet potato Nagara white. Sweet potato stored at chilling temperature (± 5°C) in one month. Sweet potato grinded and extracted with different types of solvents, namely ethanol 100%, acetonitrile100%, ethanol: acetonitrile 50:50, ethanol: water 70:30, acetonitrile: water 70:30, ethanol: water 30:70, and acetonitrile: water 30:70 at room temperature, stirring speed of 150 rpm for 2 and 3 days. The amount of raffinose, glucose and fructose determined by HPLC RID (Refractive Index Detector). The content of raffinose, glucose, and fructose in sweet potato were high if sweet potato extracted using ethanol: water 30:70 and 70:30 with extraction 2 days. The content of raffinose is 1.11 to 1.69% (w / v), glucose is 3.52 to 4.14% (w / v), and fructose is 3.80 to 5.46% (w / v). Based on our finding that it is suggested to produce raffinose, glucose, and fructose is high, the sweet potato extracted using ethanol:water 70:30 or 30:70 for 2 days