REVIEW : POTENTIAL ANTIOXIDANT ACTIVITY OF INDONESIAN LOCAL TUBERS AND THE IMPACT OF PROCESSING TECHNIQUES
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Abstract
Indonesia is endowed with a wide diversity of local tubers that hold untapped potential as functional food sources. Tubers such as purple and orange sweet potatoes, taro (Colocasia esculenta), yam (Dioscorea spp.), gadung (Dioscorea hispida), suweg (Amorphophallus paeoniifolius), and gembili (Dioscorea esculenta) are rich in phytochemicals such as flavonoids, phenolic acids, anthocyanins, and carotenoids. These compounds exhibit strong antioxidant activities which are linked to their capability to scavenge free radicals, thus potentially preventing oxidative stress-related diseases. However, the bioactivity and stability of these antioxidants are significantly influenced by food processing techniques. Thermal treatments such as boiling, steaming, and baking may degrade thermolabile compounds like anthocyanins, while other processes such as fermentation and ultrasonic-assisted extraction have been shown to increase the extractability and bioavailability of phenolic compounds. This review compiles and analyzes recent scientific findings on antioxidant content in local Indonesian tubers and evaluates how various processing methods affect their efficacy. Furthermore, it discusses the relevance of these findings for the development of functional foods and nutraceuticals based on indigenous crops.
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