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Profiles of phenolics, carotenoids and antioxidative capacities of thermalprocessed white, yellow, orange and purple sweet potatoes grown in Guilin,China

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The objectives of this study were to systematically compare phenolic profiles, carotenoids profiles and antioxidant activities of raw and cookedsweet potatoes of five varieties (white, yellow, orange, light purple and deep purple). Total phenolic content (TPC), monomeric anthocyanin content(MAC), total carotenoid content (TCC), 2-diohenyl-1-picryhydrazyl (DPPH) free radical scavenging capacities and ferric reducing antioxidantpowder (FRAP) were determined by colorimetric methods. Higher anthocyanin contents and antioxidant capacities were detected in purple sweetpotato species, while higher carotenoid contents were detected in yellow and orange sweet potato. All cooked sweet potato exhibited significantly(p < 0.05) lower TPC, MAC, TCC, DPPH and FRAP values as compared to the respective raw samples. Under the same cooking time, steamingwas good for the retention of TPC, roasting was good for keeping anthocyanins, and boiling was beneficial to preserve carotenoids.

Keywords: Sweet potato; Processing; Phenolics; Carotenoids; Antioxidant capacities

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science and Human Wellness

No. Panggil

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Penerbit

: Elsevier B.V.., 2015

Deskripsi Fisik

Food Science and Human Wellness 4 (2015) 123–132

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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