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Research Article | Open Access

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

Yayuan TangWeixi CaiBaojun Xu( )
Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China

Peer review under responsibility of Beijing Academy of Food Sciences.

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Abstract

The objectives of this study were to systematically compare phenolic profiles, carotenoids profiles and antioxidant activities of raw and cooked sweet 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 antioxidant powder (FRAP) were determined by colorimetric methods. Higher anthocyanin contents and antioxidant capacities were detected in purple sweet potato 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, steaming was good for the retention of TPC, roasting was good for keeping anthocyanins, and boiling was beneficial to preserve carotenoids.

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Food Science and Human Wellness
Pages 123-132
Cite this article:
Tang Y, Cai W, Xu B. Profiles of phenolics, carotenoids and antioxidative capacities of thermal processed white, yellow, orange and purple sweet potatoes grown in Guilin, China. Food Science and Human Wellness, 2015, 4(3): 123-132. https://doi.org/10.1016/j.fshw.2015.07.003

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Received: 30 May 2015
Revised: 05 July 2015
Accepted: 17 July 2015
Published: 29 July 2015
© 2015 Beijing Academy of Food Sciences.
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