Antioxidant capacity and antioxidant content in roots of 4 sweetpotato varieties

Journal of Food Science
Fanie RautenbachRobert Laurie

Abstract

The antioxidant contents (beta-carotene, chlorogenic acid, and vitamin C) as well as the antioxidant capacity (ORAC, FRAP, and ABTS) of 4 sweetpotato varieties were measured in this study. The sweetpotato varieties were cultivated under different water regimes and also subjected to thermal processing. The results show that the 2 orange-fleshed varieties (Resisto and W-119) contain significant more beta-carotene, chlorogenic acid, and vitamin C than the 2 cream-fleshed varieties (Bosbok and Ndou). Thermal processing decreased the carotenoid and vitamin C content of all the varieties but increased the chlorogenic acid content and antioxidant capacity. Drought stress appears to increase the beta-carotene, vitamin C, and chlorogenic acid contents as well as the antioxidant capacity of some of the sweetpotato varieties, especially W-119.

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Citations

Jun 5, 2015·Food Chemistry·Jessica Del Pilar Ramírez-AnayaHerminia López-García de la Serrana
Jul 1, 2013·Journal of Advanced Research·Daniele HermesLuzia V Modolo
Jul 28, 2016·Frontiers in Microbiology·Folarin A OguntoyinboCharles M A P Franz
Apr 6, 2020·Journal of the Science of Food and Agriculture·Rawaa AkrimiMahmoud Mhamdi
Jul 3, 2020·Journal of Dentistry·Rawan AlkahtaniPaula Waterhouse

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