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

doi:10.1016/j.fshw.2015.07.003

科研成果详情

发表状态	已发表Published
题名	Profiles of phenolics, carotenoids and antioxidative capacities of thermal processed white, yellow, orange and purple sweet potatoes grown in Guilin, China
作者	Tang, Yayuan; Cai, Weixi; Xu, Baojun
发表日期	2015-09-01
发表期刊	Food Science and Human Wellness
卷号	4 期号:3 页码:123-132
摘要	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.
关键词	Antioxidant capacities Carotenoids Phenolics Processing Sweet potato
DOI	10.1016/j.fshw.2015.07.003
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语种	英语English
引用统计	被引频次[WOS]：0 [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	https://repository.uic.edu.cn/handle/39GCC9TT/1488
专题	理工科技学院
通讯作者	Xu, Baojun
作者单位	Food Science and Technology Program,Beijing Normal University-Hong Kong Baptist University United International College,Zhuhai,519085,China
第一作者单位	北师香港浸会大学
通讯作者单位	北师香港浸会大学
推荐引用方式 GB/T 7714	Tang, Yayuan,Cai, Weixi,Xu, Baojun. Profiles of phenolics, carotenoids and antioxidative capacities of thermal processed white, yellow, orange and purple sweet potatoes grown in Guilin, China[J]. Food Science and Human Wellness, 2015, 4(3): 123-132.
APA	Tang, Yayuan, Cai, Weixi, & Xu, Baojun. (2015). 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, 4(3), 123-132.
MLA	Tang, Yayuan,et al."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 4.3(2015): 123-132.