Article Sidebar
Article Details
Issue
Section
Articles
http://ajfand.net/AJFAND/copyrightstatement.html
Published material in the AJFAND is covered by copyright. Authors transfer all rights to the journal upon publication. The Editor-in-Chief should grant permission for use/reprint of any published material in AJFAND.
AJFAND is open access and published under the Creative Commons Attribution-Non Commercial-No Derivatives 4.0 International license (see Copyright Statement on the AJFAND website).
Main Article Content
Retention of phenolics, carotenoids, and antioxidant activity in the Taiwanese sweet potato (ipomoea batatas lam.) CV tainong 66 subjected to different drying conditions
Abstract
The effects of three drying methods on phenolic and carotenoid content and antioxidant activity (AOA) of Tainong 66 cultivar sweet potato (Ipomoea batatas Lam.) were investigated. Roots of 12 batches of freshly harvested tuberous root were washed in tap water, allowed to dry, peeled and cut into small pieces of 0.5 to 1 cm of thickness. Three samples of 500±2 g of each batch were dried at 25°C in a lowtemperature
dryer adjustable within the temperature range of 0 and 50°C, the second
and third sets of three in hot air in an oven at 50 and 75°C. The last set of three served as control. The samples (dried and fresh) were then extracted and analyzed for total phenolics, total flavonoids, total carotenoids, â-carotene, and AOA. The AOA was assessed using 2,2-dipheny-1-picrylhydradzyl (DPPH) and anti-oxidative potency in linoleic acid system model (AOP) assays. The color parameters were also measured
using a Color Quest II – Sphere Colorimeter (Hunter Lab, Reston, VA, USA) using the L, a, b scale. The results showed significant decrease as a result of drying in the color parameters and the contents of total phenolics, total flavonoids, total carotenoids and â-carotene. DPPH free radical scavenging activity (FRSA) and AOP also decreased significantly. Large variations of decrease were observed among the different treatments in terms of color change, phenolic and carotenoid content, and AOA during the drying process. On average, higher drying temperature corresponded
to higher extent of losses of phenolics and AOA. The losses of DPPH FRSA were chiefly due to losses of phenolics during the drying process. Those results suggested that the thermal process is prejudicial to the Tainong 66 cultivar sweet potato in terms of phenolic and carotenoid content and AOA. When drying is to be done, low temperature drying (LTD) is more suitable to preserve the AOA of Tainong 66 cultivar sweet potato.
dryer adjustable within the temperature range of 0 and 50°C, the second
and third sets of three in hot air in an oven at 50 and 75°C. The last set of three served as control. The samples (dried and fresh) were then extracted and analyzed for total phenolics, total flavonoids, total carotenoids, â-carotene, and AOA. The AOA was assessed using 2,2-dipheny-1-picrylhydradzyl (DPPH) and anti-oxidative potency in linoleic acid system model (AOP) assays. The color parameters were also measured
using a Color Quest II – Sphere Colorimeter (Hunter Lab, Reston, VA, USA) using the L, a, b scale. The results showed significant decrease as a result of drying in the color parameters and the contents of total phenolics, total flavonoids, total carotenoids and â-carotene. DPPH free radical scavenging activity (FRSA) and AOP also decreased significantly. Large variations of decrease were observed among the different treatments in terms of color change, phenolic and carotenoid content, and AOA during the drying process. On average, higher drying temperature corresponded
to higher extent of losses of phenolics and AOA. The losses of DPPH FRSA were chiefly due to losses of phenolics during the drying process. Those results suggested that the thermal process is prejudicial to the Tainong 66 cultivar sweet potato in terms of phenolic and carotenoid content and AOA. When drying is to be done, low temperature drying (LTD) is more suitable to preserve the AOA of Tainong 66 cultivar sweet potato.
