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Antioxidant Capacity and Antioxidant Content in Roots of 4 Sweetpotato Varieties
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Abstract:
The antioxidant contents (β‐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 β‐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 β‐carotene, vitamin C, and chlorogenic acid contents as well as the antioxidant capacity of some of the sweetpotato varieties, especially W‐119.
Title: Antioxidant Capacity and Antioxidant Content in Roots of 4 Sweetpotato Varieties
Description:
Abstract:
The antioxidant contents (β‐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 β‐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 β‐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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