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Phenolic compounds and antioxidant activity in sweet potato after heat treatment.
Kim, Min Young; Lee, Byong Won; Lee, Hyeong-Un; Lee, Yu Young; Kim, Mi Hyang; Lee, Jin Young; Lee, Byoung Kyu; Woo, Koan Sik; Kim, Hyun-Joo.
Afiliación
  • Kim MY; Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea.
  • Lee BW; Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea.
  • Lee HU; Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration, Muan, Republic of Korea.
  • Lee YY; Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea.
  • Kim MH; Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea.
  • Lee JY; Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea.
  • Lee BK; Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea.
  • Woo KS; Research Policy Bureau, Rural Development Administration, Jeonju, Republic of Korea.
  • Kim HJ; Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea.
J Sci Food Agric ; 99(15): 6833-6840, 2019 Dec.
Article en En | MEDLINE | ID: mdl-31385299
BACKGROUND: The ability of heat treatment with a soaking solvent to increase soluble phenolic compounds due to the liberation or breakdown of the cell matrix has been investigated in various plants. This study investigated the changes in phenolic compounds and antioxidant activities of 12 sweet potato cultivars after heat treatment with distilled water or prethanol A. RESULTS: The highest total polyphenol content (134.67 mg gallic acid equivalents/g extract residue) and flavonoid content (65.43 mg catechin equivalents/g extract residue) was observed in the 'Jami' (JM) cultivar after heat treatment with prethanol A. Higher polyphenol and flavonoid content was generally observed in the purple sweet potato cultivars. Salicylic acid was the major phenolic acid, followed by protocatechuic acid or chlorogenic acid in almost all untreated sweet potato cultivars. The salicylic acid, vanillic acid, gallic acid, and caffeic acid content of the sweet potatoes increased after the heat treatment, whereas the protocatechuic acid and chlorogenic acid content decreased. The highest 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azinobis(3-ethyl benzothiazoline)-6-sulfonic acid (ABTS) radical scavenging activity levels were observed in the JM cultivar subjected to heat treatment with prethanol A (48.15 and 80.00 mg TE/g extract residue, respectively). CONCLUSION: These results suggest that heat treatment with a soaking solvent is an efficient method to enhance the antioxidant characteristics of Korean sweet potato cultivars. © 2019 Society of Chemical Industry.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Extractos Vegetales / Ipomoea batatas / Antioxidantes Idioma: En Revista: J Sci Food Agric Año: 2019 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Extractos Vegetales / Ipomoea batatas / Antioxidantes Idioma: En Revista: J Sci Food Agric Año: 2019 Tipo del documento: Article Pais de publicación: Reino Unido