Antioxidant Capacity and Antioxidant Content in Roots of 4 Sweetpotato Varieties
Article first published online: 7 JUL 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 75, Issue 5, pages C400–C405, June/July 2010
How to Cite
Rautenbach, F., Faber, M., Laurie, S. and Laurie, R. (2010), Antioxidant Capacity and Antioxidant Content in Roots of 4 Sweetpotato Varieties. Journal of Food Science, 75: C400–C405. doi: 10.1111/j.1750-3841.2010.01631.x
- Issue published online: 7 JUL 2010
- Article first published online: 7 JUL 2010
- MS 20091008 Submitted 10/12/2009, Accepted 3/8/2010.
- antioxidant capacity;
- antioxidant content;
- drought stress;
- thermal processing
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.