Antioxidant Capacity and Antioxidant Content in Roots of 4 Sweetpotato Varieties

J Food Sci. 2010 Jun;75(5):C400-5. doi: 10.1111/j.1750-3841.2010.01631.x.

Abstract

The antioxidant contents (beta-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 beta-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 beta-carotene, vitamin C, and chlorogenic acid contents as well as the antioxidant capacity of some of the sweetpotato varieties, especially W-119.

MeSH terms

  • Analysis of Variance
  • Antioxidants / analysis*
  • Antioxidants / metabolism
  • Ascorbic Acid / analysis
  • Ascorbic Acid / metabolism
  • Chlorogenic Acid / analysis
  • Chlorogenic Acid / metabolism
  • Food Handling / methods
  • Hot Temperature
  • Ipomoea batatas / chemistry*
  • Ipomoea batatas / metabolism
  • Plant Roots / chemistry*
  • Plant Roots / metabolism
  • Water
  • beta Carotene / analysis
  • beta Carotene / metabolism

Substances

  • Antioxidants
  • beta Carotene
  • Water
  • Chlorogenic Acid
  • Ascorbic Acid