Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees.
With high levels of polyphenolic compounds, purple-fleshed sweetpotatoes (PFSP) have been utilized as a healthy food commodity and source of natural food colorants in Asia. In the U.S. sweetpotato industry, there are growing interests in exploring these market opportunities for PFSP. A locally grown PFSP cultivar was analyzed for antioxidant properties. The total phenolic content ranged from 313.6 to 1483.7 mg chlorogenic acid equivalent/100 g fresh weight (fw), and anthocyanin contents were between 51.5 and 174.7 mg anthocyanins/100 g fw. The DPPH radical scavenging activities and were 47.0 to 87.4 micromol trolox equivalent (TE)/g fw, and the oxygen radical absorbance capacity (ORAC) values were between 26.4 and 78.2 micromol TE/g fw. Unlike orange-fleshed sweetpotatoes (OFSP), the steamed roots of PFSP formed a thick paste, which required a process modification to produce flowable purees. Rheological testing indicated that adjusting the dry matter of PFSP to 18%-21% produced purees with flow properties similar to the OFSP purees. The PFSP purees had polyphenolic content and antioxidant capacity within ranges reported for various purple-colored fruits and vegetables.
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Department of Food Science, Agricultural Research Service, South Atlantic Area, Food Science Research Unit, North Carolina State University, Raleigh, NC 27695-7624, USA.
Truong
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D000872:Anthocyanins / Q000032:analysis* / Q000378:metabolism; D000975:Antioxidants / Q000032:analysis* / Q000378:metabolism; D005524:Food Technology; D058870:Food, Organic; D016166:Free Radical Scavengers; D006801:Humans; D027723:Ipomoea batatas / Q000737:chemistry* / Q000145:classification; D010936:Plant Extracts / Q000032:analysis / Q000378:metabolism; D012212:Rheology; D013045:Species Specificity
D000872:Anthocyanins; D000975:Antioxidants; D016166:Free Radical Scavengers; D010936:Plant Extracts