Antioxidant capacity and antioxidant content in roots of 4 sweetpotato varieties.
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.
Rautenbach
Fanie
F
Antioxidant Research Laboratory, Faculty of Applied Sciences, Cape Peninsula Univ. of Technology, P.O. Box 652, Cape Town, South Africa. rautenbachf@cput.ac.za
Faber
Mieke
M
Laurie
Sunette
S
Laurie
Robert
R
D000704:Analysis of Variance; D000975:Antioxidants / Q000032:analysis* / Q000378:metabolism; D001205:Ascorbic Acid / Q000032:analysis / Q000378:metabolism; D002726:Chlorogenic Acid / Q000032:analysis / Q000378:metabolism; D005511:Food Handling / Q000379:methods; D006358:Hot Temperature; D027723:Ipomoea batatas / Q000737:chemistry* / Q000378:metabolism; D018517:Plant Roots / Q000737:chemistry* / Q000378:metabolism; D014867:Water; D019207:beta Carotene / Q000032:analysis / Q000378:metabolism
D000975:Antioxidants; D019207:beta Carotene; D014867:Water; D002726:Chlorogenic Acid; D001205:Ascorbic Acid