Min Young Kim, B. Lee, Hyeong-un Lee, Yu Young Lee, Mi Hyang Kim, Jin Young Lee, Byoungkyu Lee, K. Woo, Hyun-Joo Kim
Journal of the science of food and agriculture, 2019
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) were observed in the Jami (JM) cultivar after heat treatment with prethanol A. Higher polyphenol and flavonoid contents were 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. Salicylic acid, vanillic acid, gallic acid, and caffeic acid contents of the sweet potatoes increased after the heat treatment, whereas protocatechuic acid and chlorogenic acid contents decreased. The highest DPPH and 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. This article is protected by copyright. All rights reserved.
Cited by 7 publications.
Field of study: Medicine