Comparison of polyphenols, phenolic acids, and antioxidant activity in sweet potato (Ipomoea batatas L.) tubers after heat treatments

Comparison of polyphenols, phenolic acids, and antioxidant activity in sweet potato (Ipomoea batatas L.) tubers after heat treatments

Phenolic compounds (total polyphenol content – TPC, chlorogenic acid – CGA, neochlorogenic acid – neoCGA, cryptochlorogenic acid – cryptoCGA) and the antioxidant activity (AA) by DPPH and FRAP methods were determined in raw peel and flesh of sweet potatoes (white cv. Japanese, orange cv. Beauregard)...

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Bibliographic Details
Main Authors: Janette Musilová, Hana Franková, Silvia Fedorková, Judita Lidiková, Alena Vollmannová, Klaudia Sulírová, Július Árvay, Pavel Kasal
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Journal of Agriculture and Food Research
Subjects:
Sweet potato
Polyphenols
Chlorogenic acids
Antioxidant activity
Heat treatment
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154324003089
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