Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/7572
Title: Antioxidant Capacity and Antioxidant Content in Roots of 4 Sweetpotato Varieties
Authors: Rautenbach, Fanie 
Faber, Mieke 
Laurie, Sunette 
Laurie, Robert 
Keywords: Antioxidant capacity;Antioxidant content;drought stress;sweetpotato;thermal processing
Issue Date: 2010
Publisher: Wiley
Source: Rautenbach, F., Faber, M., Laurie, S. et al. 2010. Antioxidant Capacity and Antioxidant Content in Roots of 4 Sweetpotato Varieties. Journal of Food Science, 75(5): 400-405. [http://doi.org/10.1111/j.1750-3841.2010.01631.x]
Journal: Journal of Food Science 
Abstract: The antioxidant contents (β-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 β-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 β-carotene, vitamin C, and chlorogenic acid contents as well as the antioxidant capacity of some of the sweetpotato varieties, especially W-119.
URI: http://hdl.handle.net/11189/7572
ISSN: 1750-3841
DOI: http://doi.org/10.1111/j.1750-3841.2010.01631.x
Appears in Collections:Appsc - Journal Articles (DHET subsidised)

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