Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees

被引:143
作者
Steed, L. E. [2 ]
Truong, V. -D. [1 ]
机构
[1] N Carolina State Univ, USDA, ARS, S Atlantic Area,Food Sci Res Unit, Raleigh, NC 27695 USA
[2] N Carolina State Univ, Dept Food Sci, Raleigh, NC 27695 USA
关键词
anthocyanins; antioxidant capacity; purees; purple-fleshed sweetpotatoes; rheological modeling; total phenolics;
D O I
10.1111/j.1750-3841.2008.00774.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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/100g fresh weight (fw), and anthocyamin 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 mu mol trolox equivelent (TE)/g fw, and the oxygen radical absorbance capacity (ORAC) values were between 26.4 and 78.2 mu mol TE/g fw. Unlike orange-fleshed sweetpotatoes (OF steamed roots of PFSP formed a thick paste, which required a process modification to produce flowable puress. Rheological testing Indicated that adjusting the dry matter of PFSP to 18%-21% produced purees with Bowl ties similar to the OFSP purees. The PFSP purees had polyphenolic content and antioxidant capacity within reported for various purple-colored fruits and vegetables.
引用
收藏
页码:S215 / S221
页数:7
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