2023
DOI: 10.48075/rfc.v24i40.29933
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Caracterização Físico-Química E De Compostos Bioativos De Folhas De Batata-Doce Comum E Biofortificada

Abstract: O presente estudo teve como objetivo comparar a composição físico-química, de compostos bioativos e o potencial antioxidante presente nas folhas de batata-doce comum (cultivar Rubissol) e biofortificada (cultivar Beauregard). Os resultados médios das análises físico-químicas indicaram percentuais expressivos de proteínas nas folhas da batata-doce comum (28,98%) e da batata-doce biofortificada (28,41%) e, em relação às concentrações de carotenoides totais, flavonoides, antocianinas, compostos fenólicos, além da… Show more

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“…The antioxidant activity measured by the DPPH method did not decrease even after cooking (Figure 3B). This may be due to the presence of heat-resistant antioxidants that do not degrade even after cooking, such as anthocyanins, carotenoids, vitamin C, and vitamin E (Fagundes et al, 2023). The antioxidant activity in cooked sweet potatoes, measured by the FRAP method, showed a significant increase (Figure 3D).…”
Section: /10mentioning
confidence: 99%
“…The antioxidant activity measured by the DPPH method did not decrease even after cooking (Figure 3B). This may be due to the presence of heat-resistant antioxidants that do not degrade even after cooking, such as anthocyanins, carotenoids, vitamin C, and vitamin E (Fagundes et al, 2023). The antioxidant activity in cooked sweet potatoes, measured by the FRAP method, showed a significant increase (Figure 3D).…”
Section: /10mentioning
confidence: 99%