Effects of Drying Processes on the Antioxidant Properties in Sweet Potatoes

Yang, Jiani; Chen, Jinfeng; Zhao, Yuying; Mao, Linchun

doi:10.1016/s1671-2927(09)60246-7

Cited by 76 publications

(45 citation statements)

References 40 publications

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“…Drying processes obviously caused a serious loss of β-carotene in orange-fleshed sweet potato cultivar as presented in Table 4. This result was similar to some research findings (Bechoff et al 2009;Jang et al 2010). However, the amount of β-carotene was higher in drum dried flours.…”

Section: Total Phenolic Content and Antioxidant Activitysupporting

confidence: 92%

Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours

et al. 2015

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Pigmented sweet potatoes (SPs) are outstanding sources of anthocyanin, β-carotene and other color-related phytonutrients. However, fresh SP roots are highly perishable and difficult to store. To reduce losses and extend their uses, fresh SP could be converted into flour. SP cultivars with deep purple (Phichit 65-3) and orange-fleshed (T101) colors newly developed in Thailand were studied. The influence of drying methods on physico-chemical properties, anthocyanin, β-carotene and antioxidant activity retentions of purple and orange-fleshed SP flours (SPFs) was investigated. Peeled purple and orange SPs were pretreated by blanching (100°C, 5 sec) and soaking in 0.5 % (w/v) sodium metabisulphite, then dried in either hot air oven at 50-80°C or steamed for 10 min and placed to the drum dryer at 80-110°C and 3-7 rpm drum speed. The drying processes significantly enhanced anthocyanin contents of SPFs by 1.8 to 3.8 times; however, there was a significant loss of β-carotene occurred during drying processes. Drum drying yielded SPFs with better color, higher total phenolic contents and antioxidant activity than the hot air drying. Pasting temperatures of hot air dried orangefleshed SPFs (84-85°C) were slightly higher than those of purple-fleshed SPFs (80-83°C). Drum drying process produced pre-gelatinized (instant) SPFs as indicated by RVA and DSC results. The optimal conditions for drum dried and hot air dried SPF manufactured were 95°C at 5 rpm and 70°C, respectively, based on anthocyanin, β-carotene, total phenolic, antioxidant activity, color retentions, and pasting properties.

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Section: Total Phenolic Content and Antioxidant Activitysupporting

confidence: 92%

Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours

et al. 2015

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“…These results were confirmed by Shofian et al [36] and Yang et al [37], who showed that the amounts of phenolic compounds, β-carotene and ascorbic acid were better preserved after freeze-drying compared to other drying processes. The drying process caused dramatic changes in both activities, the antioxidant activity and HMGCoA Reductase inhibitory capacity, which is in agreement with the results obtained by Yang et al, who demonstrated that the lowest activity was observed in hot-air-dried samples.…”

Section: Discussionsupporting

confidence: 71%

Isolation and Characterization of Novel Antimicrobial Peptides from Selected Plant Species

Ahmad¹,

Shan²,

Awang³

et al. 2013

TOPROCJ

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Ganoderma lucidum, Grifola frondosa and Agaricus blazei mushrooms were cultured in a 14 L bioreactor using low-cost, non-conventional culture media. To produce useful raw material for the development of functional products, the biomass produced in the bioreactors was subjected to the following drying processes: convection, infrared radiation, spray drying and freeze-drying. The highest antioxidant activity (ORAC values) and HMGCoA reductase inhibitory capacity were obtained with G. lucidum, (ORAC value of 10,594±128.1 and HMGCoA reductase inhibitory capacity of 78.22±0.01), followed by G. frondosa (ORAC value of 6,919±231.6 and HMGCoA reductase inhibitory capacity of 71.45±1.48) when the biomass was processed via freeze-drying.

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“…These reductions in the IC 50 values in Koganesengan and Kotobuki were determined to be significant (P<0.05). Yang et al [30] also reported that the antiradical activity of sweet potatoes was enhanced by heat treatment via the formation of phenolic compounds. However, it is interesting that the IC 50 value of the Beniazuma samples did not change significantly with the treatments.…”

Section: Ascorbic Acidmentioning

confidence: 99%

Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars

Dinçer

Karaoglan

Erden

et al. 2011

Plant Foods Hum Nutr

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The effects of baking and boiling on the nutritional and antioxidant properties of three sweet potato cultivars (Beniazuma, Koganesengan, Kotobuki) cultivated in Turkey were investigated. The samples were analyzed for proximate composition, total phenolic content, ascorbic acid, β-carotene, antiradical activity, and free sugars. The dry matter, protein, and starch contents of the sweet potatoes were significantly changed by the treatments while the ash and crude fiber contents did not differ as significantly. The β-carotene contents of baked and boiled sweet potatoes were lower than those of fresh sweet potatoes; however, the total phenolic and ascorbic acid contents of the baked and boiled sweet potatoes were higher than those of the fresh samples. Generally, the antiradical activity of the sweet potatoes increased with the treatments. Sucrose, glucose, and fructose were quantified as free sugars in all fresh sweet potatoes; however, maltose was determined in the treated samples. In terms of the analyzed parameters, there were no explicit differences among the sweet potato cultivars.

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Effects of Drying Processes on the Antioxidant Properties in Sweet Potatoes

Cited by 76 publications

References 40 publications

Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours

Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours

Isolation and Characterization of Novel Antimicrobial Peptides from Selected Plant Species

Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars

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