2022
DOI: 10.3390/antiox11101867
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Household Processing Methods and Their Impact on Bioactive Compounds and Antioxidant Activities of Sweetpotato Genotypes of Varying Storage Root Flesh Colours

Abstract: Sweetpotato storage roots, peeled and unpeeled, of varying flesh colours (white, cream, yellow, pale orange, deep orange, and purple) were spectrophotometrically evaluated for their bioactive compounds and antioxidant activities. Roots were boiled, steamed, baked, fried, or microwaved. The unpeeled roots had relatively higher (p < 0.001) bioactive compounds and antioxidant activities than the peeled ones. All cooking methods increased phenolic compounds, flavonoids, and tannins in all genotypes. Significant… Show more

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