Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties

•Purple sweetpotato; NCPuR02-020, contained highest levels of all phenolic components.•A decrease in phenolic components was observed after curing and storage.•Covington contained the highest level of beta-carotene and total carotenoids.•Levels of carotenoids were significantly increased over curing...

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Veröffentlicht in:	Food chemistry 2014-02, Vol.145, p.717-724
Hauptverfasser:	Grace, Mary H., Yousef, Gad G., Gustafson, Sally J., Truong, Van-Den, Yencho, G. Craig, Lila, Mary Ann
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins - analysis Anthocyanins - isolation & purification Anti-Inflammatory Agents - chemistry Anti-Inflammatory Agents - isolation & purification Antioxidant activity Antioxidants - chemistry Antioxidants - isolation & purification Ascorbic Acid - analysis Ascorbic Acid - isolation & purification Biological and medical sciences Carotenoids Carotenoids - analysis Carotenoids - isolation & purification Cell Line, Tumor Cell Survival Chromatography, High Pressure Liquid Food Storage Food toxicology Genotype Humans Ipomoea batatas - chemistry Ipomoea batatas - genetics Ipomoea batatas - metabolism Lipopolysaccharides Medical sciences Phenolics Phenols - analysis Phenols - isolation & purification Plant Extracts - chemistry Postharvest Reactive Oxygen Species - metabolism Storage Sweetpotato Temperature Time Factors Toxicology
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