Phenolic compounds and antioxidant activity in sweet potato after heat treatment

BACKGROUND The ability of heat treatment with a soaking solvent to increase soluble phenolic compounds due to the liberation or breakdown of the cell matrix has been investigated in various plants. This study investigated the changes in phenolic compounds and antioxidant activities of 12 sweet potat...

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Veröffentlicht in:	Journal of the science of food and agriculture 2019-12, Vol.99 (15), p.6833-6840
Hauptverfasser:	Kim, Min Young, Lee, Byong Won, Lee, Hyeong‐Un, Lee, Yu Young, Kim, Mi Hyang, Lee, Jin Young, Lee, Byoung Kyu, Woo, Koan Sik, Kim, Hyun‐Joo
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Antioxidants Antioxidants - chemistry Caffeic acid Catechin Chlorogenic acid Cooking Cultivars Distilled water Equivalence Flavonoids Gallic acid Heat Heat treating Heat treatment Hot Temperature Ipomoea batatas Ipomoea batatas - chemistry Organic chemistry phenolic acid Phenolic acids Phenols Phenols - chemistry Plant Extracts - chemistry polyphenol Potatoes Protocatechuic acid radical scavenging activity Salicylic acid Scavenging Solvents Sulfonic acid sweet potato Sweet potatoes Vanillic acid Vegetables
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