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KMID : 0380620130450030305
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 3 p.305 ~ p.311
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Changes in Quality Characteristics and Chemical Components of Sweet Potatoes Cultivated using Different Methods
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Woo Koan-Sik
Ko Jee-Yeon
Kim Hyun-Young
Lee Yong-Hwan
Jeong Heon-Sang
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Abstract
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Effects of cultivation methods on quality characteristics, pasting characteristics, chemical components, and antioxidant activities of sweet potatoes (Ipomoea batatas (L.) Lam) were determined. The Brix degree, hunter color value, pasting characteristics, moisture, protein, and mineral contents of the sweet potatoes showed significant differences from cultivation methods. The total polyphenol and flavonoid contents of the methanolic extracts of the sweet potato’s pericarp were higher than sweet potato’s sarcocarp. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of the sweet potato’s pericarp on the conventional culture and successful cropped hairy vetch culture was 776.38 and 715.20 mg TE/100 g sample. The 2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS) radical scavenging activity of the sweet potato’s pericarp on the conventional culture and successful cropped hairy vetch culture was 708.03 and 708.58 mg TE/100 g sample. Generally, there was a difference in antioxidant compound content and radical scavenging activity on the methanolic extract of sweet potato with cultivation methods.
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KEYWORD
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sweet potato (Ipomoea batatas (L.) Lam), chemical component, antioxidant activity
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