Antioxidant Capacity and Antioxidant Content in Roots of 4 Sweetpotato Varieties |
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| Authors: | Fanie Rautenbach Mieke Faber Sunette Laurie Robert Laurie |
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| Affiliation: | Author Rautenbach is with Antioxidant Research Laboratory, Faculty of Applied Sciences, Cape Peninsula Univ. of Technology, P.O. Box 652, Cape Town, South Africa. Author Faber is with Nutritional Intervention Research Unit, Medical Research Council, P.O. Box 19070, Tygerberg 7505, South Africa. Authors Laurie and Laurie are with Agricultural Research Council—Roodeplaat Vegetable and Ornamental Plant Inst., Private Bag X293, Pretoria 0001, South Africa. Direct inquiries to author Rautenbach (E-mail: rautenbachf@cput.ac.za). |
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| Abstract: | Abstract: The antioxidant contents (β-carotene, chlorogenic acid, and vitamin C) as well as the antioxidant capacity (ORAC, FRAP, and ABTS) of 4 sweetpotato varieties were measured in this study. The sweetpotato varieties were cultivated under different water regimes and also subjected to thermal processing. The results show that the 2 orange-fleshed varieties (Resisto and W-119) contain significant more β-carotene, chlorogenic acid, and vitamin C than the 2 cream-fleshed varieties (Bosbok and Ndou). Thermal processing decreased the carotenoid and vitamin C content of all the varieties but increased the chlorogenic acid content and antioxidant capacity. Drought stress appears to increase the β-carotene, vitamin C, and chlorogenic acid contents as well as the antioxidant capacity of some of the sweetpotato varieties, especially W-119. |
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| Keywords: | antioxidant capacity antioxidant content drought stress sweetpotato thermal processing |
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