Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, beta-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour

文献类型： 外文期刊

第一作者： Azeem, Muhammad

作者： Azeem, Muhammad;Mu, Tai-Hua;Zhang, Miao

作者机构：

关键词： Sweet potato flour; high hydrostatic pressure; soaking solution; polyphenols; anthocyanins; beta-carotene; antioxidant activity

期刊名称：FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL （ 影响因子：2.023； 五年影响因子：2.24 ）

ISSN： 1082-0132

年卷期：

页码：

收录情况： SCI

摘要： Effects of high hydrostatic pressure (100, 200, and 400 MPa) and soaking solution (citric acid, calcium chloride, ascorbic acid, and distilled water) on proximate composition, polyphenols, anthocyanins, beta-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour were investigated. Total polyphenol content was increased in sweet potato flour of Jishu 98 (white) at 200 MPa with ascorbic acid and Pushu 32 (orange) at 0.1 MPa with ascorbic acid treatment (0.51 and 0.83 mg gallic acid equivalent/g dry weight, respectively), but was decreased in Xuzishu No. 3 (purple) in both high hydrostatic pressure and soaking solution treatments. Total anthocyanin content was declined in all treated sweet potato flour. Nevertheless, high hydrostatic pressure with citric acid, calcium chloride, and distilled water significantly increased the beta-carotene content in Pushu 32. Correlation analysis between total polyphenol content, total anthocyanin content, and antioxidant activity suggested that polyphenols are the most pivotal antioxidant in sweet potato flour. High hydrostatic pressure and soaking solution treated sweet potato flour could be potentially utilized in food with acceptable nutritional values.

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