Effects of Drying Processes on the Antioxidant Properties in Sweet Potatoes

The effects of different drying methods （hot-air drying, microwave drying and vacuum-freeze drying） on the antioxidant activity and antioxidants in sweet potato （lpomoea batatas L. Lain.） tubers were investigated to determine the potential drying process. Sweet potato tubers were cut into 5 mm thick...

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Bibliographic Details
Published in:Agricultural sciences in China 2010-10, Vol.9 (10), p.1522-1529
Main Authors: YANG, Jing, CHEN, Jin-feng, ZHAO, Yu-ying, MAO, Lin-chun
Format: Article
Language:English
Subjects:
antioxidant activity
antioxidants
DPPH自由基
drying
sweet potato ( Ipomoea batatas L. Lam.)
微波干燥
抗氧化性质
抗氧化活性
热风干燥
真空冷冻干燥
酚类化合物
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Summary:The effects of different drying methods （hot-air drying, microwave drying and vacuum-freeze drying） on the antioxidant activity and antioxidants in sweet potato （lpomoea batatas L. Lain.） tubers were investigated to determine the potential drying process. Sweet potato tubers were cut into 5 mm thick slices, steamed at 100℃ for 10 rain, then dried in either hotair, microwave, or vacuum-freeze. The dried sweet potatoes in microwave possessed the highest antioxidant activity, while the lowest activity was observed in hot-air dried samples. The phenolic contents were positively correlated with scavenging activity and reducing power of DPPH^＋. The microwave drying retains the highest antioxidant activity with the highest content of phenolic compounds in dried sweet potatoes. β-carotene and ascorbic acid showed minor contribution to the antioxidant activity in dried sweet potatoes.
ISSN:1671-2927
DOI:10.1016/S1671-2927(09)60246-7