effect of home-cooking methods on phenolic composition and antioxidant activity of sweetpotato (ipomoea batatas (l.) lam.) cultivars grown in egypt令人满意的方法对酚类成分和抗氧化活性的影响的地瓜(番薯甘薯(l).pdfVIP

Food and Nutrition Sciences, 2012, 3, 490-499 /10.4236/fns.2012.34069 Published Online April 2012 (http://www.SciRP.org/journal/fns) Effect of Home-Cooking Methods on Phenolic Composition and Antioxidant Activity of Sweetpotato (Ipomoea batatas (L.) Lam.) Cultivars Grown in Egypt 1* 1 2 3 Ateea A. Bellail , Omayma E. Shaltout , Mohammed M. Youssef , Ahmed M. A. El Gamal 1Food Science Department, Faculty of Agriculture (Saba-Basha), Alexandria University, Alexandria, Egypt; 2Food Technology De- partment, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria, Egypt; 3Plant Production Department, Faculty of Agriculture (Saba-Bacha), Alexandria University, Alexandria, Egypt. * Email: aaalamami@ Received January 10th, 2012; revised February 26th, 2012; accepted March 4th, 2012 ABSTRACT Four sweetpotato (Ipomoea batatas (L.) Lam.) cultivars grown in Alexandria, Egypt, including Monofya 6, Monofya 66, Abeeis, and Beauregard were cooked using four different home-cooking methods (boiling, baking, microwaving, and deep-frying). The antioxidant contents (total phenolics by Folin-Denis, and individual phenolic acids by HPLC) as well as the antioxidant activity determined by reducing power (RP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2’-azi- nobis(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) were measured in this study. Results indicated that total pheno- lic contents of raw flesh tissue by Folin-Denis ranged from 0.53 to 0.87 mg chlorogenic acid equivalent (mg ChAE)/g dry weight basis (dw). The RP ranged between 0.1 and 0.25 mg ChAE/g dw, DPPH and ABTS radical scavenging ac- tivities varied from 1.10 to 1.72 and 0.85 to 1.51 μmol trolox equivalent (TE)/g dw, respectively. Thermal processing significantly (P ≤ 0.05) increased the total phenolic content, as well as individual phen