Antioxidant activity of yellow sweet potato (<i>Ipomoea batatas</i> (L.) Lam) after dehydration

JAEGER DE CARVALHO, Lucia Maria; DE LUCAS BAGANHA, Claudia; VIANA DE CARVALHO, José Luiz

doi:10.1590/fst.35021

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.35021 copy

Antioxidant activity of yellow sweet potato (Ipomoea batatas (L.) Lam) after dehydration

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Abstract

Sweet potato (Ipomoea batatas (L.) Lam.) is a plant with great importance in food security, especially in developing countries. Grown in more than 100 countries, it is nutritious and contains high levels of dietary fiber, minerals such as iron and vitamins A, B and C. The aim of this study was to evaluate the antioxidant activity of two cultivars of yellow sweet potatoes Beauregard (biofortified) and Carrot (organic). The ORAC, ABTS and DPPH assays were used to determine the antioxidant activity of raw, bleached and dried sweet potatoes at 40, 50 and 60 ^o C. The results showed that ORAC assay revealed the highest values for antioxidant activity in all conditions of Beauregard and cv. Carrot were tested. Both cultvars can be be use to elaborate functional products as supplements among others. contributing to the consumption of pro-vitamin A rich foods.

Keywords:
Ipomoea batatas (L.); yellow sweet potatoes; antioxidant activity; ABTS; DPPH; ORAC

Antioxidant Actvity (μmol de Trolox.g^-1) Wet basis
Beauregard
Raw	23.02 ± 2.50^a
Bleaching	19.71 ± 1.23^b
Dried at 40 ºC	7.01 ± 0.02^c
Dried at 50 ºC	7.89 ± 0.04^c
Dried at 60 ºC	16.98 ± 1.50^b
Organic Carrot
Raw	12.07 ± 1.70^a
Bleaching	5.17 ± 0.09^b
Dryed at 40 ºC	8.46 ± 0.01^c
Dryed at 50 ºC	7.45 ± 0.04^c
Dryed at 60 ºC	5.48 ± 0.02^b

Antioxidant Activity (μmol of Trolox.g^-1) Wet Basis
Beauregard
Raw	12.44 ± 0.13^a
Bleaching	18.96 ± 0.23^b
Dryed at 40 ºC	4.49 ± 1.45^c
Dryed at 50 ºC	10.20 ± 4.75ª
Dryed at 60 ºC	13.81 ± 0.38^a
Organic, cv. Carrot
Raw	4.97 ± 0.34^a
Bleaching	5.30 ± 0.09 ^{a, b}
Dried at 40 ºC	5.73 ± 0.45^b
Dried at 50 ºC	3.41 ± 0.43^c
Dried at 60 ºC	1.67 ± 0.35^d

Antioxidant Activity (μmol of Trolox.g^-1) Wet basis
Beauregard
Raw	53.28 ± 2.12^a
Bleaching	51.68 ± 0.06^a
Dried at 40 ºC	28.09 ± 4.97 ^b.
Dried at 50 ºC	29.26 ± 7.48 ^{b. c}
Dried at 60 ºC	37.56 ± 6.90^c
Organic, cv. Carrot
Raw	20.07 ± 4.76^a
Bleaching	11.85 ± 2.21^b
Dried at 40 ºC	5.17 ± 1.99 ^b
Dried at 50 ºC	17.71 ± 0.85 ^a.b
Dried at 60 ºC	22.04 ± 2.86 ^a

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[1] *Corresponding author: luciajaeger@gmail.com