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Home > Literature List > Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties

Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties

Journal name:Food Chemistry
Literature No.:
Literature Url: http://www.sciencedirect.com/science/article/pii/S0308814613012090
Date publication:15 February 2014

Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties

Mary H. Grace, Gad G. Yousef, Sally J. Gustafson, Van-Den Truong, 

G. Craig Yencho, Mary Ann Lila , 

Abstract

Sweetpotato phytochemical content was evaluated in four genotypes (NCPUR06-020, Covington, Yellow Covington, and NC07-847) at harvest and after curing/storage for 4 or 8 months. Curing and storage for up to 8 months did not significantly affect total phenolic content in Covington, Yellow Covington, and NC07-847, however for NCPUR06-020, a purple-fleshed selection, total phenolic content declined mainly due to anthocyanin degradation during storage. Covington had the highest carotenoid content at harvest time (281.9 μg/g DM), followed by NC07-847 (26.2 μg/g DM), and after 8 months, total carotenoids had increased by 25% and 50%, respectively. Antioxidant activity gradually declined during storage, and freshly harvested sweetpotatoes also demonstrated higher anti-inflammatory capacity as

3,4-, 3,5- and 4,5 dicaffeoylquinic acid (DCQA) were purchased from Biopurify Phytochemicals Ltd. (Sichuan, China).