Anthocyanin Content, Antioxidant Activity, and Selected Physical Properties of Flowable Purple-Fleshed Sweetpotato Purees

• Published in: Journal of food science Vol. 73; no. 5; pp. S215 - S221
• Main Authors: Steed, L.E, Truong, V.-D
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.06.2008; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: anthocyanins; Anthocyanins - analysis; Anthocyanins - metabolism; antioxidant activity; antioxidant capacity; Antioxidants; Antioxidants - analysis; Antioxidants - metabolism; Biological and medical sciences; Chemical compounds; Crops; flow; Food industries; Food science; Food Technology; Food, Organic; Free Radical Scavengers; Fundamental and applied biological sciences. Psychology; Humans; Ipomoea batatas - chemistry; Ipomoea batatas - classification; phenolic compounds; Physical properties; Plant Extracts - analysis; Plant Extracts - metabolism; plant pigments; pureed foods; purees; purple-fleshed sweetpotato purees; purple-fleshed sweetpotatoes; rheological modeling; Rheology; Species Specificity; sweet potatoes; total phenolics; United States > US; Anthocyanin; purees; anthocyanins; Antioxidant; Flavonoid; Modeling; Physical properties; total phenolics; purple-fleshed sweetpotatoes; Polyphenol; rheological modeling; antioxidant capacity; Pigments; Phenols; Flesh
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2008.00774.x

With high levels of polyphenolic compounds, purple-fleshed sweetpotatoes (PFSP) have been utilized as a healthy food commodity and source of natural food colorants in Asia. In the U.S. sweetpotato industry, there are growing interests in exploring these market opportunities for PFSP. A locally grown PFSP cultivar was analyzed for antioxidant properties. The total phenolic content ranged from 313.6 to 1483.7 mg chlorogenic acid equivalent/100 g fresh weight (fw), and anthocyanin contents were between 51.5 and 174.7 mg anthocyanins/100 g fw. The DPPH radical scavenging activities and were 47.0 to 87.4 μmol trolox equivalent (TE)/g fw, and the oxygen radical absorbance capacity (ORAC) values were between 26.4 and 78.2 μmol TE/g fw. Unlike orange-fleshed sweetpotatoes (OFSP), the steamed roots of PFSP formed a thick paste, which required a process modification to produce flowable purees. Rheological testing indicated that adjusting the dry matter of PFSP to 18%-21% produced purees with flow properties similar to the OFSP purees. The PFSP purees had polyphenolic content and antioxidant capacity within ranges reported for various purple-colored fruits and vegetables.