中国农业科学（英文版）2010，Vol.9Issue(10)：1522-1529,8.DOI:10.1016/S1671-2927(09)60246-7
Effects of Drying Processes on the Antioxidant Properties in Sweet Potatoes
Effects of Drying Processes on the Antioxidant Properties in Sweet Potatoes
摘要
Abstract
The effects of different drying methods (hot-air drying, microwave drying and vacuum-freeze drying) on the antioxidant activity and antioxidants in sweet potato (Ipomoea batatas L. Lam.) tubers were investigated to determine the potential drying process. Sweet potato tubers were cut into 5 mm thick slices, steamed at 100~C for 10 rain, then dried in either hot-air, 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.关键词
sweet potato (Ipomoea batatas L. Lam.)/drying/antioxidant activity/antioxidantsKey words
sweet potato (Ipomoea batatas L. Lam.)/drying/antioxidant activity/antioxidants分类
农业科技引用本文复制引用
YANG Jing,CHEN Jin-feng,ZHAO Yu-ying ,MAO Lin-chun..Effects of Drying Processes on the Antioxidant Properties in Sweet Potatoes[J].中国农业科学（英文版）,2010,9(10):1522-1529,8.基金项目
This study was supported by the Science and Technology Project of Zhejiang Province,China(2009C12031). （2009C12031）
