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Studies on Anthocyanidin and Total Phenolic Contents of Sweet Potato
Six sweet potato with different color in the storage root were studied. TNG 57, Tainung 57, TNG 31, Tainung 31, TNG 66, Tainung 66, TNG 72, Tainung 72, TNG 73, Tainung 73, Purple, purple sweet potato.
Six sweet potato with different color in the storage root were studied. TNG 57, Tainung 57, TNG 31, Tainung 31, TNG 66, Tainung 66, TNG 72, Tainung 72, TNG 73, Tainung 73, Purple, purple sweet potato.

Author:Toong-Long Jeng, Yi-Ju Shih, Tong-Hai Tseng, Yung-Chang Lai, and Min-Tze Wu*

Abstract:

    Anthocyanidin composition and antioxidant activity of sweet potato (Ipomea batatas (L.) Lam) storage roots with plentiful colors were studied. The results showed that cyanidin and peonidin were synthesized in purple-red skin and storage root, and more anthocyanidins were found in darker color ones. The skin and storage root of Tainung 73 cultivar contained less anthocyanidin than that of Purple sweet potato. 70℃ drying had less anthocyanidin content of skin and storage root than freeze drying, but freeze-drying and 70℃ drying increased antioxidant activity 10 times and 3-5 times respectively as compared with fresh materials. Antioxidant activity was positively correlated to total phenolic content, but not to anthocyanidin content. However, increased anthocyanidin content was good for enhancing antioxidant activity of sweet potato. The results could be applied as a reference for the utilization of Tainung 73 cultivar and future breeding of sweet potato.

Key words:Sweet potato, Anthocyanins, Total phenolic, Anti-oxidative activity

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Journal of
Taiwan Agricultural Research
Vol. 73, No.1 (2024) ISSN: 2790-086X Vol. 73, No.1 (2024)
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