Effect of Home-Cooking Methods on Phenolic Composition and Antioxidant Activity of Sweetpotato (<i>Ipomoea batatas</i> (L.) Lam.) Cultivars Grown in Egypt
Abstract
Four sweetpotato (Ipomoea batatas (L.) Lam.) cultivars grown in Alexandria, Egypt, including Monofya 6, Monofya 66, Abeeis, and Beauregard were cooked using four different home-cooking methods (boiling, baking, microwaving, and deep-frying). The antioxidant contents (total phenolics by Folin-Denis, and individual phenolic acids by HPLC) as well as the antioxidant activity determined by reducing power (RP), 2,2-diphenyl-1-picrylhydrazyl (DPPH),...
Paper Details
Title
Effect of Home-Cooking Methods on Phenolic Composition and Antioxidant Activity of Sweetpotato (<i>Ipomoea batatas</i> (L.) Lam.) Cultivars Grown in Egypt
Published Date
Jan 1, 2012
Journal
Volume
03
Issue
04
Pages
490 - 499
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