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Year : 2015  |  Volume : 4  |  Issue : 1  |  Page : 114-119

Effect of cooking methods on β carotene, anthocyanin, Vitamin C and antioxidant content of sweet potato

1 Department of Food and Nutrition, Punjab Agricultural University, Ludhiana
2 Department of Vegetable Science, Punjab Agricultural University, Ludhiana

Correspondence Address:
Jyoti Sinha
Department of Food and Nutrition, Punjab Agricultural University, Ludhiana

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Source of Support: None, Conflict of Interest: None

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Two cultivars of sweet potatoes ST-14 Orange Flesh Sweet Potato (OFSP) and ST-13 Purple flesh sweet potato (PFSP) were studied which were found to be significant source of antioxidants like anthocyanin, β carotene and ascorbic acid. Effect of cooking methods viz steaming, frying and dehydration on β carotene, anthocyanin, vitamin C and antioxidant activity (AOA) were studied in OFSP (ST14) and PFSP (ST-13) in raw and cooked samples. Retention of β carotene content in OFSP was 85% by steaming followed by drying 79% and frying 78% whereas anthocyanin showed increase of 174.10% by steaming but decrease by 71.71% and 78.53% by dehydration and frying respectively. Vitamin C content measured in fresh ST-14 was 19%. Steaming showed 17.9% followed by 15.13% and 15.26% in frying and dehydration. Ascorbic acid content found in ST-13 was 21.23% in fresh followed by 15.85%, 20.05% and 18% in steamed, fried and dehydrated samples. AOA measured in fresh samples of ST-14 and ST-13 showed 61.48% and73.09 % inhibition. Steaming showed highest inhibition i.e. 69.28% and 82.56 % whereas dehydration showed lowest as 43.93% and 50.25% in OFSP and PFSP respectively. Fried samples of ST-14 and in ST-13 showed 44.69% and 52.11% inhibition. Study revealed that steaming of sweet potatoes was the most effective cooking method. High retention of carotene, anthocyanin and vitamin C in colored sweet potatoes showed that these bioactive compounds have good antioxidant activity to contribute to health benefits.

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