Abstract
This chapter gives a relatively comprehensive introduction about chlorogenic acids from sweet potato. It starts by presenting a well-rounded overview on chlorogenic acids. It then presents the preparing technology of chlorogenic acids from sweet potato, including pretreatment, extraction, purification, and qualitative and quantitative analyses. Next, the biological activities of chlorogenic acids from sweet potato are introduced and followed by the effects of pH, heat, and light treatments on the total polyphenol content and antioxidant activities of chlorogenic acids from sweet potato. By the end of this chapter, the applications of chlorogenic acids from sweet potato in different products are introduced.
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