Abstract
ABSTRACT Current work evaluated the effects of 12-month storage, at chilled (4ºC) and ambient (25ºC) temperatures, on the physical properties, resistant starch (RS) content and antioxidant profile of purple sweet potato (PSP) powder. This study revealed two findings: (i) The antioxidant content of food powders was not always reflective of its antioxidant capacity and (ii) Chilled storage could not prevent the loss of RS and antioxidant activity upon 12-month storage. It is suggested that measurements of antioxidant content and antioxidant activity should be performed concurrently on the same sample.
Highlights
The health benefits of purple sweet potato (PSP) have been widely recognized in present days
These observations indicated that PSP powder stored at chilled temperature absorbed moisture more rapidly, and contained a higher amount of free water, than that stored at ambient temperature
Current study evaluates the effects of 12-month storage, at chilled and ambient temperatures, on the physical properties, resistant starch (RS) and antioxidant qualities of PSP powder
Summary
The health benefits of purple sweet potato (PSP) have been widely recognized in present days. This tuberous crop is high in vitamin A, vitamin C and manganese, and represents a good source of dietary fiber, copper, potassium and iron.[1] PSP is rich in anthocyanin, a phenolic pigment that contributes significantly to the vibrant purple color and powerful antioxidative nature of PSP.[2] Besides being incorporated into yogurt drinks, confectionaries and fruit jams as natural food colorant, anthocyanin demonstrates exceptional nutraceutical properties including antioxidative, anticancer, antimicrobial effects and promotes cardiovascular as well as visual health.[2] In particular, anthocyanin from PSP has been shown to produce in vivo hypoglycemic activity and hepatoprotective effect against alcohol-induced liver injury in mice,[3,4] it is viewed as a high-value ingredient. PSP starch is isolated for different purposes in food and non-food industries, such as noodles, candy products and textile industry, due to its outstanding structural and functional properties.[7]
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