Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties

Full Title: Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties

Journal: Food Chemistry

Year of Publication: 2014

PHHI Author(s): Mary Ann Lila Mary Grace
Publication Author(s): Grace, Mary H, Gad Yousef, Sally J. Gustafson, Van-Den Truong, G. Craig Yencho, and Mary Ann Lila

Abstract:

Sweetpotato phytochemical content was evaluated in four genotypes (NCPUR06-020, Covington, Yellow Covington, and NC07-847) at harvest and after curing/storage for 4 or 8 months. Curing and storage for up to 8 months did not significantly affect total phenolic content in Covington, Yellow Covington, and NC07-847, however for NCPUR06-020, a purple-fleshed selection, total phenolic content declined mainly due to anthocyanin degradation during storage. Covington had the highest carotenoid content at harvest time (281.9 μg/g DM), followed by NC07-847 (26.2 μg/g DM), and after 8 months, total carotenoids had increased by 25% and 50%, respectively. Antioxidant activity gradually declined during storage, and freshly harvested sweetpotatoes also demonstrated higher anti-inflammatory capacity as gauged by inhibition of lipopolysaccharide-induced reactive oxygen species (ROS) in SH-SY5Y cells. Gradual changes in sweetpotato phytochemical content and antioxidant and anti-inflammatory capacity were noted during normal long-term storage, but the specific effects were genotype-dependent.

Link to Article: http://www.sciencedirect.com.prox.lib.ncsu.edu/science/article/pii/S0308814613012090