International Journal of Food Science / 2016 / Article / Tab 4

Review Article

Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits

Table 4

Content of phenolic compounds during various processing methods of purple yam (Dioscorea alata).

Fresh yamBlanchedFrozen Vacuum frying

Total phenolic content (mg gallic acid equivalent/100 g)
Total anthocyanin content (mg/100 g)
Sinapic acid (mg/100 g)
Ferulic acid (mg/100 g)

Source: Fang et al. [103].

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