Influence of Heat Treatments on the Content of Bioactive Substances and Antioxidant Properties of Sweet Potato (Ipomoea batatas L.) Tubers

Table 2

The total polyphenols content (mg GAE/kg DW).

	Raw	Boiled	Steamed	Microwaved	Baked
Be/SK	1102 ± 21.2^a,B	1762 ± 1762^c,B	1770 ± 34.4^c,B	1542 ± 22.0^b,B	2065 ± 38.2^d,B
Pu/SK	2056 ± 114^a,C	3667 ± 26.0^b,C	8438 ± 839^d,D	11338 ± 371^e,D	7212 ± 256^c,D
Be/HR	576 ± 53.6^b,A	353 ± 67.0^a,A	692 ± 81.4^c,A	710 ± 63.6^c,A	714 ± 51.2^c,A
Pu/HR	2444 ± 72.0^a,D	4748 ± 40.5^c,D	5461 ± 185^e,C	5070 ± 109^d,C	3692 ± 93.8^b,C

GAE: gallic acid equivalent; Be/SK: cv. Beauregard from Slovakia; Be/HR: cv. Beauregard from Croatia; Pu/SK: cv. 414-purple from Slovakia; Be/SK: cv. 414-purple from Croatia.