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

Table 3

Total antioxidant capacity (μmol TE/g DW).

	Raw	Boiled	Steamed	Microwaved	Baked
Be/SK	1.81 ± 0.239^a,B	14.2 ± 0.178^e,D	10.9 ± 0.195^d,C	5.50 ± 0.073^b,B	5.80 ± 0.062^c,D
Pu/SK	3.23 ± 0.433^a,C	6.20 ± 0.041^c,B	10.9 ± 0.293^e,C	8.63 ± 0.104^d,C	5.35 ± 0.076^b,C
Be/HR	0.848 ± 0.225^a,A	1.85 ± 0.249^b,A	4.60 ± 0.430^c,A	5.25 ± 0.225^d,A	5.17 ± 0.186^d,B
Pu/HR	8.67 ± 0.097^d,D	11.3 ± 0.120^e,C	7.14 ± 0.735^c,B	5.19 ± 0.039^b,A	4.74 ± 0.051^a,A

The values in the row marked with different lowercase letters are significantly different ( < 0.05); the values in the column marked with different uppercase letters are significantly different ( < 0.05). TE: Trolox equivalent.