Journal of Food Quality

Research Article

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

Table 6

Content of phenolics acid (mg/kg FW).


	Raw	Boiled	Steamed	Microwaved	Baked

Chlorogenic acid (CGA)
Be/SK	336 ± 21.9^b,B	234 ± 28.7^a,B	347 ± 75.5^b,B	212 ± 13.1^a,B	238 ± 33.0^a,B
Pu/SK	147 ± 16.2^c,A	104 ± 5.26^a,A	114 ± 5.89^ab,A	109 ± 6.15^ab,A	118 ± 10.8^b,A
Be/HR	362 ± 22.4^c,C	281 ± 52.7^a,C	344 ± 7.55^bc,B	302 ± 5.97^a,C	330 ± 4.93^b,C
Pu/HR	468 ± 26.1^c,D	441 ± 17.0^b,D	414 ± 8.55^a,C	414 ± 6.26^a,D	470 ± 11.1^c,D

Neochlorogenic acid (neo-CGA)
Be/SK	6.23 ± 0.268^d,C	3.29 ± 0.107^a,D	5.38 ± 0.143^c,C	4.51 ± 0.152^b,C	3.29 ± 0.098^a,C
Pu/SK	7.26 ± 0.164^d,D	2.60 ± 0.326^a,C	5.35 ± 0.099^c,C	6.31 ± 0.150^d,D	4.31 ± 0.076^b,D
Be/HR	3.30 ± 0.103^d,B	1.25 ± 0.069^a,B	2.13 ± 0.060^b,B	2.27 ± 0.065^c,B	2.17 ± 0.092^b,B
Pu/HR	0.768 ± 0.055^e,A	0.235 ± 0.033^a,A	0.710 ± 0.050^d,A	0.488 ± 0.048^c,A	0.413 ± 0.015^b,A

trans-Ferulic acid (tFA)
Be/SK	8.58 ± 0.120^d,C	7.28 ± 0.021^a,C	8.33 ± 0.022^c,C	8.18 ± 0.066^b,C	7.31 ± 0.061^a,C
Pu/SK	10.4 ± 0.155^d,D	7.86 ± 0.111^a,D	9.68 ± 0.129^c,D	9.55 ± 0.221^c,D	8.13 ± 0.087^b,D
Be/HR	5.85 ± 0.078^e,B	4.14 ± 0.066^a,B	4.91 ± 0.026^c,B	5.63 ± 0.083^d,B	4.64 ± 0.144^b,B
Pu/HR	3.30 ± 0.044^e,A	4.14 ± 0.066^a,B	3.24 ± 0.023^d,A	3.17 ± 0.025^c,A	2.96 ± 0.040^b,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).