Changes in the Physiological Activities of Four Sweet Potato Varieties by Cooking Condition
2012
Lee, Y.M., Rural Development Administration, Suwon, Republic of Korea | Bae, J.H., Rural Development Administration, Suwon, Republic of Korea | Kim, J.B., Rural Development Administration, Suwon, Republic of Korea | Kim, S.Y., Rural Development Administration, Suwon, Republic of Korea | Chung, M.N., Bioenergy Crop Research Center, NICS, RDA, Muan, Republic of Korea | Park, M.Y., Rural Development Administration, Suwon, Republic of Korea | Ko, J.S., Rural Development Administration, Suwon, Republic of Korea | Song, J., Rural Development Administration, Suwon, Republic of Korea | Kim, J.H., Rural Development Administration, Suwon, Republic of Korea
The present study was performed to investigate antioxidant, anticancer, and antimicrobial activities of four Korean sweet potato variaties and to identify the changes in these biological activities under different cooking conditions. Total polyphenol content was 3.8-73.6 mg/g in 80% ethanol extracts of sweet potatoes. The polyphenol content was highest Sinjami variety (p less than 0.05). Radical scavenging activity against DPPH and ABTS˙+ was high in Sinjami (p less than 0.05) and the ethanol extract from Sinjami also showed effective superoxide dismutase (SOD)-like activity, which decreased significantly by steaming and roasting (p less than 0.05). Ethanol extracts from the four sweet potato variaties did not inhibit cancer cell growth in MCF-7 or HepG2 cells at concentrations of 1, 10, and 100 ㎍/mL. Of the investigated sweet potato variaties, only Sinjami exhibited strong antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium. The antimicrobial activity of Sinjami against E. coli, St. aureus, and S. typhimurium decreased following steaming and roasting (p less than 0.05). These results indicate that the Sinjami Korean sweet potato had higher polyphenol content, radical scavenging activity, SOD-like activity, and antimicrobial activity than those of the other variaties and consuming raw Sinjami might be beneficial for maintenance of biological activities.
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