EFFECTS OF COOKING METHODS ON THE ANTHOCYANIN LEVELS AND ANTIOXIDANT ACTIVITY OF A LOCAL TURKISH SWEETPOTATO [Ipomoea batatas (L.) LAM] CULTIVAR HATAY KIRMIZI: BOILING, STEAMING AND FRYING EFFECTS

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dc.contributor.authorTokusoglu, Ozlem
dc.contributor.authorYildirim, Zihin
dc.date.accessioned2019-10-27T21:34:57Z
dc.date.available2019-10-27T21:34:57Z
dc.date.issued2012
dc.departmentEge Üniversitesien_US
dc.description.abstractThe study was conducted on the anthocyanin (TA) level and antioxidant activity (AA) of a local genotype of sweetpotato (Hatay Kirmizi) and heating process effects including boiling, steaming, frying on TA and AA levels. The anthocyanin calibration graph of standard cyanidin-3-glucoside gave linear equation (y=0.0113x+0.0045; R-2 = 0.9986). Anthocyanin level of sweetpotato Hatay Kirmizi (as cyanidin-3-glucoside (C3G) equivalent) was determined as 11992 +/- 15.86 mg/100g) (n=8) (p <= 0.05). Anthocyanins were detected as 13767 8.94 mg/100g; 24756 +/- 6.70 mg/100g; 6755 +/- 10.22 mg/100g in boiled, steamed and fried sweetpotatoes, respectively (n=2) (p <= 0.05). The total anthocyanins increased as 1.14 fold after boiling process and increased 3.22 fold after steaming process and decreased 1.78 fold after frying process (p <= 0.05). It was determined that steaming process, was the most effective among the heat-treated sweetpotatoes (HTSPs). Antioxidant activities of the HTSPs was 78.76%, 89.67%, 97.92% and 57.89% (as radical inhibition percent), respectively. With using steaming process, radical inhibition percent increased 1.24 fold. Tubers of sweetpotato Hatay Kirmizi can be consumed not only steamed > boiled > fried forms but also can be processed into food products, such as muffins, cookies, biscuits, breakfast foods with longer shelf-life, and improved characteristics. It was proposed that sweetpotato Hatay Kirmizi can be processed into flour and used as a thickener, antioxidant enhancer and color source in industrial powder soups, gravy, extruder snacks, and some bakery products.en_US
dc.identifier.endpage90en_US
dc.identifier.issn1301-1111
dc.identifier.issn1301-1111en_US
dc.identifier.issue1en_US
dc.identifier.startpage87en_US
dc.identifier.urihttps://hdl.handle.net/11454/45740
dc.identifier.volume17en_US
dc.identifier.wosWOS:000307136800016en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherSoc Field Crop Scien_US
dc.relation.ispartofTurkish Journal of Field Cropsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSweet potatoen_US
dc.subjectanthocyaninen_US
dc.subjectantioxidant activitiyen_US
dc.subjectHatay Kirmizien_US
dc.titleEFFECTS OF COOKING METHODS ON THE ANTHOCYANIN LEVELS AND ANTIOXIDANT ACTIVITY OF A LOCAL TURKISH SWEETPOTATO [Ipomoea batatas (L.) LAM] CULTIVAR HATAY KIRMIZI: BOILING, STEAMING AND FRYING EFFECTSen_US
dc.typeArticleen_US

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