Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C

Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C

The percent bioaccessibility of phytochemicals and antioxidant activities (ABTS and FRAP) of cooked sweetpotato storage roots (peeled and unpeeled) of varying flesh colours was assessed in vitro. Generally, the phytochemicals’ bioaccessibility increased with cooking compared to the raw roots, except...

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Bibliographic Details
Main Authors: Flora Christine Amagloh, Gaston Ampe Tumuhimbise, Benard Yada, Arnold Katungisa, Francis Kweku Amagloh, Archileo Natigo Kaaya
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Journal of Functional Foods
Subjects:
Sweetpotato
In vitro digestion
Bioaccessibility
Bioavailability
Bioactive compounds
Antioxidant activity
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464623000531

Internet

http://www.sciencedirect.com/science/article/pii/S1756464623000531

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