Effects of Drying Temperature on Physicochemical Properties, Bioactive Compounds, Antioxidant, and Antibacterial Activities of Three Sweet Potato Cultivars

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dc.contributor.authorPhuriwat CheeKham
dc.contributor.authorUtsaphong Uprarawanna
dc.contributor.authorSirikorn Rochanasak
dc.date.accessioned2025-04-21T04:30:53Z
dc.date.available2025-04-21T04:30:53Z
dc.date.issued2024-12-13
dc.description.abstractThis study investigates the impact of drying temperature (60-100°C) on the physicochemical properties, bioactive compounds, antioxidant, and antibacterial activities of three sweet potato cultivars: yellow (HRDI Sp-74), orange (HRDI Sp-72), and purple (HRDI Sp-61). Using a completely randomized design, the results revealed that while drying temperature did not affect yields, it reduced the lightness (L*) of the cultivars. Among them, HRDI Sp-61 exhibited the highest protein content (6.35 g/100g, p ≤ 0.05), whereas HRDI Sp-72 showed the highest phenolic compound content (409.88 mg GAE/100 g powder), which was in line with DPPH antioxidant activity. All dried sweet potato extracts displayed antibacterial activity against Escherichia coli, with HRDI Sp-61 demonstrating the most significant inhibitory effects (10.50 and 10.07 mm zones of inhibition).
dc.description.sponsorshipSuan Dusit UniversitySuan Dusit University
dc.identifier.issn2630-0311
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/6285
dc.language.isoen
dc.publisherGraphicsite
dc.relation.ispartofseriesVol. 17 No. 3 (2024): September-December
dc.subjectSweet Potatoes
dc.subjectDrying
dc.subjectPhenolic Compounds
dc.subjectAntimicrobial Activity
dc.titleEffects of Drying Temperature on Physicochemical Properties, Bioactive Compounds, Antioxidant, and Antibacterial Activities of Three Sweet Potato Cultivars
dc.typeArticle
mods.location.urlhttps://li01.tci-thaijo.org/index.php/sdust/article/view/263940/179836
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