Effect of Drying Temperature on Physicochemical Properties, Bioactive Compounds, Antioxidant, and Antibacterial Activities of Three Sweet Potato Cultivars
| dc.contributor.author | Phuriwat CheeKham | |
| dc.contributor.author | Utsaphong Uprarawanna | |
| dc.contributor.author | Sirikorn Rochanasak | |
| dc.date.accessioned | 2025-02-06T07:13:22Z | |
| dc.date.available | 2025-02-06T07:13:22Z | |
| dc.date.issued | 2024-12-12 | |
| dc.description.abstract | This 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.identifier.uri | https://repository.dusit.ac.th//handle/123456789/2836 | |
| dc.publisher | Journal of Food Health and Bioeviromental Science. 17(3). 1-10 | |
| dc.subject | Sweet Potatoes | |
| dc.subject | Drying | |
| dc.subject | Phenolic Compounds | |
| dc.subject | Antimicrobial Activity | |
| dc.title | Effect of Drying Temperature on Physicochemical Properties, Bioactive Compounds, Antioxidant, and Antibacterial Activities of Three Sweet Potato Cultivars | |
| mods.location.url | https://li01.tci-thaijo.org/index.php/sdust/article/view/263940 |
