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.contributor.correspondenceP. Cheekham; Faculty of Science and Technology, Chiang Mai Rajabhat University, Chiang Mai, 50300, Thailand; email: phuriwat_che@g.cmru.ac.th
dc.date.accessioned2025-03-10T07:34:21Z
dc.date.available2025-03-10T07:34:21Z
dc.date.issued2024
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 ² 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). © 2024, Research and Development Institute Suan Dusit University. All rights reserved.
dc.identifier.citationJournal of Food Health and Bioenvironmental Science
dc.identifier.issn26300311
dc.identifier.scopus2-s2.0-85217249034
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4491
dc.languageEnglish
dc.publisherResearch and Development Institute Suan Dusit University
dc.rights.holderScopus
dc.subjectAntimicrobial activity
dc.subjectDrying
dc.subjectPhenolic compounds
dc.subjectSweet potatoes
dc.titleEffects of Drying Temperature on Physicochemical Properties, Bioactive Compounds, Antioxidant, and Antibacterial Activities of Three Sweet Potato Cultivars
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85217249034&partnerID=40&md5=aaa876c80bd3d6c32a02586420b25276
oaire.citation.endPage56
oaire.citation.issue3
oaire.citation.startPage49
oaire.citation.volume17
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