Phuriwat CheekhamUtsaphong UprarawannaSirikorn Rochanasak2025-03-102025-03-102024Journal of Food Health and Bioenvironmental Science263003112-s2.0-85217249034https://repository.dusit.ac.th//handle/123456789/4491This 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.Antimicrobial activityDryingPhenolic compoundsSweet potatoesArticleScopus