Household Processing Methods and Their Impact on Bioactive Compounds and Antioxidant Activities of Sweetpotato Genotypes of Varying Storage Root Flesh Colours

Sweetpotato storage roots, peeled and unpeeled, of varying flesh colours (white, cream, yellow, pale orange, deep orange, and purple) were spectrophotometrically evaluated for their bioactive compounds and antioxidant activities. Roots were boiled, steamed, baked, fried, or microwaved. The unpeeled...

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Detalles Bibliográficos
Autores principales: Amagloh, Flora C., Kaaya, Archileo N., Tumuhimbise, Gaston A., Katungisa, Arnold, Amagloh, Francis K., Yada, Benard
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9598835/
https://www.ncbi.nlm.nih.gov/pubmed/36290590
http://dx.doi.org/10.3390/antiox11101867

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9598835/
https://www.ncbi.nlm.nih.gov/pubmed/36290590
http://dx.doi.org/10.3390/antiox11101867

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