Analysis on the Nutrition Composition and Antioxidant Activity of Different Types of Sweet Potato Cultivars

Hua Ji^1,2*, Haixin Zhang³, Hongtao Li^1,2, Yunchao Li^1,2

¹Institute of Genetics and Physiology, Hebei Academy of Agricultural and Forestry Science, Shijiazhuang, China.
²Laboratory of Quality & Safety Risk Assessment for Agro-Products (Shijiazhuang), Ministry of Agriculture, Shijiazhuang, China.
³Laboratory of Quality & Safety Risk Assessment for Agro-Products (Shijiazhuang), Ministry of Agriculture, Shijiazhuang, China.

DOI: 10.4236/fns.2015.61017                

Abstract

In this study, we selected four different color fleshed sweet potatoes, purple- (Jizi 01), red- (Xinong 431), yellow- (Beijing 553) and white- (Shangshu 19) fleshed cultivars as test materials, analyzed nutrient composition, dietary fiber content, anthocyanins quantification, and total phenolics content, and also measured their total antioxidant activity in four different types of sweet potato. In view of differences in flesh color, the nutrient contents of different cultivars appeared to be significantly different. Starch contents of Beijing 553 and Shangshu 19 were higher, but fat contents were lower than others. Protein content of Shangshu 19 was the highest followed by Jizi 01 and Xinong 431. In addition, our analysis results confirmed that purple fleshed sweet potato possesses much higher anthocyanins content than others, even up to 6.23 mg/g dry matter. Also, dietary fiber, total phenolics content, and total antioxidant capacity of Jizi 01 were significantly higher.

Keywords

Sweet Potato, Nutrition Composition, Antioxidant Activity, Anthocynin

Conflicts of Interest

The authors declare no conflicts of interest.

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