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has been cited by the following article:

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

  AUTHORS: Hua Ji, Haixin Zhang, Hongtao Li, Yunchao Li

  KEYWORDS: Sweet Potato, Nutrition Composition, Antioxidant Activity, Anthocynin

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.1, January 20, 2015

  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.