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Effects of Drying Processes on the Antioxidant Properties in Sweet Potatoes

✍ Scribed by Jing YANG; Jin-feng CHEN; Yu-ying ZHAO; Lin-chun MAO

Book ID
117802147
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
308 KB
Volume
9
Category
Article
ISSN
1671-2927

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## Abstract Purple carrot was analysed for its antioxidant activity by measuring its scavenging effect on 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical. The amount of purple carrot necessary to decrease by 50% the initial DPPH concentration (EC~50~) was found 30.23 Β± 5.17 (mg sample /mg DPPH). Effec