Changes in the Physiological Activities of Four Sweet Potato Varieties by Cooking Condition
![]() |
Lee, Young-Min
(Functional Food & Nutrition Division, Rural Development Administration)
Bae, Ji-Hyun (Functional Food & Nutrition Division, Rural Development Administration) Kim, Jung-Bong (Functional Food & Nutrition Division, Rural Development Administration) Kim, So-Young (Functional Food & Nutrition Division, Rural Development Administration) Chung, Mi-Nam (Bioenergy Crop Research Center, Rural Development Administration) Park, Mi-Young (Functional Food & Nutrition Division, Rural Development Administration) Ko, Jeong-Sook (Functional Food & Nutrition Division, Rural Development Administration) Song, Jin (Functional Food & Nutrition Division, Rural Development Administration) Kim, Jae-Hyun (Functional Food & Nutrition Division, Rural Development Administration) |
1 | 2010 agricultural area statistics. Daejeon: Statistics Korea; 2011 |
2 | National Rural Resources Development Institute. Food composition table, 7th revision. Suwon: Rural Development Administration; 2005 |
3 | National Academy of Agricultural Science. Tables of food functional composition, 1st edition. Suwon: Rural Development Administration; 2009 |
4 | AhnYO, Kim SH, Lee HS, Lee JS, Ma D, Kwak SS. Contents of low molecular weight antioxidants in the leaves of different sweetpotato cultivars at harvest. Korean J Plant Biotechnol 2009; 36: 214-218 DOI |
5 | Lee HH, Kang SG, Rhim JW. Characteristics of antioxidative and antimicrobial activities of various cultivars of sweet potato. Korean J Food Sci Technol 1999; 31(4): 1090-1095 |
6 | Song J, Chung MN, Kim JT, Chi HY, Son JR. Quality characteristics and antioxidative activities in various cultivars of sweet potato. Korean J Crop Sci 2005; 50(Suppl): 141-146 |
7 | Kwak JH, Choi GN, Park JH, Kim JH, Jeong HR, Jeong CH, Heo HJ. Antioxidant and neuronal cell protective effect of purple sweet potato extract. J Agric Life Sci 2010; 44(2): 57-66 |
8 | Huang YC, Chang YH, Shao YY. Effects of genotype and treatment on the antioxidant activity of sweet potato in Taiwan. Food Chem 2006; 98(3): 529-538 DOI ScienceOn |
9 | Park JS, Bae JO, Choi GH, Chung BW, Choi DS. Antimutagenicity of Korean sweet potato (Ipomoea batatas L.) cultivars. J Korean Soc Food Sci Nutr 2011; 40(1): 37-46 DOI |
10 | Goda Y, Shimizu T, Kato Y, Nakamura M, Maitani T, Yamada T, Terahara N, Yamaguchi M. Two acylated anthocyanins from purple sweet potato. Phytochemistry 1997; 44(1): 183-186 DOI ScienceOn |
11 | Lee LS, Kim SJ, Rhim JW. Analysis of anthocyanin pigments from purple-fleshed sweet potato (Jami). J Korean Soc Food Sci Nutr 2000; 29(4): 555-560 |
12 | Lee GH, Kwon BK, Yim SY, Oh MJ. Phenolic compounds in sweet potatoes and their antioxidative activity. Korean J Postharvest Sci Technol 2000; 7(3): 331-336 |
13 | Lee JS, Ahn YS, Kim HS, Chung MN, Boo HO. Proximate composition and minerals, phenolic, anthocyanins pigment characteristics in the parts of sweetpotato. J Korean Soc Int Agric 2007; 19(3): 196-204 |
14 | Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 1999; 26(9-10): 1231-1237 DOI ScienceOn |
15 | Lee JS, Park YK, Ahn YS, Kim HS, Chung MN, Jeong BC, Bang JK. Antioxidative and biological activities of extracts of sweetpotato tips. Korean J Crop Sci 2007; 52(4): 411-420 |
16 | Folin O, Denis W. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 1912; 12(2): 239-243 |
17 | Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 1958; 181(4617): 1198-1200 |
18 | Marklund S, Marklund G. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 1974; 47(3): 469-474 DOI ScienceOn |
19 | Han DS, Kim SJ. SOD-like compounds and development of functional food. Bull Food Technol 1994; 7(4): 41-49 |
20 | Shen MC, Sterling C. Changes in starch and other carbohydrates in baking Ipomoea batatas. Starch 1981; 33(8): 261-268 DOI |
21 | Suh HJ, Chung SH, Choi YM, Bae SH, Kim YS. Changes in sugar content of sweet potato by different cooking methods. Korean J Soc Food Sci 1998; 14(2): 182-187 |
22 | Kim SM, Jung YJ, Pan CH, Um BH. Antioxidant activity of methanol extracts from the genus Lespedeza. J Korean Soc Food Sci Nutr 2010; 39(5): 769-775 DOI |
23 | Ku KM, Kim SK, Kang YH. Antioxidant activity and functional components of corn silk (Zea mays L.). Korean J Plant Resour 2009; 22(4): 323-329 |
24 | Akond A.S., Khandaker L, Berthold J, Gates L, Peters K, Delong H, Hossain K. Anthocyanin, total polyphenols and antioxidant activity of common bean. Am J Food Technol 2011; 6(5): 385-394 DOI ScienceOn |
25 | Lee YM, Bae JH, Jung HY, Kim JH, Park DS. Antioxidant activity in water and methanol extracts from Korean edible wild plants. J Korean Soc Food Sci Nutr 2011; 40(1): 29-36 DOI |
26 | Kim EY, Baik IH, Kim JH, Kim SR, Rhyu MR. Screening of the antioxidant activity of some medicinal plants. Korean J Food Sci Technol 2004; 36(2): 333-338 |
27 | Kim HW, Kim JB, Cho SM, Chung MN, Lee YM, Chu SM, Che JH, Kim SN, Kim SY, Cho YS, Kim JH, Park HJ, Lee DJ. Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking. Food Chem 2012; 130(4): 966-972 DOI ScienceOn |
28 | Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 2002; 50(10): 3010-3014 DOI ScienceOn |
29 | Korean Society of Food Science and Technology. Quality characteristics for processing of sweet potatoes with different cultivars (P06-015). Proceedings of the 77th annual meeting of Korean Society of Food Science and Technology; 2010 Jun 16-18. Incheon, Korea |
30 | Wahle KW, Brown I, Rotondo D, Heys SD. Plant phenolics in the prevention and treatment of cancer. Adv Exp Med Biol 2011; 698: 36-51 |
31 | Mates JM, Segura JA, Alonso FJ, Marquez J. Anticancer antioxidant regulatory functions of phytochemicals. Curr Med Chem 2011; 18(15): 2315-2338 DOI ScienceOn |
32 | Shu L, Cheung KL, Khor TO, Chen C, Kong AN. Phytochemicals: cancer chemoprevention and suppression of tumor onset and metastasis. Cancer Metastasis Rev 2010; 29(3): 483-502 DOI ScienceOn |
33 | Daglia M. Polyphenols as antimicrobial agents. Curr Opin Biotechnol. Forthcoming 2011 |
34 | Park KY, Lee KI, Rhee SH. Inhibitory effect of green-yellow vegetables on the mutagenicity in Salmonella assay system and on the growth of AZ-521 human gastric cancer cells. J Korean Soc Food Nutr 1992; 21(2): 149-153 |
35 | Kim HJ, Kim MK. Anticancer effect of persimmon leaf extracts on Korean gastric cancer cell. Korean J Nutr 2003; 36(2): 133-146 |
36 | Min KJ, Song JW, Cha CG. The antioxidative and antitumor activity of extracts of Agrimonia pilosa. J Food Hyg Saf 2008; 23(2): 149-156 |
37 | Cisowska A, Wojnicz D, Hendrich AB. Anthocyanins as antimicrobial agents of natural plant origin. Nat Prod Commun 2011; 6(1): 149-156 |
![]() |