Effect of Drying Methods and Storage Conditions on Quality of Purple Sweet Potato Leaves †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Sample and Drying Conditions
2.2. Proximate Analysis
2.3. Antioxidant Properties
2.4. Data Analysis
3. Results and Discussions
Effect of Drying Method on the Nutritional and Antioxidant Properties of Sweet Potato Leaves
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Sun Drying | Hot Air Drying | ||
---|---|---|---|
Proximate compositions | Moisture | 8.97 b | 9.77 a |
Ash | 10.9 a | 9.87 b | |
Protein | 25.7 a | 25.4 b | |
Fiber | 8.28 a | 8.24 b | |
Fat | 3.25 a | 3.28 a | |
Carbohydrate | 42.4 a | 42.1 a | |
Calories | 301 a | 296 b | |
Antioxidant properties | TPC (mgGAE/100 g DW) | 6.04 b | 6.35 a |
TFC (mgQE/100 g DW) | 0.23 b | 0.34 a | |
DPPH (%) | 60.1 b | 65.3 a |
Drying Method | Storage (Week) | Protein (%) | Lipid (%) | Carbohydrate (%) | Moisture Content (%) |
---|---|---|---|---|---|
Sun drying | 0 | 25.7 a | 3.25 a | 42.4 a | 8.97 a |
2 | 25.7 a | 3.25 a | 42.4 a | 8.97 a | |
4 | 25.7 a | 3.25 a | 42.4 a | 8.97 a | |
6 | 25.6 a | 3.24 a | 42.4 a | 9.00 a | |
8 | 25.6 a | 3.23 a | 42.3 a | 9.01 ab | |
10 | 25.5 a | 3.23 a | 42.3 a | 9.03 a | |
12 | 25.5 a | 3.22 a | 42.3 a | 9.09 b | |
Hot air drying | 0 | 25.4 a | 3.28 a | 42.1 a | 9.77 a |
2 | 25.4 a | 3.28 a | 42.1 a | 9.77 a | |
4 | 25.4 a | 3.28 a | 42.1 a | 9.77 a | |
6 | 25.3 a | 3.28 a | 42.1 a | 9.80 ab | |
8 | 25.3 a | 3.27 a | 42.0 a | 9.81 a | |
10 | 25.3 a | 3.27 a | 42.0 a | 9.82 b | |
12 | 25.2 a | 3.27 a | 42.0 a | 9.84 b |
Drying Method | Storage (Week) | TPC (mgGAE/100 g) | TFC (mgQE/100 g) | DPPH (%) |
---|---|---|---|---|
Sun drying | 0 | 6.04 a | 0.23 a | 60.1 a |
2 | 6.04 a | 0.23 a | 60.1 a | |
4 | 6.03 a | 0.23 a | 60.1 a | |
6 | 6.00 a | 0.21 a | 59.6 a | |
8 | 6.00 a | 0.20 b | 59.3 b | |
10 | 5.97 a | 0.20 b | 59.0 b | |
12 | 5.92 b | 0.19 b | 58.8 b | |
Hot air drying | 0 | 6.35 a | 0.34 a | 65.3 a |
2 | 6.35 a | 0.34 a | 65.3 a | |
4 | 6.35 a | 0.34 a | 65.3 a | |
6 | 6.33 a | 0.33 a | 65.0 a | |
8 | 6.32 a | 0.33 a | 64.8 b | |
10 | 6.30 a | 0.31 b | 64.7 b | |
12 | 6.29 a | 0.31 b | 64.5 b |
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Van Tai, N.; Tran, V.T.N.; Loan, L.T.K. Effect of Drying Methods and Storage Conditions on Quality of Purple Sweet Potato Leaves. Biol. Life Sci. Forum 2023, 26, 44. https://doi.org/10.3390/Foods2023-15093
Van Tai N, Tran VTN, Loan LTK. Effect of Drying Methods and Storage Conditions on Quality of Purple Sweet Potato Leaves. Biology and Life Sciences Forum. 2023; 26(1):44. https://doi.org/10.3390/Foods2023-15093
Chicago/Turabian StyleVan Tai, Ngo, Vo Thi Ngoc Tran, and Le Thi Kim Loan. 2023. "Effect of Drying Methods and Storage Conditions on Quality of Purple Sweet Potato Leaves" Biology and Life Sciences Forum 26, no. 1: 44. https://doi.org/10.3390/Foods2023-15093