Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage

ABSTRACT

Current work evaluated the effects of 12-month storage, at chilled (4ºC) and ambient (25ºC) temperatures, on the physical properties, resistant starch (RS) content and antioxidant profile of purple sweet potato (PSP) powder. This study revealed two findings: (i) The antioxidant content of food powders was not always reflective of its antioxidant capacity and (ii) Chilled storage could not prevent the loss of RS and antioxidant activity upon 12-month storage. It is suggested that measurements of antioxidant content and antioxidant activity should be performed concurrently on the same sample.

KEYWORDS:

• Antioxidant content
• antioxidant activity
• resistant starch
• storage study
• sweet potato powder

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Acknowledgments

The financial support from UPM Research University Grant Scheme, Malaysia (RUGS project no. 9396000) and Indonesia Endowment Fund for Education, Indonesia (LPDP project no. 20130752020004) are gratefully acknowledged. All authors declare no conflict of interest.

Additional information

Funding

This work was supported by the Indonesia Endowment Fund for Education, Indonesia [LPDP grant no. 20130752020004];UPM Research University Grant Scheme, Malaysia [RUGS grant no. 9396000].