Article title: Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage
Authors: Yea, C. S., Addelia Nevara, G., Muhammad, K., Ghazali, H. M., & Karim, R.
Journal: International Journal of Food Properties
DOI: http://dx.doi.org/10.1080/10942912.2019.1620765
The article originally published with errors in the listed data. The correct information can be found below, and has also been corrected in the online version.
Page 981
Table 3. The correct reading for total anthocyanin content after 12-months storage is 197.61 ± 3.91a for 4ºC and 185.33 ± 18.9b for 25ºC.
In the sentence “ … from 121.71 mg/100g (control) to 1976.11 mg/100g (4ºC sample) and 1853.26 mg/100g (25ºC sample) after 12 months,” 1976.11 and 1853.26 have been corrected to 197.61 mg/100g and 185.33mg/100g, respectively.
Under the heading “Correlation analysis for TAC vs. DPPH”, the sentence “R2 = 0.94 for 25ºC sample” has been corrected to “R2 = 0.96 for 25ºC sample.”
Page 982
In the sentence “ … a reduction in antioxidant activity (), indicating that chilled storage … ”, Figure 3a has been corrected to Figure 3.
Figure 3 has been plotted using new values for total anthocyanin content. The correct graph is below:
