Effect of Microwave Treatment on Antioxidant Activity of Anthocyanins in Purple Sweet Potato


  • Hongmei Zhu
  • Yuanqing Pan


Purple sweet potato, microwave treatment, antioxidant activity


In the present study, purple sweet potato was treated with microwave then measured the effect of microwave on antioxidant activity of anthocyanins from purple sweet potato. The objective of this study was to investigate the change of antioxidant activities of anthocyanins from purple sweet potato after treated with microwave in different analytical methods: the DPPH radical-scavenging effect, ABTS radical-scavenging effect, ferric reducing power, reducing power and superoxide anions radical-scavenging effect. The results displayed that microwave treatment greatly increased the antioxidant activity of anthocyanins extracted from purple sweet potato. The abilities of scavenging DPPH radical, ABTS radical and reducing power were much stronger than untreated samples. However, the ability of scavenging superoxide anions radical treated by microwave at 8 min was reduced. In conclusion, the microwave treatment could influence antioxidant activity of purple sweet potato, and the suitable microwave treatment could improve antioxidant activity.


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How to Cite

Zhu, H., & Pan, Y. (2018). Effect of Microwave Treatment on Antioxidant Activity of Anthocyanins in Purple Sweet Potato. Asian Journal of Agriculture and Food Sciences, 6(1). Retrieved from https://ajouronline.com/index.php/AJAFS/article/view/5179