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Functional properties of different Korean sweet potato varieties

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Abstract

Eight different varieties of Korean sweet potatoes (SPs) were investigated to develop new healthy foods. The purple-fleshed SPs, ‘Shinjami’ and ‘Borami’, the orange-fleshed SPs, ‘Juwhangmi’ and ‘Shinwhangmi’, and the white/cream-fleshed dry-type SPs, ‘Shinyulmi’, ‘Shinchunmi’, ‘Yeonwhangmi’, and ‘Jeungmi’, were used. Alcohol insoluble solids (AIS), total dietary fiber (TDF), anthocyanin, carotenoid, and phenolic compounds contents for SP powders vary significantly (p<0.05) between different varieties. The TDF, anthocyanin, and the total phenolic compounds of SPs had the highest values in the purple-fleshed SPs (10.11–10.87%, 2.43–3.35 mg/g, and 454.13–638.79%, respectively) and the lowest values in the white/cream-fleshed dry-type SPs. The carotenoids of the orange-fleshed SPs were higher in ‘Juwhangmi’ than in ‘Shinwhangmi’. The color differences among the purple-fleshed SPs were 3–4 times larger than those of other SPs. The antioxidant activities of the purple-fleshed SPs were higher than those of other SPs.

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Authors and Affiliations

  1. Department of Food and Nutrition, Chonnam National University, Gwangju, 500-757, Korea

    Ji-Myoung Kim, Sun-Jin Park, Chang-Sun Lee, Chuanshun Ren & Malshick Shin

  2. Korea Food Research Institute, Seongnam, Gyeonggi, 463-746, Korea

    Sung-Soo Kim

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  1. Ji-Myoung Kim
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  2. Sun-Jin Park
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Correspondence to Malshick Shin.

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Kim, JM., Park, SJ., Lee, CS. et al. Functional properties of different Korean sweet potato varieties. Food Sci Biotechnol 20, 1501–1507 (2011). https://doi.org/10.1007/s10068-011-0208-1

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  • DOI: https://doi.org/10.1007/s10068-011-0208-1

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