. 2023 Jul 26;9(8):e18684. doi: 10.1016/j.heliyon.2023.e18684

Table 1.

Total phenolic contents (TPC), antioxidant activity values (DPPH, ABTS) and sugar profiles of the sweet potato samples according to their flesh color and cooking methods (mean ± standard deviation).

	White-fleshed sweet potato			Orange-fleshed sweet potato			Purple-fleshed sweet potato
	Baking	Boiling	Sous vide	Baking	Boiling	Sous vide	Baking	Boiling	Sous vide
TPC (mg GAE/g fw)	4.16 ± 0.24^d	1.68 ± 0.01^e	1.70 ± 0.12^e	6.19 ± 0.14^c	2.50 ± 0.08^e	4.56 ± 0.09^d	9.82 ± 0.07^b	10.78 ± 0.08^a	11.36 ± 0.04^a
DPPH (μM TE/g fw)	17.42 ± 0.30^f	7.96 ± 0.70^h	8.62 ± 0.62^h	30.11 ± 0.64^d	14.96 ± 0.56^g	20.69 ± 0.20^e	42.31 ± 0.94^c	47.92 ± 1.14^b	50.26 ± 1.05^a
ABTS (μM TE/g fw)	22.69 ± 0.55^f	10.50 ± 0.71^h	11.21 ± 0.63^h	37.71 ± 0.77^d	18.48 ± 0.51^g	26.43 ± 0.30^e	53.86 ± 0.93^c	60.56 ± 1.10^b	63.53 ± 1.06^a
*Sugars*
Maltose	5.20 ± 0.02^a	5.16 ± 0.04^b	4.90 ± 0.16^c	4.78 ± 0.04^e	3.88 ± 0.03^h	3.80 ± 0.07ⁱ	4.82 ± 0.03^d	4.74 ± 0.08^f	4.64 ± 0.04^g
Sucrose	3.12 ± 0.01^b	3.10 ± 0.02^c	2.94 ± 0.09^d	3.35 ± 0.03^a	2.72 ± 0.02^h	2.66 ± 0.05ⁱ	2.89 ± 0.02^e	2.84 ± 0.05^f	2.78 ± 0.03^g
Glucose	1.13 ± 0.03^b	1.03 ± 0.01^d	1.11 ± 0.03^c	1.26 ± 0.02^a	0.92 ± 0.01^e	0.66 ± 0.01^f	0.40 ± 0.01ⁱ	0.43 ± 0.06^h	0.45 ± 0.00^g
Fructose	0.62 ± 0.00^b	0.51 ± 0.00^d	0.59 ± 0.02^c	0.69 ± 0.01^a	0.46 ± 0.01^e	0.37 ± 0.01^f	0.32 ± 0.01^g	0.31 ± 0.01^g	0.29 ± 0.01^h
Total	10.1 ± 0.07^a	9.8 ± 0.08^b	9.6 ± 0.21^c	10.1 ± 0.09^a	8.0 ± 0.07^g	7.5 ± 0.10^h	8.4 ± 0.06^d	8.3 ± 0.08^e	8.2 ± 0.08^f

TPC: Total phenolic content; DPPH: Antioxidant activity based on DPPH (2,2-diphenyl-1-picrylhydrazyl); ABTS: Antioxidant activity based on ABTS (2,2′-azino-bis [3-ethylbenzthiazoline-6-sulfonic acid]); fw: fresh weight. ^a-i Different letters in same row indicate significant differences (p < 0.05).