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. 2021 Apr 2;7(4):e06632. doi: 10.1016/j.heliyon.2021.e06632

Table 2.

Effect of processing on the content and bioaccessibility of β-carotene in sweet potato juice.

Process β-carotene (μg g−1) Bioaccessibility (%)
Control 246.3 ± 16.7ab 10.3 ± 0.7a
Ultrasound 298.9 ± 28.2c 76.6 ± 5.2c
Steam 239.2 ± 22.9a 15.9 ± 3.2b
Steam + Ultrasound 286.8 ± 13.5bc 34.1 ± 3.4d

Mean ± standard deviation followed by different superscript letter in the same column indicate that values are significantly different (p < 0.05.) by Tukey's test.