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

Table 3.

Effect of processing on the total polyphenols content and antioxidant activity in sweet potato juice.

Process	Total polyphenols (mg Chlorogenic ac. g⁻¹ DM)	ORAC (μmol TROLOX g⁻¹ DM)	Lipid peroxidation Inhibition (%)
Control	7.5 ± 0.3^a	1.34 ± 0.04^a	97.7 ± 4.8^a
Ultrasound	6.6 ± 0.3^b	1.33 ± 0.04^a	99.0 ± 1.1^a
Steam	7.4 ± 0.2^a	1.33 ± 0.03^a	97.0 ± 2.8^a
Steam + Ultrasound	7.8 ± 0.5^a	1.32 ± 0.04^a	98.8 ± 2.6^a

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.