Antioxidant Properties of Purple Sweet Potato Vinegar and Intermediate Products at Different Fermentation Stages

doi:10.7506/spkx1002-6630-201311020

Abstract

Abstract:

Purple sweet potato vinegar was produced by liquid-state submerged fermentation. The antioxidant properties
including reducing power, and DPPH free radical and ABTS＋• scavenging activity in vitro of the vinegar and its intermediate
products at different fermentation stages were investigated. The results indicated that purple-fleshed sweet potato “Heishu
No. 1” exhibited the highest antioxidant activity, followed by white-fleshed sweet potato “Qinshu No. 5”, while yellowfleshed
sweet potato “Yangdong Jinli” and orange-colored-fleshed “Hongxin No. 648” showed the lowest antioxidant
capacity. Our results also showed a highly significant correlation between antioxidant capacity and total polyphenols content
(P ＜ 0.01). Additionally, reducing power, DPPH free radical and ABTS＋• scavenging ability of purple-fleshed sweet potato
vinegar were higher than those of saccharified slurry and mash. Some differences among products from other sweet potato
cultivars were also observed for antioxidant properties. Therefore, purple sweet potato saccharified slurry, swort and vinegar
can be used as good dietary sources of antioxidants due to potent antioxidant activity.

Key words: antioxidant activity, purple sweet potato, sweet potato vinegar

CLC Number:

TS255.47

ZHANG Cun-xue1，ZHU Wei-bing2，LI Zhi-xi1,*，YIN Lu-ping1，LIU Jian-shu3. Antioxidant Properties of Purple Sweet Potato Vinegar and Intermediate Products at Different Fermentation Stages[J]. FOOD SCIENCE, 2013, 34(11): 88-93.

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