고구마 품종별 영양 및 색소 성분과 항산화활성

Nutrients, pigments and antioxidant activity of various sweetpoptato cultivars

Nutritional components, pigments, enzyme and antioxidant activity of sweetpotato cultivars were investigated to develop the new products using different sweetpotatoes. Sinhwangmi and Juhwangmi had the higher ash and lipid content than the others. Alcohol insoluble solid of Singunmi and Sinyulmi were 31.15% and 31.92% but those of Sinhwangmi and Juhwangmi had lower values. Total starch content of Singunmi was the highest. Sinhwangmi and Juhwangmi had the lower total starch and the higher free sugar contents. Polyphenol oxidase activity caused enzymatic browning reaction of sweetpotato was the highest on Singunmi and β-amylase acitivity caused sweety taste after cooking sweetpotato was the highest on Gunmi. Juhwangmi had the highest β-carotene content. Sinjami with high-anthocyanin was the highest antioxidant activity (76.85%) using DPPH free radical scavenging assay.