Effect of heat treatment on the antioxidant activities of two cultivars of sweet potatoes

• Main Authors: Amir, H. M. S., Nurun, N., Iqbal, N., Nur, F. R., Lee, L. H., Mariam, F. M. N., Sharifudin, M. S., Wan Rashidah, W. A. K., A. A. Mukred, J., Razauden, Z., Mona, Z.
• Format: Article
• Language: English
• Published: Penerbit UTM Press 2016
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/71714/1/NaharNurun2016_EffectofHeatTreatmentontheAntioxidanActivities.pdf; http://eprints.utm.my/id/eprint/71714/; https://www.scopus.com/inward/record.uri?eid=2-s2.0-84976472514&doi=10.11113%2fjt.v78.9240&partnerID=40&md5=adb579aad5e50cd7514bf980d7a36e87

Natural sources of antioxidants are derived from fruits, vegetables and wine, whilst artificial supplements are from teas and spices. Sweet potato (Ipomoea batatas) is an excellent natural source of vitamins and minerals, and likely a great source of antioxidant. The objective of this study is to an...