2012•Chemistry and AdhesionRequires access

Study on Functional Properties of Purple Sweet Potato Anthocyanins

Jiang Li-ming

Abstract

The functional properties of purple sweet potato anthocyanins were tested and compared with ascorbic acid and BHT,such as the reduction ability,the oxidation resistance towards the edible oils,and the hydroxyl radical and superoxide anion radical scavenging activity.The results indicated that the reduction ability was similar with ascorbic acid when the concentration was 0.5mg/mL;the oxidation resistance was higher than BHT in oils.In the range of test mass concentration,the maximum hydroxyl radical scavenging rate was 81.2% which was lower than that of ascorbic acid and the superoxide anion radical scavenging rate was 91.3% which was higher than that of BHT.

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Key concepts: Ascorbic acid, Chemistry, Hydroxyl radical, Superoxide, Scavenging, Food science, Antioxidant, Organic chemistry