Characteristics of Antioxidative and Antimicrobial Activities of Various Cultivars of Sweet Potato

고구마의 품종별 항산화성과 항미생물 특성

  • Lee, Hyang-Hee (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kang, Seong-Gook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Rhim, Jong-Whan (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
  • 이향희 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 강성국 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 임종환 (목포대학교 식품공학과 및 식품산업기술연구센터)
  • Published : 1999.08.31

Abstract

Antioxidative and antimicrobial activities of ethanol extracts from 2 colored sweet potatoes such as purple and yellow, 5 pale yellow sweet potatoes, and 8 general cultivars of sweet potato were investigated. Colored sweet potatoes showed the highest antioxidative activity, followed by Saengmi and Yeonmi, which were pale yellow sweet potato cultivars, and Hwangmi, which was a general cultivar of sweet potato. Colored sweet potatoes also showed distinctively lower mold and surface microbial number (cfu) than the pale yellow sweet potatoes and the general cultivars of sweet potato. Although all sweet potatoes tested did not represent any antimicrobial activity against yeast and mold, they exhibited strong antimicrobial activity against Streptococcus faecalis. Especially, purple and yellow sweet potatoes showed antimicrobial activity against wide range of bacteria.

Keywords

sweet potato;antioxidative activity;antimicrobial activity