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Vitamin C Quantification of Korean Sweet Potatoes by Cultivar and Cooking Method

국내산 고구마의 품종 및 조리방법별 비타민 C 함량

  • Hwang, In Guk (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Byun, Jae Yoon (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Kyung Mi (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Chung, Mi Nam (Dept. of Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Yoo, Seon Mi (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration)
  • 황인국 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 변재윤 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 정미남 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 유선미 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2014.02.06
  • Accepted : 2014.04.02
  • Published : 2014.06.30

Abstract

This study was carried out to investigate the amounts of vitamin C in 22 sweet potato cultivars cultivated in Korea as well as evaluate the effects of cooking methods on vitamin C contents. Methods for determining vitamin C was validated by determining linearity, specificity, limit of detection (LOD), limit of quantification (LOQ), precision, and accuracy using HPLC. Results showed high linearity in the calibration curve with a coefficient of correlation ($R^2$) of 0.9999. The LOD and LOQ values for ascorbic acid (AA) were 0.03 and $0.10{\mu}g/mL$, respectively. The relative standard deviations (RSDs) for intra- and inter-day precision of AA were less than 5%. The recovery rates of AA and dehydroascorbic acid (DHA) were in the range from 98.21~98.64 and 98.28~100.68%, respectively. Depending on cultivar, contents of AA, DHA, and total ascorbic acid (TA) in sweet potatoes varied in the range from 37.76 (Sinyulmi)~89.25 (Juhwangmin), 23.37 (Sinjami)~63.94 (Sinyulmi), and 68.52 (Sinjami)~115.95 (Juhwangmin) mg/100 g, respectively, and their average levels were $56.98{\pm}12.53$, $36.46{\pm}9.03$, and $93.44{\pm}12.00mg/100g$, respectively. The average TA levels were also dependent on flesh color, whish was significantly higher in general sweet potato and orange sweet potato than in purple sweet potato. Steaming, baking, and frying processes significantly reduced AA (10.61~58.41%), DHA (2.57~52.81%), and TA (14.54~49.92%) contents in sweet potatoes. The highest reduction of AA, DHA, and TA contents was observed after baking, followed by steaming and frying. We expect that the basic information provided by this study will be useful to plant breeders and food scientists.

Acknowledgement

Supported by : 국립농업과학원

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