Effects of high hydrostatic pressure (100, 200, and 400 MPa) and soaking solution (citric acid, calcium chloride, ascorbic acid, and distilled water) on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour were investigated. Total polyphenol content was increased in sweet potato flour of Jishu 98 (white) at 200 MPa with ascorbic acid and Pushu 32 (orange) at 0.1 MPa with ascorbic acid treatment (0.51 and 0.83 mg gallic acid equivalent/g dry weight, respectively), but was decreased in Xuzishu No. 3 (purple) in both high hydrostatic pressure and soaking solution treatments. Total anthocyanin content was declined in all treated sweet potato flour. Nevertheless, high hydrostatic pressure with citric acid, calcium chloride, and distilled water significantly increased the β-carotene content in Pushu 32. Correlation analysis between total polyphenol content, total anthocyanin content, and antioxidant activity suggested that polyphenols are the most pivotal antioxidant in sweet potato flour. High hydrostatic pressure and soaking solution treated sweet potato flour could be potentially utilized in food with acceptable nutritional values.

中文翻译：

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高静水压力和浸泡液对白、橙和紫肉红薯粉的近似组成、多酚、花青素、β-胡萝卜素和抗氧化活性的影响

高静水压力（100、200 和 400 MPa）和浸泡液（柠檬酸、氯化钙、抗坏血酸和蒸馏水）对白、橙的近似成分、多酚、花青素、β-胡萝卜素和抗氧化活性的影响，并对紫肉甘薯粉进行了调查。200 MPa 抗坏血酸处理的冀薯 98（白色）甘薯粉和 0.1 MPa 抗坏血酸处理（分别为 0.51 和 0.83 mg 没食子酸当量/g 干重）的番薯粉总多酚含量增加，但在高静水压力和浸泡溶液处理中，徐子树 3 号（紫色）均降低。所有处理过的甘薯粉中的总花青素含量都有所下降。然而，柠檬酸、氯化钙、和蒸馏水显着增加了普薯32中β-胡萝卜素的含量。总多酚含量、总花青素含量和抗氧化活性的相关性分析表明，多酚是甘薯粉中最关键的抗氧化剂。高静水压力和浸泡溶液处理过的甘薯粉可用于具有可接受的营养价值的食品。