Sweetpotato storage roots, peeled and unpeeled, of varying flesh colours (white, cream, yellow, pale orange, deep orange, and purple) were spectrophotometrically evaluated for their bioactive compounds and antioxidant activities. Roots were boiled, steamed, baked, fried, or microwaved. The unpeeled roots had relatively higher (p < 0.001) bioactive compounds and antioxidant activities than the peeled ones. All cooking methods increased phenolic compounds, flavonoids, and tannins in all genotypes. Significant losses of total carotenoids occurred with all cooking methods (ranging from 24.18 to 172.76 µg/g in raw sweetpotatoes vs. 10.06 to 118.17 µg/g in cooked ones; p < 0.001), except the deep-orange-fleshed genotype, in which frying slightly increased carotenoids from 269.81 to 304.74 µg/g. Microwaving retained 69% vitamin C in the cream-fleshed one, the highest among the cooking methods. Anthocyanins decreased with baking and frying in the purple-fleshed one but increased with other methods; microwaving being highest at 13.9% (17.43 mg/g). While the 2,2′-azino-bis-3- ethylbenzthiazoline-6-sulphonic acid antioxidant activity decreased with all cooking techniques in some genotypes, ferricyanide-reducing antioxidant potential increased. The retention of bioactive compounds in sweetpotato storage roots depends on the processing method. Thus, to obtain the most health benefits, consumers should use different cooking methods but retain the peels.

中文翻译：

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家庭加工方法及其对不同贮藏根肉颜色甘薯基因型生物活性化合物和抗氧化活性的影响

分光光度法评估了不同肉色（白色、奶油色、黄色、淡橙色、深橙色和紫色）​​的去皮和未去皮甘薯贮藏根的生物活性化合物和抗氧化活性。根被煮、蒸、烤、油炸或微波加热。未去皮的根比去皮的根具有相对更高的 ( p < 0.001) 生物活性化合物和抗氧化活性。所有烹饪方法都会增加所有基因型中的酚类化合物、类黄酮和单宁酸。所有烹饪方法都发生了总类胡萝卜素的显着损失（生甘薯的范围为 24.18 至 172.76 µg/g，而熟的甘薯为 10.06 至 118.17 µg/g；p< 0.001)，深橙色肉质基因型除外，其中油炸略微增加了类胡萝卜素，从 269.81 微克/克增加到 304.74 微克/克。微波在奶油肉中保留了 69% 的维生素 C，是所有烹饪方法中最高的。紫肉的花青素随着烘烤和油炸而减少，但随着其他方法的增加而增加；微波最高，为 13.9% (17.43 mg/g)。虽然 2,2'-叠氮基-双-3-乙基苯并噻唑啉-6-磺酸抗氧化活性随着某些基因型的所有烹饪技术而降低，但减少铁氰化物的抗氧化潜力增加。甘薯贮藏根中生物活性物质的保留取决于加工方法。因此，为了获得最大的健康益处，消费者应该使用不同的烹饪方法，但保留果皮。