Effects of processing and storage conditions on the stability of sweet potato (Ipomoea batatas L.) leaf flavonoids

peer reviewed ; The effect of heat, high hydrostatic pressure (HHP) treatment, pH, light, temperature and simulated digestion on sweet potato leaf flavonoids (SPLF) stability was studied. Results showed heat treatment at 75 °C for 90 min or HHP treatment at 600 MPa for 30 min didn’t cause significant effect on SPLF. Heat treatment at 100 °C for 60 min and 90 min led to decrease in antioxidant activity by 20 and 25 % respectively, while pH 7.0 and 8.0 significantly decreased amount of SPLF by approximately 75 %, decreased antioxidant activity by about 30 and 47 % separately. Light treated samples recorded a decrease in SPLF by 52 % and antioxidant activity by 24 %. No significant effect on SPLF was observed for samples stored at -18 °C, 4 °C or room temperature. The retention of flavonoids and antioxidant activity was 45.9±3.6 % and 56.2±2.6 %, individually in SPLF after simulated digestion. ; National Key R&D Program of China (2016YFE0133600)