Abstract

Purple-fleshed sweet potato has higher concentration of bioactive constituents such as anthocyanins, phenolics and flavonoids. Thermal treatment make food palatable, nutrient bioavailable and digestible, and further destroy toxins, microbes and anti-nutrient decomposition influencing organoleptic attributes. Therefore, this research was conducted during 2020 at Soc Trang Nanotech Laboratory, Soc Trang Province, Vietnam with an attempt to examine the impact of boiling (100°C, 5 min), steaming (100°C, 5 min), baking (130°C, 5 min) and oil frying (130°C, 5 min) on the total phenolic, flavonoid and anthocyanin contents in the purple-fleshed sweet potato. Results revealed that steaming at 100°C for 5 minutes was the best choice to retain phytochemical constituents like total phenolics (191.45 mg GAE/100g), total flavonoids (96.31 mg QE/100g) and anthocyanin (54.36 mg/100 g).