Abstract
Chlorogenic acid is a well-known antioxidative compound. We investigated the content and behavior of chlorogenic acid derivatives with DPPH radical scavenging activity in sweet potato prepared by various cooking methods. A significant correlation was obtained between the chlorogenic acid content and DPPH radical scavenging activity. While the content and activity in sweet potato cooked with water were substantially retained, roasting in a convection oven resulted in their lower retention due to the higher temperature of around 200°C. We propose that chlorogenic acid could be effectively taken in sweet potato when cooked in a microwave oven or steamed, and also simmered with the cooking water after boiling.
