Comparison of the Xanthine Oxidase Inhibitory Activity and Sensory Quality of Different Purple Sweet Potato Steamed Bread
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Abstract:
Eight kinds of purple sweet potato power were used, pH value, titratable acidity (TTA) value and fermentation ability of purple sweet potato dough prepared with 8 kinds of purple sweet potato powder were compared, the differences of the content of active components, xanthine oxidase inhibitory activity, antioxidant activity and sensory quality in 8 kinds of purple sweet potato steamed bread were analyzed, the internal relationship among the contents of active components, xanthine oxidase inhibitory activity and antioxidant activity of purple sweet potato steamed bread was expounded, and a kind of purple sweet potato power which could be used to prepare purple sweet potato steamed bread with potential antihyperuricemic activity was screened in this study. The results showed that the contents of total flavonoids and total anthocyanins, xanthine oxidase inhibitory activity, superoxide anion radical scavenging activity and reducing power in purple sweet potato steamed bread prepared with Jihei No.1 purple sweet potato powder were 195.70 mg RE/100 g, 2.16 mg C3G/100 g, 11.93 μmol AE/100 g, 29.07 mmol TE/100 g and 2.69 mmol VE/100 g，respectively, which were significantly higher than those of the other 7 kinds of purple sweet potato steamed bread (p < 0.05). Correlation analysis showed that the total flavonoids and total anthocyanins were the main reasons for the differences in xanthine oxidase inhibitory activity and antioxidant activity of different purple sweet potato steamed bread. The sensory scores of Jihei No.1 and Jihei No.2 purple sweet potato steamed bread were higher than those of the other 6 kinds of purple sweet potato steamed bread, which were 86.56 and 88.22, respectively. Therefore, Jihei No.1 purple sweet potato steamed bread had the best comprehensive quality, and Jihei No.1 purple sweet potato powder was suitable for the development of purple sweet potato steamed bread with antihyperuricemic activity. This study provides a theoretical basis for the further study on the antihyperuricemic activity of purple sweet potato steamed bread and the development and industrial production of functional purple sweet potato steamed bread.
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Key Scientific Research Project of Colleges and Universities in Henan Province, National Natural Science Foundation Project
