Comparison of the Xanthine Oxidase Inhibitory Activity and Sensory Quality of Different Steamed Purple Sweet Potato Buns
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Abstract:
The pH value, titratable acidity (TTA) value, and fermentation ability of purple sweet potato dough prepared with eight different types of purple sweet potato powder were determined. The differences in the active component content, xanthine oxidase inhibitory activity, antioxidant activity, and sensory quality of steamed buns prepared using the different purple sweet potato powders were analyzed. The intrinsic relationships between the active component content and the xanthine oxidase inhibitory activity and antioxidant activity were elucidated. Ultimately, the purple sweet potato powder capable of producing steamed buns with potential anti-hyperuricemic activity was selected for further analysis. The results showed that the total flavonoid and anthocyanin contents of the steamed purple sweet potato buns produced with Jihei No.1 purple sweet potato powder were 195.70 mg RE/100 g and 2.16 mg C3G/100 g, respectively, which were significantly higher than those of the other buns. Meanwhile, for the same powder, the xanthine oxidase inhibitory activity (11.93 μmol AE/100 g), superoxide anion radical scavenging activity (29.07 mmol TE/100 g), and reducing power (2.69 mmol VE/100 g) were markedly higher than those of the other seven variants of steamed purple sweet potato buns (P<0.05). Correlation analysis revealed that the total flavonoid and anthocyanin contents were the primary contributors to the differences in the xanthine oxidase inhibitory activity and antioxidant activity of different purple sweet potato steamed buns. Moreover, the sensory scores of the steamed buns prepared using Jihei No.1 (86.56) or Jihei No.2 (88.22) purple sweet potato powder were higher than those of the six counterparts. In summary, the steamed buns prepared using Jihei No.1 purple sweet potato powder had the best comprehensive quality. Hence, this powder is suitable for preparing steamed purple sweet potato buns with anti-hyperuricemic activity. This study provides a theoretical foundation for further investigation of the anti-hyperuricemic activity of these buns as well as their development and industrial production as a functional food.
