The Phytochemical Profile and Antioxidant Activity of Thermally Processed Colorful Sweet Potatoes

The effects of home cooking methods (e.g., boiling, steaming, oven, and microwave) on the contents phenolic compounds, biogenic amines, and precursor amino acids in colored-fleshed sweet potatoes were investigated in this study. Sixteen genotypes of colored sweet potatoes (cream/white, yellow, orang...

Full description

Saved in:
Bibliographic Details
Published in:Horticulturae 2024-01, Vol.10 (1), p.18
Main Authors: Basílio, Leticia Silva Pereira, Nunes, Aline, Minatel, Igor Otavio, Diamante, Marla Sílvia, Di Lazaro, Carla Beatriz, Silva, Anna Carolina Abreu Francisco e, Vargas, Pablo Forlan, Vianello, Fabio, Maraschin, Marcelo, Lima, Giuseppina Pace Pereira
Format: Article
Language:English
Subjects:
Aluminum
Amines
Amino acids
Antioxidants
Bioactive compounds
Biogenic amines
Biological activity
Carotenoids
Commercialization
Comparative analysis
Cookery
Cookery (Sweet potatoes)
Cooking
Environmental aspects
Flavonoids
Food safety
Genotypes
Heat treatment
Heat treatments
Ipomoea batatas
Liquid chromatography
Metabolism
Metal foils
Microwaves
natural pigments
Nutritional aspects
Phenols
Physiological aspects
Phytochemicals
Pigments
Polyamines
polyphenolic compounds
Polyphenols
Potatoes
Precursors
Spectrophotometry
Sweet potatoes
Vegetables
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The effects of home cooking methods (e.g., boiling, steaming, oven, and microwave) on the contents phenolic compounds, biogenic amines, and precursor amino acids in colored-fleshed sweet potatoes were investigated in this study. Sixteen genotypes of colored sweet potatoes (cream/white, yellow, orange, and purple pulp) were analyzed using spectrophotometry for their total phenolic compounds, total flavonoids, antioxidant capacity (DPPH and MDA) and pigments. Of these, five genotypes with orange and purple pulps were investigated using HPLC-DAD for their polyphenols, biogenic amines and precursor amino acids. The results revealed that orange-fleshed sweet potatoes contain higher amounts of phenolic compounds, carotenoids, amino acids, and beneficial amines, especially when cooked in a microwave or in an oven, wrapped in aluminum foil. For the purple sweet potatoes, superior quantities of bioactive were found after cooking with steam, microwave, and in the oven with aluminum foil protection. In general, the colored genotypes showed a superior phytochemical profile than the traditionally commercialized ones before and after heat treatments, characterizing them as richer sources of the bioactive compounds of interest for producers, consumers, and industry.
ISSN:2311-7524
2311-7524
DOI:10.3390/horticulturae10010018