High impacts of cultivar and home‐cooking practice on the content of free myo‐inositol, a bioavailable health‐promoting cyclitol, in sweet potato

Abstract

AbstractFree myo‐inositol is a bioavailable form of a cyclitol having various health‐promoting activities. The impact of cultivar and home‐cooking practice on the content of free myo‐inositol in sweet potatoes (12 cultivars grown in 2 different locations) was studied. A GC–MS/MS method following in situ trimethylsilylation was established and validated to determine free myo‐inositol. The established analytical method was sensitive, precise, and accurate. It was found that free myo‐inositol content in sweet potato varied greatly (sevenfolds) with cultivar, ranging from 377.1 to 2628.3 mg/kg dw. A cultivar Poongwon‐mi was found to be an exceptionally rich source of free myo‐inositol (2628.3 mg/kg dw). Home‐cooking practice markedly increased free myo‐inositol content (maximum 240%). Baking showed the highest impact on the increase in free myo‐inositol, followed by steaming, microwave cooking, and boiling, in decreasing order. This represents the first report of the remarkably high impact of cultivar and home‐cooking practice on the free myo‐inositol content in sweet potato.Practical ApplicationThe free myo‐inositol content in sweet potato varied greatly with the cultivars. Poongwon‐mi contained a surprisingly high content of free myo‐inositol. Home‐cooking dramatically increased the free myo‐inositol content.