The Phytochemical Profile and Antioxidant Activity of Thermally Processed Colorful Sweet Potatoes
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Published:2023-12-23
Issue:1
Volume:10
Page:18
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ISSN:2311-7524
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Container-title:Horticulturae
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language:en
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Short-container-title:Horticulturae
Author:
Basílio Letícia Silva Pereira1, Nunes Aline1ORCID, Minatel Igor Otavio1ORCID, Diamante Marla Sílvia1, Di Lázaro Carla Beatriz1, Silva Anna Carolina Abreu Francisco e2, Vargas Pablo Forlan3ORCID, Vianello Fabio4ORCID, Maraschin Marcelo5ORCID, Lima Giuseppina Pace Pereira1ORCID
Affiliation:
1. Department of Chemical and Biological Sciences, Institute of Bioscience, São Paulo State University, Botucatu 18618-000, SP, Brazil 2. Departament of Agriculture, Federal University of Lavras, Lavras 37200-000, MG, Brazil 3. Tropical Root and Starches Center, São Paulo State University, Botucatu 18610-034, SP, Brazil 4. Department of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, Italy 5. Plant Morphogenesis and Biochemistry Laboratory, Federal University of Santa Catarina, Florianópolis 88034-000, SC, Brazil
Abstract
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.
Funder
the São Paulo Research Foundation the National Council for Scientific and Technological Development, Brazil São Paulo Research Foundation Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Subject
Horticulture,Plant Science
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