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Influence of Heat Treatments on the Content of Bioactive Substances and Antioxidant Properties of Sweet Potato (Ipomoea batatas L.) Tubers
Joint Authors
Vollmannova, Alena
Musilova, Janette
Lidikova, Judita
Frankova, Hana
Urminska, Dana
Bojnanska, Tatiana
Toth, Tomas
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-08-18
Country of Publication
Egypt
No. of Pages
10
Abstract EN
Heat treatment can affect the bioactive compounds in sweet potato (SP).
In this work, we monitored the influence of heat treatment (boiling, steaming, microwaving, and baking) on the total polyphenols content (TPC), total antioxidant capacity (TAC), total anthocyanins content (TANTC), and phenolics acids (chlorogenic (CGA), neochlorogenic (neo-CGA), and trans-ferulic (tFA)) in two SP varieties grown in Slovakia and Croatia.
TPC, TAC, and TANT were determined spectrophotometrically and phenolic acids by HPLC.
TPC ranged from 576 (Beauregard, Croatia; Be/HR) to 3828 (414-purple, Slovakia; Pu/SK) mg/kg DW in the raw SP tubers.
After heat treatment, TPC increased, most in steamed SP (8438 mg GAE/kg DW; Pu/SK), while only in boiled SP (Be/HR), TPC decreased (353 mg GAE/kg DW).
TAC varied from 0.848 (Be/HR) to 8.67 (Pu/HR) (μmol TE/g DW) in raw SP.
The TAC increased by heat treatment (max.
14.2 μmol TE/g DW; cooking Be/SK), except for Pu/HR.
The TANT ranged from 151 (raw Pu/SK) to 1276 (microwaved Pu/SK) mg CyE/kg FW.
Heat treatment had a negative effect on phenolic acid content; the largest reduction was after boiling: CGA by 29% (Pu/SK), neo-CGA by 69% (Pu/HR), and tFA by 29% (Be/HR).
The influence of heat treatment on the monitored quantities is not definite.
American Psychological Association (APA)
Musilova, Janette& Lidikova, Judita& Vollmannova, Alena& Frankova, Hana& Urminska, Dana& Bojnanska, Tatiana…[et al.]. 2020. Influence of Heat Treatments on the Content of Bioactive Substances and Antioxidant Properties of Sweet Potato (Ipomoea batatas L.) Tubers. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1184936
Modern Language Association (MLA)
Musilova, Janette…[et al.]. Influence of Heat Treatments on the Content of Bioactive Substances and Antioxidant Properties of Sweet Potato (Ipomoea batatas L.) Tubers. Journal of Food Quality No. 2020 (2020), pp.1-10.
https://search.emarefa.net/detail/BIM-1184936
American Medical Association (AMA)
Musilova, Janette& Lidikova, Judita& Vollmannova, Alena& Frankova, Hana& Urminska, Dana& Bojnanska, Tatiana…[et al.]. Influence of Heat Treatments on the Content of Bioactive Substances and Antioxidant Properties of Sweet Potato (Ipomoea batatas L.) Tubers. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1184936
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1184936