Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars

Abstract

The effects of baking and boiling on the nutritional and antioxidant properties of three sweet potato cultivars (Beniazuma, Koganesengan, Kotobuki) cultivated in Turkey were investigated. The samples were analyzed for proximate composition, total phenolic content, ascorbic acid, β-carotene, antiradical activity, and free sugars. The dry matter, protein, and starch contents of the sweet potatoes were significantly changed by the treatments while the ash and crude fiber contents did not differ as significantly. The β-carotene contents of baked and boiled sweet potatoes were lower than those of fresh sweet potatoes; however, the total phenolic and ascorbic acid contents of the baked and boiled sweet potatoes were higher than those of the fresh samples. Generally, the antiradical activity of the sweet potatoes increased with the treatments. Sucrose, glucose, and fructose were quantified as free sugars in all fresh sweet potatoes; however, maltose was determined in the treated samples. In terms of the analyzed parameters, there were no explicit differences among the sweet potato cultivars.

Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties

“…Carotenoid content in sweetpotatoes largely varies depending on cultivar and growing environment; however our values appeared to be in the range of previously published data (Dincer, Karaoglan, Erden, Tetik, Topuz & Ozdemir, 2011) . It was noted that while Covington had the highest β-carotene ratio (approx.…”

Cultivar selection as a tool for nutritional and functional value enhancement of roasted sweet potato

“…After roasting, the average protein content was 7.90 g/100 g DW. These results were in accordance with the findings of Dincer et al (), who studied the nutritional and antioxidant properties of three sweet potato cultivars in Turkey. The results of this study showed that the protein content in the three types of fresh sweet potato was 4.3–5.1 g/100 g DW, and after boiling and baking, the protein content ranged from 4.4 to 5.0 g/100 g DW and 3.6 to 4.6 g/100 g DW, respectively.…”

Fruits, Vegetables, and Nuts

“…In contrast, concentrations of other antioxidant compounds, including vitamin C, were increased after both baking and boiling, and overall antioxidant capacity of sweet potato was increased after cooking [44]. However, after baking, the glycemic index of sweet potato was increased to 82, whereas after boiling it was only 41 (raw sweet potato has a glycemic index of 61).…”