Food Composition of Raw, Boiled, and Roasted Sweet Potatoes

Kim, Soyoung; Seo, Dongwon; Park, Jisoo; Kim, Se-na; Choi, Yearn–Ik; Nam, Jin-Sik; Lee, Jong-Hun; Kim, Sang-Cheon; Yang, Mi-Ok; Hwang, Jinbong

doi:10.7856/kjcls.2017.28.1.59

Cited by 8 publications

(1 citation statement)

References 15 publications

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“…Sweet potato (Ipomoea batatas L.) is a perennial herb, and it is known to have originated between the Yucatan Peninsula region of Central America and the Orinoco River estuary in South America (Kim et al, 2017). Danzami (Ipomoea batatas (L.) Lam.)…”

Section: Introductionmentioning

confidence: 99%

Prediction of moisture content in steamed and dried purple sweet potato using hyperspectral imaging analysis

Heo

Choi

Kim

et al. 2021

Food Sci Biotechnol

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Partial least squares regression (PLSR) modeling was performed to predict the moisture content in steamed, dried purple sweet potato based on spectral data obtained from hyperspectral imaging analysis. The PLSR model with a combination of multiplicative scatter correction, Savitzky-Golay, and first derivative exhibited the highest accuracy (R P 2 = 0.9754). The wavelengths found that strongly affected the PLSR model were 961.12, 1065.50, 1083.93, 1173.23, and 1233.89 nm. These wavelengths were associated with the O-H second overtone and the second overtone of C-H, C-H 2 , and C-H 3 . When PLSR modeling was performed using these selected wavelengths, the prediction accuracy of the PLSR model exhibited high accuracy (R P 2 = 0.9521). Therefore, the moisture content could be predicted with high accuracy using only five wavelengths rather than the full spectrum.

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Section: Introductionmentioning

confidence: 99%

Prediction of moisture content in steamed and dried purple sweet potato using hyperspectral imaging analysis

Heo

Choi

Kim

et al. 2021

Food Sci Biotechnol

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Quality Characteristic, Antioxidant Activity and Acrylamide Content of Sweet Potato Chips according to the Baking Temperature

Hwang

Lee

2021

JKFN

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We determined the quality characteristics, antioxidant activity, and acrylamide content of sweet potato chips prepared by unheated raw sweet potato slices as a control group and heating sweet potato slices up to three target temperatures of 140, 160, and 180°C. The moisture content of the sweet potato chips was the highest at 65.20% in the control group and decreased from 32.30% to 7.21% as the baking temperature increased. The sugar content was higher in the baked sweet potato chips than in the raw sweet potato slices and was observed to be the highest at 140°C. The sugar content decreased as the temperature increased from 160 to 180°C. As the baking temperature increased, the brightness of the sweet potato chips decreased, and the browning index increased. The total polyphenol and total flavonoid content were high in the raw sweet potato slices but increased further as the baking temperature increased. The antioxidant activity showed a tendency to increase as the baking temperature increased. As the baking temperature increased, the production of acrylamide also increased. A very small amount of acrylamide was detected in unheated raw sweet potato slices. However, as the baking temperature increased from 140∼180°C, the amount of acrylamide production increased to 4.27 to 107.10 times that of the raw sweet potato slices. Therefore, an appropriate heating temperature setting is necessary, taking into consideration the content of bioactive compounds and acrylamide, and antioxidant activity, acrylamide when manufacturing sweet potato chips.

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Effect of Extraction Methods on the Quality of Pomegranate Juice and Physiological Activity

Kim¹,

Oh²,

Lee³

et al. 2021

JKFN

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This study aimed to compare the quality characteristics of pomegranate juice based on the extraction methods applied: centrifugal, single-gear, and twin-gear. Changes in the metabolic activities during digestion condition were further investigated. The twin-gear method was eventually identified as the optimal method, through comprehensive evaluation of the extraction rate, particle size, proximate composition, and the mineral and vitamin contents. Pomegranate juice derived using the twin-gear method had high-levels of bioactive substances such as phenolic compounds, flavonoids, anthocyanins, and selenium. Consequently, this juice exerted significant inhibitory effects on lipid peroxidation. Phenolic compounds are known to exhibit a high-correlation with skin-lightening, anti-aging, and anti-diabetic activities. An in vitro digestion model was used to evaluate changes in the antioxidant and angiotensin converting enzyme (ACE) inhibitory activities. Compared to levels observed before digestion, the results revealed a marked increase in the 2,2′azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging, ferric reducing antioxidant power, and superoxide dismutase-like activities as digestion progressed through the gastric phase condition, whereas most of these effects were stabilized or inhibited as digestion progressed through the intestinal phase. The ACE inhibitory activity was observed to increase after being subjected to gastric and intestinal digestion conditions. The correlation coefficients (r 2) for ACE inhibition and antioxidant activities were in the range 0.681∼0.952, thus indicating a highly positive correlation. The findings of this study indicate that the bioactivity of pomegranate juice is enhanced, as determined by the increase in various physiological activities as well as increase in the bioaccessibility and bioavailability of bioactive substances during digestion.

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Food Composition of Raw, Boiled, and Roasted Sweet Potatoes

Cited by 8 publications

References 15 publications

Prediction of moisture content in steamed and dried purple sweet potato using hyperspectral imaging analysis

Prediction of moisture content in steamed and dried purple sweet potato using hyperspectral imaging analysis

Quality Characteristic, Antioxidant Activity and Acrylamide Content of Sweet Potato Chips according to the Baking Temperature

Effect of Extraction Methods on the Quality of Pomegranate Juice and Physiological Activity

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