Glucose Content and In Vitro Bioaccessibility in Sweet Potato and Winter Squash Varieties during Storage

Abstract

Glucose content and in vitro bioaccessibility were determined in raw and cooked pulp of Arapey, Cuabé, and Beauregard sweet potato varieties, as well as Maravilla del Mercado and Atlas winter squash, after zero, two, four, and six months of storage (14 °C, 80% relative humidity (RH)). The total glucose content in 100 g of raw pulp was, for Arapey, 17.7 g; Beauregard, 13.2 g; Cuabé, 12.6 g; Atlas, 4.0 g; and in Maravilla del Mercado, 4.1 g. These contents were reduced by cooking process and storage time, 1.1 to 1.5 times, respectively, depending on the sweet potato variety. In winter squash varieties, the total glucose content was not modified by cooking, while the storage increased glucose content 2.8 times in the second month. After in vitro digestion, the glucose content released was 7.0 times higher in sweet potato (6.4 g) than in winter squash (0.91 g) varieties. Glucose released by in vitro digestion for sweet potato stored for six months did not change, but in winter squashes, stored Atlas released glucose content increased 1.6 times. In conclusion, in sweet potato and winter squash, the glucose content and the released glucose during digestive simulation depends on the variety and the storage time. These factors strongly affect the supply of glucose for human nutrition and should be taken into account for adjusting a diet according to consumer needs.

Impact of Hydrothermal Treatments on Nutritional Value and Mineral Bioaccessibility of Brussels Sprouts (Brassica oleracea var. gemmifera)

“…The concentrations of bioaccessible glucose in examined Brussels sprouts were higher than those in cooked pulp of sweet potato, comparable to those in winter squash, and lower than those in raw sweet potatoes in the results of other authors. These differences may result from different vegetables species and dissimilarities in in vitro digestion procedures [ 33 , 34 ]. In comparison to values of glucose digestibility in beet and cane during fermentation, the level of glucose retention was lower in thermally processed Brussels sprouts than in the case of fermented molasses.…”

Análisis computacional de superficie de respuesta de la transferencia de masa durante la etapa de almacenamiento en la cadena de suministro del Ñame (Dioscorea rotundata)

“…Resultados similares a estos han sido analizados en tubérculos y hortalizas como la batata y la ahuyama, concretando que almacenar estos productos por prolongados periodos de tiempo no genera reducciones significativas en su contenido nutricional, pero los procesos de respiración acelerada provocan reducciones de peso en los productos. De igual forma, los modelos obtenidos tienen buenos referentes al coeficiente de determinación, lo cual indica que pueden ser empleados para estimar resultados de pérdida de peso en función de las condiciones de almacenamiento (Zaccari et al, 2017).…”

Nutrients and bioactive compounds naturally packed in fruits and vegetables: an innovative tool for public policies

“…However, studies that detect carotenoid forms and bioactivity in less usual fruit and vegetables or less attractive in color, are still scarce (17) (20) (21) . Other carotenoids such as zeaxanthin, lutein, lycopene, astaxanthin and violaxanthin are not provitamin A, and their bioactivity is related to photoprotection and antioxidation, maintaining the reduction-oxidation balance in living organisms (13) (16) (18) . The total carotenoid content in fruit and vegetables is <1 to 850 mg g -1 fresh vegetable weight (18) (20) , presenting high variation in carotene and xanthophyll content according to species, variety, maturity state (20)(22)(23) (24) , production and/or conservation conditions (20) (21) (23) , and form of preparation after harvest (16)(17)(21)(25) (26) .…”