Influence of Heat Treatments on the Content of Bioactive Substances and Antioxidant Properties of Sweet Potato (<i>Ipomoea batatas</i> L.) Tubers

Musilová, Janette; Lidiková, Judita; Vollmannová, Alena; Franková, Hana; Urminská, Dana; Bojňanská, Tatiana; Tóth, Tomáš

doi:10.1155/2020/8856260

Cited by 35 publications

(36 citation statements)

References 54 publications

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“…Boiling was shown to have the most detrimental effect: it lowered the levels of chlorogenic acid by 29% (in the 414-purple variety from Slovakia), neochlorogenic acid by 69% (in the 414-purple variety from Croatia), and trans-ferulic acid by 29% (in the Beauregard variety from Croatia). In contrast, all these treatments increased the levels of total polyphenols, total anthocyanins, and total antioxidant activity, mostly in all analyzed samples [ 67 ].…”

Section: Food-processing Techniques and Their Effects On Polyphenols Content And Bioavailabilitymentioning

confidence: 99%

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Arfaoui

2021

Molecules

150

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Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties. In fact, many studies have shown that polyphenol-rich diets have protective effects against most chronic diseases. However, these health benefits are strongly related to both polyphenol content and bioavailability, which in turn depend on their origin, food matrix, processing, digestion, and cellular metabolism. Although most fruits and vegetables are valuable sources of polyphenols, they are not usually consumed raw. Instead, they go through some processing steps, either industrially or domestically (e.g., cooling, heating, drying, fermentation, etc.), that affect their content, bioaccessibility, and bioavailability. This review summarizes the status of knowledge on the possible (positive or negative) effects of commonly used food-processing techniques on phenolic compound content and bioavailability in fruits and vegetables. These effects depend on the plant type and applied processing parameters (type, duration, media, and intensity). This review attempts to shed light on the importance of more comprehensive dietary guidelines that consider the recommendations of processing parameters to take full advantage of phenolic compounds toward healthier foods.

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Section: Food-processing Techniques and Their Effects On Polyphenols Content And Bioavailabilitymentioning

confidence: 99%

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Arfaoui

2021

Molecules

150

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“…Other researchers who worked on OFSP and PFSP grown in Croatia and Slovakia observed a similar trend where the total phenolic content in all heat-treated samples, except boiling, were higher compared to the raw samples [ 118 ]. Losses of up to 39% occurred in boiled samples.…”

Section: Effects Of Postharvest Processing and Cooking On Sweetpotato Bioactive Compoundsmentioning

confidence: 56%

“…Losses of up to 39% occurred in boiled samples. The general increase in phenolics in cooked samples was attributed to the release of bound phenolics during cooking [ 118 ]. On the contrary, in a study conducted in Brazil, researchers observed an increase in phenolic compounds content after boiling in two of their four biofortified sweetpotato varieties, and a decrease in the other two [ 119 ].…”

Section: Effects Of Postharvest Processing and Cooking On Sweetpotato Bioactive Compoundsmentioning

confidence: 99%

“…Conversely, another study reported an increase in anthocyanins after cooking. There was a 3.7-fold increase when boiled in water, 4.3-fold when steamed, 6.6-fold when baked, and 8.5-fold after microwaving [ 118 ]. This phenomenon was attributed to the fact that most anthocyanins are stable at high temperatures because of the formation of more stable oligomeric pigments, which increase with increasing temperature.…”

Section: Effects Of Postharvest Processing and Cooking On Sweetpotato Bioactive Compoundsmentioning

confidence: 99%

“…This phenomenon was attributed to the fact that most anthocyanins are stable at high temperatures because of the formation of more stable oligomeric pigments, which increase with increasing temperature. The second reason was the fact that anthocyanins in sweetpotato occur in acylated forms with various phenolic acids, making the anthocyanins more resistant to heat, pH, and light sensitivity [ 118 ]. In another study, it was reported that air-fried, deep-fried and stir-fried cooking resulted in a decrease of total anthocyanins by 45%, 32%, and 31% respectively, while baking decreased it by 11%, boiling increased it by 6.55%, and the results from steaming and microwaving were inconclusive [ 122 ].…”

Section: Effects Of Postharvest Processing and Cooking On Sweetpotato Bioactive Compoundsmentioning

confidence: 99%

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The Potential of Sweetpotato as a Functional Food in Sub-Saharan Africa and Its Implications for Health: A Review

et al. 2021

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Increasing urbanization in developing countries has resulted in busier lifestyles, accompanied by consumption of fast foods. The consequence is an increased prevalence in noncommunicable diseases (NCDs). Food-based approaches would be cheaper and more sustainable in reducing these NCDs compared to drugs, which may have side effects. Studies have suggested that consuming functional foods could potentially lower NCD risks. Sweetpotato is regarded as a functional food because it contains bioactive compounds. Recently, sweetpotato has gained attention in sub-Saharan Africa (SSA), but research has focused on its use in alleviating micronutrient deficiencies such as vitamin A deficiency, particularly the orange-fleshed variety of sweetpotato. Some studies conducted in other parts of the world have investigated sweetpotato as a functional food. There is a need to characterize the sweetpotato varieties in SSA and determine how processing affects their bioactive components. This review highlights some of the studies conducted in various parts of the world on the functionality of sweetpotato, its bioactive compounds, and how these are influenced by processing. In addition, the potential health benefits imparted by sweetpotato are expounded. The knowledge gaps that remain in these studies are also addressed, focusing on how they can direct sweetpotato research in SSA.

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Meenu,

Mradula,

Khandare

et al. 2024

Food Engineering Series

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Influence of Heat Treatments on the Content of Bioactive Substances and Antioxidant Properties of Sweet Potato (Ipomoea batatas L.) Tubers

Cited by 35 publications

References 54 publications

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

The Potential of Sweetpotato as a Functional Food in Sub-Saharan Africa and Its Implications for Health: A Review

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