Retention of carotenoids in orange-fleshed sweet potato during processing

Vimala, B.; Nambisan, Bala; Hariprakash, Binu

doi:10.1007/s13197-011-0323-2

Cited by 84 publications

(59 citation statements)

References 19 publications

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“…Studies related to this theme are divergent, since the carotenoid content can be reduced (GAYATHRI et al, 2004), do not change, or even increase (VIMALA et al, 2011) after cooking. Normally, heat processing method can reduce the carotenoid content as a result of the susceptibility of these compounds to degradation and isomerization under high temperatures.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and antioxidant capacity analysis of colored sweet potato genotypes: in natura and thermally processed

et al. 2017

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Sweet potato ( Ipomoea batatas (L.) Lam) is one of the most popular and ancient roots of Brazil and it can be consumed at different forms such as boiled, roasted or as sweets. Its cooking can lead to physicochemical transformations altering the nutritional properties. The objective of this study was to evaluate the physicochemical characteristics, bioactive compounds and antioxidant capacity of twelve sweet potato genotypes of varying pulp color in natura and roasted. Soluble solids, acidity, sugars, carotenoids, anthocyanins, phenolic compounds and antioxidant capacity were analyzed in the following sweet potatoes genotypes: cream pulp (Rubissol, Cuia, ILS03, ILS10, ILS12, ILS24 and ILS44); orange pulp (Amelia and Beauregard); and purple pulp (ILS56, ILS16 and ILS71). According to the results, it was observed a wide variation among the sweet potato genotypes for all analyzed parameters, in both preparation forms. The antioxidant capacity was a parameter with wide variation among genotypes, 210.29 to 7870.57µg trolox equivalent/g in in natura form and 673.26 to 17306.22µg trolox equivalent/g in roasted form. Soluble solids, acidity, sugars and bioactive compounds, with the exception of carotenoids, tended to be concentrated, also increases the total antioxidant capacity, in roasted sweet potatoes. In conclusion, genotype and the color of sweet potatoes were parameters that had an influence on its chemical composition. Cultivars such as Amelia and Beauregard stood out by the amounts of total soluble solids and carotenoids, respectively. The selections ILS 16 and ILS 56 are recommended as sources of anthocyanins. Thermal process influenced the concentration of antioxidant compounds and changed some physicochemical characteristics.

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Section: Resultsmentioning

confidence: 99%

Physicochemical and antioxidant capacity analysis of colored sweet potato genotypes: in natura and thermally processed

et al. 2017

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“…Globally, the processing methods that result in the highest levels of retention are: boiling/steaming (80-90%) [3,10], roasting, frying (70-80% [11] and sun/solar drying (60-80%) [3,4,8,9,11,12]. Sun-drying resulted in the lowest levels of retention when tested in Uganda, Mozambique, and Tanzania.…”

Section: Sweet Potatomentioning

confidence: 99%

Micronutrient (provitamin A and iron/zinc) retention in biofortified crops

Bechoff¹,

Taleon²,

Carvalho³

et al. 2017

AJFAND

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For biofortification to be successful, biofortified crops must demonstrate sufficient levels of retention of micronutrients after typical processing, storage, and cooking practices. Expected levels of retention at the breeding stage were verified experimentally. It was proven that the variety of biofortified crop, processing method, and micronutrient influence the level of retention. Provitamin A is best retained when the crops are boiled/steamed in water. Processing methods that are harsher on the food matrix (i.e. drying, frying, roasting) result in higher losses of provitamin A carotenoids. Degradation also occurs during the storage of dried products (e.g. from sweet potato, maize, cassava) at ambient temperature, and a short shelf life is a constraint that should be considered when foods are biofortified for provitamin A. Iron and zinc retention were high for common beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata), indicating that iron and zinc were mostly preserved during cooking (with/without soaking in water).

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“…Consumers enjoy the pleasant odor and flavor of baked sweet potatoes. Although chemical composition analysis of sweet potatoes has been previously documented (Ahmed et al 2010;Ahromrit and Nema 2010;Aina et al 2009;Picha 1985;Picha 1986;Vimala et al 2011), little information on the effect of baking has been reported (Lai et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes

Chan

Chiang

Lai³

et al. 2012

J Food Sci Technol

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The objective of this study was to evaluate the influence of sugar composition on the sensory attributes of seven baked sweet potatoes. The sugar composition was analyzed using high performance liquid chromatography. Results showed that the total sugar content of baked sweet potatoes increased significantly because of the formation of maltose. The maltose content dramatically increased after baking, and became the major sugar component of baked sweet potatoes. On the other hand, baked sweet potatoes were evaluated on a 7-point hedonic scale for sensory analysis. Overall acceptability results showed that the panelists preferred baked CYY95-26 and TNG66 over the other baked varieties. Because the correlation between overall acceptability and sweetness was the highest (r00.69, p<0.01), sweetness was determined as the most important factor determining the overall acceptability of baked sweet potatoes. Although sugar composition changed on baking, the overall acceptability of baked sweet potatoes was highly associated with the sucrose content.

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Retention of carotenoids in orange-fleshed sweet potato during processing

Cited by 84 publications

References 19 publications

Physicochemical and antioxidant capacity analysis of colored sweet potato genotypes: in natura and thermally processed

Physicochemical and antioxidant capacity analysis of colored sweet potato genotypes: in natura and thermally processed

Micronutrient (provitamin A and iron/zinc) retention in biofortified crops

Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes

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