Sweet potato lipids

Mu, Taihua; Zhang, Miao

doi:10.1016/b978-0-12-813637-9.00006-5

Cited by 4 publications

(2 citation statements)

References 56 publications

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“…Sweet potato (Ipomoea batatas L. Lam) is a member of the Convolvulaceae family. The family has approximately 55 genera and over 1000 species (Mu and Zhang, 2019). Sweet potatoes originated in Central and South America.…”

Section: Introductionmentioning

confidence: 99%

Genetic Variability, Heritability, and Genetic Gain in Sweet Potato (Ipomoea Batatas L. Lam) for Agronomic Traits

NURUL-AFSA¹,

AZIZ²,

THIYAGU³

et al. 2023

SABRAOJBG

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The study aimed to estimate the genetic variability, heritability, and genetic advance in the existing sweet potato (Ipomoea batatas L. Lam) populations for growth and yield traits in Peninsular Malaysia. The experiment transpired in 2020 at the Centre of Excellent Tuber Crops Research, Malaysian Agricultural Research and Development Institute (MARDI), Bachok, Kelantan, Malaysia. A total of 39 sweet potato genotypes studied consisted of introduced hybrids from the International Potato Center (CIP), Peru, Asian Vegetable Research and Development Center (AVRDC), Taiwan, and local conventional and newly released cultivars and breeding lines by MARDI, Bachok, Malaysia. Analysis of variance showed significant (P < 0.05) differences among the potato genotypes for almost all the traits. The phenotypic coefficient of variation (PCV) appeared higher than the genotypic coefficient of variation (GCV) for all traits. With their high heritability estimate (>60%) and a genetic advance of 5% (>20%), the other agronomic traits: storage root yield per plant, individual storage root weight, and yield per hectare, may benefit as useful selection criteria in sweet potato development. Further, recommend these characteristics for consideration while selecting high-yielding sweet potato cultivars. Thus, the findings of this study proved valuable in future breeding programs for improving cultivars and developing more genetic variations in sweet potatoes, especially in Malaysia.

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Section: Introductionmentioning

confidence: 99%

Genetic Variability, Heritability, and Genetic Gain in Sweet Potato (Ipomoea Batatas L. Lam) for Agronomic Traits

NURUL-AFSA¹,

AZIZ²,

THIYAGU³

et al. 2023

SABRAOJBG

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“…Sweet potato tubers contain a small amount of lipids (from 0.72% to 1.44%), while the crude fat content is significantly affected by a variety [13]. e primary fatty acids are palmitic acid (C16 : 0), linoleic acid (C18 : 2), and linolenic acid (C18 : 3), while a smaller proportion is stearic acid (C18 : 0), oleic acid (C18 : 1), and arachidic acid (C20 : 0) [14]. Sweet potatoes are an excellent source of minerals.…”

Section: Introductionmentioning

confidence: 99%

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

Musilová

Lidiková

Vollmannová

et al. 2020

Journal of Food Quality

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Heat treatment can affect the bioactive compounds in sweet potato (SP). In this work, we monitored the influence of heat treatment (boiling, steaming, microwaving, and baking) on the total polyphenols content (TPC), total antioxidant capacity (TAC), total anthocyanins content (TANTC), and phenolics acids (chlorogenic (CGA), neochlorogenic (neo-CGA), and trans-ferulic (tFA)) in two SP varieties grown in Slovakia and Croatia. TPC, TAC, and TANT were determined spectrophotometrically and phenolic acids by HPLC. TPC ranged from 576 (Beauregard, Croatia; Be/HR) to 3828 (414-purple, Slovakia; Pu/SK) mg/kg DW in the raw SP tubers. After heat treatment, TPC increased, most in steamed SP (8438 mg GAE/kg DW; Pu/SK), while only in boiled SP (Be/HR), TPC decreased (353 mg GAE/kg DW). TAC varied from 0.848 (Be/HR) to 8.67 (Pu/HR) (μmol TE/g DW) in raw SP. The TAC increased by heat treatment (max. 14.2 μmol TE/g DW; cooking Be/SK), except for Pu/HR. The TANT ranged from 151 (raw Pu/SK) to 1276 (microwaved Pu/SK) mg CyE/kg FW. Heat treatment had a negative effect on phenolic acid content; the largest reduction was after boiling: CGA by 29% (Pu/SK), neo-CGA by 69% (Pu/HR), and tFA by 29% (Be/HR). The influence of heat treatment on the monitored quantities is not definite.

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Phytochemical Screening, Nutritional Properties and Biological Activities of Sweet and Conventional Potato Planted in Morocco

Sbai,

Zinedine,

Rocha

et al. 2024

Chemistry Africa

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This study aimed at studying phytochemical composition, nutritional properties and biological activities (antioxidant and anti-inflammatory) of two potato varieties (sweet potato (SP): Ipomoea batatas L. and conventional potato (CP): Solanum tuberosum L.) planted and consumed in Morocco. For this, potato samples (SP and CP) were firstly subjected to phytochemical and nutritional analysis, including water content, total and reducing sugars, proteins, lipids, vitamin C, carotenoids, phenolic compounds and flavonoids. Secondly, phenolic compounds extracts were subjected to biological activities namely antioxidant and invitro anti-inflammatory. Potato extracts antioxidant activity was tested by DPPH and total antioxidant capacity (TAC) methods. Proteins and lipids contents were found much higher in SP (5.21 ± 0.26 and 0.29 ± 0.02 g/100g DW) respectively than in CP (2.93 ± 0.15 and 0.11 ± 0.01 g/100g DW) respectively. Besides, total and reducing sugars contents were 16.65 and 2.53 g/100g DW in the CP, and 12.47 and 2.13 g/100g DW in the SP, respectively. The antioxidant activity of different SP extracts was found to be higher than those of CP, by using DPPH and TAC methods. These findings could be explained by SP richness in carotenoids (212 ± 10.60 mg/100g DW), phenolic compounds (130.11 ± 6.51 mg GAE/100g DW), flavonoids (85.03 ± 4.2 5mg QE/100g DW) and vitamin C (471.33 ± 23.57 mg/100g DW). Exclusion chromatography done by Sephadex G50 showed that polymeric phenolic compounds in SP were more abundant when compared to monomeric ones. This difference was consistent with the anti-inflammatory activity assessed in vitro.

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Sweet potato lipids

Cited by 4 publications

References 56 publications

Genetic Variability, Heritability, and Genetic Gain in Sweet Potato (Ipomoea Batatas L. Lam) for Agronomic Traits

Genetic Variability, Heritability, and Genetic Gain in Sweet Potato (Ipomoea Batatas L. Lam) for Agronomic Traits

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

Phytochemical Screening, Nutritional Properties and Biological Activities of Sweet and Conventional Potato Planted in Morocco

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