Variations in the carotenoid and anthocyanin contents of Korean cultural varieties and home-processed sweet potatoes

Kim, Hye Jin; Park, Woo Sung; Bae, Ji‐Yeong; Kang, So Young; Yang, Min; Lee, Sang‐Hyun; Lee, Haeng‐Soon; Kwak, Sang‐Soo; Ahn, Mi‐Jeong

doi:10.1016/j.jfca.2015.01.012

Cited by 51 publications

(44 citation statements)

References 23 publications

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“…Of these seven cultivars, Pushu No.32 had the highest β‐carotene content (42.02 mg/100 g DW), while Jishu No.26(H) had the lowest β‐carotene content (0.77 mg/100 g DW). Our results were similar to those reported by Kim et al (), whose study showed that total carotenoid contents in the freeze‐dried powders of nine sweet potato varieties cultivated in Korea ranged from 3.2 to 665 μg/g DW. β‐carotene is often used as a nutritional supplement in foods, and is the safest source of provitamin A, which is essential for maintaining the integrity of epithelial tissues (such as skin, cornea, gastrointestinal tract, and lungs), growth, and appropriate functioning of the retina and immune system (Johnson, ).…”

Section: Resultssupporting

confidence: 92%

Cultivar selection as a tool for nutritional and functional value enhancement of roasted sweet potato

Hou

et al. 2019

J Food Process Preserv

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In the present study, the nutritional and functional components of fresh and roasted sweet potatoes from 11 cultivars were determined. Results showed that the fresh and roasted sweet potatoes were both rich in protein (3.54–10.34 g/100 g) and dietary fiber (1.81–8.66 g/100 g), with low gross energy (1,576.12–1,638.94 kJ/100 g) and fat (0.75–1.09 g/100 g). After roasting, starch (from 59.46 to 54.43 g/100 g) and protein (from 8.77 to 7.90 g/100 g) contents decreased, while total polyphenol content (from 7.46 to 10.74 mg CHAE/g) and antioxidant activity (from 2.42 to 2.72 μg TE/mg) increased. In addition, most vitamins are preserved after roasting. Gray relational analysis suggested that Yanshu No.25 exhibited the best comprehensive nutritional values (with a weighted gray correlative degree of 0.7787), followed by Longshu No.9 (0.7356). The above results could provide some data support for the research and development, and commercial production of roasted sweet potato with stable high quality. Chemical compounds studied in this article: Chlorogenic acid (PubChem CID:1794427); sulfuric acid (PubChem CID:1118); acetonitrile (PubChem CID:6342); disodium hydrogen phosphate (PubChem CID:24203); acetic acid (PubChem CID:176); sodium hydroxide (PubChem CID:14798); hydrochloric acid (PubChem CID:313); alpha‐D‐glucose (PubChem CID:79025); sodium carbonate (PubChem CID:10340); and ethanol (PubChem CID:702). Practical applications Roasted sweet potato has become a popular product for consumers because it is famous for its excellence in color, aroma, and taste. As roasted sweet potatoes are mainly processed in small workshops, without considering the cultivar issue, the quality of roasted sweet potato products could not be guaranteed, which have caused a large loss of consumers. So far, there is little information on the analysis of different sweet potato cultivars, especially the effects of roasting on the changes in nutritional qualities of different cultivars. The results of this study could provide some data support for the research and development, and commercial production of roasted sweet potato with stable high quality, which could further promote the healthy development of roasted sweet potato industry.

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Section: Resultssupporting

confidence: 92%

Cultivar selection as a tool for nutritional and functional value enhancement of roasted sweet potato

Hou

et al. 2019

J Food Process Preserv

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“…Carotenoid analysis was conducted according to our previously reported method [20] using an Agilent 1260 HPLC system (Hewlett-Packard, Waldbronn, Germany). Chlorophyll a was also quantified using the same LC conditions, with UV detection set at 430 nm.…”

Section: Methodsmentioning

confidence: 99%

Two Classes of Pigments, Carotenoids and C-Phycocyanin, in Spirulina Powder and Their Antioxidant Activities

et al. 2018

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Arthrospira platensis is the widely available source of spirulina that contains distinctive natural pigments, including carotenoids and C-phycocyanin (C-PC). In this study, the major carotenoid and C-PC contents were determined in seven commercially available spirulina powder products and laboratory-prepared A. platensis trichomes (AP-1) by an LC-DAD method and UV-Visible spectrometry, respectively. The correlation of these two pigment content levels with Hunter color coordinates and antioxidant activity was also evaluated. The L* value failed to show a significant correlation with pigment content, but a positive correlation was observed between a* values and the contents of total carotenoid and C-PC. As b* values decreased, the chlorophyll a and C-PC contents increased. AP-1 exhibited the highest content of total carotenoids, chlorophyll a and C-PC, and antioxidant activities among the samples. This observation could be related to degradation of these pigments during the mass production process. The carotenoid profiles suggested that the commercial spirulina powders originated from two different sources, A. platensis and A. maxima. Total carotenoid and C-PC content exhibited positive significant correlations with antioxidant activities measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays. These results provide a strong scientific foundation for the establishment of standards for the commercial distribution of quality spirulina products.

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“…The concentration of 9‐ or 9′‐ cis ‐BC was identified in the range of 0.006–9.8 µg/g (fw) in the studies of Berni et al () and Liu et al (). In case of dry OFSP, samples were reported to be 7.4–618 (µg/g) range of 9‐ or 9′‐ cis ‐ BC by Donado‐Pestana et al () and Kim et al (). All‐ trans ‐AC was reported to be 1.2–2.7 µg/g (fw) by only Liu et al (), whereas All‐ trans ‐BC concentration was reported to be in the range of 0.01–1285 µg/g (fw) by studies of Berni et al (), Donado‐Pestana et al (), Kim et al (), Liu et al (), and Tumuhimbise et al (), whereas in dry base, it was shown that all‐ trans ‐BC was reported to be 0.01–114.4 µg/g by, Berni et al (), Islam et al (), and Liu et al ().…”

Section: Carotenes In Ofspmentioning

confidence: 98%

“…Limited studies were reported on concentration of BCX in OFSP as 21.2 (µg/g db) (Kim et al, ). So, consumption of OFSP with BCX concentration will contribute to the 0.5 µg of VA by 1 g consumption.…”

Section: Carotenes In Ofspmentioning

confidence: 99%

“…As reported by theGul et al (2015) the carotenoid concentration in different foods, such as carrot (43.5-88.4 µg/g), mango (10.9-12.1 µg/g), and tomato (2.17-2.83 µg/g), contain the lower concentration of the BC than the OFSP. In case of the total carotenoids, 570 µg/g (db) of the carotenoids are reported byKim et al (2015) in OFSP from Korea. These concentrations are much higher than any other fruits and vegetables.…”

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confidence: 99%

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Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency

Satheesh

Fanta

2019

Food Science & Nutrition

176

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A wide variety of the roots and tubers plays a major role in human diet, animal feed, and industrial raw materials. Sweet potatoes (SPs) play an immense role in human diet and considered as second staple food in developed and underdeveloped countries. Moreover, SP production and management need low inputs compared to the other staple crops. The color of SP flesh varied from white, yellow, purple, and orange. Scientific studies reported the diversity in SP flesh color and connection with nutritional and sensory acceptability. Among all, orange‐fleshed sweet potato (OFSP) has been attracting food technologists and nutritionists due to its high content of carotenoids and pleasant sensory characteristics with color. Researchers reported the encouraging health effects of OFSP intervention into the staple food currently practicing in countries such as Uganda, Mozambique, Kenya, and Nigeria. Scientific reviews on the OFSP nutritional composition and role in vitamin A management (VAM) are hardly available in the published literature. So, this review is conducted to address the detailed nutritional composition (proximate, mineral, carotenoids, vitamins, phenolic acids, and antioxidant properties), role in vitamin A deficiency (VAD) management, and different food products that can be made from OFSP.

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Variations in the carotenoid and anthocyanin contents of Korean cultural varieties and home-processed sweet potatoes

Cited by 51 publications

References 23 publications

Cultivar selection as a tool for nutritional and functional value enhancement of roasted sweet potato

Cultivar selection as a tool for nutritional and functional value enhancement of roasted sweet potato

Two Classes of Pigments, Carotenoids and C-Phycocyanin, in Spirulina Powder and Their Antioxidant Activities

Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency

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