Comparison of polyphenols, phenolic acids, and antioxidant activity in sweet potato (Ipomoea batatas L.) tubers after heat treatments
Phenolic compounds (total polyphenol content – TPC, chlorogenic acid – CGA, neochlorogenic acid – neoCGA, cryptochlorogenic acid – cryptoCGA) and the antioxidant activity (AA) by DPPH and FRAP methods were determined in raw peel and flesh of sweet potatoes (white cv. Japanese, orange cv. Beauregard)...
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Elsevier
2024-12-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324003089 |
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| author | Janette Musilová Hana Franková Silvia Fedorková Judita Lidiková Alena Vollmannová Klaudia Sulírová Július Árvay Pavel Kasal |
| author_facet | Janette Musilová Hana Franková Silvia Fedorková Judita Lidiková Alena Vollmannová Klaudia Sulírová Július Árvay Pavel Kasal |
| author_sort | Janette Musilová |
| collection | DOAJ |
| description | Phenolic compounds (total polyphenol content – TPC, chlorogenic acid – CGA, neochlorogenic acid – neoCGA, cryptochlorogenic acid – cryptoCGA) and the antioxidant activity (AA) by DPPH and FRAP methods were determined in raw peel and flesh of sweet potatoes (white cv. Japanese, orange cv. Beauregard), and in heat-treated flesh (steamed, boiled, microwaved, baked). The TPC in raw orange-fleshed sweet potatoes ranged from 1126 (Croatia – Beauregard) to 3248 (Austria – Beauregard) mg/kg dry weight. Heat treatment significantly increased the CGA and neoCGA content. CryptoCGA in heat-treated samples varied from 5.53 (microwaved Croatia – Japanese) to 119 (steamed Austria – Beauregard) mg/kg dry weight. Higher AA-DPPH was observed in all heat-treated samples, except for microwaved Egypt – Beauregard and Austria – Beauregard, boiled Egypt – Beauregard, and baked Austria – Beauregard samples. The AA-FRAP levels in the Croatia -Japanese, USA – Beauregard, Austria – Beauregard samples increased after all heat treatments. The amount of bioactive compounds and their antioxidant properties in sweet potatoes were both significantly increased by heat treatments. |
| format | Article |
| id | doaj-art-915193bb76dd4c0da5fa52b2163a3301 |
| institution | OA Journals |
| issn | 2666-1543 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-915193bb76dd4c0da5fa52b2163a33012025-08-20T02:35:46ZengElsevierJournal of Agriculture and Food Research2666-15432024-12-011810127110.1016/j.jafr.2024.101271Comparison of polyphenols, phenolic acids, and antioxidant activity in sweet potato (Ipomoea batatas L.) tubers after heat treatmentsJanette Musilová0Hana Franková1Silvia Fedorková2Judita Lidiková3Alena Vollmannová4Klaudia Sulírová5Július Árvay6Pavel Kasal7Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, SlovakiaZSvS a.s., Nábrežie za hydrocentrálou 4, 949 01, Nitra, SlovakiaInstitute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia; Corresponding author.Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, SlovakiaInstitute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, SlovakiaMinistry of Foreign and European Affairs of the Slovak Republic, Hlboká cesta 2, 811 01, Bratislava, SlovakiaInstitute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, SlovakiaDepartment of Growing Technologies, Potato Research Institute Havlíčkův Brod, Ltd., Dobrovského 2366, 580 01 Havlíčkův Brod, Czech RepublicPhenolic compounds (total polyphenol content – TPC, chlorogenic acid – CGA, neochlorogenic acid – neoCGA, cryptochlorogenic acid – cryptoCGA) and the antioxidant activity (AA) by DPPH and FRAP methods were determined in raw peel and flesh of sweet potatoes (white cv. Japanese, orange cv. Beauregard), and in heat-treated flesh (steamed, boiled, microwaved, baked). The TPC in raw orange-fleshed sweet potatoes ranged from 1126 (Croatia – Beauregard) to 3248 (Austria – Beauregard) mg/kg dry weight. Heat treatment significantly increased the CGA and neoCGA content. CryptoCGA in heat-treated samples varied from 5.53 (microwaved Croatia – Japanese) to 119 (steamed Austria – Beauregard) mg/kg dry weight. Higher AA-DPPH was observed in all heat-treated samples, except for microwaved Egypt – Beauregard and Austria – Beauregard, boiled Egypt – Beauregard, and baked Austria – Beauregard samples. The AA-FRAP levels in the Croatia -Japanese, USA – Beauregard, Austria – Beauregard samples increased after all heat treatments. The amount of bioactive compounds and their antioxidant properties in sweet potatoes were both significantly increased by heat treatments.http://www.sciencedirect.com/science/article/pii/S2666154324003089Sweet potatoPolyphenolsChlorogenic acidsAntioxidant activityHeat treatment |
| spellingShingle | Janette Musilová Hana Franková Silvia Fedorková Judita Lidiková Alena Vollmannová Klaudia Sulírová Július Árvay Pavel Kasal Comparison of polyphenols, phenolic acids, and antioxidant activity in sweet potato (Ipomoea batatas L.) tubers after heat treatments Journal of Agriculture and Food Research Sweet potato Polyphenols Chlorogenic acids Antioxidant activity Heat treatment |
| title | Comparison of polyphenols, phenolic acids, and antioxidant activity in sweet potato (Ipomoea batatas L.) tubers after heat treatments |
| title_full | Comparison of polyphenols, phenolic acids, and antioxidant activity in sweet potato (Ipomoea batatas L.) tubers after heat treatments |
| title_fullStr | Comparison of polyphenols, phenolic acids, and antioxidant activity in sweet potato (Ipomoea batatas L.) tubers after heat treatments |
| title_full_unstemmed | Comparison of polyphenols, phenolic acids, and antioxidant activity in sweet potato (Ipomoea batatas L.) tubers after heat treatments |
| title_short | Comparison of polyphenols, phenolic acids, and antioxidant activity in sweet potato (Ipomoea batatas L.) tubers after heat treatments |
| title_sort | comparison of polyphenols phenolic acids and antioxidant activity in sweet potato ipomoea batatas l tubers after heat treatments |
| topic | Sweet potato Polyphenols Chlorogenic acids Antioxidant activity Heat treatment |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324003089 |
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