Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato
The effects of different roasting conditions (180 °C/70 min (T180), 210 °C/50 min (T210), and 240 °C/30 min (T240) on the qualities of orange-fleshed sweet potato (OFSP) were explored. Changes in sugars and carotenoids were analyzed by GC–MS and LC-MS/MS, and volatile compounds were characterized by...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000471 |
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| author | Sinian He Shengsheng He Liya Niu Chao Sun Zicong Zeng Jianhui Xiao |
| author_facet | Sinian He Shengsheng He Liya Niu Chao Sun Zicong Zeng Jianhui Xiao |
| author_sort | Sinian He |
| collection | DOAJ |
| description | The effects of different roasting conditions (180 °C/70 min (T180), 210 °C/50 min (T210), and 240 °C/30 min (T240) on the qualities of orange-fleshed sweet potato (OFSP) were explored. Changes in sugars and carotenoids were analyzed by GC–MS and LC-MS/MS, and volatile compounds were characterized by GC × GC/TOF-MS. The antioxidant activities (DPPH• and ABTS•+) and bioaccessibility of β-carotene after in vitro digestion were also evaluated. Results showed that sugar content increased with roasting temperature, with T240 showing the highest sugar content (817.53 mg/g). The greatest variety of sugar species was identified in T180, with maltose (53.51 %) and sucrose (25.70 %) being the predominant sugars. In addition, T210 produced the largest number of volatile compounds, with vanillin being key flavor compound. Regarding the antioxidant activities and bioaccessibility in vitro simulated digestion, their capacity was T180 > T210 > T240. In comparison, T210 appears to be the optimal roasting condition, offering a balanced sweetness profile, enhanced flavor complexity, and optimal retention of carotenoids. |
| format | Article |
| id | doaj-art-a554db38a0814e1fb6eeb8e7465f473a |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-a554db38a0814e1fb6eeb8e7465f473a2025-02-12T05:32:33ZengElsevierFood Chemistry: X2590-15752025-01-0125102201Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potatoSinian He0Shengsheng He1Liya Niu2Chao Sun3Zicong Zeng4Jianhui Xiao5School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, ChinaAgricultural Science Institute of Longyan, No. 205, Longteng North Road, Longyan 364000, ChinaSchool of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, ChinaSchool of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, ChinaSchool of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, ChinaSchool of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China; Corresponding author.The effects of different roasting conditions (180 °C/70 min (T180), 210 °C/50 min (T210), and 240 °C/30 min (T240) on the qualities of orange-fleshed sweet potato (OFSP) were explored. Changes in sugars and carotenoids were analyzed by GC–MS and LC-MS/MS, and volatile compounds were characterized by GC × GC/TOF-MS. The antioxidant activities (DPPH• and ABTS•+) and bioaccessibility of β-carotene after in vitro digestion were also evaluated. Results showed that sugar content increased with roasting temperature, with T240 showing the highest sugar content (817.53 mg/g). The greatest variety of sugar species was identified in T180, with maltose (53.51 %) and sucrose (25.70 %) being the predominant sugars. In addition, T210 produced the largest number of volatile compounds, with vanillin being key flavor compound. Regarding the antioxidant activities and bioaccessibility in vitro simulated digestion, their capacity was T180 > T210 > T240. In comparison, T210 appears to be the optimal roasting condition, offering a balanced sweetness profile, enhanced flavor complexity, and optimal retention of carotenoids.http://www.sciencedirect.com/science/article/pii/S2590157525000471Sweet potatoesSugar conversionVolatile flavor compoundsCarotenoids degradationDigestive properties |
| spellingShingle | Sinian He Shengsheng He Liya Niu Chao Sun Zicong Zeng Jianhui Xiao Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato Food Chemistry: X Sweet potatoes Sugar conversion Volatile flavor compounds Carotenoids degradation Digestive properties |
| title | Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato |
| title_full | Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato |
| title_fullStr | Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato |
| title_full_unstemmed | Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato |
| title_short | Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato |
| title_sort | effects of different roasting conditions on sugars profile volatile compounds carotenoids and antioxidant activities of orange fleshed sweet potato |
| topic | Sweet potatoes Sugar conversion Volatile flavor compounds Carotenoids degradation Digestive properties |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000471 |
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