Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C
The percent bioaccessibility of phytochemicals and antioxidant activities (ABTS and FRAP) of cooked sweetpotato storage roots (peeled and unpeeled) of varying flesh colours was assessed in vitro. Generally, the phytochemicals’ bioaccessibility increased with cooking compared to the raw roots, except...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-03-01
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| Series: | Journal of Functional Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464623000531 |
| _version_ | 1827994086851739648 |
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| author | Flora Christine Amagloh Gaston Ampe Tumuhimbise Benard Yada Arnold Katungisa Francis Kweku Amagloh Archileo Natigo Kaaya |
| author_facet | Flora Christine Amagloh Gaston Ampe Tumuhimbise Benard Yada Arnold Katungisa Francis Kweku Amagloh Archileo Natigo Kaaya |
| author_sort | Flora Christine Amagloh |
| collection | DOAJ |
| description | The percent bioaccessibility of phytochemicals and antioxidant activities (ABTS and FRAP) of cooked sweetpotato storage roots (peeled and unpeeled) of varying flesh colours was assessed in vitro. Generally, the phytochemicals’ bioaccessibility increased with cooking compared to the raw roots, except in vitamin C. The raw roots had vitamin C bioaccessibility of 92 %, while for cooked, it ranged between 61 % (baking) and 73 % (frying). For phenolics and flavonoids, peeling the roots significantly (P < 0.001) increased bioaccessibility by 11 % and 4 %, respectively. For the other phytochemicals, the bioaccessibility of peeled roots did not differ significantly (P > 0.05) from unpeeled ones. Cooked roots had higher antioxidant activities than in raw. Vitamin C may have acted as a pro-oxidant as it was the only phytochemical with inverse relation with antioxidant activities. Boiling, steaming, baking, frying, or microwaving sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C. |
| first_indexed | 2024-04-10T04:34:45Z |
| format | Article |
| id | doaj.art-2bd58202b22c47a189e3612a99004d9d |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-04-10T04:34:45Z |
| publishDate | 2023-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-2bd58202b22c47a189e3612a99004d9d2023-03-10T04:34:34ZengElsevierJournal of Functional Foods1756-46462023-03-01102105453Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin CFlora Christine Amagloh0Gaston Ampe Tumuhimbise1Benard Yada2Arnold Katungisa3Francis Kweku Amagloh4Archileo Natigo Kaaya5Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, College of Agricultural and Environmental Sciences, Makerere University, P.O. Box 7062, Kampala, Uganda; CSIR-Savanna Agricultural Research Institute, P.O. Box TL 52, Tamale, Ghana; Corresponding author at: Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, College of Agricultural and Environmental Sciences, Makerere University, P.O. Box 7062, Kampala, Uganda.Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, College of Agricultural and Environmental Sciences, Makerere University, P.O. Box 7062, Kampala, UgandaNational Crops Resources Research Institute - National Agricultural Research Organisation, P.O. Box 7084, Kampala, UgandaNational Crops Resources Research Institute - National Agricultural Research Organisation, P.O. Box 7084, Kampala, UgandaDepartment of Food Science and Technology, Faculty of Agricultural and Consumer Sciences, University for Development Studies, P.O. Box TL 1882, Tamale, GhanaDepartment of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, College of Agricultural and Environmental Sciences, Makerere University, P.O. Box 7062, Kampala, UgandaThe percent bioaccessibility of phytochemicals and antioxidant activities (ABTS and FRAP) of cooked sweetpotato storage roots (peeled and unpeeled) of varying flesh colours was assessed in vitro. Generally, the phytochemicals’ bioaccessibility increased with cooking compared to the raw roots, except in vitamin C. The raw roots had vitamin C bioaccessibility of 92 %, while for cooked, it ranged between 61 % (baking) and 73 % (frying). For phenolics and flavonoids, peeling the roots significantly (P < 0.001) increased bioaccessibility by 11 % and 4 %, respectively. For the other phytochemicals, the bioaccessibility of peeled roots did not differ significantly (P > 0.05) from unpeeled ones. Cooked roots had higher antioxidant activities than in raw. Vitamin C may have acted as a pro-oxidant as it was the only phytochemical with inverse relation with antioxidant activities. Boiling, steaming, baking, frying, or microwaving sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C.http://www.sciencedirect.com/science/article/pii/S1756464623000531SweetpotatoIn vitro digestionBioaccessibilityBioavailabilityBioactive compoundsAntioxidant activity |
| spellingShingle | Flora Christine Amagloh Gaston Ampe Tumuhimbise Benard Yada Arnold Katungisa Francis Kweku Amagloh Archileo Natigo Kaaya Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C Journal of Functional Foods Sweetpotato In vitro digestion Bioaccessibility Bioavailability Bioactive compounds Antioxidant activity |
| title | Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C |
| title_full | Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C |
| title_fullStr | Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C |
| title_full_unstemmed | Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C |
| title_short | Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C |
| title_sort | cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities but not vitamin c |
| topic | Sweetpotato In vitro digestion Bioaccessibility Bioavailability Bioactive compounds Antioxidant activity |
| url | http://www.sciencedirect.com/science/article/pii/S1756464623000531 |
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