Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods
In this study, three cooking methods (baking, boiling, sous vide (SV)) were applied to Turkish sweet potatoes with three flesh colors (white, orange, purple) to examine the effects of the product color and cooking methods on the total phenolics, antioxidant activity, sugars, phenolic acids, and anth...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-08-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023058929 |
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| author | Gamze Guclu Mumine Melike Dagli Ozge Aksay Muharrem Keskin Hasim Kelebek Serkan Selli |
| author_facet | Gamze Guclu Mumine Melike Dagli Ozge Aksay Muharrem Keskin Hasim Kelebek Serkan Selli |
| author_sort | Gamze Guclu |
| collection | DOAJ |
| description | In this study, three cooking methods (baking, boiling, sous vide (SV)) were applied to Turkish sweet potatoes with three flesh colors (white, orange, purple) to examine the effects of the product color and cooking methods on the total phenolics, antioxidant activity, sugars, phenolic acids, and anthocyanins. LC-MS-MS was employed in the characterization of these compounds. It was observed that the product color and cooking method significantly affected the concentrations of bioactive compounds like polyphenols. Both the highest total phenolic content (11.36 mg/g) and antioxidant activity (DPPH (50.3 μM TE/g) and ABTS (63.53 μM TE/g)) were determined in the purple sweet potato cooked with the SV method. 10 phenolic acids were quantified in all samples which were in the highest amounts in the orange colored samples followed by the purple samples. Baking resulted in the highest total phenolic acids in all samples. 13 anthocyanins were detected in the purple-colored samples, while the SV cooking best preserved the anthocyanins. In sum, purple sweet potatoes cooked by SV are recommended for higher phenolic contents, antioxidant capacity and anthocyanins. |
| first_indexed | 2024-03-12T12:21:44Z |
| format | Article |
| id | doaj.art-7cdbc0a8ab3941559c099944e059e64d |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-12T12:21:44Z |
| publishDate | 2023-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-7cdbc0a8ab3941559c099944e059e64d2023-08-30T05:52:12ZengElsevierHeliyon2405-84402023-08-0198e18684Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methodsGamze Guclu0Mumine Melike Dagli1 Ozge Aksay2Muharrem Keskin3Hasim Kelebek4Serkan Selli5Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330, Adana, TürkiyeDepartment of Food Engineering, Faculty of Engineering, Cukurova University, 01330, Adana, TürkiyeDepartment of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250, Adana, TürkiyeDepartment of Biosystems Engineering, Faculty of Agriculture, Hatay Mustafa Kemal University, 31040, Antakya, Hatay, TürkiyeDepartment of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250, Adana, Türkiye; Corresponding author.Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330, Adana, Türkiye; Corresponding author.In this study, three cooking methods (baking, boiling, sous vide (SV)) were applied to Turkish sweet potatoes with three flesh colors (white, orange, purple) to examine the effects of the product color and cooking methods on the total phenolics, antioxidant activity, sugars, phenolic acids, and anthocyanins. LC-MS-MS was employed in the characterization of these compounds. It was observed that the product color and cooking method significantly affected the concentrations of bioactive compounds like polyphenols. Both the highest total phenolic content (11.36 mg/g) and antioxidant activity (DPPH (50.3 μM TE/g) and ABTS (63.53 μM TE/g)) were determined in the purple sweet potato cooked with the SV method. 10 phenolic acids were quantified in all samples which were in the highest amounts in the orange colored samples followed by the purple samples. Baking resulted in the highest total phenolic acids in all samples. 13 anthocyanins were detected in the purple-colored samples, while the SV cooking best preserved the anthocyanins. In sum, purple sweet potatoes cooked by SV are recommended for higher phenolic contents, antioxidant capacity and anthocyanins.http://www.sciencedirect.com/science/article/pii/S2405844023058929Sweet potatoIpomoea batatas L.PhenolicsAntioxidant capacityAnthocyanins |
| spellingShingle | Gamze Guclu Mumine Melike Dagli Ozge Aksay Muharrem Keskin Hasim Kelebek Serkan Selli Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods Heliyon Sweet potato Ipomoea batatas L. Phenolics Antioxidant capacity Anthocyanins |
| title | Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods |
| title_full | Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods |
| title_fullStr | Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods |
| title_full_unstemmed | Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods |
| title_short | Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods |
| title_sort | comparative elucidation on the phenolic fingerprint sugars and antioxidant activity of white orange and purple fleshed sweet potatoes ipomoea batatas l as affected by different cooking methods |
| topic | Sweet potato Ipomoea batatas L. Phenolics Antioxidant capacity Anthocyanins |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023058929 |
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