The Phytochemical Profile and Antioxidant Activity of Thermally Processed Colorful Sweet Potatoes

The Phytochemical Profile and Antioxidant Activity of Thermally Processed Colorful Sweet Potatoes

The effects of home cooking methods (e.g., boiling, steaming, oven, and microwave) on the contents phenolic compounds, biogenic amines, and precursor amino acids in colored-fleshed sweet potatoes were investigated in this study. Sixteen genotypes of colored sweet potatoes (cream/white, yellow, orang...

Full description

Bibliographic Details
Main Authors: Letícia Silva Pereira Basílio, Aline Nunes, Igor Otavio Minatel, Marla Sílvia Diamante, Carla Beatriz Di Lázaro, Anna Carolina Abreu Francisco e Silva, Pablo Forlan Vargas, Fabio Vianello, Marcelo Maraschin, Giuseppina Pace Pereira Lima
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Horticulturae
Subjects:
<i>Ipomoea batatas</i>
biogenic amines
polyphenolic compounds
natural pigments
Online Access:https://www.mdpi.com/2311-7524/10/1/18

Similar Items

Similar Items