Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (<i>Ipomoes batata</i> L.)
Carotenoids and folate are two mandatory supplying micronutrients for children or pregnant women. Inadequate intake of these two nutrients was relevant to a higher mortality of both children and pregnancies. This study is intended to investigate the thermal impact on the changes of carotenoids and f...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/6/215 |
| _version_ | 1819160330943594496 |
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| author | Zhijun Pan Yiming Sun Fangyuan Zhang Xinbo Guo Zhihua Liao |
| author_facet | Zhijun Pan Yiming Sun Fangyuan Zhang Xinbo Guo Zhihua Liao |
| author_sort | Zhijun Pan |
| collection | DOAJ |
| description | Carotenoids and folate are two mandatory supplying micronutrients for children or pregnant women. Inadequate intake of these two nutrients was relevant to a higher mortality of both children and pregnancies. This study is intended to investigate the thermal impact on the changes of carotenoids and folate in sweet potato roots (SPRs). Carotenoids were identified by high performance liquid chromatography (HPLC) while the folate was estimated using a microbial assay. An obvious decline was observed in total carotenoids after heating. Nevertheless, the content of provitamin compound β-carotene exhibited incredible stability during steaming and α-carotene multiplied in certain varieties, evidencing that SPRs could be an efficient way for addressing Vitamin A deficiency (VAD). As for the total folate contents, two varieties were found no significant loss after thermal process while the others showed a significant decrease. The results indicated that steaming process led to generally loss of both carotenoids and folate while the α-carotene and β-carotene were well preserved. The information provided by this study might help with enhancing the food quality in processing industry and the understanding in the nutrition changes during steaming. |
| first_indexed | 2024-12-22T16:54:45Z |
| format | Article |
| id | doaj.art-e3797c1c05d14c4b834783deff9b5a82 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-22T16:54:45Z |
| publishDate | 2019-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e3797c1c05d14c4b834783deff9b5a822022-12-21T18:19:30ZengMDPI AGFoods2304-81582019-06-018621510.3390/foods8060215foods8060215Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (<i>Ipomoes batata</i> L.)Zhijun Pan0Yiming Sun1Fangyuan Zhang2Xinbo Guo3Zhihua Liao4School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaSchool of Life Sciences, Southwest University, Chongqing 400715, ChinaSchool of Life Sciences, Southwest University, Chongqing 400715, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaSchool of Life Sciences, Southwest University, Chongqing 400715, ChinaCarotenoids and folate are two mandatory supplying micronutrients for children or pregnant women. Inadequate intake of these two nutrients was relevant to a higher mortality of both children and pregnancies. This study is intended to investigate the thermal impact on the changes of carotenoids and folate in sweet potato roots (SPRs). Carotenoids were identified by high performance liquid chromatography (HPLC) while the folate was estimated using a microbial assay. An obvious decline was observed in total carotenoids after heating. Nevertheless, the content of provitamin compound β-carotene exhibited incredible stability during steaming and α-carotene multiplied in certain varieties, evidencing that SPRs could be an efficient way for addressing Vitamin A deficiency (VAD). As for the total folate contents, two varieties were found no significant loss after thermal process while the others showed a significant decrease. The results indicated that steaming process led to generally loss of both carotenoids and folate while the α-carotene and β-carotene were well preserved. The information provided by this study might help with enhancing the food quality in processing industry and the understanding in the nutrition changes during steaming.https://www.mdpi.com/2304-8158/8/6/215sweet potatosteamingthermal processcarotenoidsfolate |
| spellingShingle | Zhijun Pan Yiming Sun Fangyuan Zhang Xinbo Guo Zhihua Liao Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (<i>Ipomoes batata</i> L.) Foods sweet potato steaming thermal process carotenoids folate |
| title | Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (<i>Ipomoes batata</i> L.) |
| title_full | Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (<i>Ipomoes batata</i> L.) |
| title_fullStr | Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (<i>Ipomoes batata</i> L.) |
| title_full_unstemmed | Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (<i>Ipomoes batata</i> L.) |
| title_short | Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (<i>Ipomoes batata</i> L.) |
| title_sort | effect of thermal processing on carotenoids and folate changes in six varieties of sweet potato i ipomoes batata i l |
| topic | sweet potato steaming thermal process carotenoids folate |
| url | https://www.mdpi.com/2304-8158/8/6/215 |
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