Comparison of polyphenols, phenolic acids, and antioxidant activity in sweet potato (Ipomoea batatas L.) tubers after heat treatments

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60109807%3A_____%2F24%3AN0000068" target="_blank" >RIV/60109807:_____/24:N0000068 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.jafr.2024.101271" target="_blank" >https://doi.org/10.1016/j.jafr.2024.101271</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jafr.2024.101271" target="_blank" >10.1016/j.jafr.2024.101271</a>

Result language
angličtina
Original language name
Comparison of polyphenols, phenolic acids, and antioxidant activity in sweet potato (Ipomoea batatas L.) tubers after heat treatments
Original language description
Phenolic compounds (total polyphenol content – TPC, chlorogenic acid – CGA, neochlorogenic acid – neoCGA, cryptochlorogenic acid – cryptoCGA) and the antioxidant activity (AA) by DPPH and FRAP methods were determined in raw peel and flesh of sweet potatoes (white cv. Japanese, orange cv. Beauregard), and in heat-treated flesh (steamed, boiled, microwaved, baked). The TPC in raw orange-fleshed sweet potatoes ranged from 1126 (Croatia – Beauregard) to 3248 (Austria – Beauregard) mg/kg dry weight. Heat treatment significantly increased the CGA and neoCGA content. CryptoCGA in heat-treated samples varied from 5.53 (microwaved Croatia – Japanese) to 119 (steamed Austria – Beauregard) mg/kg dry weight. Higher AA-DPPH was observed in all heat-treated samples, except for microwaved Egypt – Beauregard and Austria – Beauregard, boiled Egypt – Beauregard, and baked Austria – Beauregard samples. The AA-FRAP levels in the Croatia -Japanese, USA – Beauregard, Austria – Beauregard samples increased after all heat treatments. The amount of bioactive compounds and their antioxidant properties in sweet potatoes were both significantly increased by heat treatments.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology

Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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