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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Agriculture and Food Research

ISSN

2666-1543

e-ISSN

2666-1543

Svazek periodika

18

Číslo periodika v rámci svazku

December 2024

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

10

Strana od-do

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Kód UT WoS článku

001263246600001

EID výsledku v databázi Scopus

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