The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas
Autor(a) principal: | |
---|---|
Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.6/13408 |
Resumo: | It is known that heat treatment can lead to physical and chemical changes that can decrease or alter the properties of food. This work evaluated the influence on the antioxidant activity of boiling, pressure, and microwave cooking processes on three selected sweet potato varieties (purple, orange, and yellow). The samples were analyzed for total phenols and anthocyanin content and antioxidant capacity. The cooking water of the boiling and pressure processing were also analyzed. The results demonstrated that the purple sweet potato had better phenolic compounds, anthocyanins, and antioxidant activity profiles than the other varieties studied. On the other hand, the yellow sweet potato was the variety that showed the lowest antioxidant activity after applying the different culinary processes. Microwave processing, particularly when applied to purple sweet potato samples, seemed to be the most suitable cooking process to extract the bioactive compounds with antioxidant activity. Related to the cooking water, there were discrepancies between the behavior of different sweet potato varieties, since not all the samples followed similar profiles. In conclusion, it is necessary to study sweet potatoes processed through various cooking methods for antioxidant properties and other characteristics, such as texture, flavor, and nutritional value. |
id |
RCAP_4ce32dfbde6f43b43ff564da0f06daa9 |
---|---|
oai_identifier_str |
oai:ubibliorum.ubi.pt:10400.6/13408 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatasIpomoea batatasSweet potatoFood processingCooking methodsPhenolsAnthocyaninsAntioxidant activityIt is known that heat treatment can lead to physical and chemical changes that can decrease or alter the properties of food. This work evaluated the influence on the antioxidant activity of boiling, pressure, and microwave cooking processes on three selected sweet potato varieties (purple, orange, and yellow). The samples were analyzed for total phenols and anthocyanin content and antioxidant capacity. The cooking water of the boiling and pressure processing were also analyzed. The results demonstrated that the purple sweet potato had better phenolic compounds, anthocyanins, and antioxidant activity profiles than the other varieties studied. On the other hand, the yellow sweet potato was the variety that showed the lowest antioxidant activity after applying the different culinary processes. Microwave processing, particularly when applied to purple sweet potato samples, seemed to be the most suitable cooking process to extract the bioactive compounds with antioxidant activity. Related to the cooking water, there were discrepancies between the behavior of different sweet potato varieties, since not all the samples followed similar profiles. In conclusion, it is necessary to study sweet potatoes processed through various cooking methods for antioxidant properties and other characteristics, such as texture, flavor, and nutritional value.uBibliorumAlves, TiagoLuís, ÂngeloDuarte, Ana Paula2023-08-28T09:44:23Z2023-03-152023-03-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.6/13408eng10.3390/app13063723info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-15T09:56:59Zoai:ubibliorum.ubi.pt:10400.6/13408Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T00:52:51.331374Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas |
title |
The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas |
spellingShingle |
The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas Alves, Tiago Ipomoea batatas Sweet potato Food processing Cooking methods Phenols Anthocyanins Antioxidant activity |
title_short |
The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas |
title_full |
The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas |
title_fullStr |
The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas |
title_full_unstemmed |
The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas |
title_sort |
The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas |
author |
Alves, Tiago |
author_facet |
Alves, Tiago Luís, Ângelo Duarte, Ana Paula |
author_role |
author |
author2 |
Luís, Ângelo Duarte, Ana Paula |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
uBibliorum |
dc.contributor.author.fl_str_mv |
Alves, Tiago Luís, Ângelo Duarte, Ana Paula |
dc.subject.por.fl_str_mv |
Ipomoea batatas Sweet potato Food processing Cooking methods Phenols Anthocyanins Antioxidant activity |
topic |
Ipomoea batatas Sweet potato Food processing Cooking methods Phenols Anthocyanins Antioxidant activity |
description |
It is known that heat treatment can lead to physical and chemical changes that can decrease or alter the properties of food. This work evaluated the influence on the antioxidant activity of boiling, pressure, and microwave cooking processes on three selected sweet potato varieties (purple, orange, and yellow). The samples were analyzed for total phenols and anthocyanin content and antioxidant capacity. The cooking water of the boiling and pressure processing were also analyzed. The results demonstrated that the purple sweet potato had better phenolic compounds, anthocyanins, and antioxidant activity profiles than the other varieties studied. On the other hand, the yellow sweet potato was the variety that showed the lowest antioxidant activity after applying the different culinary processes. Microwave processing, particularly when applied to purple sweet potato samples, seemed to be the most suitable cooking process to extract the bioactive compounds with antioxidant activity. Related to the cooking water, there were discrepancies between the behavior of different sweet potato varieties, since not all the samples followed similar profiles. In conclusion, it is necessary to study sweet potatoes processed through various cooking methods for antioxidant properties and other characteristics, such as texture, flavor, and nutritional value. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-08-28T09:44:23Z 2023-03-15 2023-03-15T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.6/13408 |
url |
http://hdl.handle.net/10400.6/13408 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.3390/app13063723 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799136416993640448 |