Influence of water cooking on mineral content of brazilian sweet potato cultivars

Detalhes bibliográficos
Autor(a) principal: Soares, Jaqueline Machado
Data de Publicação: 2020
Outros Autores: Espínola, Camila Nogueira, Santos, Mirelly Marques Romeiro, Nascimento, Valter Aragão do, Gonçalves, Daniel Araujo, Resende, Juliano Tadeu Vilela de, Santos, Elisvânia Freitas dos, Novello, Daiana
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/1594
Resumo: The objective of the study was to characterize the mineral profile of Brazilian sweet potatoes and to evaluate the influence of cooking by immersion in water on these micronutrients. The cultivars Amorano, Júlia, Valentina, UGA 29, UGA 34, UGA 45, UGA 49, UGA 79, UGA 80 and UGA 81 were investigated. The levels of sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper and silicon were quantified in the samples of raw and cooked sweet potatoes, which presented statistical difference between the varieties. The genotypes that stood out were Júlia and UGA 45 with higher mineral contents, while Amorano and UGA 29 were characterized by lower contents. Water immersion cooking reduced sodium, potassium and iron contents for all Brazilian sweet potato cultivars, while Zn, Mn and Cu showed the least changes. It is concluded that cooking in water significantly reduces the mineral content of most Brazilian sweet potato cultivars.
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spelling Influence of water cooking on mineral content of brazilian sweet potato cultivarsInfluencia de la cocción in agua sobre el contenido mineral de los cultivares de camote brasileñasInfluência da cocção em água no conteúdo mineral de cultivares de batata doce brasileirasBatatas-docesCocçãoMinerais.CamoteCocciónMinerales.Sweet potatoesCookingMinerals.The objective of the study was to characterize the mineral profile of Brazilian sweet potatoes and to evaluate the influence of cooking by immersion in water on these micronutrients. The cultivars Amorano, Júlia, Valentina, UGA 29, UGA 34, UGA 45, UGA 49, UGA 79, UGA 80 and UGA 81 were investigated. The levels of sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper and silicon were quantified in the samples of raw and cooked sweet potatoes, which presented statistical difference between the varieties. The genotypes that stood out were Júlia and UGA 45 with higher mineral contents, while Amorano and UGA 29 were characterized by lower contents. Water immersion cooking reduced sodium, potassium and iron contents for all Brazilian sweet potato cultivars, while Zn, Mn and Cu showed the least changes. It is concluded that cooking in water significantly reduces the mineral content of most Brazilian sweet potato cultivars.El objetivo de este estudio fue caracterizar el perfil mineral de la camote brasileña y evaluar la influencia de la cocción por inmersión en agua sobre estos micronutrientes. Se investigaron los cultivares Amorano, Julia, Valentina, UGA 29, UGA 34, UGA 45, UGA 49, UGA 49, UGA 79, UGA 80 y UGA 81. Niveles de sodio, potasio, calcio, magnesio, fósforo, hierro, zinc, cobre y silicio se cuantificaron en las muestras de batata cruda y cocida, que presentaron diferencias estadísticas entre las variedades. Los genotipos que se destacaron fueron Julia y UGA 45, con mayores contenidos minerales, mientras que Amorano y UGA 29 se caracterizaron por niveles más bajos. La cocción por inmersión en agua redujo el contenido de sodio, potasio y hierro en todos los cultivares de camote brasileñas, mientras que Zn, Mn y Cu mostraron los cambios más pequeños. En conclusión, la cocción con agua reduce significativamente el contenido mineral de la mayoría de los cultivares de camote brasileñas.O objetivo do estudo foi caracterizar o perfil mineral de batatas-doces brasileiras e avaliar a influência do cozimento por imersão em água sobre esses micronutrientes. Foram investigadas as cultivares Amorano, Júlia, Valentina, UGA 29, UGA 34, UGA 45, UGA 49, UGA 49, UGA 79, UGA 80 e UGA 81. Os níveis de sódio, potássio, cálcio, magnésio, fósforo, ferro, zinco, cobre e silício foram quantificados nas amostras de batata-doce crua e cozida, que apresentaram diferença estatística entre as variedades. Os genótipos que se destacaram foram Júlia e UGA 45, com maiores teores minerais, enquanto Amorano e UGA 29 foram caracterizados por menores teores. O cozimento por imersão em água reduziu o teor de sódio, potássio e ferro em todas as cultivares de batata-doce brasileiras, enquanto Zn, Mn e Cu apresentaram as menores alterações. Conclui-se que o cozimento em água reduz significativamente o conteúdo mineral da maioria das cultivares brasileiras de batata-doce.Research, Society and Development2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/159410.33448/rsd-v9i1.1594Research, Society and Development; Vol. 9 No. 1; e55911594Research, Society and Development; Vol. 9 Núm. 1; e55911594Research, Society and Development; v. 9 n. 1; e559115942525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/1594/1888Copyright (c) 2019 Jaqueline Machado Soares, Camila Nogueira Espínola, Mirelly Marques Romeiro Santos, Valter Aragão do Nascimento, Daniel Araujo Gonçalves, Juliano Tadeu Vilela de Resende, Elisvânia Freitas dos Santos, Daiana Novelloinfo:eu-repo/semantics/openAccessSoares, Jaqueline MachadoEspínola, Camila NogueiraSantos, Mirelly Marques RomeiroNascimento, Valter Aragão doGonçalves, Daniel AraujoResende, Juliano Tadeu Vilela deSantos, Elisvânia Freitas dosNovello, Daiana2020-08-19T03:04:08Zoai:ojs.pkp.sfu.ca:article/1594Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:26:33.524090Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Influence of water cooking on mineral content of brazilian sweet potato cultivars
Influencia de la cocción in agua sobre el contenido mineral de los cultivares de camote brasileñas
Influência da cocção em água no conteúdo mineral de cultivares de batata doce brasileiras
title Influence of water cooking on mineral content of brazilian sweet potato cultivars
spellingShingle Influence of water cooking on mineral content of brazilian sweet potato cultivars
Soares, Jaqueline Machado
Batatas-doces
Cocção
Minerais.
Camote
Cocción
Minerales.
Sweet potatoes
Cooking
Minerals.
title_short Influence of water cooking on mineral content of brazilian sweet potato cultivars
title_full Influence of water cooking on mineral content of brazilian sweet potato cultivars
title_fullStr Influence of water cooking on mineral content of brazilian sweet potato cultivars
title_full_unstemmed Influence of water cooking on mineral content of brazilian sweet potato cultivars
title_sort Influence of water cooking on mineral content of brazilian sweet potato cultivars
author Soares, Jaqueline Machado
author_facet Soares, Jaqueline Machado
Espínola, Camila Nogueira
Santos, Mirelly Marques Romeiro
Nascimento, Valter Aragão do
Gonçalves, Daniel Araujo
Resende, Juliano Tadeu Vilela de
Santos, Elisvânia Freitas dos
Novello, Daiana
author_role author
author2 Espínola, Camila Nogueira
Santos, Mirelly Marques Romeiro
Nascimento, Valter Aragão do
Gonçalves, Daniel Araujo
Resende, Juliano Tadeu Vilela de
Santos, Elisvânia Freitas dos
Novello, Daiana
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Soares, Jaqueline Machado
Espínola, Camila Nogueira
Santos, Mirelly Marques Romeiro
Nascimento, Valter Aragão do
Gonçalves, Daniel Araujo
Resende, Juliano Tadeu Vilela de
Santos, Elisvânia Freitas dos
Novello, Daiana
dc.subject.por.fl_str_mv Batatas-doces
Cocção
Minerais.
Camote
Cocción
Minerales.
Sweet potatoes
Cooking
Minerals.
topic Batatas-doces
Cocção
Minerais.
Camote
Cocción
Minerales.
Sweet potatoes
Cooking
Minerals.
description The objective of the study was to characterize the mineral profile of Brazilian sweet potatoes and to evaluate the influence of cooking by immersion in water on these micronutrients. The cultivars Amorano, Júlia, Valentina, UGA 29, UGA 34, UGA 45, UGA 49, UGA 79, UGA 80 and UGA 81 were investigated. The levels of sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper and silicon were quantified in the samples of raw and cooked sweet potatoes, which presented statistical difference between the varieties. The genotypes that stood out were Júlia and UGA 45 with higher mineral contents, while Amorano and UGA 29 were characterized by lower contents. Water immersion cooking reduced sodium, potassium and iron contents for all Brazilian sweet potato cultivars, while Zn, Mn and Cu showed the least changes. It is concluded that cooking in water significantly reduces the mineral content of most Brazilian sweet potato cultivars.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/1594
10.33448/rsd-v9i1.1594
url https://rsdjournal.org/index.php/rsd/article/view/1594
identifier_str_mv 10.33448/rsd-v9i1.1594
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/1594/1888
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.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 1; e55911594
Research, Society and Development; Vol. 9 Núm. 1; e55911594
Research, Society and Development; v. 9 n. 1; e55911594
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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