Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C

Amagloh, Flora Christine; Tumuhimbise, Gaston A.; Yada, Benard; Katungisa, Arnold; Amagloh, Francis Kweku; Kaaya, Archileo N.

doi:10.1016/j.jff.2023.105453

Cited by 5 publications

(2 citation statements)

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“…The color of purple potato extract (MSP/16–375), was dark purple in raw and boiled potatoes, which further intensified in the gastric phase (pH 2), and in the intestinal phase, the color changed to dark green due to higher pH (5.5). In the case of sweet potato, cooking practices are reported to increase the in vitro bioaccessbility of phytochemicals such as phenolics, flavonoids, carotenoids, and anthocyanins, but decrease the bioaccessibility of vitamin C 34 …”

Section: Resultsmentioning

confidence: 99%

“…30 The probable cause of the loss of anthocyanins in the intestinal phase could be the increased pH of the intestinal phase that modifies the anthocyanins into different phenolics. 31 increase the in vitro bioaccessbility of phytochemicals such as phenolics, flavonoids, carotenoids, and anthocyanins, but decrease the bioaccessibility of vitamin C. 34…”

Section: Bioaccessibility Of Total Anthocyaninsmentioning

confidence: 99%

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In vitro bioaccessibility of biguanide‐related compounds and phenolics from yellow, red, and purple‐fleshed potatoes

Raigond,

Parmar,

Luthra

et al. 2024

JSFA Reports

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BackgroundDiabetes type II is growing rapidly as a result of the global shift in dietary and lifestyle habits. Although there are many pharmacological treatments for diabetes, incorporating foods with antidiabetic components into daily diet will be helpful. The present study compared the difference in the bioaccessibility of biguanide‐related compounds (BRCs, antidiabetic compounds) and phenolics from yellow, red, and purple potatoes.ResultsColour based averaged results showed that only biofortified red‐fleshed advanced potato clones showed higher bioaccessibility (14%) of BRCs compared to light yellow potatoes. Among all the tested compounds, only BRCs were released to maximum extent in the intestinal phase from all varieties and advance clones. This is the first report that revealed potatoes to be a good source of BRCs due to their high bioaccessibility. Bioaccessibility of phenolic compounds from boiled potatoes was 1.1 fold higher in red coloured, whereas almost 2 fold higher in purple potatoes. Compared to light yellow potatoes, bioaccesibility of 3‐caffeoylquinic acid, 5‐ O ‐caffeoylquinic acid and 4‐ O ‐caffeoylquinic acid was 5.1, 5.7, 4.6 fold higher in boiled red potatoes, respectively and 4.6, 3.7 and 6.9 fold higher in boiled purple potatoes, respectively. Total anthocyanins showed colour dependent bioaccessibility and were 3.2 and 16.2 fold more bioaccessible from red and purple boiled potatoes, respectively, compared to light yellow potatoes.ConclusionDue to high bioaccessibility of phenolics, anthocyanins and BRCs, purple and red potatoes can play pivotal role in health improvement of consumers worldwide. However further detailed bioavailability studies are required to confirm these results.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 99%