Effect of cooking methods on metabolites of deep purple-fleshed sweetpotato

Jiang, Xia; Zhang, Rong; Yao, Yanqiang; Yang, Yiling; Wang, Bin; Wang, Zhangying

doi:10.1016/j.foodchem.2023.136931

Cited by 3 publications

(3 citation statements)

References 25 publications

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“…The determination of total starch contents was conducted utilizing the Total Starch Assay Kit. (Megazyme, Wicklow, Ireland) [31].…”

Section: Determination Of Total Starchmentioning

confidence: 99%

Exploration of Raw Pigmented-Fleshed Sweet Potatoes Volatile Organic Compounds and the Precursors

Yao,

Zhang,

Jia

et al. 2024

Molecules

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Sweet potato provides rich nutrients and bioactive substances for the human diet. In this study, the volatile organic compounds of five pigmented-fleshed sweet potato cultivars were determined, the characteristic aroma compounds were screened, and a correlation analysis was carried out with the aroma precursors. In total, 66 volatile organic compounds were identified. Terpenoids and aldehydes were the main volatile compounds, accounting for 59% and 17%, respectively. Fifteen compounds, including seven aldehydes, six terpenes, one furan, and phenol, were identified as key aromatic compounds for sweet potato using relative odor activity values (ROAVs) and contributed to flower, sweet, and fat flavors. The OR sample exhibited a significant presence of trans-β-Ionone, while the Y sample showed high levels of benzaldehyde. Starch, soluble sugars, 20 amino acids, and 25 fatty acids were detected as volatile compounds precursors. Among them, total starch (57.2%), phenylalanine (126.82 ± 0.02 g/g), and fatty acids (6.45 μg/mg) were all most abundant in Y, and LY contained the most soluble sugar (14.65%). The results of the correlation analysis revealed the significant correlations were identified between seven carotenoids and trans-β-Ionone, soluble sugar and nerol, two fatty acids and hexanal, phenylalanine and 10 fatty acids with benzaldehyde, respectively. In general, terpenoids and aldehydes were identified as the main key aromatic compounds in sweet potatoes, and carotenoids had more influence on the aroma of OR than other cultivars. Soluble sugars, amino acids, and fatty acids probably serve as important precursors for some key aroma compounds in sweet potatoes. These findings provide valuable insights for the formation of sweet potato aroma.

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“…The determination of total starch contents was conducted utilizing the Total Starch Assay Kit. (Megazyme, Wicklow, Ireland) [31].…”

Section: Determination Of Total Starchmentioning

confidence: 99%

Exploration of Raw Pigmented-Fleshed Sweet Potatoes Volatile Organic Compounds and the Precursors

Yao,

Zhang,

Jia

et al. 2024

Molecules

Self Cite

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“…Several studies have analyzed the influence of cooking methods on potatoes (LACHMAN et al, 2012;YANG et al, 2016;JIANG et al, 2023;GUCLU et al, 2023). In tubers, boiling showed better results compared to steaming, owing to the intrinsic characteristics of tubers, which, containing starch, require water for gelatinization; thus, the boiling method enhances digestibility.…”

Section: Tubersmentioning

confidence: 99%

“…Regarding the effect of cooking techniques on the texture, appearance, and color of vegetables, Brussels sprouts cooked in air steam became softer and less green, while in pumpkin (Curcubita moschata), there was a yellowish darkening (PACIULLI et al, 2017). In Purple Sweet Potatoes (Ipomoea batatas), color was measured through different cooking methods (steamed, boiled, and baked), and in all methods, there was a significant decrease in brightness, and the size after cooking became smaller compared to the raw sample (JIANG et al, 2023).…”

Section: Effect Of Cooking Techniques On Sensory Aspectsmentioning

confidence: 99%

Impact of cooking methods on the availability of nutrients in foods of plant origin

Lopes,

Silva,

Tagliapietra

2024

DS-CS

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Cooking methods can affect the nutrients in food, a practice that can improve the availability of seasonal products, but also affect quantities such as original nutritional and sensory properties. The objective of this work was to provide an overview of the impact of different cooking methods on the availability of nutrients and sensory aspects in products of plant origin. For the review, a bibliographical search was carried out in some databases using the descriptors "cooking methods", "cooking treatments", "domestic processing", "vegetables", in the period from 2012 to 2023. 7459 articles were found, which after applying the inclusion and exclusion criteria resulted in 25 articles. The tubers showed better results when boiling compared to steaming, due to the characteristics of starch, which requires water to gelatinize, thus increasing digestibility. Cooking with skins improved antioxidants, reducing the fact that consuming potatoes with skins can preserve essential nutrients. However, processing legumes can lead to loss of micronutrients due to chemical changes or leaching by water. In relation to sensory aspects, it is stated that the cooking process, in general, causes shine, increases softness and promotes darkening of the color. In short, food preparation methods directly influence the availability and preservation of nutrients. The careful choice of cooking methods can be an effective strategy to preserve the essential nutrients in foods of plant origin, contributing to a healthier and more balanced diet.

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Anthocyanin biosynthesis in sweetpotato: Current status and future perspectives

Wang

2024

Journal of Food Composition and Analysis

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Effect of cooking methods on metabolites of deep purple-fleshed sweetpotato

Cited by 3 publications

References 25 publications

Exploration of Raw Pigmented-Fleshed Sweet Potatoes Volatile Organic Compounds and the Precursors

Exploration of Raw Pigmented-Fleshed Sweet Potatoes Volatile Organic Compounds and the Precursors

Impact of cooking methods on the availability of nutrients in foods of plant origin

Anthocyanin biosynthesis in sweetpotato: Current status and future perspectives

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