Free sugar composition of sweetpotato cultivars after storage

Lewthwaite, S. L.; Sutton, Kevin H.; Triggs, Christopher M.

doi:10.1080/01140671.1997.9513984

Cited by 37 publications

(49 citation statements)

References 16 publications

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“…This has been reported in previous studies using HPLC (Picha 1985;Lewthwaite et al 1997;Lai et al 2013) and the results obtained in the present study using HPTLC confirm this decreasing order of proportions between the four sugars. In New Zealand for example, the sugars content of ten different varieties measured by HPLC and expressed as %FW, varied for maltose from 2.4 to 6.2%, for sucrose from 1.1 to 4.3, for glucose from 0.3 to 1.7 and for fructose from 0.2 to 1.4 (Lewthwaite et al 1997). These figures are slightly lower than our values for individual and total sugars expressed as %FW (Tables 2, 3).…”

Section: Comparison With Other Analytical Techniquessupporting

confidence: 93%

“…When converted into SE values, these hybrids can be considered as ''non sweet'' (Kays et al 2005). Maltose has been shown to be positively and significantly related with %DM of the raw root (Lewthwaite et al 1997). Other studies have shown that varieties with high DM content have high sucrose and low glucose and fructose levels (Zhang et al 2002;Mcharo and LaBonte 2007).…”

Section: Comparison With Other Analytical Techniquesmentioning

confidence: 93%

“…Our higher standard deviations of the means are most likely due to the greater number of hybrids analysed in our study. A limited number of varieties were analysed by HPLC, ranging from six varieties (Picha 1985), four (Truong et al 1986), ten (Lewthwaite et al 1997), 25 (Waramboi et al 2011), and seven varieties (Lai et al 2013).…”

Section: Comparison With Other Analytical Techniquesmentioning

confidence: 99%

“…For example, the US cultivar Beauregard analysed with HPLC in New Zealand presented 2.44 %FW maltose, 1.31% sucrose, 1.72% glucose and 1.22% fructose, giving a total sugars content of 7.45 %FW which can be converted to SE of 26.58 %DW (Lewthwaite et al 1997). The same cultivar presented SE of 43.5 %DW when analysed in the US by GC (Kays et al 2005).…”

Section: Comparison With Other Analytical Techniquesmentioning

confidence: 99%

“…Microwaving sweet potato roots is a suitable cooking process for the fast evaluation of numerous progenies (Grüneberg et al 2015) and no significant differences between baked and microwaved roots have been detected (Picha 1985;Truong et al 1986;Lewthwaite et al 1997). High Performance Liquid Chromatography (HPLC) is the most commonly used technique to quantitate maltose, sucrose, glucose and fructose in cooked sweet potatoes (Waramboi et al 2011).…”

Section: Introductionmentioning

confidence: 99%

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Rapid quantitative determination of maltose and total sugars in sweet potato (Ipomoea batatas L. [Lam.]) varieties using HPTLC

Lebot

2017

J Food Sci Technol

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When a raw sweet potato root is analysed, only sucrose, glucose and fructose are present but during cooking, starch is hydrolysed into maltose giving the sweet flavour to cooked roots. This study aimed at developing an HPTLC protocol for the rapid quantitative determination of maltose and total sugars in four commercial varieties and to compare them to 243 hybrids grouped by flesh colour (white, orange, purple). In commercial varieties, mean maltose content varied from 10.26 to 15.60% and total sugars from 17.83 to 27.77% on fresh weight basis. Hybrids showed significant variation in maltose content within each group, with means ranging from 7.65% for white-fleshed, to 8.53% in orange-and 11.98% in purplefleshed. Total mean sugars content was 20.24, 22.11 and 26.84% respectively for white, orange and purple flesh hybrids. No significant correlations were detected between individual sugars but maltose and total sugars content were highly correlated. Compared to the best commercial variety (Baby), 25 hybrids (10.3%) presented a higher maltose content and 40 (16.5%) showed a higher total sugars content. HPTLC was observed as an attractive, cost efficient, high-throughput technique for quantitating maltose and total sugars in sweet potatoes. Perspectives for improving sweet potato quality for consumers' requirements are also discussed.

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Section: Comparison With Other Analytical Techniquessupporting

confidence: 93%

Section: Comparison With Other Analytical Techniquesmentioning

confidence: 93%

Section: Comparison With Other Analytical Techniquesmentioning

confidence: 99%

Section: Comparison With Other Analytical Techniquesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Rapid quantitative determination of maltose and total sugars in sweet potato (Ipomoea batatas L. [Lam.]) varieties using HPTLC

Lebot

2017

J Food Sci Technol

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Postharvest quality of two orange‐fleshed sweet potato [Ipomoea batatas (L) Lam] cultivars as influenced by organic soil amendment treatments

Atuna

Aduguba

Alhassan

et al. 2018

Food Science & Nutrition

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Two orange‐fleshed sweet potato cultivars: Apomuden and “Nane” were grown on cow dung‐, chicken manure‐, compost‐amended soils, and untreated soil. Apomuden is a variety, while “Nane” is being evaluated to be released in Ghana. The storage roots (SRs) were harvested at 3 months, cured by heaping the SRs and covering with the sweet potato foliage for 7 days in the field. The cured SRs were kept in an evaporative cool chamber to study the effect of soil amendment treatments on weight loss, rot, some nutrient composition, and sensory attributes. Boiled SRs were assessed by 70 untrained panelists after 7 weeks of storage based on the following: general appearance, sweetness, finger‐feel firmness, and overall acceptability using a 5‐point hedonic scale (1 = dislike extremely to 5 = like extremely). Percent rot for “Nane” showed a linear trend, while that of Apomuden was nonlinear. Both cultivars showed similar trends in terms of cumulative weight loss with “Nane” recording lower weight loss compared with Apomuden. A significant (p < 0.001; r = 0.71) strong positive correlation was observed between weight loss and rots. “Nane” had higher dry matter (37.15% vs. 30.19%; p < 0.001, respectively) and starch content (59.16% vs. 51.86%; p < 0.001, respectively) than Apomuden. Stored SRs grown on chicken manure‐amended soil recorded the highest protein (6.41%; p < 0.001) and β‐carotene (16.64 mg/100 g; p < 0.001) content than the other treatments. There was a 35% decline in β‐carotene for Apomuden, while “Nane” increased by 24% at the end of the 7‐week storage. “Nane,” the cultivar with high dry matter content had good storage properties than Apomuden. Stored SRs cultivated on soils amended with chicken manure had higher β‐carotene and protein content. All sensory attributes ranged from 3.35 to 3.68 indicating a good consumer preference for both cultivars irrespective of the soil amendment treatment applied.

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Effect of heat treatment on quality, thermal and pasting properties of sweet potato starch during yearlong storage

Jin

Liu

et al. 2011

J. Sci. Food Agric.

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Free sugar composition of sweetpotato cultivars after storage

Cited by 37 publications

References 16 publications

Rapid quantitative determination of maltose and total sugars in sweet potato (Ipomoea batatas L. [Lam.]) varieties using HPTLC

Rapid quantitative determination of maltose and total sugars in sweet potato (Ipomoea batatas L. [Lam.]) varieties using HPTLC

Postharvest quality of two orange‐fleshed sweet potato [Ipomoea batatas (L) Lam] cultivars as influenced by organic soil amendment treatments

Effect of heat treatment on quality, thermal and pasting properties of sweet potato starch during yearlong storage

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