Growing location and root maturity impact on the phenolic compounds, antioxidant activity and nutritional profile of different sweet potato genotypes

Pazos, Juliana; Zema, Paula; Corbino, Graciela Beatriz; Gabilondo, Julieta; Borioni, Rodrigo; Malec, Laura

doi:10.1016/j.fochms.2022.100125

Cited by 4 publications

(4 citation statements)

References 27 publications

(41 reference statements)

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“…Composition and content of secondary metabolites and antioxidants plant capacity depends on genetic factors, production conditions (temperature, light, availability of water and nutrients), agricultural practice (harvest date, etc.) and conditions after harvest (Chen et al 2022;Mattoo et al 2022;Pazos et al 2022). In vegetable samples from conventional production, the total phenolic content was (mg GAE/100 g fresh sample) from 39.28 to 427.38 while in organically grown vegetable was from 23.57 to 292.67 mg GAE/100 g fresh sample) (Table 1).…”

Section: Resultsmentioning

confidence: 99%

Comparative analysis of phenolic, flavonoid and antioxidant content in root vegetables from organic and conventional production

Malešević,

Jovović,

Lučić

et al. 2023

Hort. Sci. (Prague)

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Organic agricultural production represents a comprehensive farm management system that combines enviromental protection, biodiversity, conservation of natural resources, prescribed standards and production methods that are suitable for consumers. Organic farming provides relatively good crop yields with minimal impact on environmental factors as opposed to conventional agriculture, which increases yields but causes severe environmental problems. Conventionally produced food has less nutritional value than organically produced food, and it also contains amount of residual chemical agents that are not known to affect human health or are not talked about enough in public (Batelja et al. 2011). According to research by Pokos (2011) vegetables produced organically contains a higher percentage of useful nutrients than vegetables obtained by conventional production. According to the same author, root vegetables, which are the subject of our research, are especially rich in nutrients and phenolic compounds.

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Section: Resultsmentioning

confidence: 99%

Comparative analysis of phenolic, flavonoid and antioxidant content in root vegetables from organic and conventional production

Malešević,

Jovović,

Lučić

et al. 2023

Hort. Sci. (Prague)

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“…However, in some specific area's orange-fleshed ones, like Beauregard cultivar, have been introduced. 7 Previous studies have shown large differences in the sensory characteristics of cream-fleshed and orange-fleshed genotypes. The flavor of the former has been described as sweet potato, while the flavor of orange-fleshed genotypes has been described as pumpkin.…”

Section: Introductionmentioning

confidence: 99%

“…The characterization of diverse genotypes from a sensory perspective gives valuable information for improving the flavor and texture of the product, contributing to consumer acceptance. In the last decade, the Instituto Nacional de Tecnología Agropecuaria (INTA), through a sweet potato genetic breeding program, began to study the characteristics and the agronomic adaptation of different genotypes, with the aim to select those cultivars with high productivity, tolerance to pests and abiotic stress and with better chemical and nutritional properties 7 ; moreover, a few years ago they have incorporated sensory analysis as a complementary tool to determine by the acceptance by the consumer.…”

Section: Introductionmentioning

confidence: 99%

“…In Argentina, generally yellow, cream, and white‐fleshed sweet potatoes are chosen by the local producers. However, in some specific area's orange‐fleshed ones, like Beauregard cultivar, have been introduced 7 . Previous studies have shown large differences in the sensory characteristics of cream‐fleshed and orange‐fleshed genotypes.…”

Section: Introductionmentioning

confidence: 99%

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Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city

Sosa,

Garitta,

Elizagoyen

et al. 2024

JSFA Reports

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BackgroundThis study aimed to evaluate the sensory acceptability of 4 sweet potato cultivars (Beauregard, Morada‐INTA, Colorado‐INTA and Arapey), considering two cooking methods: boiled and baked; and two cities, 9 de Julio (9DJ) and San Pedro (SP), of Buenos Aires province. 120 women were recruited in each city. A Home Use Test (HUT) was carried out. Each consumer received at home each sample in a bag containing 3 sweet potatoes and the evaluation form. The sensory acceptability of different characteristics of the samples was evaluated, before and after cooking. To inquire the reasons for consumption of each sample, the methodology Check All That Apply (CATA) were used.ResultsOf the 2 factors evaluated (city and cooking method), city had a significant influence when evaluating the samples. Participants of SP gave higher acceptability to Beauregard cultivar than 9DJ in most attributes. Colorado INTA had greater acceptability in some descriptors by the consumers of 9DJ. While Arapey and Morada INTA had greatest acceptability in 9DJ trial. In CATA results 9DJ consumers associated the Beauregard cultivar with negative phrases: It tastes weird and It has little flavor/tasteless and to lesser extent to The internal color is artificial and It breaks when cooking. While SP consumers characterized with negative phrases the Arapey and Morada INTA samples as: It changes color (brown) quickly, Its shape is not regular and When cooked, it has threads or fibers.ConclusionConsumer preferences provide opportunities for development or improvement of new cultivars. It would be interesting to extend this study to other regions and/or countries.This article is protected by copyright. All rights reserved.

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Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam

Almaghlouth,

Alqahtani,

Alnabbat

et al. 2023

Foods

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Byproducts of second-grade dates and sweet potato tubers of noncommercial standard are produced along with the main product and are just as important as the main product but cannot be sold in the open market, as they may not be considered acceptable by consumers. Such byproducts can be valorized through the manufacture of a wide range of functional food products with high market appeal, such as jams. The research approach of this study included measuring antioxidant activity, total flavonoids, polyphenols, physicochemical and color indices, pH, and total sugar, as well as conducting a sensory evaluation, of mixed jams composed of different ratios of date jam (DFJ) to sweet potato jam (SPJ), namely, DP1 (80:20), DP2 (70:30), DP3 (60:40), and DP4 (50:50). To date, no other studies have considered producing mixed jam from dates and sweet potato byproducts. The sensory evaluation results indicated that jam DP4 (consisting of 50% date and 50% sweet potato) had the maximum overall acceptability. This investigation reveals the potential of using mixed byproducts in jams as natural functional ingredients, suggesting the economic value of valorization byproducts as low-cost ingredients to expand the properties, nutritional value, antioxidant content, and overall acceptability of jams. The discovered optimal mixed fruit jam has significant potential for further development as a commercial product.

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Growing location and root maturity impact on the phenolic compounds, antioxidant activity and nutritional profile of different sweet potato genotypes

Cited by 4 publications

References 27 publications

Comparative analysis of phenolic, flavonoid and antioxidant content in root vegetables from organic and conventional production

Comparative analysis of phenolic, flavonoid and antioxidant content in root vegetables from organic and conventional production

Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city

Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam

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