Phenolic composition and antioxidant capacity of different heat‐processed forms of sweetpotato cv. ‘Beauregard’

Abstract

Summary Sweetpotato [Ipomoea batatas (L.) Lam.] cv. ‘Beauregard’ roots were cooked using three different heat‐processing techniques (baked in a conventional oven, baked in a microwave oven, and boiled). Total phenolic content, individual phenolic acids, and antioxidant capacity were determined using Folin‐Denis assay, HPLC (high‐performance liquid chromatography), and DPPH (1,1‐diphenyl‐2‐picrylhydazyl) assay, respectively. The skin tissue (raw or processed) contained the highest concentration of total phenolics. All heat‐processing methods resulted in a significant loss in total phenolic content and antioxidant capacity of the skin tissue. However, compared with the other processing methods, conventional oven baking resulted in greater losses in antioxidant capacity of skin tissue. Total phenolic content ranged from a low of 1.58 mg chlorogenic acid equivalent g−1 dry tissue weight in boiled pith tissue to a high of 17.7 mg chlorogenic acid equivalent g−1 dry tissue weight in raw skin tissue. The antioxidant capacity was highest in raw skin tissue (22.9 mg Trolox equivalent g−1 dry tissue weight). Chlorogenic acid was the principal phenolic acid found in all sweetpotato tissues. Caffeic acid and three isomers of dicaffeoylquinic acid (diCQA) were also identified and quantified.

Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars

“…A few reports have been published about the influence of cooking methods on different cultivars of sweet potato with respect to functional and nutritional compounds [7,8,12]. As far as we know, there is no information available about the influence of baking and boiling treatments on the nutritional constituents and antioxidant properties of the sweet potato cultivars Beniazuma, Koganesengan, and Kotobuki.…”

“…Generally, the total phenolic content of sweet potatoes increases, on the other hand, some phenolic derivatives such as caffeic acids are decreased by heat treatment [8,10]. In relation to the variation of these constituents, the antioxidant activity of sweet potatoes also shows similar variation during thermal processes [7]. Starch and sugar contents have also been reported to be changed by cooking procedures as starch decreases during the steaming process, yielding maltose [11].…”

“…These cooking processes would certainly bring about a number of changes in the physical characteristics and chemical composition of sweet potatoes [6][7][8]. For instance, ascorbic acid and β-carotene of sweet potato are changed by different heat treatments [3,4,9].…”

Efficient Topical Delivery of Chlorogenic Acid by an Oil-in-Water Microemulsion to Protect Skin against UV-Induced Damage

“…1), which is a well-known antioxidant, is an abundant ingredient in coffee and is also found in many foods, such as sweet potatoes and apples. [1][2][3] It has been suggested that chlorogenic acid has anti-inflammatory and anticancer activities and is also effective to prevent cardiovascular disease [4][5][6] and to decrease blood glucose levels. 7) Like other plant polyphenols, its application for topical purposes, such as photoprotection against UV-induced skin damage (photoaging), skin cancer prevention, and skin care, is expected.…”

Flora da Usina São José, Igarassu, Pernambuco: Convolvulaceae

“…Grande parte das pesquisas aplicadas conduzidas com a família é focada na utilização e nas propriedades químicas e genéticas da Ipomoea batatas (L.) Lam., popularmente conhecida como batata-doce (Padda & Picha 2008). No entanto, estudos recentes vêm demonstrando o potencial de outras espécies, principalmente para a indústria farmacêutica (Cervenka et al 2008;Yen et al 2008).…”