Scholarlink

<p>Sweet potato (<i>Ipomoea batatas</i>) is a source of fiber, carbohydrates, minerals and phytochemicals such as carotenoids and phenolic compounds. Biofortification with provitamin A carotenoid improves the nutritional properties of sweet potatoes and can contribute to reducing the deficiency of this micronutrient, but cooking may affect its composition. In this context, this study aimed to evaluate the effect of seven different domestic cooking processes (deep frying, air frying, steaming, boiling, pressure cooking, baking, and microwave cooking) on the color, phenolic compounds, antioxidant activity, and real retention of β-carotene in biofortified sweet potatoes. The air frying was the process that promoted more remarkable changes on the color (<i>p</i> &lt; 0.05). The air fryer was the most recommended domestic processes for maintaining phenolic compounds and antioxidant capacity, while the oven was the least recommended method (<i>p</i> &lt; 0.05). Pressure cooking and boiling were the most recommended methods for greater β-carotene real retention, whereas air fryer resulted in the greatest β-carotene losses in biofortified sweet potatoes (<i>p</i> &lt; 0.05). Different conventional cooking methods influence the degree of loss of phytochemicals present in biofortified sweet potatoes, which can impact the consumption of these nutrients, and the efficiency of the food biofortification program.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Biofortified Sweet Potato Submitted to Different Domestic Cooking Processes: Impact on β-Carotene Retention and Antioxidant Capacity

  • 期刊论文

  • 发表日期：

    2025年2月13日

查看全文
  • Eduardo Lorencetti Fornazier,
  • Cíntia Tomaz Sant`Ana,
  • Daniela da Silva Oliveira,
  • Neuza Maria Brunoro Costa,
  • Joel Camilo Souza Carneiro,
  • Pollyanna Ibrahim Silva

摘要

Sweet potato (Ipomoea batatas) is a source of fiber, carbohydrates, minerals and phytochemicals such as carotenoids and phenolic compounds. Biofortification with provitamin A carotenoid improves the nutritional properties of sweet potatoes and can contribute to reducing the deficiency of this micronutrient, but cooking may affect its composition. In this context, this study aimed to evaluate the effect of seven different domestic cooking processes (deep frying, air frying, steaming, boiling, pressure cooking, baking, and microwave cooking) on the color, phenolic compounds, antioxidant activity, and real retention of β-carotene in biofortified sweet potatoes. The air frying was the process that promoted more remarkable changes on the color (p < 0.05). The air fryer was the most recommended domestic processes for maintaining phenolic compounds and antioxidant capacity, while the oven was the least recommended method (p < 0.05). Pressure cooking and boiling were the most recommended methods for greater β-carotene real retention, whereas air fryer resulted in the greatest β-carotene losses in biofortified sweet potatoes (p < 0.05). Different conventional cooking methods influence the degree of loss of phytochemicals present in biofortified sweet potatoes, which can impact the consumption of these nutrients, and the efficiency of the food biofortification program.