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Volume 10
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10.3390/horticulturae10010018
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Article

The Phytochemical Profile and Antioxidant Activity of Thermally Processed Colorful Sweet Potatoes

by
Letícia Silva Pereira Basílio
1,
Aline Nunes
1,
Igor Otavio Minatel
1,
Marla Sílvia Diamante
1,
Carla Beatriz Di Lázaro
1,
Anna Carolina Abreu Francisco e Silva
2,
Pablo Forlan Vargas
3,
Fabio Vianello
4,
Marcelo Maraschin
5 and
Giuseppina Pace Pereira Lima
1,*
1
Department of Chemical and Biological Sciences, Institute of Bioscience, São Paulo State University, Botucatu 18618-000, SP, Brazil
2
Departament of Agriculture, Federal University of Lavras, Lavras 37200-000, MG, Brazil
3
Tropical Root and Starches Center, São Paulo State University, Botucatu 18610-034, SP, Brazil
4
Department of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, Italy
5
Plant Morphogenesis and Biochemistry Laboratory, Federal University of Santa Catarina, Florianópolis 88034-000, SC, Brazil
*
Author to whom correspondence should be addressed.
Horticulturae 2024, 10(1), 18; https://doi.org/10.3390/horticulturae10010018
Submission received: 16 November 2023 / Revised: 6 December 2023 / Accepted: 18 December 2023 / Published: 23 December 2023
(This article belongs to the Section Postharvest Biology, Quality, Safety, and Technology)
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Abstract

The effects of home cooking methods (e.g., boiling, steaming, oven, and microwave) on the contents phenolic compounds, biogenic amines, and precursor amino acids in colored-fleshed sweet potatoes were investigated in this study. Sixteen genotypes of colored sweet potatoes (cream/white, yellow, orange, and purple pulp) were analyzed using spectrophotometry for their total phenolic compounds, total flavonoids, antioxidant capacity (DPPH and MDA) and pigments. Of these, five genotypes with orange and purple pulps were investigated using HPLC-DAD for their polyphenols, biogenic amines and precursor amino acids. The results revealed that orange-fleshed sweet potatoes contain higher amounts of phenolic compounds, carotenoids, amino acids, and beneficial amines, especially when cooked in a microwave or in an oven, wrapped in aluminum foil. For the purple sweet potatoes, superior quantities of bioactive were found after cooking with steam, microwave, and in the oven with aluminum foil protection. In general, the colored genotypes showed a superior phytochemical profile than the traditionally commercialized ones before and after heat treatments, characterizing them as richer sources of the bioactive compounds of interest for producers, consumers, and industry.
Keywords: Ipomoea batatas; biogenic amines; polyphenolic compounds; natural pigments Ipomoea batatas; biogenic amines; polyphenolic compounds; natural pigments

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MDPI and ACS Style

Basílio, L.S.P.; Nunes, A.; Minatel, I.O.; Diamante, M.S.; Di Lázaro, C.B.; Silva, A.C.A.F.e.; Vargas, P.F.; Vianello, F.; Maraschin, M.; Lima, G.P.P. The Phytochemical Profile and Antioxidant Activity of Thermally Processed Colorful Sweet Potatoes. Horticulturae 2024, 10, 18. https://doi.org/10.3390/horticulturae10010018

AMA Style

Basílio LSP, Nunes A, Minatel IO, Diamante MS, Di Lázaro CB, Silva ACAFe, Vargas PF, Vianello F, Maraschin M, Lima GPP. The Phytochemical Profile and Antioxidant Activity of Thermally Processed Colorful Sweet Potatoes. Horticulturae. 2024; 10(1):18. https://doi.org/10.3390/horticulturae10010018

Chicago/Turabian Style

Basílio, Letícia Silva Pereira, Aline Nunes, Igor Otavio Minatel, Marla Sílvia Diamante, Carla Beatriz Di Lázaro, Anna Carolina Abreu Francisco e Silva, Pablo Forlan Vargas, Fabio Vianello, Marcelo Maraschin, and Giuseppina Pace Pereira Lima. 2024. "The Phytochemical Profile and Antioxidant Activity of Thermally Processed Colorful Sweet Potatoes" Horticulturae 10, no. 1: 18. https://doi.org/10.3390/horticulturae10010018

APA Style

Basílio, L. S. P., Nunes, A., Minatel, I. O., Diamante, M. S., Di Lázaro, C. B., Silva, A. C. A. F. e., Vargas, P. F., Vianello, F., Maraschin, M., & Lima, G. P. P. (2024). The Phytochemical Profile and Antioxidant Activity of Thermally Processed Colorful Sweet Potatoes. Horticulturae, 10(1), 18. https://doi.org/10.3390/horticulturae10010018

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