RT journal article
T1 How Different Cooking Methods Affect the Phenolic Composition of Sweet Potato for Human Consumption (Ipomea batata (L.) Lam)
A1 Carrera Fernández, Ceferino Adrián
A1 Zelaya-Medina, Cristy Fabiola
A1 Chinchilla Salcedo, Nuria
A1 Ferreiro González, Marta
A1 Fernández Barbero, Gerardo
A1 Palma Lovillo, Miguel
A2 Química Analítica
A2 Química Orgánica
K1 sweet potato
K1 caffeoylquinic acid
K1 ultrasound-assisted extraction (UAE)
K1 Ipomea batata (L.) Lam
K1 cooking
AB In recent years, there has been increasing interest in the functional components of sweet potato because of its nutritional and medicinal value. The aim of this study is to analyse how much sweet potato phenolic compounds composition (derived from caffeoylquinic acids) varies as a result of cooking. Traditional techniques such as: boiling, oven roasting and more recent processing techniques such as microwave cooking were tested. Three sweet potato varieties were cooked for different periods of time and under different conditions. Ultrasound-assisted extraction (UAE) was used to extract the compounds of interest and then, a chemometric tool such as Box-Behnken design (BBD) was successfully used to evaluate and optimise the most influential factors in the extraction, i.e., temperature, solvent composition and sample-to-solvent ratio. The optimal settings for UAE were: solvent 100% methanol, a temperature of 39.4 degrees C and a mass/volume ratio of 0.5 g per 10 mL solvent. Oven roasting of sweet potatoes resulted in increased levels of caffeoylquinic acids, whereas prolonged cooking times in water resulted in decreasing levels of the same.
PB MDPI
SN 2073-4395
YR 2021
FD 2021-08
LK http://hdl.handle.net/10498/25735
UL http://hdl.handle.net/10498/25735
LA eng
NO This work has been supported by the project "EQC2018-005135-P" (Equipment for liquid chromatography by means of mass spectrometry and ion chromatography) of the State Subprogram of Research Infrastructures and Technical Scientific Equipment.
DS Repositorio Institucional de la Universidad de Cádiz
RD 08-nov-2026