Effects of cooking process on carotenoids and antioxidant activity of orange-fleshed sweet potato

文献类型： 外文期刊

第一作者： Kourouma, Vamougne

作者： Kourouma, Vamougne;Mu, Tai-Hua;Zhang, Miao;Sun, Hong-Nan

作者机构：

关键词： Orange-fleshed sweet potato; Cooking process; Carotenoids; RP-HPLC; Antioxidant activity

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2019 年 104 卷

页码：

收录情况： SCI

摘要： Effects of boiling, steaming, microwaving, roasting and frying on proximate composition, carotenoids and antioxidant activities of orange-fleshed sweet potato (OFSP) were investigated. Retentions of 66.30-82.19% of beta-carotene contents were observed after boiling (15-35 min), steaming (15, 35 and 45 min) and microwaving (15 min). High retentions of (9Z)-beta-carotene were noted after all cooking processes, being 515.40% after steaming at 45 min. alpha-carotene was highly retained after boiling at 15-35 min (103.77-106.74%). A high retention of 91.37% in total polyphenol contents was noted after steaming (35 min), whereas 98.98-102.36% of vitamin C was retained after steaming (15-45 min) and microwaving (15 min). All cooking processes improved antioxidant activities of OFSP, and the correlation analysis between carotenoid contents and antioxidant activity suggested that antioxidant activity could be attributed to the higher contents of (9Z)-beta-carotene. It was suggested that boiling and steaming are preferable to maintain carotenoids and antioxidant activities of OFSP.

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