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Yun D, Li C, Sun J, Xu F, Tang C, Liu J. A comparative study on the structure, physical property and halochromic ability of shrimp freshness indicators produced from nine varieties of steamed purple sweet potato. Food Chem 2024; 449:139222. [PMID: 38583398 DOI: 10.1016/j.foodchem.2024.139222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 03/13/2024] [Accepted: 03/31/2024] [Indexed: 04/09/2024]
Abstract
Nine varieties of purple sweet potato were steamed and used for the production of shrimp freshness indicators. The impact of purple sweet potato's variety on the structure, physical property and halochromic ability of indicators was determined. Results showed different varieties of purple sweet potato had different starch, crude fiber, pectin, protein, fat and total anthocyanin contents. The microstructure, crystallinity, moisture content, water vapor permeability, tensile strength and elongation at break of indicators were affected by crude fiber content in purple sweet potato. The color, transmission and halochromic ability of indicators was associated with the total anthocyanin content in purple sweet potato. Freshness indicators produced from Fuzi No. 1, Ganzi No. 6, Ningzi No. 2, Ningzi No. 4, Qining No. 2 and Qining No. 18 of purple sweet potato were suitable to indicate shrimp freshness. This study provides useful information on screening suitable varieties of purple sweet potato for intelligent packaging.
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Affiliation(s)
- Dawei Yun
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Chenchen Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Jian Sun
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai Area, Xuzhou 221131, Jiangsu, PR China
| | - Fengfeng Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Chao Tang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China.
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Tshilongo L, Mianda SM, Seke F, Laurie SM, Sivakumar D. Influence of Harvesting Stages on Phytonutrients and Antioxidant Properties of Leaves of Five Purple-Fleshed Sweet Potato ( Ipomoea batatas) Genotypes. Foods 2024; 13:1640. [PMID: 38890868 PMCID: PMC11172356 DOI: 10.3390/foods13111640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 05/20/2024] [Accepted: 05/20/2024] [Indexed: 06/20/2024] Open
Abstract
Sweet potatoes (Ipomoea batatas) are highly profitable, contribute to food security, and their leaves rich in phytonutrients. This study examined the optimal leaf harvesting stage by harvesting newly formed leaves (leaves 1 to 5) to achieve the highest concentration of carotenoids, phenolic compounds, antioxidant properties and mineral content. Leaves of five purple-fleshed sweet potato genotypes '2019-11-2' and '2019-1-1', 'Purple-purple', and from the USA '08-21P' and '16-283P' were harvested based on tuber life cycle [vegetative 8 weeks after planting (VS-8WAP), tuber initiation (TIS-12WAP), and tuber maturation phases (TMS-16WAP)]. At the 8WAP stage, leaves of genotype '2019-11-2' had the highest concentrations of cyanidin-caffeoyl-sophoroside-glucoside (17.64 mg/kg), cyanidin-caffeoyl-feruloyl-sophoroside-glucoside (41.51 mg/kg), peonidin-caffeoyl-hydroxybenzoyl-sophoriside-glucoside (45.25 mg/kg), and peonidin caffeoyl-feruloyl-sophoriside-glucoside (24.47 mg/kg), as well as antioxidant scavenging activity. In contrast, 'Purple-purple' harvested at TIS-12WAP showed the highest concentration of caffeoylquinic acid derivatives. Zeaxanthin, lutein, all trans-β-carotene, and cis-β-carotene are the most abundant carotenoids in genotype '08-21P' at VS-8WAP. As a result, local genotypes '2019-11-2' harvested at 8WAP and 'Purple-purple' harvested at 12WAP are potential sources of anthocyanins and caffeoylquinic acid derivatives. Conversely, USA's genotype '08-21P' at the VS-8WAP stage is an excellent source of carotenoids. The leaves of USA's '08-21P' genotype and the local '2019-11-2' genotype at TMS-16WAP exhibited the highest content of Fe and Mn, respectively. The study identified the optimal leaf stage for consumption of leaves and for use as a functional ingredient.
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Affiliation(s)
- Lavhelani Tshilongo
- Department of Crop Sciences, Tshwane University of Technology, Pretoria 0183, South Africa; (L.T.); (D.S.)
| | - Sephora Mutombo Mianda
- Department of Crop Sciences, Tshwane University of Technology, Pretoria 0183, South Africa; (L.T.); (D.S.)
| | - Faith Seke
- Department of Crop Sciences, Tshwane University of Technology, Pretoria 0183, South Africa; (L.T.); (D.S.)
| | - Sunette M. Laurie
- Agricultural Research Council—Vegetable, Industrial and Medicinal Plants, Pretoria 0001, South Africa
| | - Dharini Sivakumar
- Department of Crop Sciences, Tshwane University of Technology, Pretoria 0183, South Africa; (L.T.); (D.S.)
- Agricultural Research Council—Vegetable, Industrial and Medicinal Plants, Pretoria 0001, South Africa
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Indooroopilly, QLD 4068, Australia
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3
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Jiang X, Zhang R, Yao Y, Yang Y, Wang B, Wang Z. Effect of cooking methods on metabolites of deep purple-fleshed sweetpotato. Food Chem 2023; 429:136931. [PMID: 37517223 DOI: 10.1016/j.foodchem.2023.136931] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 06/28/2023] [Accepted: 07/16/2023] [Indexed: 08/01/2023]
Abstract
The effects of different cooking methods on purple-fleshed sweetpotato (PFSP) metabolites were systematically explored, containing the changes of starch, soluble sugar, volatile organic compounds and non-target metabolites after steaming, boiling and baking. Compared to raw samples, the steamed samples showed the greatest changes in starch (degraded from 53.01% to 39.5%) and soluble sugar content (increased from 11.82% to 29.08%), while the baked samples showed insignificant changes in starch (51.06%). In total, 64 volatile organic compounds were identified in PFSP, with aldehydes decreasing and terpenes increasing after cooking. However, most of them were low in content and contributed weak aroma for PFSP. More importantly, 871 non-volatile metabolites were detected in PFSP, and 83.5% of which were well-preserved after cooking, while most of the changes were concentrated in phenylpropanoids, amino acids and carbohydrates. This study enriches the understanding of quality changes after PFSP cooking and helps consumers choose the right cooking method.
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Affiliation(s)
- Xia Jiang
- Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China
| | - Rong Zhang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China
| | - Yanqiang Yao
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China; Hebei Normal University of Science & Technology, College of Agriculture and Biotechnology, Changli, Hebei 066600, China
| | - Yiling Yang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China
| | - Bin Wang
- Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China.
| | - Zhangying Wang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China.
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Kim D, Kim Y, Kim Y. Effect of Purple Sweet Potato Using Different Cooking Methods on Cytoprotection against Ethanol-Induced Oxidative Damage through Nrf2 Activation in HepG2 Cells. Antioxidants (Basel) 2023; 12:1650. [PMID: 37627645 PMCID: PMC10451714 DOI: 10.3390/antiox12081650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/13/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
The aim of this study was to investigate the effects of different cooking methods on the hepatoprotective effects of purple sweet potatoes against alcohol-induced damage in HepG2 cells. Purple sweet potatoes (Ipomeoea batatas L. Danjami) were subjected to different cooking methods, including steaming, roasting, and microwaving. Steaming resulted in a higher cytoprotective effect against alcohol damage than the other cooking methods. Additionally, the highest inhibition of glutathione depletion and production of reactive oxygen species against alcohol-induced stress were observed in raw and/or steamed purple sweet potatoes. Compared to roasted and/or microwaved samples, steamed samples significantly increased the expression of NADPH quinone oxidoreductase 1, heme oxygenase 1, and gamma glutamate-cysteine ligase in alcohol-stimulated HepG2 cells via the activation of nuclear factor erythroid 2-related factor 2. Moreover, ten anthocyanins were detected in the raw samples, whereas five, two, and two anthocyanins were found in the steamed, roasted, and microwaved samples, respectively. Taken together, steaming purple sweet potatoes could be an effective cooking method to protect hepatocytes against alcohol consumption. These results provide useful information for improving the bioactive properties of purple sweet potatoes using different cooking methods.
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Affiliation(s)
| | | | - Younghwa Kim
- Department of Food Science and Biotechnology, Kyungsung University, Busan 48434, Republic of Korea; (D.K.); (Y.K.)
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Cebulak T, Krochmal-Marczak B, Stryjecka M, Krzysztofik B, Sawicka B, Danilčenko H, Jarienè E. Phenolic Acid Content and Antioxidant Properties of Edible Potato ( Solanum tuberosum L.) with Various Tuber Flesh Colours. Foods 2022; 12:foods12010100. [PMID: 36613318 PMCID: PMC9818533 DOI: 10.3390/foods12010100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/22/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
The aim of the paper was to evaluate the phenolic acid content and antioxidant properties in potato cultivars with coloured flesh and bright flesh. The study material included eight cultivars of edible potato grown in a temperate climate in Poland. Five cultivars were potato tubers with coloured flesh: "Rote Emma", "Blue Salad", "Vitelotte", "Red Emmalie", and "Blue Congo"; and three were potato tubers with bright flesh: "Bella Rosa", "Lord", and "Tajfun". In all potato samples under study, four phenolic acids were identified: chlorogenic acid, gallic acid, p-coumaric acid, and caffeic acid. The predominant acid was chlorogenic acid, the levels of which ranged from 62.95 mg·100 g-1 FM to 126.77 mg·100 g-1 FM. The total concentration of the identified phenolic acids was diverse and depended on the genotype of the cultivar and the tuber flesh colour, with coloured-fleshed potatoes having higher phenolic acid contents in comparison to bright-fleshed potato cultivars. The average concentration of phenolic acids in the samples was 89.19 mg∙100 g-1 FM, and the average concentrations of the individual phenolic acids identified were as follows: chlorogenic acid (86.19 mg∙100 g-1 FM), gallic acid (1.18 mg∙100 g-1 FM), p-coumaric acid (0.64 mg∙100 g-1 FM), and caffeic acid (1.18 mg∙100 g-1 FM). In addition, three groups of anthocyanins were identified: pelargonidin-3,5-di-O-glucoside, peonidin-3,5-di-O-glucoside, and petunidin-3,5-di-O-glucoside. Anthocyanins were not found in the "Lord" or "Tajfun" varieties characterised by white tuber flesh. The predominant pigment was petunidin-3,5-di-O-glucoside, with an average content of 23.15 mg∙100 g-1 FM, and the highest value was observed in the "Vitelotte" variety (51.27 mg∙100 g-1 FM). The antioxidant activity of the flesh of the potatoes under study was diverse depending on flesh colour. The FRAP (Ferric Reducing Antioxidant Power) assay indicated higher antioxidant activity of coloured-fleshed potato cultivars. The highest concentration was identified in the "Vitelotte" cultivar flesh and was 114% higher than in the "Lord" cultivar. Similar dependencies were found in the case of the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; however, in this case, the "Vitelotte" cultivar flesh demonstrated nearly 6.4 times higher antioxidant activity than the "Lord" cultivar. Summarizing our own research, we can conclude that potato varieties with coloured flesh are characterised by a higher content of biologically active substances, including phenolic acids, and antioxidant properties compared to potato tubers with bright flesh.
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Affiliation(s)
- Tomasz Cebulak
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszów, 35-601 Rzeszów, Poland
- Correspondence: (T.C.); (B.M.-K.)
| | - Barbara Krochmal-Marczak
- Department of Plant Production and Food Safety, Carpathian State College in Krosno, 38-400 Krosno, Poland
- Correspondence: (T.C.); (B.M.-K.)
| | - Małgorzata Stryjecka
- The Institute of Human Nutrition Science and Agricultural, University College of Applied Sciences in Chełm, 22-100 Chełm, Poland
| | - Barbara Krzysztofik
- Department of Plant Production and Food Safety, Carpathian State College in Krosno, 38-400 Krosno, Poland
| | - Barbara Sawicka
- Department of Plant Production Technology and Commodity Sciences, University of Life Sciences, 20-950 Lublin, Poland
| | - Honorata Danilčenko
- Department of Plant Biology and Food Sciences, Vytautas Magnus University, Agriculture Academy, LT-53361 Kauno, Lithuania
| | - Elvyra Jarienè
- Department of Plant Biology and Food Sciences, Vytautas Magnus University, Agriculture Academy, LT-53361 Kauno, Lithuania
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Thermal and pH stability of Justicia spicigera (Mexican honeysuckle) pigments: Application of mathematical probabilistic models to predict pigments stability. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 6:100158. [PMID: 36578793 PMCID: PMC9791589 DOI: 10.1016/j.fochms.2022.100158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 12/05/2022] [Accepted: 12/11/2022] [Indexed: 12/15/2022]
Abstract
Kinetic and probabilistic (Time-to-Failure, TTF) models were used to predict the color (L*, a*, b* total color differences (ΔE), Hue and Chroma) stability of Justicia spicigera leaves pigments subjected to different temperatures (40 - 80 °C) and pHs (2 - 12). The change in pH caused different hues (from 60° = orange red to 268° = deep-blue) due to the shift effect of anthocyanins in the extract. Temperatures higher than 60 °C increased the color degradation. High heat sensitivity was observed at pH 4 (Ea = 90.27) and 10 (Ea = 154.99 kJ/mol). The Time-to-Failure model for both ΔE and Hue describes the effect of pH and temperature in the J. spicigera extracts. High pHs and temperatures applied to the extracts increased the probability of showing ΔEs > 4 or Hue changes over 20 %. Nearby the neutral region of pH, pigments of J. spicigera were more stable. The TTF model might be a useful tool to describe and predict the behavior of pigments added to foods.
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A new method to prepare color-changeable smart packaging films based on the cooked purple sweet potato. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Amagloh FC, Kaaya AN, Yada B, Chelangat DM, Katungisa A, Amagloh FK, Tumuhimbise GA. Bioactive compounds and antioxidant activities in peeled and unpeeled sweetpotato roots of different varieties and clones in Uganda. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100183] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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Amagloh FC, Kaaya AN, Tumuhimbise GA, Katungisa A, Amagloh FK, Yada B. Household Processing Methods and Their Impact on Bioactive Compounds and Antioxidant Activities of Sweetpotato Genotypes of Varying Storage Root Flesh Colours. Antioxidants (Basel) 2022; 11:antiox11101867. [PMID: 36290590 PMCID: PMC9598835 DOI: 10.3390/antiox11101867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/12/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
Sweetpotato storage roots, peeled and unpeeled, of varying flesh colours (white, cream, yellow, pale orange, deep orange, and purple) were spectrophotometrically evaluated for their bioactive compounds and antioxidant activities. Roots were boiled, steamed, baked, fried, or microwaved. The unpeeled roots had relatively higher (p < 0.001) bioactive compounds and antioxidant activities than the peeled ones. All cooking methods increased phenolic compounds, flavonoids, and tannins in all genotypes. Significant losses of total carotenoids occurred with all cooking methods (ranging from 24.18 to 172.76 µg/g in raw sweetpotatoes vs. 10.06 to 118.17 µg/g in cooked ones; p < 0.001), except the deep-orange-fleshed genotype, in which frying slightly increased carotenoids from 269.81 to 304.74 µg/g. Microwaving retained 69% vitamin C in the cream-fleshed one, the highest among the cooking methods. Anthocyanins decreased with baking and frying in the purple-fleshed one but increased with other methods; microwaving being highest at 13.9% (17.43 mg/g). While the 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid antioxidant activity decreased with all cooking techniques in some genotypes, ferricyanide-reducing antioxidant potential increased. The retention of bioactive compounds in sweetpotato storage roots depends on the processing method. Thus, to obtain the most health benefits, consumers should use different cooking methods but retain the peels.
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Affiliation(s)
- Flora C. Amagloh
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, College of Agricultural and Environmental Sciences, Makerere University, Kampala P.O. Box 7062, Uganda
- CSIR—Savanna Agricultural Research Institute, Tamale P.O. Box TL 52, Ghana
| | - Archileo N. Kaaya
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, College of Agricultural and Environmental Sciences, Makerere University, Kampala P.O. Box 7062, Uganda
| | - Gaston A. Tumuhimbise
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, College of Agricultural and Environmental Sciences, Makerere University, Kampala P.O. Box 7062, Uganda
| | - Arnold Katungisa
- Root Crops Program, National Crops Resources Research Institute, National Agricultural Research Organisation, Kampala P.O. Box 7084, Uganda
| | - Francis K. Amagloh
- Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale P.O. Box TL 1882, Ghana
| | - Benard Yada
- Root Crops Program, National Crops Resources Research Institute, National Agricultural Research Organisation, Kampala P.O. Box 7084, Uganda
- Correspondence:
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Jahanmiri R, Djafarian K, Janbozorgi N, Dehghani-Firouzabadi F, Shab-Bidar S. Saturated fats network identified using Gaussian graphical models is associated with metabolic syndrome in a sample of Iranian adults. Diabetol Metab Syndr 2022; 14:123. [PMID: 36028917 PMCID: PMC9419308 DOI: 10.1186/s13098-022-00894-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 08/19/2022] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Gaussian graphical models (GGM) are an innovative method for deriving dietary networks which reflect dietary intake patterns and demonstrate how food groups are consuming in relation to each other, independently. The aim of this study was to derive dietary networks and assess their association with metabolic syndrome in a sample of the Iranian population. METHODS In this cross-sectional study, 850 apparently healthy adults were selected from referral health care centers. 168 food items food frequency questionnaire was used to assess dietary intakes. Food networks were driven by applying GGM to 40 food groups. Metabolic syndrome was defined based on the guidelines of the National Cholesterol Education Program Adult Treatment Panel III (ATP III). RESULTS Three GGM networks were identified: healthy, unhealthy and saturated fats. Results showed that adherence to saturated fats networks with the centrality of butter, was associated with higher odds of having metabolic syndrome after adjusting for potential confounders (OR = 1.81, 95% CI 1.61-2.82; P trend = 0.009) and higher odds of having hyperglycemia (P trend = 0.04). No significant association was observed between healthy and unhealthy dietary networks with metabolic syndrome, hypertension, hypertriglyceridemia and central obesity. Furthermore, metabolic syndrome components were not related to the identified networks. CONCLUSION Our findings suggested that greater adherence to the saturated fats network is associated with higher odds of having metabolic syndrome in Iranians. These findings highlight the effect of dietary intake patterns with metabolic syndrome.
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Affiliation(s)
- Reihaneh Jahanmiri
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), No 44, Hojjat-dost Alley, Naderi St., Keshavarz Blvd, Tehran, Iran
| | - Kurosh Djafarian
- Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Nasim Janbozorgi
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), No 44, Hojjat-dost Alley, Naderi St., Keshavarz Blvd, Tehran, Iran
| | - Fatemeh Dehghani-Firouzabadi
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), No 44, Hojjat-dost Alley, Naderi St., Keshavarz Blvd, Tehran, Iran
| | - Sakineh Shab-Bidar
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), No 44, Hojjat-dost Alley, Naderi St., Keshavarz Blvd, Tehran, Iran.
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Kantrong H, Klongdee S, Jantapirak S, Limsangouan N, Pengpinit W. Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2209-2219. [PMID: 35602447 PMCID: PMC9114247 DOI: 10.1007/s13197-021-05234-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2021] [Accepted: 08/09/2021] [Indexed: 06/03/2023]
Abstract
This work aimed to investigate the effects of extrusion temperature (100 105 and 110 °C) and puffing technique (microwaving (210, 420 and 560 W.) and deep frying (170 and 190 °C)) on physical and functional properties of third-generation snack containing purple sweet potato and butterfly pea flower. Snack qualities in terms of physical properties (expansion ratio, bulk density, color and texture) and functional properties (total anthocyanin content, total phenolic content and antioxidant capacity) were subsequently determined. The results showed that extrusion temperature did not significantly affect the color of snack pellets. However, it significantly affected the functional properties of the snack pellets. Snack pellet produced from extruder at 110 °C contained significantly higher functional properties when compared to those extruded at 100 and 105 °C (p < 0.05). In addition, the study of the puffing method indicated that an increase of microwave power level and frying temperature resulted in a decrease of hardness. On the other hand, the increase of microwave power level and frying temperature caused an increase of antioxidant capacity in the puffed snacks. Moreover, microwave puffing could help preserve the color and antioxidant capacity better than deep frying. Especially, microwaved snack had total anthocyanin content twice more than that puffed by frying. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05234-x.
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Affiliation(s)
- Hataichanok Kantrong
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
| | - Supakchon Klongdee
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
| | - Suveena Jantapirak
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
| | - Nipat Limsangouan
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
| | - Worapol Pengpinit
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
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Jia R, Tang C, Chen J, Zhang X, Wang Z. Total Phenolics and Anthocyanins Contents and Antioxidant Activity in Four Different Aerial Parts of Leafy Sweet Potato ( Ipomoea batatas L.). Molecules 2022; 27:3117. [PMID: 35630594 PMCID: PMC9146295 DOI: 10.3390/molecules27103117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/07/2022] [Accepted: 05/08/2022] [Indexed: 11/16/2022] Open
Abstract
Leafy sweet potato (Ipomoea batatas L.) is an excellent source of nutritious greens and natural antioxidants, but reports on antioxidants content and activity at buds, leaves, petioles, and stems are scarce. Therefore, the total phenolics content (TPC), total anthocyanins content (TAC), and antioxidant activity (assessed by DPPH and ABTS radical scavenging activities and ferric reducing antioxidant power (FRAP)) were investigated in four aerial parts of 11 leafy sweet potato varieties. The results showed that varieties with pure green aerial parts, independently of the part analyzed, had higher TPC, FRAP, and ABTS radical scavenging activities. The green-purple varieties had a significantly higher TAC, while variety GS-17-22 had the highest TAC in apical buds and leaves, and variety Ziyang in petioles and stems. Among all parts, apical buds presented the highest TPC and antioxidant capacity, followed by leaves, petioles, and stems, while the highest TAC level was detected in leaves. The TPC was positively correlated with ABTS radical scavenging activity and FRAP in all parts studied, whereas the TAC was negatively correlated with DPPH radical scavenging activity. Collectively, the apical buds and leaves of sweet potato had the higher levels of nutritional values. These results would provide reference values for further breeding of leafy sweet potatoes.
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Affiliation(s)
- Ruixue Jia
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou 510640, China; (R.J.); (C.T.); (J.C.); (X.Z.)
- College of Agronomy and Biotechnology, Hebei Normal University of Science and Technology, Changli 066600, China
| | - Chaochen Tang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou 510640, China; (R.J.); (C.T.); (J.C.); (X.Z.)
| | - Jingyi Chen
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou 510640, China; (R.J.); (C.T.); (J.C.); (X.Z.)
| | - Xiongjian Zhang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou 510640, China; (R.J.); (C.T.); (J.C.); (X.Z.)
| | - Zhangying Wang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou 510640, China; (R.J.); (C.T.); (J.C.); (X.Z.)
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13
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Accumulation of Anthocyanidins Determines Leaf Color of Liquidambar Formosana as Revealed by Transcriptome Sequencing and Metabolism Analysis. Curr Issues Mol Biol 2022; 44:242-256. [PMID: 35723397 PMCID: PMC8928986 DOI: 10.3390/cimb44010018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 12/26/2021] [Accepted: 12/27/2021] [Indexed: 11/17/2022] Open
Abstract
Liquidambar formosana is important for its ornamental value in China; it is increasingly used for landscaping and gardening trees due to its diverse leaf colors and seasonal changes. Varieties including either a fixed leaf color, the purplish ‘Fuluzifeng’ (ZF), or seasonal changes in leaf color, the reddish ‘Nanlinhong’ (NLH) have been bred and registered as new plant varieties under the International Union for the Protection of New Plant Varieties (UPOV) system. To gain practical insights into the anthocyanin biosynthetic process, transcriptome sequencing (Illumina) was performed to clarify the metabolic pathways present in the three seasonal changes in leaf colors in NLH and in the springtime purple-red color of ZF. qRT-PCR was used to verify the speculation. Based on the differentially expressed genes and flavonoids analyses, the spring, summer, and autumn leaves of NLH were compared to study the seasonal differences. NLH and ZF were compared to study the formation mechanism of the two leaf colors in spring. Transcriptome sequencing produced a total of 121,216 unigenes from all samples, where 48 unigenes were differentially expressed and associated with the anthocyanidin pathway. The expression levels of LfDFR and LfANS genes corresponded to the accumulation of concentrations of cyanidins in spring (NLHC) and autumn leaves (NLHQ), respectively, with different shades of red. Moreover, the LfF3′5′H gene corresponded to the accumulation of flavonols and delphinidins in purple-red leaves (ZFC). Cyanidin and peonidin were the key pigments in red and dark-red leaves, and purple-red leaves were co-pigmented by cyanidins, pelargonidins, and delphinidins.
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14
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Nath P, Dukare A, Kumar S, Kale S, Kannaujia P. Black carrot (
Daucus carota
subsp.
sativus
) anthocyanin‐infused potato chips: Effect on bioactive composition, color attributes, cooking quality, and microbial stability. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16180] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Prerna Nath
- Division of Horticultural Crop Processing ICAR‐CIPHET Abohar India
| | - Ajinath Dukare
- ICAR‐Central Institute for Research on Cotton Technology (CIRCOT) Mumbai India
| | - Sunil Kumar
- ICAR‐Indian Institute of Wheat & Barley Research Karnal India
| | - Sakharam Kale
- Division of Horticultural Crop Processing ICAR‐CIPHET Abohar India
| | - Pankaj Kannaujia
- Division of Horticultural Crop Processing ICAR‐CIPHET Abohar India
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15
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Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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16
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Untargeted metabolomics of purple and orange-fleshed sweet potatoes reveals a large structural diversity of anthocyanins and flavonoids. Sci Rep 2021; 11:16408. [PMID: 34385537 PMCID: PMC8361111 DOI: 10.1038/s41598-021-95901-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Accepted: 07/26/2021] [Indexed: 11/09/2022] Open
Abstract
Anthocyanins are economically valuable phytochemicals of significant relevance to human health. Industrially extracted from multiple fruit and vegetable sources, anthocyanin yield and profiles can vary between sources and growing conditions. In this study, we focused on three purple-fleshed and one orange-fleshed cultivars of sweet potato—a warm-weather, nutritious crop of substantial interest to growers in northern, cooler latitudes—to determine the yield and diversity of anthocyanins and flavonoids. Acidified ethanol extraction of lyophilized roots yielded ~ 800 mg average anthocyanins/100 g dry weight from all three cultivars. UHPLC-DAD-Orbitrap analysis of sweet potato extracts identified 18 high-confidence, mostly acylated peonidin and cyanidin derivatives contributing to > 90% of the total anthocyanin signal. Further assessment of the untargeted Liquid Chromatography–Tandem Mass Spectrometry data using deep learning and molecular networking identified over 350 flavonoid peaks with variable distributions in different sweet potato cultivars. These results provide a novel insight into anthocyanin content of purple-fleshed sweet potatoes grown in the northern latitudes, and reveal the large structural diversity of anthocyanins and flavonoids in this popular crop.
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17
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Cordeiro T, Fernandes I, Pinho O, Calhau C, Mateus N, Faria A. Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100316] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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18
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The Potential of Sweetpotato as a Functional Food in Sub-Saharan Africa and Its Implications for Health: A Review. Molecules 2021; 26:molecules26102971. [PMID: 34067782 PMCID: PMC8156662 DOI: 10.3390/molecules26102971] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/04/2021] [Accepted: 05/11/2021] [Indexed: 12/12/2022] Open
Abstract
Increasing urbanization in developing countries has resulted in busier lifestyles, accompanied by consumption of fast foods. The consequence is an increased prevalence in noncommunicable diseases (NCDs). Food-based approaches would be cheaper and more sustainable in reducing these NCDs compared to drugs, which may have side effects. Studies have suggested that consuming functional foods could potentially lower NCD risks. Sweetpotato is regarded as a functional food because it contains bioactive compounds. Recently, sweetpotato has gained attention in sub-Saharan Africa (SSA), but research has focused on its use in alleviating micronutrient deficiencies such as vitamin A deficiency, particularly the orange-fleshed variety of sweetpotato. Some studies conducted in other parts of the world have investigated sweetpotato as a functional food. There is a need to characterize the sweetpotato varieties in SSA and determine how processing affects their bioactive components. This review highlights some of the studies conducted in various parts of the world on the functionality of sweetpotato, its bioactive compounds, and how these are influenced by processing. In addition, the potential health benefits imparted by sweetpotato are expounded. The knowledge gaps that remain in these studies are also addressed, focusing on how they can direct sweetpotato research in SSA.
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19
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Yamashita Y, Sakakibara H, Toda T, Ashida H. Insights into the potential benefits of black soybean ( Glycine max L.) polyphenols in lifestyle diseases. Food Funct 2020; 11:7321-7339. [PMID: 32852022 DOI: 10.1039/d0fo01092h] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Black soybean (Glycine max L.), a cultivar containing abundant polyphenols in its seed coat such as anthocyanins and flavan-3-ols, has been reported to possess various health benefits toward lifestyle diseases. In this review article, the safety evaluation of polyphenol-rich black soybean seed coat extract (BE) and absorption of BE polyphenols are summarized. Additionally, we describe the antioxidant activity of BE polyphenols and their ability to induce antioxidant enzymes. The health benefits of BE and its polyphenols, such as anti-obesity and anti-hyperglycemic activities through the activation of AMP-activated protein kinase and translocation of glucose transporter 4, respectively, are also discussed. Furthermore, we found that black soybean polyphenols were involved in the improvement of vascular function. These emerging data require further investigation in scientific studies and human trials to evaluate the prevention of lifestyle diseases using black soybean polyphenols.
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Affiliation(s)
- Yoko Yamashita
- Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe 657-8501, Japan.
| | | | - Toshiya Toda
- Department of Innovative Food Sciences, School of Food Sciences and Nutrition, Mukogawa Women's University, Nishinomiya 663-8558, Japan
| | - Hitoshi Ashida
- Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe 657-8501, Japan.
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20
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Influence of Heat Treatments on the Content of Bioactive Substances and Antioxidant Properties of Sweet Potato (Ipomoea batatas L.) Tubers. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8856260] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Heat treatment can affect the bioactive compounds in sweet potato (SP). In this work, we monitored the influence of heat treatment (boiling, steaming, microwaving, and baking) on the total polyphenols content (TPC), total antioxidant capacity (TAC), total anthocyanins content (TANTC), and phenolics acids (chlorogenic (CGA), neochlorogenic (neo-CGA), and trans-ferulic (tFA)) in two SP varieties grown in Slovakia and Croatia. TPC, TAC, and TANT were determined spectrophotometrically and phenolic acids by HPLC. TPC ranged from 576 (Beauregard, Croatia; Be/HR) to 3828 (414-purple, Slovakia; Pu/SK) mg/kg DW in the raw SP tubers. After heat treatment, TPC increased, most in steamed SP (8438 mg GAE/kg DW; Pu/SK), while only in boiled SP (Be/HR), TPC decreased (353 mg GAE/kg DW). TAC varied from 0.848 (Be/HR) to 8.67 (Pu/HR) (μmol TE/g DW) in raw SP. The TAC increased by heat treatment (max. 14.2 μmol TE/g DW; cooking Be/SK), except for Pu/HR. The TANT ranged from 151 (raw Pu/SK) to 1276 (microwaved Pu/SK) mg CyE/kg FW. Heat treatment had a negative effect on phenolic acid content; the largest reduction was after boiling: CGA by 29% (Pu/SK), neo-CGA by 69% (Pu/HR), and tFA by 29% (Be/HR). The influence of heat treatment on the monitored quantities is not definite.
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