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Wan X, Wu J, Wang X, Cui L, Xiao Q. Accumulation patterns of flavonoids and phenolic acids in different colored sweet potato flesh revealed based on untargeted metabolomics. Food Chem X 2024; 23:101551. [PMID: 38974199 PMCID: PMC11225656 DOI: 10.1016/j.fochx.2024.101551] [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: 03/29/2024] [Revised: 06/10/2024] [Accepted: 06/11/2024] [Indexed: 07/09/2024] Open
Abstract
Sweet potatoes are rich in flavonoids and phenolic acids, showing incomparable nutritional and health value. In this investigation, we comprehensively analyzed the secondary metabolite profiles in the flesh of different-colored sweet potato flesh. We determined the metabolomic profiles of white sweet potato flesh (BS), orange sweet potato flesh (CS), and purple sweet potato flesh (ZS) using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The CS vs. BS, ZS vs. BS, and ZS vs. CS comparisons identified a total of 4447 secondary metabolites, including 1540, 1949, and 1931 differentially accumulated metabolites. Among them, there were significant differences in flavonoids and phenolic acids. There were 20 flavonoids and 13 phenolic acids that were common differential metabolites among the three comparison groups. The accumulation of paeoniflorin-like and delphinidin-like compounds may be responsible for the purple coloration of sweet potato flesh. These findings provide new rationale and insights for the development of functional foods for sweet potatoes. List of compounds Kaempferol (PubChem CID: 5280863); Peonidin 3-(6"-p-coumarylglucoside) (PubChem CID: 44256849); Swerchirin (PubChem CID: 5281660); Trilobatin (PubChem CID: 6451798); 3-Geranyl-4-hydroxybenzoate (PubChem CID: 54730540); Eupatorin (PubChem CID: 97214); Icaritin (PubChem CID: 5318980); Isorhamnetin (PubChem CID: 5281654); Glucoliquiritin apioside (PubChem CID: 74819335); Brazilin (PubChem CID: 73384).
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Affiliation(s)
- Xiaolin Wan
- Hubei Key Laboratory of Biological Resources Protection and Utilization (Hubei Minzu University), Enshi, 44500, China
| | - Jiaqi Wu
- Hubei Key Laboratory of Biological Resources Protection and Utilization (Hubei Minzu University), Enshi, 44500, China
| | - Xiuzhi Wang
- Hubei Key Laboratory of Biological Resources Protection and Utilization (Hubei Minzu University), Enshi, 44500, China
| | - Lingjun Cui
- Hubei Key Laboratory of Biological Resources Protection and Utilization (Hubei Minzu University), Enshi, 44500, China
| | - Qiang Xiao
- Hubei Key Laboratory of Biological Resources Protection and Utilization (Hubei Minzu University), Enshi, 44500, China
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Matsumoto Y, Suto M, Umebara I, Masutomi H, Ishihara K. Hydrophobic Components in Light-Yellow Pulp Sweet Potato ( Ipomoea batatas (L.) Lam.) Tubers Suppress LPS-Induced Inflammatory Responses in RAW264.7 Cells via Activation of the Nrf2 Pathway. Nutrients 2024; 16:563. [PMID: 38398887 PMCID: PMC10892877 DOI: 10.3390/nu16040563] [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: 02/01/2024] [Revised: 02/14/2024] [Accepted: 02/16/2024] [Indexed: 02/25/2024] Open
Abstract
Sweet potato is a crop that is widely consumed all over the world and is thought to contribute to health maintenance due to its abundant nutrients and phytochemicals. Previous studies on the functionality of sweet potatoes have focused on varieties that have colored pulp, such as purple and orange, which contain high levels of specific phytochemicals. Therefore, in the present study, we evaluated the anti-inflammatory effects of light-yellow-fleshed sweet potatoes, which have received little attention. After freeze-drying sweet potatoes harvested in 2020, extracts were prepared from the leaves, stems, roots, and tubers in 100% ethanol. Mouse macrophage-like cell line RAW264.7 cells were cultured with 10 µg/mL of the extracts and induced lipopolysaccharide (LPS)-stimulated inflammation. Of the extracts, the tuber extracts showed the highest suppression of LPS-induced interleukin-6 (IL-6) gene expression and production in RAW264.7, which was attributed to the activation of the nuclear factor erythroid 2-related factor 2 (Nrf2) oxidative stress response pathway. In addition, preparative high-performance liquid chromatography (HPLC) experiments suggested that hydrophobic components specific to the tuber were the main body of activity. In previous studies, it has been shown that the tubers and leaves of sweet potatoes with colored pulp exhibit anti-inflammatory effects due to their rich phytochemicals, and our results show that the tubers with light-yellow pulp also exhibit the effects. Furthermore, we were able to show a part of the mechanism, which may contribute to the fundamental understanding of the treatment and prevention of inflammation by food-derived components.
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Affiliation(s)
- Yuma Matsumoto
- Research and Development Division, Calbee, Inc., 23-6 Kiyohara-Kogyodanchi, Utsunomiya 321-3231, Japan
| | - Mari Suto
- Research and Development Division, Calbee, Inc., 23-6 Kiyohara-Kogyodanchi, Utsunomiya 321-3231, Japan
| | - Io Umebara
- Research and Development Division, Calbee, Inc., 23-6 Kiyohara-Kogyodanchi, Utsunomiya 321-3231, Japan
| | - Hirofumi Masutomi
- Research and Development Division, Calbee, Inc., 23-6 Kiyohara-Kogyodanchi, Utsunomiya 321-3231, Japan
| | - Katsuyuki Ishihara
- Research and Development Division, Calbee, Inc., 23-6 Kiyohara-Kogyodanchi, Utsunomiya 321-3231, Japan
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Guclu G, Dagli MM, Ozge Aksay, Keskin M, Kelebek H, Selli S. Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes ( Ipomoea batatas L.) as affected by different cooking methods. Heliyon 2023; 9:e18684. [PMID: 37560669 PMCID: PMC10407218 DOI: 10.1016/j.heliyon.2023.e18684] [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: 04/05/2023] [Revised: 07/07/2023] [Accepted: 07/25/2023] [Indexed: 08/11/2023] Open
Abstract
In this study, three cooking methods (baking, boiling, sous vide (SV)) were applied to Turkish sweet potatoes with three flesh colors (white, orange, purple) to examine the effects of the product color and cooking methods on the total phenolics, antioxidant activity, sugars, phenolic acids, and anthocyanins. LC-MS-MS was employed in the characterization of these compounds. It was observed that the product color and cooking method significantly affected the concentrations of bioactive compounds like polyphenols. Both the highest total phenolic content (11.36 mg/g) and antioxidant activity (DPPH (50.3 μM TE/g) and ABTS (63.53 μM TE/g)) were determined in the purple sweet potato cooked with the SV method. 10 phenolic acids were quantified in all samples which were in the highest amounts in the orange colored samples followed by the purple samples. Baking resulted in the highest total phenolic acids in all samples. 13 anthocyanins were detected in the purple-colored samples, while the SV cooking best preserved the anthocyanins. In sum, purple sweet potatoes cooked by SV are recommended for higher phenolic contents, antioxidant capacity and anthocyanins.
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Affiliation(s)
- Gamze Guclu
- Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330, Adana, Türkiye
| | - Mumine Melike Dagli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330, Adana, Türkiye
| | - Ozge Aksay
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250, Adana, Türkiye
| | - Muharrem Keskin
- Department of Biosystems Engineering, Faculty of Agriculture, Hatay Mustafa Kemal University, 31040, Antakya, Hatay, Türkiye
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250, Adana, Türkiye
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330, Adana, Türkiye
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Xiang W, Li K, Dong F, Zhang Y, Zeng Q, Jiang L, Zhang D, Huang Y, Xiao L, Zhang Z, Zhang C. Development of a multicriteria decision-making model for evaluating hybrid offspring in the sweetpotato ( Ipomoea batatas L.) breeding process. BREEDING SCIENCE 2023; 73:246-260. [PMID: 37840976 PMCID: PMC10570886 DOI: 10.1270/jsbbs.22096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 02/13/2023] [Indexed: 10/17/2023]
Abstract
Sweetpotato variety breeding is always a long process. Screening of hybrid offspring is dominated by empirical judgment in this process. Data analysis and decision fatigue have been troubling breeders. In recent years, the low-efficiency screening mode has been unable to meet the requirements of sweetpotato germplasm innovation. Therefore, it is necessary to construct a high-efficiency method that can screen germplasms for different usages, for mining elite genotypes, and to create dedicated sweetpotato varieties. In this article, the multicriteria decision-making (MCDM) model was constructed based on six agronomic traits, including fresh root yield, vine length, vine diameter, branch number, root number and the spatial distribution of storage roots, and five quality traits, including dry matter content, marketable root yield, uniformity of roots, starch content and the edible quality score. Among these, the edible quality score was calculated by using fuzzy comprehensive evaluation to integrate the sensory scores of color, odor, sweetness, stickiness and fibrous taste. The MCDM model was compared with the traditional screening method via an evaluation in 25 sweetpotato materials. The interference of subjective factors on the evaluation results was significantly reduced. The MCDM model is more overall, more accurate and faster than the traditional screening method in the selection of elite sweetpotato materials. It could be programmed to serve the breeders in combination with the traditional screening method.
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Affiliation(s)
- Wei Xiang
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Kailong Li
- Plant Protection Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Fang Dong
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Ya Zhang
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Qiang Zeng
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Ling Jiang
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Daowei Zhang
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Yanlan Huang
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Liang Xiao
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, Hunan, PR China
| | - Zhuo Zhang
- Plant Protection Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Chaofan Zhang
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
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Zhu S, Sun H, Mu T, Li Q, Richel A. Preparation of cellulose nanocrystals from purple sweet potato peels by ultrasound-assisted maleic acid hydrolysis. Food Chem 2023; 403:134496. [DOI: 10.1016/j.foodchem.2022.134496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 08/25/2022] [Accepted: 09/30/2022] [Indexed: 11/06/2022]
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Pazos J, Zema P, Corbino GB, Gabilondo J, Borioni R, Malec LS. Growing location and root maturity impact on the phenolic compounds, antioxidant activity and nutritional profile of different sweet potato genotypes. FOOD CHEMISTRY: MOLECULAR SCIENCES 2022; 5:100125. [PMID: 35942270 PMCID: PMC9356150 DOI: 10.1016/j.fochms.2022.100125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Revised: 07/13/2022] [Accepted: 07/22/2022] [Indexed: 11/29/2022]
Abstract
Undersized roots had high content of phenolic compounds and antioxidant activity. The agro-ecological region affected the phenolic contents of sweet potatoes. Chlorogenic and 3,5-dicaffeoylquinic acids were the main phenolic compounds. Orange-fleshed cultivars had high concentrations of total carotenoids and β-carotene The protein content in the orange-fleshed cultivars was higher than in the others.
This study aimed to analyze the phenolic compounds, antioxidant activity, and the main nutritional components of different colored-fleshed sweet potato genotypes grown in Argentina. Three cultivars of standard size were compared to undersized ones, currently discarded. Furthermore, four genotypes grown in different agroecological locations in Tucuman, Argentina, were evaluated. Chlorogenic and 3,5-dicaffeoylquinic acids were identified as the prevailing phenolic compounds in all samples. Undersized roots had significantly higher phenolics, antioxidant activity and carotenoids than standard. Therefore, they can confer healthy attributes to processed foods and, additionally, reduce waste. Genotypes from Tucuman grown under water stress conditions presented the lowest phenolics, anthocyanins and antioxidant activity, but the highest carotenoid contents. Orange-fleshed cultivars showed the highest protein percentages (6.0–11.7 %) and carotenoid contents ranging between 310 and 1012 µg β-carotene/g dw, with more than 90 % β-carotene. These findings could help to promote the cultivation of local genotypes with high added value.
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Affiliation(s)
- Juliana Pazos
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, Área Química y Microbiología de Alimentos, Buenos Aires, Argentina
| | - Paula Zema
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, Área Química y Microbiología de Alimentos, Buenos Aires, Argentina
| | - Graciela B. Corbino
- Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental San Pedro, Ruta Nacional n° 9 Km 170, San Pedro, Argentina
| | - Julieta Gabilondo
- Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental San Pedro, Ruta Nacional n° 9 Km 170, San Pedro, Argentina
| | - Rodrigo Borioni
- Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Faimallá, Ruta 301 km 32, T4132 Tucumán, Argentina
| | - Laura S. Malec
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, Área Química y Microbiología de Alimentos, Buenos Aires, Argentina
- Corresponding author.
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Haskap Berry Leaves (Lonicera caerulea L.)—The Favorable Potential of Medical Use. Nutrients 2022; 14:nu14193898. [PMID: 36235552 PMCID: PMC9573050 DOI: 10.3390/nu14193898] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/14/2022] [Accepted: 09/15/2022] [Indexed: 11/17/2022] Open
Abstract
The presented research evaluates the medical use potential of Lonicera caerulea leaves, which are waste plants in cultivating berries. The study’s screening activity included the leaves of five varieties of Lonicera caerulea: Atut, Duet, Wojtek, Zojka, and Jugana. The microbiological analysis confirmed the safety of using Lonicera caerulea leaves without significant stabilization. Lonicera caerulea leaves standardization was carried out based on the results of the chromatographic analysis, and it showed differences in the contents of active compounds (loganic, chlorogenic and caffeic acids, and rutin), which are attributed to biological activity. For the Lonicera caerulea leaves varieties tested, the differences in the content of total polyphenol content, chlorophylls, and carotenoids were also confirmed. The screening of biological activity of five Lonicera caerulea leaf varieties was carried out concerning the possibility of inhibiting the activity of α-glucosidase, lipase, and hyaluronidase as well, and the antioxidant potential was determined. The defined profile of the biological activity of Lonicera caerulea leaves makes it possible to indicate this raw material as an essential material supporting the prevention and treatment of type II diabetes. However, this research showed that tested enzymes were strongly inhibited by the variety Jugana. The health-promoting potential of Lonicera caerulea leaves was correlated with the highest chlorogenic acid and rutin content in the variety Jugana.
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Effects of Different Zn2+ Concentrations and High Hydrostatic Pressures (HHP) on Chlorophyll Stability. Foods 2022; 11:foods11142129. [PMID: 35885372 PMCID: PMC9316298 DOI: 10.3390/foods11142129] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 07/11/2022] [Accepted: 07/15/2022] [Indexed: 11/17/2022] Open
Abstract
This study provides a new idea for improving chlorophyll stability and color quality of green leafy vegetables by Zn2+ synergistic HHP. Zn-chlorophyll was prepared with zinc acetate and chlorophyll under HHP treatment. The effects of different zinc acetate concentrations and pressures on chlorophyll color, antioxidant activity, Zn2+ replacement rate, structure, and thermal stability were analyzed. Results showed with increased zinc acetate concentration and pressure, −a* value, antioxidant activity, and Zn2+ replacement rate of samples gradually increased. However, FTIR indicated the structure did not change. HHP fluorescence online analysis showed fluorescence intensity of samples decreased with zinc acetate concentration and pressure increasing. With zinc acetate 10 mg/100 mL and HHP 500 MPa, the highest −a* value (5.19), antioxidant activity (ABTS, DPPH, and FRAP were 37.03 g ACE/100 g, 25.95 g ACE/100 g, 65.43 g TE/100 g DW, respectively), and Zn2+ replacement rate (42.34%) were obtained. Thermal stability of Zn-chlorophyll obtained by synergistic effect was improved significantly.
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Phahlane CJ, Laurie SM, Shoko T, Manhivi VE, Sivakumar D. Comparison of Caffeoylquinic Acids and Functional Properties of Domestic Sweet Potato (Ipomoea batatas (L.) Lam.) Storage Roots with Established Overseas Varieties. Foods 2022; 11:foods11091329. [PMID: 35564053 PMCID: PMC9104689 DOI: 10.3390/foods11091329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 04/20/2022] [Accepted: 04/26/2022] [Indexed: 02/01/2023] Open
Abstract
Root samples of sweet potato varieties originating from South Africa (‘Ndou’, ‘Bophelo’, ‘Monate’, and ‘Blesbok’), the USA (‘Beauregard’), and Peru (‘199062.1′) were analyzed using ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC/QTOF/MS) and chemometrics to characterize and compare the locally developed varieties with well-known established overseas varieties. The highest total phenol content was detected in ‘Bophelo’, followed by ‘Beauregard’ and Peruvian variety ‘199062.1’. The Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) model classified the storage roots of six sweet potato varieties into two clusters. In the OPLS-DA scatter plot, one cluster, which included Peruvian variety ‘199062.1’, was separated from the others. L-tryptophan and 3-caffeoylquinic acid (CQA) showed variable importance in projection (VIP) scores greater than 1.5. Based on the OPLS-DA-S-plot, L-tryptophan separated the other varieties from Peruvian variety ‘199062.1’. Peruvian variety ‘199062.1’ contained higher concentrations of CQA (1,3-diCQA, 1,4-diCQA, 3,5-diCQA, 4,5-diCQA, 3-CQA, and 5-CQA) and 5-hydroxy-6-methoxycoumarin 7-glucoside than other varieties. Among all sweet potato varieties analyzed, Peruvian variety ‘199062.1′ showed the highest ferric reducing antioxidant power (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical scavenging activity, and [2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate)] scavenging activity. Among the local sweet potato varieties, ‘Bophelo’ has the greatest potential for commercialization as it is the richest source of CQA.
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Affiliation(s)
- Charmaine J. Phahlane
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa; (C.J.P.); (T.S.); (V.E.M.)
| | - Sunette M. Laurie
- Agricultural Research Council-Vegetables, Industrial and Medicinal Plants (ARC-VIMP), Pretoria 0001, South Africa;
| | - Tinotenda Shoko
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa; (C.J.P.); (T.S.); (V.E.M.)
| | - Vimbainashe E. Manhivi
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa; (C.J.P.); (T.S.); (V.E.M.)
| | - Dharini Sivakumar
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa; (C.J.P.); (T.S.); (V.E.M.)
- Correspondence:
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Escobar-Puentes AA, Palomo I, Rodríguez L, Fuentes E, Villegas-Ochoa MA, González-Aguilar GA, Olivas-Aguirre FJ, Wall-Medrano A. Sweet Potato (Ipomoea batatas L.) Phenotypes: From Agroindustry to Health Effects. Foods 2022; 11:foods11071058. [PMID: 35407143 PMCID: PMC8997864 DOI: 10.3390/foods11071058] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/02/2022] [Accepted: 04/03/2022] [Indexed: 02/04/2023] Open
Abstract
Sweet potato (SP; Ipomoea batatas (L.) Lam) is an edible tuber native to America and the sixth most important food crop worldwide. China leads its production in a global market of USD 45 trillion. SP domesticated varieties differ in specific phenotypic/genotypic traits, yet all of them are rich in sugars, slow digestible/resistant starch, vitamins, minerals, bioactive proteins and lipids, carotenoids, polyphenols, ascorbic acid, alkaloids, coumarins, and saponins, in a genotype-dependent manner. Individually or synergistically, SP’s phytochemicals help to prevent many illnesses, including certain types of cancers and cardiovascular disorders. These and other topics, including the production and market diversification of raw SP and its products, and SP’s starch as a functional ingredient, are briefly discussed in this review.
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Affiliation(s)
- Alberto A. Escobar-Puentes
- Biomedical Sciences Institute, Autonomous University of Ciudad Juárez, Anillo envolvente del Pronaf y Estocolmo s/n, Ciudad Juárez 32300, Chihuahua, Mexico; or
- Faculty of Medicine and Psychology, Autonomous University of Baja California, Tijuana 22427, Baja California, Mexico
| | - Iván Palomo
- Thrombosis Research Center, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, University of Talca, Talca 3460000, Chile; (I.P.); (L.R.); (E.F.)
| | - Lyanne Rodríguez
- Thrombosis Research Center, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, University of Talca, Talca 3460000, Chile; (I.P.); (L.R.); (E.F.)
| | - Eduardo Fuentes
- Thrombosis Research Center, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, University of Talca, Talca 3460000, Chile; (I.P.); (L.R.); (E.F.)
| | - Mónica A. Villegas-Ochoa
- Center for Research on Food and Development, Carretera al ejido la Victoria Km 0.6, Hermosillo 83304, Sonora, Mexico; (M.A.V.-O.); (G.A.G.-A.)
| | - Gustavo A. González-Aguilar
- Center for Research on Food and Development, Carretera al ejido la Victoria Km 0.6, Hermosillo 83304, Sonora, Mexico; (M.A.V.-O.); (G.A.G.-A.)
| | - Francisco J. Olivas-Aguirre
- Department of Health Sciences, University of Sonora (Campus Cajeme), Blvd. Bordo Nuevo s/n, 7 Ejido Providencia, Cd. Obregón 85199, Sonora, Mexico
- Correspondence: (F.J.O.-A.); (A.W.-M.); Tel.: +52-(656)-3058685 (F.J.O.-A.); +52-(656)-3052344 (A.W.-M.)
| | - Abraham Wall-Medrano
- Biomedical Sciences Institute, Autonomous University of Ciudad Juárez, Anillo envolvente del Pronaf y Estocolmo s/n, Ciudad Juárez 32300, Chihuahua, Mexico; or
- Correspondence: (F.J.O.-A.); (A.W.-M.); Tel.: +52-(656)-3058685 (F.J.O.-A.); +52-(656)-3052344 (A.W.-M.)
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Makori SI, Mu TH, Sun HN. Functionalization of sweet potato leaf polyphenols by nanostructured composite β-lactoglobulin particles from molecular level complexations: A review. Food Chem 2022; 372:131304. [PMID: 34655825 DOI: 10.1016/j.foodchem.2021.131304] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 09/25/2021] [Accepted: 09/30/2021] [Indexed: 12/18/2022]
Abstract
Sweet potato leaf polyphenols (SPLPs) have shown potential health benefits in the food and pharmaceutical industries. Nowadays, consumption of SPLPs from animal feeds to foodstuff is becoming a trend worldwide. However, the application of SPLPs is limited by their low bioavailability and stability. β-lactoglobulin (βlg), a highly regarded whey protein, can interact with SPLPs at the molecular level to form reversible or irreversible nanocomplexes (NCs). Consequently, the functional properties and final quality of SPLPs are directly modified. In this review, the composition and structure of SPLPs and βlg, as well as methods of molecular complexation and mechanisms of formation of SPLPsβlgNCs, are revisited. The modified functionalities of SPLPsβlgNCs, especially protein conformational structures, antioxidant activity, solubility, thermal stability, emulsifying, and gelling properties including allergenic potential, digestibility, and practical applications are discussed for SPLPs future development.
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Affiliation(s)
- Shadrack Isaboke Makori
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China; Food Technology Division, Kenya Industrial Research and Development Institute (KIRDI), P.O. Box 30650, GPO, Nairobi, Kenya
| | - Tai-Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China.
| | - Hong-Nan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China.
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Changes in Antioxidant Properties and Phenolics in Sweet Potatoes ( Ipomoea batatas L.) Due to Heat Treatments. Molecules 2022; 27:molecules27061884. [PMID: 35335244 PMCID: PMC8950918 DOI: 10.3390/molecules27061884] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/09/2022] [Accepted: 03/10/2022] [Indexed: 01/27/2023] Open
Abstract
Processing is one of the most crucial factors affecting polyphenol content in foods. Therefore, the study is aimed at the evaluation of heat treatment effects (microwaving, steaming, baking, and boiling) on the content of chlorogenic acids, total polyphenols, and antioxidant activity of three varieties of sweet potato with different flesh colors (Beauregard—orange-fleshed, O’Henry—white-fleshed, 414-purple—purple-fleshed). According to high performance liquid chromatography analysis, chlorogenic acid was the predominant chlorogenic acid in sweet potatoes. Obtained results also suggested the purple-fleshed variety (414-purple) had significantly (p < 0.05) higher total polyphenol content and thus the highest antioxidant activity. Heat treatment positively influenced the chlorogenic acid content, total polyphenols, and antioxidant activity of sweet potatoes. Among the used methods, steaming had the greatest effect on the chlorogenic acids and total polyphenols, while microwaved samples showed the highest antioxidant activity (DPPH). The content of chlorogenic acids and total polyphenols decreased in the order of steaming > baking > microwaving > boiling > raw. However, the individual varieties differed not only in the flesh color but also in the reaction to the used heat treatment methods. Spearman’s correlation coefficient showed a strong correlation between chlorogenic acid and antioxidant activity.
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Phahlane CJ, Laurie SM, Shoko T, Manhivi VE, Sivakumar D. An Evaluation of Phenolic Compounds, Carotenoids, and Antioxidant Properties in Leaves of South African Cultivars, Peruvian 199062.1 and USA's Beauregard. Front Nutr 2021; 8:773550. [PMID: 34901120 PMCID: PMC8662696 DOI: 10.3389/fnut.2021.773550] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Accepted: 10/26/2021] [Indexed: 11/13/2022] Open
Abstract
In this study, leaves of sweet potato cultivars from South Africa (“Ndou,” “Bophelo,” “Monate,” and “Blesbok”), “Beauregard,” a sweet potato cultivar from the USA, and a Peruvian cultivar “199062. 1” were analyzed using UPLC/QTOF/MS and chemometrics, with the aim of characterizing the locally developed sweet potato cultivars and comparing them with already well-known established varieties on the market. A set of 13 phenolic compounds was identified. A partial least squares discriminant analysis, a hierarchical cluster analysis, and variables importance in projection were used to successfully distinguish sweet potato varieties based on their distinct metabolites. Caffeic acid enabled to distinguish Cluster 1 leaves of varieties (“Beauregard” and “Ndou”) from Cluster 2 (“199062.1,” “Bophelo,” “Monate,” and “Blesbok”). The leaves of “Bophelo” contained the highest concentrations of rutin, quercetin 3-O-galactoside, 3-caffeoylquinic acid (3-CQA), (5-CQA), 1,3 dicaffeoylquinic acid (1,3-diCQA), 1,4-diCQA, and 3,5-diCQA. Furthermore, Bophelo leaves showed the highest antioxidant activities (FRAP 19.69 mM TEACg−1 and IC50 values of (3.51 and 3.43 mg ml−1) for DPPH and ABTS, respectively, compared to the other varieties. Leaves of “Blesbok” contained the highest levels of β-carotene (10.27 mg kg−1) and zeaxanthin (5.02 mg kg−1) on a dry weight basis compared to all other varieties. This study demonstrated that the leaves of local cultivars “Bophelo” and “Blesbok” have the potential to become functional ingredients for food processing.
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Affiliation(s)
- Charmaine J Phahlane
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa.,Agricultural Research Council-Vegetable, Industrial and Medicinal Plants (ARC-VIMP), Pretoria, South Africa
| | - Sunette M Laurie
- Agricultural Research Council-Vegetable, Industrial and Medicinal Plants (ARC-VIMP), Pretoria, South Africa
| | - Tinotenda Shoko
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa
| | - Vimbainashe E Manhivi
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa
| | - Dharini Sivakumar
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa
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Jancikova S, Dordevic D, Tesikova K, Antonic B, Tremlova B. Active Edible Films Fortified with Natural Extracts: Case Study with Fresh-Cut Apple Pieces. MEMBRANES 2021; 11:membranes11090684. [PMID: 34564501 PMCID: PMC8467745 DOI: 10.3390/membranes11090684] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 08/12/2021] [Accepted: 08/30/2021] [Indexed: 11/16/2022]
Abstract
The main aim of the study was to prepare the edible films based on carrageenan/chitosan and incorporate them into the following matrices: the natural extracts of Clitoria ternatea, Brassica oleracea, and Ipomea batatas. The films were characterized by TPC (total polyphenols content), antioxidant activity, and textural properties. Experimentally produced films were added in the packaging of freshly cut apple pieces, and the apple pieces were dipped into the films produced from carrageenan and chitosan. The appearance of the samples was monitored, as were antioxidant activity and total polyphenol content. The intelligent properties of films were evaluated too. The polymer type used for the preparation had the highest impact on the prepared films, and CHLCZ (red cabbage extract-Brassica oleracea) featured the best antioxidant activity. The intelligent properties were slightly confirmed in samples with the addition of red cabbage. The main finding was that the coating of fresh-cut apples emphasized the possibility to use a carrageenan matrix with the addition of extracts. The samples immersed in this coating type showed higher antioxidant activity as well as a superior color when compared to that of chitosan coated apple samples.
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Alam MK. A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile. Molecules 2021; 26:molecules26020314. [PMID: 33435441 PMCID: PMC7827549 DOI: 10.3390/molecules26020314] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Accepted: 01/07/2021] [Indexed: 01/29/2023] Open
Abstract
The effect of cooking on the concentrations of phenolic compounds and antioxidant activities in 33 colored-fleshed potatoes genotypes was evaluated. The phenolic profiles, concentrations, and antioxidant activity were evaluated with a liquid chromatography diode array detector coupled to a mass spectrometer with an electrospray ionization interface (HPLC-DAD-ESI-MS/MS). Eleven anthocyanins were detected; in the case of red-fleshed genotypes, these were mainly acyl-glycosides derivatives of pelargonidin, whereas, in purple-fleshed genotypes, acyl-glycosides derivatives of petunidin were the most important. In the case of the purple-fleshed genotypes, the most important compound was petunidin-3-coumaroylrutinoside-5-glucoside. Concentrations of total anthocyanins varied between 1.21 g kg−1 in fresh and 1.05 g kg−1 in cooked potato and the decreases due to cooking ranged between 3% and 59%. The genotypes that showed the highest levels of total phenols also presented the highest levels of antioxidant activity. These results are of relevance because they suggest anthocyanins are important contributors to the antioxidant activity of these potato genotypes, which is significant even after the drastic process of cooking.
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