ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2012
Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- The Impact of Thermal Treatment and In Vitro Digestion on Antioxidant Activity and Anti-Glycation Properties of Antioxidant Crude Extract From Hot and Cold Brew Spent Coffee Ground.Food science & nutrition · 2025Article
- Biofortified Sweet Potato Submitted to Different Domestic Cooking Processes: Impact on β-Carotene Retention and Antioxidant Capacity.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Quality attributes, antioxidant activity and color profile of orange-fleshed sweet potato grown in Vietnam.Food chemistry: X · 2024Article
- The Impact of Cooking on Antioxidant and Enzyme Activities in Ruichang Yam Polyphenols.Foods (Basel, Switzerland) · 2024Article
- Effects of Cooking Methods on Caffeoylquinic Acids and Radical Scavenging Activity of Sweet Potato.Foods (Basel, Switzerland) · 2024Article
- Effect of Heat Treatment on the Quality and Soft Rot Resistance of Sweet Potato during Long-Term Storage.Foods (Basel, Switzerland) · 2023Article
- The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel.Foods (Basel, Switzerland) · 2023Article
- Household Processing Methods and Their Impact on Bioactive Compounds and Antioxidant Activities of Sweetpotato Genotypes of Varying Storage Root Flesh Colours.Antioxidants (Basel, Switzerland) · 2022Article
- Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing.Antioxidants (Basel, Switzerland) · 2022Review
- Changes in Antioxidant Properties and Phenolics in Sweet Potatoes (Molecules (Basel, Switzerland) · 2022Article
- The Potential of Sweetpotato as a Functional Food in Sub-Saharan Africa and Its Implications for Health: A Review.Molecules (Basel, Switzerland) · 2021Review
- Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables.Foods (Basel, Switzerland) · 2020Article
- Review on nutritional composition of orange-fleshed sweet potato and its role in management of vitamin A deficiency.Food science & nutrition · 2019Review
- Aqueous-Methanol Extracts of Orange-Fleshed Sweet Potato (Molecules (Basel, Switzerland) · 2018Article
- Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya.International journal of food science · 2018Article
- Influence of Cooking Conditions on Carotenoid Content and Stability in Porridges Prepared from High-Carotenoid Maize.Plant foods for human nutrition (Dordrecht, Netherlands) · 2017Article
- Comparison of the Proximate Composition, Total Carotenoids and Total Polyphenol Content of Nine Orange-Fleshed Sweet Potato Varieties Grown in Bangladesh.Foods (Basel, Switzerland) · 2016Article
- Comparison of content and in vitro bioaccessibility of provitamin A carotenoids in home cooked and commercially processed orange fleshed sweet potato (Ipomea batatas Lam).Plant foods for human nutrition (Dordrecht, Netherlands) · 2015Article
- Degradation of carotenoids in apricot (Prunus armeniaca L.) during drying process.Plant foods for human nutrition (Dordrecht, Netherlands) · 2013Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Intervention strategies regarding the biofortification of orange-fleshed sweet potato, which is a rich source of carotenoids for combating vitamin A deficiency, are being developed in Brazil. This study was conducted to evaluate the concentrations of individual carotenoids, total phenolic compounds and antioxidant capacity in the roots of four biofortified sweet potato cultivars that were raw or processed by four common heat treatments. HPLC, Folin-Ciocalteu, DPPH and ABTS assays were used. All cultivars showed high levels of carotenoids in raw roots, predominantly all-trans-β-carotene (79.1-128.5 mg.100 g(-1) DW), suggesting a high estimated vitamin A activity. The CNPH 1194 cultivar reported carotenoids values highest than those of other cultivars (p < 0.05). The total phenolic compounds varied among cultivars and heat treatments (0.96-2.05 mg.g(-1) DW). In most cases, the heat treatments resulted in a significant decrease in the carotenoids and phenolic compounds contents as well as antioxidant capacity. Processing of flour presented the greatest losses of major carotenoids and phenolics. The phenolic compounds showed more stability than carotenoids after processing. There were significant correlations between the carotenoids and phenolic compounds and the antioxidant capacity.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.