ArticleFoods (Basel, Switzerland)2019
Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed.
- Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato.Food chemistry: X · 2025Article
- Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach.Foods (Basel, Switzerland) · 2022Article
- Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products.Plants (Basel, Switzerland) · 2022Article
- The Roles of Carotenoid Consumption and Bioavailability in Cardiovascular Health.Antioxidants (Basel, Switzerland) · 2021Review
- Analysis of Lipophilic Antioxidants in the Leaves ofAntioxidants (Basel, Switzerland) · 2021Article
- Antioxidants Such as Flavonoids and Carotenoids in the Diet of Bogor, Indonesia Residents.Antioxidants (Basel, Switzerland) · 2021Article
- Folate Content and Yolk Color of Hen Eggs from Different Farming Systems.Molecules (Basel, Switzerland) · 2021Article
- Effect of Different Cooking Methods on Folate Content in Chicken Liver.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Carotenoids and folate are two mandatory supplying micronutrients for children or pregnant women. Inadequate intake of these two nutrients was relevant to a higher mortality of both children and pregnancies. This study is intended to investigate the thermal impact on the changes of carotenoids and folate in sweet potato roots (SPRs). Carotenoids were identified by high performance liquid chromatography (HPLC) while the folate was estimated using a microbial assay. An obvious decline was observed in total carotenoids after heating. Nevertheless, the content of provitamin compound β-carotene exhibited incredible stability during steaming and α-carotene multiplied in certain varieties, evidencing that SPRs could be an efficient way for addressing Vitamin A deficiency (VAD). As for the total folate contents, two varieties were found no significant loss after thermal process while the others showed a significant decrease. The results indicated that steaming process led to generally loss of both carotenoids and folate while the α-carotene and β-carotene were well preserved. The information provided by this study might help with enhancing the food quality in processing industry and the understanding in the nutrition changes during steaming.
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