ArticleFood science & nutrition2021
Processing methods affect phytochemical contents in products prepared from orange-fleshed sweetpotato leaves and roots.
Article in Food science & nutrition, 2021. 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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Who cites it
8 citing papers in PubMed.
- Fermentation Improves the Antioxidant Activity, Flavor Components and Metabolic Characteristics of Coffee Pulp Beverage.Microorganisms · 2026Article
- From Source to Utilization: A Review of Influencing Factors and Safety Assessment for High-Value Utilization of Sweet Potato (Foods (Basel, Switzerland) · 2026Review
- Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review.Food chemistry: X · 2024Review
- Development of a multicriteria decision-making model for evaluating hybrid offspring in the sweetpotato (Breeding science · 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
- The Potential of Sweetpotato as a Functional Food in Sub-Saharan Africa and Its Implications for Health: A Review.Molecules (Basel, Switzerland) · 2021Review
- Processing methods affect phytochemical contents in products prepared from orange-fleshed sweetpotato leaves and roots.Food science & nutrition · 2021Article
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Authors and funding
9 authors.
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Abstract
Phytochemicals enhance human health by acting antagonistically on incidences of cancer and other chronic diseases. They are considered indispensable in a variety of nutraceutical, pharmaceuticals, and medicinal and cosmetic applications. This study evaluated the effects of common processing methods on inherent phytochemical content in the roots and leaves of orange-fleshed sweetpotato (OFSP) varieties called Kabode and SPK031. Yellosp and Whitesp, which are local sweetpotato varieties, were also included as check for roots and leaves, respectively. The sweetpotato products prepared for phytochemical analysis were boiling roots and leaves, frying chips and crisps, baking bread (for roots only), and fermenting and dehydrating leaves. Phytochemicals that were assessed included vitamin C, total phenolics and flavonoids, tannins, phytates, and soluble oxalates. Results indicated that retention of vitamin C was highest in boiled roots (85%-95%), followed by fries (71%-94%) and crisps (44%-76%), whereas the least retention was in bread (4%-11%) and leaves (0%-27%). Total phenolics, flavonoids, and antioxidant activity in leaves significantly (
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