ArticleMolecules (Basel, Switzerland)2022
Changes in Antioxidant Properties and Phenolics in Sweet Potatoes (
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Bio-Transforming Sweet Potato into a Methionine-Rich Aquafeed Ingredient: A Statistical Screening of Saccharomyces cerevisiae Fermentation.Current microbiology · 2026Article
- Dataset of multi-trait selection approach of superior purple-fleshed Sweet Potato (PFSP) genotypes.Data in brief · 2026Article
- Enhancing phenolic extractability and antioxidant activity in dandelion leaves and roots through instant controlled pressure drop pretreatment.NPJ science of food · 2026Article
- Processing-Induced Changes in Bioactive Compounds and Antioxidant Activity of Orange-Fleshed Sweet Potato (Foods (Basel, Switzerland) · 2025Article
- Anthocyanins From Sweet Potatoes (Food science & nutrition · 2025Review
- Edible Tubers as a Source of Bioactive Compounds in Baked Goods: Benefits and Drawbacks.Molecules (Basel, Switzerland) · 2025Review
- Dietary polyphenols and human health: sources, biological activities, nutritional and immunological aspects, and bioavailability- a comprehensive review.Frontiers in immunology · 2025Review
- Comparative Analysis of Nutrients, Phytochemicals, and Minerals in Colored Sweet Potato (Foods (Basel, Switzerland) · 2024Article
- Polyphenols: Secondary Metabolites with a Biological Impression.Nutrients · 2024Review
- Effects of Cooking Methods on Caffeoylquinic Acids and Radical Scavenging Activity of Sweet Potato.Foods (Basel, Switzerland) · 2024Article
- Optimizing sweet potato production: insights into the interplay of plant sanitation, virus influence, and cooking techniques for enhanced crop quality and food security.Frontiers in plant science · 2024Article
- Immunomodulatory and Antioxidant Properties ofCurrent issues in molecular biology · 2023Article
- Article
- Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam.Foods (Basel, Switzerland) · 2023Article
- Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes (Food chemistry: X · 2023Article
- Effects of Different Processing Methods of CoffeeFoods (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
Corrections and comments
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Authors and funding
7 authors.
Funding
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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Registered trials
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