ArticleHeliyon2023
Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (
Article in Heliyon, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Organic-Microbial Strategies for Iron and Zinc Biofortification in Orange-Fleshed Sweet Potato [Food science & nutrition · 2026Article
- Dataset of multi-trait selection approach of superior purple-fleshed Sweet Potato (PFSP) genotypes.Data in brief · 2026Article
- Different Drying Techniques and Their Impact on Physicochemical Properties of Sweet Potato: A Review.Journal of food science · 2025Review
- Optimization of Anthocyanin Extraction from Purple Sweet Potato Peel (Foods (Basel, Switzerland) · 2025Article
- Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization.Foods (Basel, Switzerland) · 2025Review
- Physical and Chemical Properties of Gluten-Free Biscuits Incorporated With Purple Sweet Potato Flour.International journal of food science · 2025Article
- Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review.Food chemistry: X · 2024Review
- Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Antioxidants (Basel, Switzerland) · 2024Review
- Color and Nutritional Analysis of Ten Different Purple Sweet Potato Varieties Cultivated in China via Principal Component Analysis and Cluster Analysis.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
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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