There was an obvious decrease in caffeic acid derivatives during the boiling of cube-shaped blocks of sweet potatoes. They also decreased in a mixture of freeze-dried sweet-potato powder and water maintained at room temperature. Ascorbic acid prevented the decrease, supporting the occurrence of an enzyme reaction with polyphenol oxidase (PPO). 5-O-Caffeoylquinic acid (5-CQA, "3-O-caffeoylquinic acid" as a trivial name) and 3,5-di-O-caffeoylquinic acid (3,5-CQA), major phenolic compounds of sweet potato, did not change when they were separately heated in boiling water. When the mixture of powdered sweet potato and water was heated at 100 degrees C, there was only a negligible decrease in the total amount of phenolic compounds, and portions of 5-CQA and 3,5-CQA were found to be isomerized to 3-CQA, 4-CQA, 3,4-CQA, and 4,5-CQA. The content and composition of the phenolic compounds in sweet potatoes differed between fresh and long-stored ones, as did their response to heating.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1271/bbb.70.172 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt.
Foods
January 2025
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Seropédica, Rio de Janeiro 23890-000, Brazil.
This study proposes the use of lyophilized powder of purple-fleshed sweet potato (LP) as a new multifunctional ingredient to improve the identity and quality parameters of stirred yogurts. The physical and chemical properties, color, monomeric anthocyanin content, lactic acid bacteria viability, water retention capacity, microstructure, and texture were evaluated for yogurts enriched with LP at the levels of 2% (YLP2), 4% (YLP4), and 6% (YPL6), stored for 30 days under refrigeration (4 °C). The results indicated that LP provided different intensities and shades of pink coloration to yogurt, in addition to increasing ( < 0.
View Article and Find Full Text PDFDevelopment of edible films based on sweet potato (Ipomoea batatas) starch and their application in candy packaging.
Int J Biol Macromol
January 2025
Department Food Engineering, Universidad de Córdoba, Montería, Colombia. Electronic address:
Recent studies have focused on the generation of biomaterials from natural sources, highlighting the use of starch from different sources to obtain edible films and coatings. In this study, edible films were developed from sweet potato starch, and their potential use in candy packaging was evaluated. Films were prepared by the casting method, and the effects of sweet potato starch (3 %-5 % w/w), glycerol (0.
View Article and Find Full Text PDFChanges in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07.
Food Res Int
February 2025
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457 PR China. Electronic address:
In this work, the functional activities including α-glucosidase, α-amylase, angiotensin converting enzyme (ACE) inhibitory activity, and antioxidant activity of mixed grains (mung beans, cowpeas, and quinoa) fermented with Bacillus amyloliquefaciens SY07 were investigated. The volatile flavor of the mixed grains collected every 12 h during 72 h-fermentation were further detected as well. The inhibition on α-glucosidase and α-amylase reached up to 89.
View Article and Find Full Text PDFEvidence of Rapid Infection of Four Sweetpotato Potyviruses in a Commercial Field in California.
Plant Dis
January 2025
Department of Plant Pathology, Foundation Plant Services, Davis, CA 95616, U.S.A.
Sweetpotato ( Lam.) is grown worldwide and is a staple food in many countries. One of the main constraints for sweetpotato production is cultivar decline, caused by the accumulation of viruses and subsequent losses of storage root yield and quality over years of vegetative propagation.
View Article and Find Full Text PDFComparative transcriptome and metabolome analysis of sweet potato ( (L.) Lam.) tuber development.
Front Plant Sci
January 2025
Institute of Food Crops, Hainan Academy of Agricultural Sciences/Hainan Key Laboratory of Crop Genetics and Breeding, Haikou, China.
Introduction: Sweet potato is an important food, feed and industrial raw material, and its tubers are rich in starch, carotenoids and anthocyanins.
Methods: To elucidate the gene expression regulation and metabolic characteristics during the development of sweet potato tubers, transcriptomic and metabolomic analyses were performed on the tubers of three different sweet potato varieties at three developmental stages (70, 100, and 130 days (d)).
Results: RNA-seq analysis revealed that 16,303 differentially expressed genes (DEGs) were divided into 12 clusters according to their expression patterns, and the pathways of each cluster were annotated.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!