Effect of steam-cooking on (poly)phenolic compounds in purple yam and purple sweet potato tubers

Srivichai S., . and Cakrawati D., . and Hongsprabhas P., . Effect of steam-cooking on (poly)phenolic compounds in purple yam and purple sweet potato tubers. pp. 330-336. ISSN 2550-2166

This study investigated the influences of steam-cooking on (poly)phenolic compounds and colors in purple yam (Dioscorea alata L.) and purple sweet potato (Ipomoea batatas) tubers cooked at the household level. Steam-cooking did not significantly change the contents of total phenolic compounds flavonoids anthocyanins and antioxidant capacity measured by ABTS radical scavenging assay in purple yam (P0.05) but lowered the antioxidant capacity measured by Crocin assay (P0.05). The liquid chromatograph“ mass spectrometer“Ion Trap“Time of Flight (LCMS-IT-TOF) indicated the degradation of high MW alatanin B to lower MW alatanins due to the loss of glucose units. Purple sweet potato however responded to steam-cooking differently from purple yam (P0.05). Steam-cooking drastically increased total phenolic compounds flavonoids anthocyanins antioxidant capacities and retained the vivid reddish-purple color of cooked purple sweet potato (P0.05). The stability of polyphenolic compounds in starchy tubers against steam-cooking at the household level was in part due to the different contents of indigenous phenolic compounds in the raw tubers.

Full text available from: Official URL: https://www.myfoodresearch.com/uploads/8/4/8/5/848...

Abstract

This study investigated the influences of steam-cooking on (poly)phenolic compounds and colors in purple yam (Dioscorea alata L.) and purple sweet potato (Ipomoea batatas) tubers cooked at the household level. Steam-cooking did not significantly change the contents of total phenolic compounds flavonoids anthocyanins and antioxidant capacity measured by ABTS radical scavenging assay in purple yam (P0.05) but lowered the antioxidant capacity measured by Crocin assay (P0.05). The liquid chromatograph“ mass spectrometer“Ion Trap“Time of Flight (LCMS-IT-TOF) indicated the degradation of high MW alatanin B to lower MW alatanins due to the loss of glucose units. Purple sweet potato however responded to steam-cooking differently from purple yam (P0.05). Steam-cooking drastically increased total phenolic compounds flavonoids anthocyanins antioxidant capacities and retained the vivid reddish-purple color of cooked purple sweet potato (P0.05). The stability of polyphenolic compounds in starchy tubers against steam-cooking at the household level was in part due to the different contents of indigenous phenolic compounds in the raw tubers.

[error in script]

Item Type:	Article
AGROVOC Term:	Steaming
AGROVOC Term:	Yams
AGROVOC Term:	Sweet potatoes
AGROVOC Term:	Tubers
AGROVOC Term:	Sampling
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Food processing
AGROVOC Term:	Antioxidants
AGROVOC Term:	Nutrients
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10196

Actions (login required)

View Item