Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods

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dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorGuclu, Gamze
dc.contributor.authorDagli, Mumine Melike
dc.contributor.authorAksay, Ozge
dc.contributor.authorKeskin, Muharrem
dc.contributor.authorKelebek, Hasim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2024-09-18T20:59:13Z
dc.date.available2024-09-18T20:59:13Z
dc.date.issued2023
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn 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 & mu;M TE/g) and ABTS (63.53 & mu;M 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.en_US
dc.identifier.doi10.1016/j.heliyon.2023.e18684
dc.identifier.issn2405-8440
dc.identifier.issue8en_US
dc.identifier.pmid37560669en_US
dc.identifier.scopus2-s2.0-85166304716en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.heliyon.2023.e18684
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12458
dc.identifier.volume9en_US
dc.identifier.wosWOS:001048869700001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherCell Pressen_US
dc.relation.ispartofHeliyonen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSweet potatoen_US
dc.subjectIpomoea batatas Len_US
dc.subjectPhenolicsen_US
dc.subjectAntioxidant capacityen_US
dc.subjectAnthocyaninsen_US
dc.titleComparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methodsen_US
dc.typeArticleen_US

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