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Abstract
Sweet potatoes are a rich source of bioactive compounds, which are considered to promote human health. This study aimed to analyse the main bioactives of two orange-fleshed sweet potato cultivars, Beauregard and Colorado INTA, freshly harvested, after storage, and after processing of sweet potato paste, a solid dessert widely consumed in Argentina. In the flesh, phenolic compounds, carotenoids, anthocyanin contents, and radical scavenging activity were [ver mas...]
dc.contributor.authorGabilondo, Julieta
dc.contributor.authorCorbino, Graciela Beatriz
dc.contributor.authorChludil, Hugo Daniel
dc.contributor.authorMalec, Laura
dc.date.accessioned2022-03-10T10:38:14Z
dc.date.available2022-03-10T10:38:14Z
dc.date.issued2022
dc.identifier.issn2772-5022
dc.identifier.otherhttps://doi.org/10.1016/j.afres.2022.100061
dc.identifier.urihttp://hdl.handle.net/20.500.12123/11358
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S277250222200021X
dc.description.abstractSweet potatoes are a rich source of bioactive compounds, which are considered to promote human health. This study aimed to analyse the main bioactives of two orange-fleshed sweet potato cultivars, Beauregard and Colorado INTA, freshly harvested, after storage, and after processing of sweet potato paste, a solid dessert widely consumed in Argentina. In the flesh, phenolic compounds, carotenoids, anthocyanin contents, and radical scavenging activity were significantly higher in Colorado INTA cultivar. The carotenoid contents were 555 and 712 µg β-carotene/g dw in the flesh of Beauregard and Colorado INTA, respectively. In the peel of both cultivars, phenolic contents and antioxidant activities were notably higher than in the flesh. Extended storage has markedly increased phenolics and antioxidant properties in the flesh of Colorado INTA, further accentuating the differences between both cultivars. Paste processing negatively affected all parameters, particularly in Beauregard. The major phenolic compounds in both cultivars, chlorogenic and 3,5-dicaffeoylquinic acids, were the most affected by processing. The main reductions of bioactives stemmed from sugar addition. The inclusion of the peel, traditionally discarded during processing, could confer an additional value to the paste. The high bioactive contents of Beauregard and Colorado INTA cultivars, especially the latter, can contribute to provide health benefits and to reduce vitamin A deficiency. The valuable attributes of these cultivars could represent a useful tool for sweet potato producers to add value to this product and to foment its consumption.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.relationinfo:eu-repograntAgreement/INTA/2019-PE-E7-I517-001/2019-PE-E7-I517-001/AR./Calidad nutricional y sensorial de alimentos y aptitud tecnológica de materia prima asociada a sistemas y territorios productivos con foco en las demandas del consumidor.es_AR
dc.relationinfo:eu-repograntAgreement/INTA/2019-PIT.R-71.I004-001/2019-PIT.R-71.I004-001/AR./Producciones intensivas del norte bonaerensees_AR
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.sourceApplied Food Research, 2 (1) : 100061 (Jun. 2022)es_AR
dc.subjectBatataes_AR
dc.subjectSweet Potatoeseng
dc.subjectIpomoea batatases_AR
dc.subjectCompuestos Bioactivoses_AR
dc.subjectBioactive Compoundseng
dc.subjectCompuestos Fenólicoses_AR
dc.subjectPhenolic Compoundseng
dc.subjectCarotenoideses_AR
dc.subjectCarotenoidseng
dc.subjectProcesamientoes_AR
dc.subjectProcessingeng
dc.subjectAlmacenamientoes_AR
dc.subjectStorageeng
dc.subject.otherActividad Antioxidantees_AR
dc.subject.otherAntioxidant Activityeng
dc.titleBioactive compounds of two orange-fleshed sweet potato cultivars (Ipomoea batatas (L.) Lam.) in fresh, stored and processed rootses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA San Pedroes_AR
dc.description.filFil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentinaes_AR
dc.description.filFil: Corbino, Graciela Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentinaes_AR
dc.description.filFil: Corbino, Graciela Beatriz. Universidad de Buenos Aires. Facultad de Agronomía. Cátedra de Química de Biomoléculas; Argentinaes_AR
dc.description.filFil: Chludil, Hugo Daniel. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Biología Aplicada y Alimentos; Argentinaes_AR
dc.description.filFil: Chludil, Hugo Daniel. Universidad de Buenos Aires. Facultad de Agronomía. Parque Científico y Tecnológico; Argentinaes_AR
dc.description.filFil: Malec, Laura. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento Química Orgánica; Argentinaes_AR
dc.subtypecientifico


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