Plant Foods for Human Nutrition

, Volume 66, Issue 4, pp 341–347 | Cite as

Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars

  • Cuneyt Dincer
  • Mert Karaoglan
  • Fidan Erden
  • Nedim Tetik
  • Ayhan Topuz
  • Feramuz Ozdemir
Original Paper

Abstract

The effects of baking and boiling on the nutritional and antioxidant properties of three sweet potato cultivars (Beniazuma, Koganesengan, Kotobuki) cultivated in Turkey were investigated. The samples were analyzed for proximate composition, total phenolic content, ascorbic acid, β-carotene, antiradical activity, and free sugars. The dry matter, protein, and starch contents of the sweet potatoes were significantly changed by the treatments while the ash and crude fiber contents did not differ as significantly. The β-carotene contents of baked and boiled sweet potatoes were lower than those of fresh sweet potatoes; however, the total phenolic and ascorbic acid contents of the baked and boiled sweet potatoes were higher than those of the fresh samples. Generally, the antiradical activity of the sweet potatoes increased with the treatments. Sucrose, glucose, and fructose were quantified as free sugars in all fresh sweet potatoes; however, maltose was determined in the treated samples. In terms of the analyzed parameters, there were no explicit differences among the sweet potato cultivars.

Keywords

Antioxidant Baking Boiling Ipomoea batatas Sugar Sweet potato 

Abbreviations

DPPH

2,2-diphenyl-1-picrylhydrazyl

GAE

Gallic acid equivalent

HPLC

High performance liquid chromatography

IC50

50% inhibitory concentration

RAE

Retinol activity equivalent

TPC

Total phenolic content

TUBITAK

Scientific and Technological Research Council of Turkey

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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Cuneyt Dincer
    • 1
  • Mert Karaoglan
    • 1
  • Fidan Erden
    • 1
  • Nedim Tetik
    • 1
  • Ayhan Topuz
    • 1
  • Feramuz Ozdemir
    • 1
  1. 1.Faculty of Engineering, Department of Food EngineeringAkdeniz UniversityAntalyaTurkey

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