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Title 

Variations in the carotenoid and anthocyanin contents of Korean cultural varieties and home-processed sweet potatoes

Authors 

H J KimW S ParkJ Y BaeS Y KangM H YangS LeeHaeng Soon LeeSang Soo KwakM J Ahn

Publisher 

Elsevier

Issue Date 

2015

Citation 

Journal of Food Composition and Analysis, vol. 41, no. 0, pp. 188-193

Keywords 

13Z-β-CaroteneAll-trans-β-caroteneAnthocyaninsCarotenoidsFood analysisFood compositionHome-processingSweet potato

Abstract 

The sweet potato is an important industrial crop and a source of food that contains useful dietary fiber and vitamins. Recently, orange- and purple-fleshed varieties have come under the spotlight due to their healthful components, carotenoids and anthocyanins, respectively. In this study, an HPLC-DAD method was applied to determine the carotenoid composition and content in nine Korean cultural varieties of sweet potato. Changes in carotenoid contents and composition were also observed during home-processing of an orange-fleshed cultivar with high carotenoid content (530 ± 60 μg/g of dry weight, DW as all- trans- β-carotene). A loss of the carotenoids was observed for all of the home-processing methods examined; the baked or boiled or steamed sweet potatoes had higher amounts of all-. trans-. β-carotene (246 ± 34, 253 ± 29 and 240 ± 21 μg/g DW, respectively) than pressure-cooked, saut?ed and fried ones (194 ± 21, 201 ± 28 and 111 ± 19 μg/g DW, respectively). Interestingly, cis-isomer of the all-. trans-. β-carotene, 13 Z- β-carotene was found in elevated amounts in all of the processed samples, particularly in baked, pressure-cooked and steamed sweet potatoes compared to control. Variations in anthocyanin content in the nine cultural varieties and home-processed sweet potatoes were also determined by an HPLC-DAD method.

ISSN 

0889-1575

Link 

http://dx.doi.org/10.1016/j.jfca.2015.01.012

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


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