Publication
The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas
| dc.contributor.author | Alves, Tiago | |
| dc.contributor.author | Luís, Ângelo | |
| dc.contributor.author | Duarte, Ana Paula | |
| dc.date.accessioned | 2023-08-28T09:44:23Z | |
| dc.date.available | 2023-08-28T09:44:23Z | |
| dc.date.issued | 2023-03-15 | |
| dc.description.abstract | It is known that heat treatment can lead to physical and chemical changes that can decrease or alter the properties of food. This work evaluated the influence on the antioxidant activity of boiling, pressure, and microwave cooking processes on three selected sweet potato varieties (purple, orange, and yellow). The samples were analyzed for total phenols and anthocyanin content and antioxidant capacity. The cooking water of the boiling and pressure processing were also analyzed. The results demonstrated that the purple sweet potato had better phenolic compounds, anthocyanins, and antioxidant activity profiles than the other varieties studied. On the other hand, the yellow sweet potato was the variety that showed the lowest antioxidant activity after applying the different culinary processes. Microwave processing, particularly when applied to purple sweet potato samples, seemed to be the most suitable cooking process to extract the bioactive compounds with antioxidant activity. Related to the cooking water, there were discrepancies between the behavior of different sweet potato varieties, since not all the samples followed similar profiles. In conclusion, it is necessary to study sweet potatoes processed through various cooking methods for antioxidant properties and other characteristics, such as texture, flavor, and nutritional value. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.doi | 10.3390/app13063723 | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.6/13408 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.relation | Health Sciences Research Centre | |
| dc.relation | Health Sciences Research Centre | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Ipomoea batatas | pt_PT |
| dc.subject | Sweet potato | pt_PT |
| dc.subject | Food processing | pt_PT |
| dc.subject | Cooking methods | pt_PT |
| dc.subject | Phenols | pt_PT |
| dc.subject | Anthocyanins | pt_PT |
| dc.subject | Antioxidant activity | pt_PT |
| dc.title | The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Health Sciences Research Centre | |
| oaire.awardTitle | Health Sciences Research Centre | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00709%2F2020/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00709%2F2020/PT | |
| oaire.citation.issue | 6 | pt_PT |
| oaire.citation.startPage | 3723 | pt_PT |
| oaire.citation.title | Applied Sciences | pt_PT |
| oaire.citation.volume | 13 | pt_PT |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| person.familyName | Santos Luís | |
| person.familyName | Duarte | |
| person.givenName | Ângelo Filipe | |
| person.givenName | Ana Paula | |
| person.identifier | 1255684 | |
| person.identifier.ciencia-id | 3D14-798B-65D3 | |
| person.identifier.ciencia-id | BC15-D376-80FE | |
| person.identifier.orcid | 0000-0003-0712-6522 | |
| person.identifier.orcid | 0000-0003-3333-5977 | |
| person.identifier.rid | B-5904-2009 | |
| person.identifier.scopus-author-id | 7102602131 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
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