Effect of boiling on carotenoid content and antioxidant activity of orange-fleshed sweet potato (Ipomoea batatas L.)

Résumé fourni par la source

Orange-fleshed sweet potato (OFSP) is widely recognized as a rich source of provitamin A carotenoids and natural antioxidants, making it a valuable functional food for combating micronutrient deficiencies and oxidative stress. This study investigated the effect of boiling duration on carotenoid retention and antioxidant activities of OFSP tubers. Raw and boiled samples were evaluated for total phenolic content (TPC), total flavonoid content (TFC), total carotene and β-carotene, alongside antioxidant capacity using 2,2-Diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power and total antioxidant capacity assay. Data were analyzed using one-way ANOVA followed by Tukey's post-hoc test (p < 0.05). Results showed that raw OFSP contained appreciable amounts of bioactive compounds, with TPC, TFC, and β-carotene contents of 3.26 mg GAE/g, 1.08 mg CE/g, and 308.23 μg/g dry weight, respectively. Boiling significantly influenced these compounds; short boiling times (5 min) preserved higher levels of carotenoids and antioxidant activity, wheras extended boiling caused progressive degradation, particularly in β-carotene and phenolic compounds. Nevertheless, even after boiling, OFSP remained a good source of dietary antioxidants. The observed decline in antioxidant capacity with prolonged cooking highlights the importance of optimizing preparation methods to maximize nutritional benefits. These findings demonstrate that moderate boiling preserves significant levels of bioactive compounds, supporting the utilization of OFSP as a sustainable dietary strategy to address vitamin A deficiency.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.