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Food Chem

Title:		Effect of cooking methods on metabolites of deep purple-fleshed sweetpotato
Author(s):		Jiang X; Zhang R; Yao Y; Yang Y; Wang B; Wang Z;
Address:		"Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China. Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China. Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China; Hebei Normal University of Science & Technology, College of Agriculture and Biotechnology, Changli, Hebei 066600, China. Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China. Electronic address: binwang0228@shzu.edu.cn. Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China. Electronic address: wangzhangying@gdaas.cn"
Journal Title:		Food Chem
Year:		2023
Volume:		20230718
Issue:
Page Number:		136931 -
DOI:		10.1016/j.foodchem.2023.136931
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effects of different cooking methods on purple-fleshed sweetpotato (PFSP) metabolites were systematically explored, containing the changes of starch, soluble sugar, volatile organic compounds and non-target metabolites after steaming, boiling and baking. Compared to raw samples, the steamed samples showed the greatest changes in starch (degraded from 53.01% to 39.5%) and soluble sugar content (increased from 11.82% to 29.08%), while the baked samples showed insignificant changes in starch (51.06%). In total, 64 volatile organic compounds were identified in PFSP, with aldehydes decreasing and terpenes increasing after cooking. However, most of them were low in content and contributed weak aroma for PFSP. More importantly, 871 non-volatile metabolites were detected in PFSP, and 83.5% of which were well-preserved after cooking, while most of the changes were concentrated in phenylpropanoids, amino acids and carbohydrates. This study enriches the understanding of quality changes after PFSP cooking and helps consumers choose the right cooking method"
Keywords:		*Ipomoea batatas/chemistry *Volatile Organic Compounds/metabolism Anthocyanins/analysis Cooking Carbohydrates Starch/metabolism Sugars/metabolism Metabolites Purple-fleshed sweetpotato Relative odor activity value Starch Volatile organic compounds;
Notes:		"MedlineJiang, Xia Zhang, Rong Yao, Yanqiang Yang, Yiling Wang, Bin Wang, Zhangying eng England 2023/07/31 Food Chem. 2023 Dec 15; 429:136931. doi: 10.1016/j.foodchem.2023.136931. Epub 2023 Jul 18"