| Title: |
Modulation of carotenoid content in sweet potato through cooking and lactic acid fermentation |
| Authors: |
Remize, Fabienne; Nabot, Marion; Gleize, Beatrice; Brabet, Catherine; Garcia, Cyrielle |
| Contributors: |
Sciences Pour l'Oenologie (SPO); Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM); Qualisud - Pôle de La Réunion (Qualisud Réunion); Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud); Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Institut Agro Montpellier; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Institut Agro Montpellier; Sécurité et Qualité des Produits d'Origine Végétale (SQPOV); Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); United Scientific Group |
| Source: |
10. International Conference on Food Chemistry & Technology - FCT 2024; https://hal.inrae.fr/hal-04970202; 10. International Conference on Food Chemistry & Technology - FCT 2024, United Scientific Group, Nov 2024, Valencia, Spain. 16 p |
| Publisher Information: |
CCSD |
| Publication Year: |
2024 |
| Collection: |
Université de la Réunion: HAL |
| Subject Terms: |
Patate douce; Caroténoides; Cuisson; [SDV]Life Sciences [q-bio]; [CHIM]Chemical Sciences |
| Subject Geographic: |
Valencia; Spain |
| Description: |
International audience ; Sweet potatoes are cultivated across a wide range of subtropical and tropical regions due to their resilience to diverse environmental conditions. As a starch-rich crop, they serve as a staple food in many countries, typically consumed in forms such as purée or baked goods. Orange-fleshed sweet potato varieties are particularly valued for their high carotenoid content, which plays a crucial role in vitamin A supply. In this study, the roots of six yellow and orange-fleshed sweet potato cultivars were analyzed, revealing a broad spectrum of carotenoid levels, ranging from 1.0 to 62.2 mg β-carotene equivalents per 100g dry weight. The carotenoids were primarily composed of β-carotene, with smaller amounts of α-carotene, lutein, and β-carotene 5,8-epoxide.The impact of various cooking methods, both alone and in combination with lactic acid fermentation (LAF), on carotenoid content was investigated. Baking significantly reduced carotenoid levels, whereas boiling, frying, microwave cooking, and especially steaming preserved or even enhanced carotenoid content. The observed effects are likely due to plant cell lysis and enzyme inactivation during these cooking processes. LAF was applied either before or after cooking, using two different lactic acid bacterial strains. Unexpectedly, pre-cooking LAF led to a reduction in carotenoid levels, particularly after baking, with α-carotene being the most affected. In contrast, performing LAF post-cooking generally preserved carotenoid content. Steaming followed by LAF emerged as the most effective method for retaining carotenoids, especially β-carotene. All processing methods modified sweet potato flesh color, reducing L* (lightness) and a* (red component) values. Conversely, b* (yellow component) decreased with baking, both alone and in combination with LAF, as well as with steaming. However, b* increased when LAF was applied prior to cooking. This study provides insights into how processing techniques influence the retention of bioactive compounds in ... |
| Document Type: |
conference object |
| Language: |
English |
| Availability: |
https://hal.inrae.fr/hal-04970202; https://hal.inrae.fr/hal-04970202v1/document; https://hal.inrae.fr/hal-04970202v1/file/FCT%20Remize%202024-11.pdf |
| Rights: |
info:eu-repo/semantics/OpenAccess |
| Accession Number: |
edsbas.EB004423 |
| Database: |
BASE |