2. Academic Validation
  3. Effects of Cooking Methods on Caffeoylquinic Acids and Radical Scavenging Activity of Sweet Potato

Effects of Cooking Methods on Caffeoylquinic Acids and Radical Scavenging Activity of Sweet Potato

  • Foods. 2024 Apr 3;13(7):1101. doi: 10.3390/foods13071101.
Megumi Kido 1 2,  Makoto Yoshimoto 3,  Kozue Sakao 1 4,  Koji Wada 1 5,  De-Xing Hou 1 4
Affiliations

Affiliations

  • 1 The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
  • 2 Department of Human Life and Science, Kagoshima Women's College, 6-9 Kohraicho, Kagoshima 890-8565, Japan.
  • 3 My Food Development Institute, 109-3 Miyakonojo, Miyazaki 885-0041, Japan.
  • 4 Faculty of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
  • 5 Faculty of Agriculture, University of the Ryukyus, Senbaru, Nishihara 1, Okinawa 903-0213, Japan.
PMID: 38611405 DOI: 10.3390/foods13071101
Abstract

The effects of cooking methods, including steaming, deep-frying, and baking, on the phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, and isomerization of caffeoylquinic acids in sweet potato were investigated. A high correlation was observed between antioxidant capacity and total phenolic content. Deep-frying treatment resulted in higher antioxidant capacity with increasing heating time. The major phenolic components of raw sweet potat were 5-caffeoylquinic acid (CQA) and 3,5-dicaffeoylquinic acid (diCQA), which were reduced by heat treatment due to the isomerization of 5-CAQ to 3- and 4-CQA, and 3,5-diCQA to 3,4- and 4,5-diCQA. Moreover, 5-CQA was more stable than 3,5-diCQA even at 100 °C. Our results demonstrated that by controlling the cooking temperature and time, new bioactive compounds such as mono- and diCQA derivatives can be produced from sweet potato. These data indicate a potential approach for the development of new functional foods from sweet potato by controlling cooking temperature and time.

Keywords

caffeoylquinic acid; cooking; radical scavenging activity; sweet potato.

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