Retention of carotenoids in orange-fleshed sweet potato during processing
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The retention of carotenoids was studied in the storage roots of ten sweet potato clones possessing different intensities of dark orange-flesh colour in four different processing methods-oven drying, boiling, sun drying and frying. The results indicated that the extent of retention varied with the method of processing. The highest retention was observed in oven drying (total carotenoids 90%-91% and β-carotene 89%-96%) followed by boiling (total carotenoids 85%-90% and β-carotene 84%-90%) and frying (total carotenoids 77%-85% and β-carotene 72%-86%). The lowest retention of total carotenoids (63%-73%) and β-carotene (63%-73%) was recorded in the sun drying method.
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High level of β-carotene in orange-fleshed sweet potato may help mitigate vitamin A deficiency-related blindness and maternal mortality in many developing countries.
“The high level of β-carotene (a precursor of vitamin A) (Low et al., 2007; Teow et al., 2007) in orange-fleshed sweet potato (OFSP, Low et al., 2007; Burri, 2011) may help to mitigate vitamin A deficiency-related blindness and maternal mortality in many developing countries (Schafleitner et al., 2010; Vimala et al., 2011; Wang Z. et al., 2011; Agili et al., 2012; Mitra, 2012).”
From Development and identification of SSR markers associated with starch properties and β-carotene content in the storage root of sweet potato (Ipomoea batatas L.) (2016) · cites this paper as Vimala et al., 2011
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- Authors
- Vimala, B., Nambisan, B., & Hariprakash, B.
- Affiliations
- Central Tuber Crops Research Institute (IN)
- Corresponding author
- Vimala, B.
- Venue
- Journal of Food Science and Technology
- Published
- 2011-04-03
- Volume
- 48
- Issue
- 4
- Pages
- 520-524
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC3551189
- OpenAlex
- W2093386091
- Cited by
- 106
- References
- 27
- Citations by year
- 2026: 7 · 2025: 5 · 2024: 6 · 2023: 10 · 2022: 12 · 2021: 13 · 2020: 12 · 2019: 5 · 2018: 6 · 2017: 8 · 2016: 6 · 2015: 6 · 2014: 3 · 2013: 3 · 2012: 3
- FWCI
- 4.68
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Journal of Food Science and Technology (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Health Sciences › Medicine › Biochemistry › Antioxidant Activity and Oxidative Stress
- Keywords
- carotenoid retention, orange-fleshed sweet potato, beta-carotene, tuberous roots, oven drying, boiling, sun drying, frying, processing methods, sweet potato clones
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