Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods

In this study, three cooking methods (baking, boiling, sous vide (SV)) were applied to Turkish sweet potatoes with three flesh colors (white, orange, purple) to examine the effects of the product color and cooking methods on the total phenolics, antioxidant activity, sugars, phenolic acids, and anth...

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Detalles Bibliográficos
Autores principales: Guclu, Gamze, Dagli, Mumine Melike, Ozge Aksay, Keskin, Muharrem, Kelebek, Hasim, Selli, Serkan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10407218/
https://www.ncbi.nlm.nih.gov/pubmed/37560669
http://dx.doi.org/10.1016/j.heliyon.2023.e18684

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10407218/
https://www.ncbi.nlm.nih.gov/pubmed/37560669
http://dx.doi.org/10.1016/j.heliyon.2023.e18684

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