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Glucose Content and In Vitro Bioaccessibility in Sweet Potato and Winter Squash Varieties during Storage
Glucose content and in vitro bioaccessibility were determined in raw and cooked pulp of Arapey, Cuabé, and Beauregard sweet potato varieties, as well as Maravilla del Mercado and Atlas winter squash, after zero, two, four, and six months of storage (14 °C, 80% relative humidity (RH)). The total gluc...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5532555/ https://www.ncbi.nlm.nih.gov/pubmed/28665302 http://dx.doi.org/10.3390/foods6070048 |
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author | Zaccari, Fernanda Cabrera, María Cristina Saadoun, Ali |
author_facet | Zaccari, Fernanda Cabrera, María Cristina Saadoun, Ali |
author_sort | Zaccari, Fernanda |
collection | PubMed |
description | Glucose content and in vitro bioaccessibility were determined in raw and cooked pulp of Arapey, Cuabé, and Beauregard sweet potato varieties, as well as Maravilla del Mercado and Atlas winter squash, after zero, two, four, and six months of storage (14 °C, 80% relative humidity (RH)). The total glucose content in 100 g of raw pulp was, for Arapey, 17.7 g; Beauregard, 13.2 g; Cuabé, 12.6 g; Atlas, 4.0 g; and in Maravilla del Mercado, 4.1 g. These contents were reduced by cooking process and storage time, 1.1 to 1.5 times, respectively, depending on the sweet potato variety. In winter squash varieties, the total glucose content was not modified by cooking, while the storage increased glucose content 2.8 times in the second month. After in vitro digestion, the glucose content released was 7.0 times higher in sweet potato (6.4 g) than in winter squash (0.91 g) varieties. Glucose released by in vitro digestion for sweet potato stored for six months did not change, but in winter squashes, stored Atlas released glucose content increased 1.6 times. In conclusion, in sweet potato and winter squash, the glucose content and the released glucose during digestive simulation depends on the variety and the storage time. These factors strongly affect the supply of glucose for human nutrition and should be taken into account for adjusting a diet according to consumer needs. |
format | Online Article Text |
id | pubmed-5532555 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-55325552017-08-08 Glucose Content and In Vitro Bioaccessibility in Sweet Potato and Winter Squash Varieties during Storage Zaccari, Fernanda Cabrera, María Cristina Saadoun, Ali Foods Article Glucose content and in vitro bioaccessibility were determined in raw and cooked pulp of Arapey, Cuabé, and Beauregard sweet potato varieties, as well as Maravilla del Mercado and Atlas winter squash, after zero, two, four, and six months of storage (14 °C, 80% relative humidity (RH)). The total glucose content in 100 g of raw pulp was, for Arapey, 17.7 g; Beauregard, 13.2 g; Cuabé, 12.6 g; Atlas, 4.0 g; and in Maravilla del Mercado, 4.1 g. These contents were reduced by cooking process and storage time, 1.1 to 1.5 times, respectively, depending on the sweet potato variety. In winter squash varieties, the total glucose content was not modified by cooking, while the storage increased glucose content 2.8 times in the second month. After in vitro digestion, the glucose content released was 7.0 times higher in sweet potato (6.4 g) than in winter squash (0.91 g) varieties. Glucose released by in vitro digestion for sweet potato stored for six months did not change, but in winter squashes, stored Atlas released glucose content increased 1.6 times. In conclusion, in sweet potato and winter squash, the glucose content and the released glucose during digestive simulation depends on the variety and the storage time. These factors strongly affect the supply of glucose for human nutrition and should be taken into account for adjusting a diet according to consumer needs. MDPI 2017-06-30 /pmc/articles/PMC5532555/ /pubmed/28665302 http://dx.doi.org/10.3390/foods6070048 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Zaccari, Fernanda Cabrera, María Cristina Saadoun, Ali Glucose Content and In Vitro Bioaccessibility in Sweet Potato and Winter Squash Varieties during Storage |
title | Glucose Content and In Vitro Bioaccessibility in Sweet Potato and Winter Squash Varieties during Storage |
title_full | Glucose Content and In Vitro Bioaccessibility in Sweet Potato and Winter Squash Varieties during Storage |
title_fullStr | Glucose Content and In Vitro Bioaccessibility in Sweet Potato and Winter Squash Varieties during Storage |
title_full_unstemmed | Glucose Content and In Vitro Bioaccessibility in Sweet Potato and Winter Squash Varieties during Storage |
title_short | Glucose Content and In Vitro Bioaccessibility in Sweet Potato and Winter Squash Varieties during Storage |
title_sort | glucose content and in vitro bioaccessibility in sweet potato and winter squash varieties during storage |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5532555/ https://www.ncbi.nlm.nih.gov/pubmed/28665302 http://dx.doi.org/10.3390/foods6070048 |
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