Zaccari Fernanda, Cabrera María Cristina, Saadoun Ali
Poscosecha de Frutas y Hortalizas, Facultad de Agronomía, Universidad de la República, Av. Eugenio Garzón 780, CP12900 Montevideo, Uruguay.
Nutrición y Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Av. Eugenio Garzón 780, CP12900 Montevideo, Uruguay.
Foods. 2017 Jun 30;6(7):48. doi: 10.3390/foods6070048.
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.
测定了阿拉佩、夸贝、博勒加德甘薯品种以及马拉维拉德尔梅尔卡多和阿特拉斯南瓜在储存零个月、两个月、四个月和六个月后（14℃，相对湿度80%）的生熟果肉中的葡萄糖含量和体外生物可及性。每100克生果肉中的总葡萄糖含量，阿拉佩为17.7克；博勒加德为13.2克；夸贝为12.6克；阿特拉斯为4.0克；马拉维拉德尔梅尔卡多为4.1克。这些含量分别因烹饪过程和储存时间而降低，降低幅度在1.1至1.5倍之间，具体取决于甘薯品种。在南瓜品种中，烹饪未改变总葡萄糖含量，而储存使第二个月的葡萄糖含量增加了2.8倍。体外消化后，甘薯（6.4克）释放的葡萄糖含量比南瓜（0.91克）品种高7.0倍。储存六个月的甘薯经体外消化释放的葡萄糖没有变化，但储存的阿特拉斯南瓜释放的葡萄糖含量增加了1.6倍。总之，在甘薯和南瓜中，消化模拟过程中的葡萄糖含量和释放的葡萄糖取决于品种和储存时间。这些因素强烈影响人体营养中葡萄糖的供应，在根据消费者需求调整饮食时应予以考虑。
